320 g butter
8 g salt
171 g caramel paste
17 g coffee paste
348 g icing sugar
66 g trimoline
390 g eggs
420 g flour T45
9,5 g baking powder
246 g roasted walnuts
St-Rémy® brandy 60% in sufficient quantity
12 g freeze-dried coffee powder
Step
Toast the walnuts at 160°C for 7 minutes, then sprinkle them
immediately with St-Rémy® brandy. Let the walnuts absorb.
Leave to cool.
Mix well the butter, salt, caramel paste, freeze-dried coffee,
coffee paste, icing sugar, trimoline and eggs. Stir in the flour
and baking powder, then the roasted walnuts. Place in the
oven at : 170°C on the upper part, 160°C on the lower part, for
28 minutes and then 5 minutes after turning. Oura closed.
2. CARAMEL PASTE
Ingredients
105 g sugar
125 g cream
21 g butter
Step
Heat the cream to 55°C. Make a strong, dry caramel with the
sugar and deglaze with the hot cream. Leave to cool to 65°C,
then stir in the soft butter.
3. COFFEE GANACHE
Ingredients
486 g chocolate 62%
45 g ground coffee beans
357 g whipping cream
77 g glucose syrup
40 g St-Rémy® brandy 60%
47 g butter
Step
Infuse the hot whipping cream and ground coffee for 2 hours.
Strain the mixture and add more cream if necessary to bring
the total weight to 357 g. Heat the cream and glucose to 65°C,
then gradually stir in the melted chocolate. Blend. Leave to
cool to 35°C before adding the butter and St-Rémy® brandy.
Blend again.
4. WALNUT PRALINE
Ingredients
107 g sugar
21 g water
250 g skinless walnut
0,3 g salt
0,3 g coffee powder
Step
Prepare a caramel with the water, salt and sugar. Allow to cool
quickly. Then add the walnuts and coffee powder. Blend to a
very smooth texture.
5. WALNUT PRALINE FILLING
Ingredients
357 g walnut praline
71 g milk chocolate
60 g cocoa butter
Step
Melt the chocolate and cocoa butter and mix with the walnut
praline.
6. CHOCOLATE GOURMET GLAZE
Ingredients
500 g milk chocolate
2 g instant coffee
15 g sunflower oil
60 g cocoa butter
2 g salt
Step
Mix well and temper to 32°C before use.
7. ST-RÉMY® SOAKING
Ingredients
St-Rémy® brandy 60% in sufficient quantity
Step
Once out of the oven, remove the cakes from the moulds and
immediately soak them with St-Rémy® brandy.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Pipe the tempered walnut praline in the middle of the cakes.
Spray the chocolate mould with the tempered dark cocoa butter.
Once it has crystallised, brush it with gold dust.
Place the chocolate mould in a baking tin.
Pour the tempered chocolate glaze into the mould to form a thin
layer of chocolate and leave to crystallise.
Pipe the 28°C coffee ganache into the mould and press down on
the cakes. Leave to freeze for 15 minutes and unmould.
