247 g T55 flour
126 g butter
2,2 g salt
63 g icing sugar
63 g almond powder
53 g eggs
Total weight: 554,2 g
Step
Sand the dry ingredients together. Add the eggs and mix until
just combined. Roll out the pastry to a thickness of 2.5/3 mm
between two sheets of greaseproof paper. Set aside in the
freezer.
2. TROCADERO COFFEE SPONGE
Ingredients
27 g egg whites (1)
64 g sugar
68 g almond powder
0,5 g salt
18 g ground coffee
36 g egg yolks
82 g egg whites (2)
9 g liquid coffee extract
18 g cream 35%
15 g trimoline
35 g T55 flour
1,8 g baking powder
57 g butter
Total weight: 431,3 g
Step
Whisk together the almond powder, salt and coffee powder,
then fold in the egg whites (2) and egg yolks, and finally the
coffee extract mixture, cream and trimoline. Mix well, then add the sifted flour-baking powder mixture.
Melt the butter at 40/50°C and pour over the mixture. Whip
the egg whites (1) until frothy with the sugar. Gently fold into
the previous mixture.
Pour the mixture into a 15 cm circle.
Bake at 170°C for 15 minutes.
3. ST-RÉMY® COFFEE SOAKING SYRUP
Ingredients
67 g water
13 g sugar
53 g expresso coffee
11 g St-Rémy® brandy 60%
Total weight: 144 g
Step
Bring the water and sugar to the boil. Add the cold coffee, then
the St Rémy® brandy.
4. COFFEE CAPPUCCINO CREAM (CREME BRULEE STYLE)
Ingredients
360 g cream (35% fat)
13 g liquid coffee extract
86 g egg yolks
36 g sugar
2,4 g gelatin 200 blooms
Total weight: 497,4 g
Step
Bring the cream to the boil, add the coffee extract and half the
sugar. Mix the remaining sugar with the egg yolks and fold into
the mixture. Cook at 85°C. Strain the cream over the gelatine
and blend. Use at a temperature of 30°C.
5. ST-RÉMY® COFFEE WHIPPED GANACHE
Ingredients
49 g cream (35% fat) (1)
13 g coffee beans
7 g glucose syrup
1,3 g gelatin 200 blooms
2 g liquid coffee extract
28 g white chocolate
80 g cream (35% fat) (2)
13 g St-Rémy® brandy 60%.
Total weight: 193,3 g
Step
Prepare an infusion: bring the cream (1) to the boil, then add the
ground coffee. Leave to infuse for 20 minutes.
Strain the liquid, weigh and adjust to original weight.
Reheat the liquid with the glucose, gelatine and liquid coffee
extract to 65/70°C.
Pour over the white chocolate. Blend, add the cold cream (2) and
St-Rémy® brandy and leave to cool for 12 hours in the refrigerator
at between 1 and 4°C.
6. MILK CHOCOLATE SPRAY
Ingredients
100 g milk chocolate 45%
100 g cocoa butter
Total weight: 200 g
Step
Mix the ingredients. Spray on at 40°C
7. EGG GILDING
Ingredients
40 g egg yolks
10 g cream (35% fat)
Total weight: 50 g
Step
Mix the ingredients together and strain before use.
8. ASSEMBLY & FINISHING
Ingredients
250 g sweet dough
100 g Trocadero coffee sponge
50 g St-Rémy® coffee soaking syrup
225 g coffee cappuccino cream
200 + 50 g St-Rémy® coffee whipped ganache
100 g milk chocolate spray
S.Q. neutral glaze (+ 10% water)
Step
Step 1: Cut 2.5 cm wide strips and discs of sweet dough using a
circle slightly smaller than that of the tart. Line 16 cm diameter
discs. Bake at 155°C for 15 to 20 minutes. Apply the gilding and
bake for a further 3/5 minutes.
Step 2: Apply a thin layer of coffee cappuccino cream to the
base of the tart, then place the sponge disc upside down. Soak
the biscuit in the St-Rémy® coffee syrup. Fill with the coffee
cappuccino cream up to the edge of the tart. Leave to set in the
fridge at 3°C.
Step 3: Whip the ganache. Poach 200 g per 15 cm circle.
Use the air gun to form undulations and small spoons to create
holes on the surface. Freeze.
Step 4: Heat the milk chocolate spray to 40°C. Spray a
very thin layer onto the disc of ganache, then cover with
hot neutral icing. Place the ganache disc on top of the tart.
Step 5: Decorate with the leftover coffee cappuccino cream and
St-Rémy® coffee whipped ganache.
