Original creation by
Alexis BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan
COFFEE AMARETTO POUND CAKE
Chef :
Brand
Quantity :
Recipe for 2 pieces
1. COFFEE AMARETTO POUND CAKE
Ingredients
128 g butter
35 g trimoline
35 g icing sugar
35 g brown sugar
156 g almond powder
23 g coffee extract Prova
17 g grinded coffee
23 g grapeseeds oil
56 g egg yolk
33 g egg
23 g milk
25 g Amaretto 60%
74 g flour T55
3.6 g backing powder
84 g egg white
35 g sugar
Total weight: 785.6 g
375 g per mold medium size
Step
Preheat oven at 160°C. With the whisk, mix together the soften
butter, trimoline, icing sugar, brown sugar, almond powder,
coffee extract and coffee powder. Add grapeseeds oil, egg yolk
and egg. Pour the milk to the preparation, then add Amaretto.
Add the sifted flour and backing powder. Beat to a soft peak egg
white and sugar, then add delicately to the preparation. Bake at
160°C for 30/35 minutes. Soak with the syrup. Cool down for
10 minutes into the mold, then unmold it and let it cool down at
room temperature before to store in the freezer.
2. AMARETTO AND COFFEE SOAKING
Ingredients
53 g coffee expresso
67 g water
13 g sugar
4 g Amaretto 60%
Total weight: 137 g
Step
Boil coffee with water and sugar.
When the syrup is cold, add the Amaretto.
3. COFFEE CHOCOLATE COATING
Ingredients
890 g white chocolate 33%
18 g dark chocolate 55%
89 g grapeseeds oil
4 g grinded coffee
Total weight: 1001 g
Step
Blend all the ingredients together, use at 35°C.
4. ASSEMBLY
Ingredients
375 g coffee Amaretto pound cake
60 g coffee expresso Amaretto syrup
Coffee chocolate coating
Roasted almonds
Step
Step 1:
Bake the pound cake, soak it and cool down at 3°C.
Step 2:
Temperate the coating at 35°C and dip it.
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