Original creation by
Manuel BOUILLET,
Executive Pastry Chef,
L’arôme Institut Culinaire Français,
Shanghai

Original creation by
Manuel BOUILLET,
Executive Pastry Chef,
L’arôme Institut Culinaire Français,
Shanghai
510 g almonds
170 g sugar
118 g fine ground coffee
1,2 g sea salt
Toast the almonds at 155°C for 20 minutes.
Caramelize the sugar, pout it over a Silpat and leave to cool.
Gring the coffee, add the caramelized sugar then grind again.
Add the toasted almonds and finish grinding.
268 g sugar
107 g water
188 g egg yolks
1 vanilla bean
188 g gelatin mass
67 g heavy cream
670 g mascarpone
40 g Amaretto 60% vol.
670 g whipped cream
Cook sugar at 121°C, pour over the egg yolks and the seeds of
the vanilla bean then whip.
Dissolve the gelatin mass into the heavy cream.
Reheat the mascarpone around 26/27°C and add the gelatincream mixture.
Add the Amaretto.
Pour the sabayon over mascarpone in 3 additions.
Finish with the whipped cream.
195 g egg yolks
109 g grapeseed oil
85 g flour T55
12,2 g corn starch
109 g milk
292 g egg whites
97 g sugar
Emulsify the egg yolks with grapeseed oil.
Sift the flour and corn starch then add half.
Add half of the milk.
Finish with the powders and the rest of the milk.
Fold the soft meringue.
Spread on a Silpat
Bake 160°C for 18/20 minutes.
159 g coffee praline
34 g dark chocolate 70%
16 g butter
79 g feuilletine
32 g chopped toasted almonds
Melt the dark chocolate and add it to the praline.
Add the soften butter.
Pour over the feuilletine and the chopped toasted almonds.
Spread on top of the sponge.
322 g heavy cream
50 g ground coffee
30 g sugar
13 g gelatin mass
86 g mascarpone
Infuse heavy cream with the ground coffee for one night (cold
process).
Strain and recalculate the original weight of the cream.
Take 1/3 of the infusion and add sugar and gelatin mass then
reheat.
Pour over the mascarpone and mix.
Add the remaining infusion and mix one more time.
Chill before using
368 g water
47 g ground coffee
47 g sugar
37 g gelatin mass
Infuse ground coffee in the hot water for 15 minutes.
Strain and recalculate.
Add sugar and bring to a boil.
Add the gelatin mass.
Soak the sponge.
216 g water
432 g sugar
432 g glucose
288 g condensed milk
201 g gelatin mass
432 g dark chocolate 70%
Cook at 103°C the water, sugar and glucose.
Add the condensed milk and gelatin mass. Pour over the dark chocolate and mix.
Chill.
Use at 30/35°C.
223 g heavy cream
149 g whole milk
57 g ground coffee
60 g sugar
76 g egg yolks
34 g gelatin mass
Make an infusion with the heavy cream, whole milk and ground
coffee, for 15 minutes.
Strain and recalculate with milk.
Make a Crème Anglaise at 85°C with the egg yolks and sugar.
Add gelatin mass and mix.
No ingredients.
Cut in half the full sheet of chiffon sponge.
Soak both of them with the coffee syrup
On one side, spread the coffee feuilletine.
Freeze and cut at 4 x 4 cm.
On the other side, cast the expresso cream.
Freeze and cut at 4 x 4 cm.
Make the Amaretto sabayon mousse and pipe into square
silicone molds.
Insert the expresso cream-sponge in the center.
Add more mousse and finalize with the coffee feuilletine-sponge.
Smooth nicely the top of the mold and blast freeze.
Unmold and glaze with the dark chocolate glaze.
Whip and pipe the espresso Chantilly with a St-Honoré pipe tip.
Decorate with crushed almonds, some coffee praline and cocoa
powder.
I certify that I am of legal drinking age in my country of residence to visit this site.
Alcohol abuse is dangerous for your health.
Drink in moderation.