Bonéra recipe with 100% Arabica coffee bean paste

MAKES 20 DESSERTS FOR 4 PEOPLE

COFFEE SYRUP
- Pure Arabica coffee beans 25g
- Water 650g
- Sugar 230g
One day in advance, infuse the coffee beans and water
and keep them in the refrigerator overnight.
Strain the infusion and then top it up so you have the same
amount of water as you did initially.
Use the sugar and water to make a syrup.
Set aside.
INTENSE OPALYS 33% & COFFEE WHIPPED GANACHE
- Essentials liquid starch . 480g
- SOSA gelatin powder 220 Bloom 6g
- Water for the gelatin 30g
- OPALYS 33% CHOCOLATE 355g
- NOROHY coffee bean paste 50g
- Heavy cream 36% 290g
Mix the hot liquid starch with the rehydrated gelatin, then
gradually combine it with the chocolate.
Immediately mix using an immersion blender to make a
perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in
the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is consistent enough to use in a
piping bag or with a spatula.
ESSENTIALS LIQUID STARCH FOR “INTENSE OPALYS 33% & COFFEE WHIPPED GANACHE
- UHT whole milk 515g
- SOSA potato starch 15g
Mix together a small portion of the cold milk with the
potato starch, and set aside.
Heat the rest of the milk with the glucose between 185°F
(85°C) and 195°F (90°C).
Pour part of the hot glucose milk over the milk-starch
mixture.
Put everything back in the cooking appliance and bring
to a boil.
INTENSE COFFEE & NYANGBO 68% CRÉMEUX
- Egg-based Crème Anglaise 1470g
- NYANGBO 68% couverture 660g
- NOROHY coffee bean paste 2g
Heat the crème anglaise and mix it with an immersion
blender. Next, gradually combine it with the partially
melted chocolate, mixing it in all the while with a spatula.
Mix straight away thoroughly using an immersion blender
to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at
40°F (4°C).

EGG-BASED CRÈME ANGLAISE
- UHT whole milk 865g
- Heavy cream 36% 370g
- Whole eggs 250g
- Sugar 100g
Mix the eggs and sugar without beating too much. Bring
the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix with an immersion
blender until it is homogeneous.
Use immediately or cool down quickly and store in the
refrigerator.
COFFEE SPONGE
- Egg yolks 240g
- Whole eggs 630g
- Sugar 470g
- Egg whites 400g
- Sugar 180g
- All-purpose flour 210g
- VALRHONA clarified butter 105g
- NOROHY coffee bean paste 70g
Using a whisk, beat the yolks, whole eggs and larger
portion of sugar.
At the same time, beat the egg whites with the smaller
portion of sugar.
Gradually mix together the ingredients using a spatula,
then gently fold in the sifted flour.
Incorporate the clarified liquid butter, heated to 105°F
(40°C) and mixed together with the coffee paste.
ABSOLU CRISTAL SPRAY GLAZE
- Absolu Cristal neutral glaze 455g
- Mineral water 45g
Bring the Absolu Cristal to a boil in water then mix using
an immersion blender.
Using a spray gun, immediately apply at approx. 175°F (80°C).
Bonéra
- Instant coffee powder As needed
Make the coffee syrup infusion, the whipped ganache and
the intense crémeux a day in advance.
Make the sponge batter and put 750g in each of the three
40 × 60cm frames. Bake at 355°F (180°C) for approx.
20 minutes. Leave to cool. Heat and make the coffee syrup. Make the whipped ganache and set it aside in the refrigerator.
Place a first layer of sponge in the bottom of a 40×60cm
frame, then steep it with 300g of syrup.
Spread on 800g of Nyangbo and coffee crémeux and freeze.
Spread on 400g of coffee whipped ganache and put in place
a second layer of sponge, then soak it with 300g of syrup.
Spread on 800g of Nyangbo and coffee crémeux and freeze.
Spread on 400g of coffee whipped ganache and place
the third sponge layer on top, then soak it with 300g of
syrup. Freeze.
Turn it out then, using a piping bag with a 20mm basketweave piping nozzle, arrange alternating rows of coffee
crémeux and coffee whipped ganache on top of the final
sponge sheet. Freeze.
Cut it into 18×5cm desserts.
Heat the Absolu glaze and spray it onto the dessert. Use
a sieve to sift on some coffee powder.