60 g coffee beans
6 g gelatin leaves
210 g cream (40% fat)
180 g milk
60 g egg yolks
105 g brown sugar
9 g instant coffee
3 g Fleur de sel
180 g milk chocolate
120 g incorporation butter 82%
Step
Roast the coffee beans. Soak the gelatin leaves in cold water.
Mix egg yolks with brown sugar. Boil cream, milk, instant coffee
and Fleur de sel. Add roasted coffee beans and leave to brew
for 10 minutes. Strain and heat to 83°C (custard). Mix with
chocolate and emulsify with a hand blender. Let cool to 38°C,
then mix butter with this preparation.
2. CHOCOLATE SPONGE
Ingredients
140 g egg whites
30 g cocoa powder 22/24%
30 g potato starch
30 g flour
140 g sugar
130 g egg yolks
60 g incorporation butter 82%
Step
Sift cocoa powder, flour and potato starch. Whip up the egg
whites and make a meringue with the sugar, then add gradually
egg yolks. Add dry ingredients to the preparation, then
incorporate the melted butter. Pour onto the baking sheet and
cook for 10 minutes to 180°C.
3. GIANDUJA CRISPNESS
Ingredients
1000 g gianduja
200 g Spéculoos® pieces
200 g feuilletine
Step
Melt gianduja and mix with the other ingredients. Spread onto
a baking sheet
4. COINTREAU®-COFFEE SYRUP
Ingredients
500 g sugar
500 g water
SQ Trablit® coffee extract
150 g Cointreau® 60% vol.
Step
Boil water and sugar. Add coffee extract and Cointreau®. Set
aside.
5. COFFEE PRALINE
Ingredients
500 g hazelnut praline
10 g instant coffee
Step
Mix instant coffee with hazelnut praline.
6. COFFEE MOUSSE
Ingredients
125 g coffee beans
13 g gelatin leaves
440 g cream (40% fat) (1)
375 g milk
125 g eggs
220 g egg yolks
20 g instant coffee
7 g Fleur de sel
375 g milk chocolate 34%
1 l cream (40% fat) (2)
Step
Roast the coffee beans. Soak the gelatin leaves in cold water. Mix
egg yolks with brown sugar. Boil cream (1), milk, instant coffee
and Fleur de sel, then pour on the mixture sugar-yolks. Heat
again to 83°C (custard), add roasted coffee beans and leave to
brew for 10 minutes. Add melted gelatin, strain through a sieve
on the milk chocolate, then emulsify with a hand blender. Let
cool to 38°C, before incorporating the lightly whipped cream (2).
7. ASSEMBLY
Ingredients
No ingredients.
Step
Cut regular strips (+/- 7 cm) in the Gianduja crispness.
Cut the chocolate sponge into strips to 7 cm in length and glue
them on the sponge.
Soak the sponge with the Cointreau®-coffee syrup.
Using a pastry bag fitted with a smooth tip, spread the coffee
ganache on the sponge.
Then place the frozen coffee mousse on the ganache.
Spray the logs with a mixture composed of 60% cocoa butter
and 40% dark chocolate.
