Coffee blossom

FOR 5 DESSERTS

COCOA SPONGE
- Raw cane 320g
- Egg yolks 369g
- All-purpose flour 172g
- Unsalted butter 98 g
- Cocoa powder 74 g
- Egg whites 369 g
Combine the raw cane sugar (1) and egg yolks until they have blanched. Add the warm melted butter.

Beat the egg whites with the raw cane sugar (2) and then add them in.

Let the mixture lose some of its air bubbles as you add in the sifted dry ingredients. Put 1.2kg into each frame and bake for 10 minutes at 340°F (170°C).
COFFEE & HAZELNUT CRISP
- Unsalted butter 237g
- Raw cane sugar 237g
- Hazelnut flour 289g
- All-purpose flour 237g
Mix all the ingredients with the cold cubed butter. Stop mixing as soon as a dough forms. Push the streusel
through a coarse-mesh sieve to break it into pieces. Bake at 330°F (165°C) for approx. 20 minutes.
CRUNCH MIX
- Hazelnut streusel 448g
- Similarly sized roasted hazelnuts 95g
- Hazelnut praliné 165g
- Hazelnut paste 70g
- Unsalted butter 60g
- NOROHY coffee bean paste 65g
- VALRHONA Jivara 40% chocolate 117g
Pour all the ingredients into the bowl of a stand mixer, and add the streusel while it is still warm.

Mix thoroughly. Roll the mixture to a depth of 4mm between 2 sheets. Freeze, then cut the crisp to the same size as the sponge.
COFFEE STEEPING SYRUP

Soak the sponge pieces in lukewarm Arabica coffee.
COFFEE MASCARPONE CREAM
- Whipping cream 400g
- NOROHY Madagascan vanilla beans 2
- Egg yolks 100g
- Sugar 60g
- Bloomed gelatin (hydrated in 6 times its weight in water) 30g
- NOROHY coffee bean paste 30 g
- Mascarpone 250 g
Scrape the vanilla beans and infuse them in the hot cream for 15 minutes. Strain to remove the vanilla pieces, then
reheat. Blanch the egg yolks and sugar. Pour the hot cream into the blanched mixture and combine the two.

Cook like you would a custard at 180°F (82°C). Add the bloomed gelatin, followed by the coffee paste. Mix and pour into the mascarpone. Blend, then strain one last time. Chill in the refrigerator for at least 12 hours
COFFEE-FLAVORED HAZELNUT PRALINÉ
- Raw whole hazelnuts 300 g
- Sugar 210 g
- NOROHY coffee bean paste 30 g
Roast the hazelnuts at 300°F (150°C) for 20 minutes. At the same time, make a dry caramel with the sugar.

Pour the caramel onto the hazelnuts and let it cool completely.

Blend the praliné, taking care not to let its temperature rise above 120°F (50°C) so that it doesn’t separate. Add the coffee paste and set aside the praliné.

COFFEE CRÈME SUBLIME

Heat the milk and sugar. Add the bloomed gelatin. Pour the cold liquid creams into the mixture, blending them
all the while until perfectly combined. Add the coffee paste, blend again and strain. Refrigerate for 12 hours
COFFEE NEUTRAL GLAZE

Heat the glaze and water and add the coffee paste. Strain the mixture and spray it onto the frozen gâteaux.
CHOCOLATE DECORATIONS
- VALRHONA Jivara 40% chocolate As needed
Temper the milk chocolate. Spread out a small quantity between 2 guitar sheets using a rolling pin. Wait for the chocolate to start to set, then cut it into elongated «S» shapes. Leave to set completely.
CARAMELIZED COFFEE POWDER
- Water 125g
- Sugar 168g
- 30°Brix syrup 100g
- Coffee beans 175g
Bring the syrup to a boil. Add the coffee beans. Take the pan off the heat and stir until the beans are completely
coated with syrup. Let the syrup caramelize. Pour the beans out onto a non-stick mat. Blend into a powder. Store in a dry hot cupboard.
ASSEMBLY

The biscuits and crunchy biscuits are detailed with a cookie
cutter, then the creams and compotes are poached on top,
then smoothed to give a clear, pure shape, like an oblong
pebble.

To finish, the bases of these entremets are dipped in the
whipped cream. This reverses the classic process, as the
mousse/cream is added last and the finished cake is obtained
without having to go through the freezing and unmoulding
stage.

Place the steeped cocoa sponge on top of the crisp. Use a
plain round nozzle to pipe the coffee mascarpone cream
onto the edges of the sponge only. Pipe the coffee praliné
into the center. Top with coffee mascarpone cream. Smooth
into an oblong shape. Freeze, then beat the coffee Crème
Sublime on a low speed. Hold the desserts upside-down to
dip the frozen desserts in the cream. Use a heated melon
baller to make a hollow in the cream. Freeze again. Spray
with hot coffee glaze. Fill the hollow with praliné. Decorate
using the chocolate decoration sprinkled with caramelized
coffee powder.

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About the chef Florence Lesage

Florence Lesage has been pastry chef at the Westin Paris-Vendôme since 2018. Having secured silver in the World Pastry and Confectionery Championship, Florence uses her desserts to express simplicity and excellence. In a chic and refined setting, France’s representative at the prestigious Mondial des Arts Sucrés 2020 competition infuses desserts with pure, tangy flavor. Florence sees Norohy vanilla and its aromas as an irresistible invitation to an indulgent experience.