OPALYS MASCARPONE WHIPPED GANACHE
- UHT whole milk 185 g
- Invert sugar 35 g
- OPALYS 33% chocolate 150 g
- Heavy cream 36% 175 g
- Mascarpone 350 g
Heat the milk and invert sugar.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold cream and mascarpone.
Mix with the immersion blender again.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
JIVARA & COFFEE PASTE CRÉMEUX
- SOSA gelatin powder 220 Bloom 2 g
- Water for the gelatin 10 g
- UHT whole milk 110 g
- Heavy cream 36% 110 g
- NOROHY coffee bean paste 10 g
- Egg yolks 40 g
- Sugar 15 g
- JIVARA 40% couverture 65 g
- European-style butter 50 g
Rehydrate the gelatin.
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Thicken the mixture at a temperature of approx. 185°F (82/24°C), strain through muslin and add the gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using spatula. Immediately mix using an immersion blender to make a perfect emulsion.
At 105°F (40°C), add the butter and blend again.
Leave to set in the refrigerator.
COFFEE PASTE VIENNESE SPONGE
- Egg yolks 90 g
- Whole eggs 235 g
- NOROHY coffee bean paste 15 g
- Brown sugar 185 g
- Egg whites 150 g
- Brown sugar 60 g
- Pastry flour 120 g
- Instant coffee powder To taste
Beat the egg yolks, eggs, coffee paste and first portion of brown sugar in a food processor.
Separately, beat the egg whites and add the smaller portion of sugar.
Mix the stiffened whites with the other mixture and finally add the sifted flour.
Weigh the sponge and spread it evenly onto a silicone sheet.
Sift an even layer of coffee powder onto the sponge to decorate it.
COFFEE PASTE PRESSED STREUSEL
- Coffee bean paste & almond streusel 85 g
- Crispy wheat flake cereal 85 g
- DULCEY 35% chocolate 85 g
Cut the baked coffee streusel into small pieces and mix with the rest of the ingredients.
ALMOND & COFFEE PASTE STREUSEL
- European-style butter 25 g
- Brown sugar 25 g
- All-purpose flour 25 g
- SOSA extra fine blanched almond flour 25 g
- Fleur de sel 0,5 g
- NOROHY coffee bean paste 5 g
Combine all the ingredients together. Strain.
Bake at 320°F (160°C) for approx. 12 minutes.
- Espresso coffee 530 g
- Sugar 70 g
Make a syrup using the coffee and sugar and set it aside.
ABSOLU CRISTAL NEUTRAL SPRAY GLAZE
- Absolu Cristal neutral glaze 455 g
- Mineral water 45 g
Bring the Absolu Cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Make the whipped ganache, the coffee crémeux, the sponge, the streusel and the syrup*.
Spread 800g of Viennese sponge into each tray and sprinkle each one with a small amount of coffee powder.
Bake at 390°F (200°C) for 6 minutes.
Cut out a 50cm-long, 4.5cm-wide strip of sponge and apply it to the inside of a 16cm ring lined with acetate.
Cut two 14cm circles for each dessert.
Make the pressed coffee streusel and place 80g in the base of each ring.
Beat the mascarpone whipped ganache and use a pastry
bag fitted with a 12mm nozzle to put in place 100g per dessert. Place a sponge on the whipped ganache and apply 100g of coffee punch.
Arrange 120g of coffee crémeux, followed by another layer of sponge and 100g of steeping syrup.
Pipe out some round dabs of crémeux, working inwards from the outside of the ring, and flatten them slightly using a guitar sheet.
Put a small amount of coffee powder on a guitar sheet,
add a dot of pre-crystallized Opalys couverture and sprinkle again with coffee. Cover the chocolate with a second guitar sheet and flatten it down to your preferred diameter.
Leave to set.
Heat the neutral glaze, remove the guitar sheet from the dessert and use a spray gun to cover it with a light coating of glaze.
Finish off the dessert with the Opalys and coffee decoration.
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