310 g butter
150 g icing sugar
1 g salt
50 g eggs
175 g almond powder
325 g flour
15 g baking powder
10 g coffee paste
Step
Using the paddle attachment, mix together the softened
butter, salt and icing sugar. Add the eggs, then the mixture
sifted almond powder, flour, baking powder, and coffee paste.
Leave to rest for at least 1 hour in the refrigerator. Roll the
coffee shortcrust out to a thickness of 5 mm and itemise discs
of 7 cm in diameter. Cook in a convection oven at 165°C for 12
minutes.
2. FRIED APPLES
Ingredients
50 g butter
50 g inverted sugar
350 g Grany Smith apples
20 g Père Magloire® calvados 60%
Step
Cut apples in cubes. In a pan, cook them with the inverted sugar
and the butter. Flambé with the Père Magloire® calvados.
3. CARAMEL FOR APPLES
Ingredients
100 g glucose
250 g sugar
150 g hot water
15 g soluble coffee
15 g Amaretto 60%
3,5 g gelatine sheets
Step
Cook the glucose and the sugar to 198°C. Add the hot water,
the soluble coffee, the gelatine which have already softened
in cold water, then the Amaretto. Soak the fried apples in this
caramel for around 6 hours.
4. COFFEE SAFARI SPONGE
Ingredients
Recipe for 1 sheet of 60 x 40 cm
500 g almond paste 50%
500 g eggs
30 g coffee extract
100 g flour
10 g starch
80 g butter
Step
Using the paddle attachment, mix the raw almond paste with
the eggs (progressively one at the time). Leave rise in medium
speed for 15 minutes, then add the filtered flour with the starch
and finally, the hot melted butter mixed with the coffee extract.
Bake in a frame, in a convection oven to 170°C for around 8
minutes.
5. PUNCH
Ingredients
300 g syrup at 30°B
100 g Amaretto 60%
15 g soluble coffee
150 g water
6. MASCARPONE CREAM
Ingredients
75 g water
250 g sugar
150 g egg yolks
16 g gelatine sheets
500 g mascarpone
650 g whipped cream
40 g Amaretto 60%
Step
Cook the caster sugar and the water to 121°C. Pour whisking
constantly over the egg yolks, until completely chilled (‘pâte
à bombe’). Soften the mascarpone carefully adding half the
‘pâte à bombe’. Add the Amaretto, the whipped cream, then the
remaining ‘pâte à bombe’ blended to the gelatine (which have
already softened in cold water). Use right away.
7. ASSEMBLY OF DOME
Ingredients
No ingredients.
Step
Make individual biscuits of apples macerated with the caramel,
into silicone moulds. Leave to set in the freezer. Into dome
moulds, pour the mascarpone mousse. Place a coffee Safari
sponge disc (previously soaked in punch). Top with mousse,
then place the apples biscuit. Repeat the step and close with a
shortcrust disc. Keep in the freezer.
8. DECORATION
Ingredients
No ingredients.
Step
Place on the top a chocolate macaroon and glaze with the
coffee neutral jelly. Place all aroung small pieces of coffee
shortcrust. Finally, place half a slice of dried apple and a swirl
of chocolate.
