800 g almond paste 50%
1000 g egg
60 g coffee powder
180 g flour
32 g cornstarch
12 g baking powder
200 g cream 35%
Step
In the bowl of a stand mixer fitted with the whisk attachment,
beat the almond paste on medium speed with ¼ of the eggs,
then gradually add the rest of the eggs and beat until cool.
Meanwhile, sift the flour, cornstarch, and baking powder, and
melt the butter. When the egg/almond paste mixture reaches
ribbon stage, remove a small portion and mix it with the hot
melted butter. Gently fold in the sifted powders with a spatula,
then add the mixture with the melted butter and coffee powder
at the end, which prevents the mixture from collapsing. Bake at
180°C for about 20 minutes.
2. SHORTCRUST PASTRY
Ingredients
166 g almond powder 100%
313 g potato starch
1084 g flour
572 g dairy butter
542 g icing sugar
316 g eggs
10 g salt
Step
Make a mixture: almond powder, potato starch and flour. Using
a food processor, mix the butter and icing sugar, then add part
of the powder mixture and gradually add the eggs. Repeat this
twice until all the ingredients are incorporated. Mix until you
obtain a smooth dough, without overmixing. Let the dough rest
in the refrigerator. Roll out the dough to 2.5 mm thick, cut out
the entremets shapes and place on a Silpat® mat. Bake at 150°C
for about 20 minutes.
3. SPONGE CAKE
Ingredients
970 g egg yolks
537 g sugar (1)
1186 g egg whites
537 g sugar (2)
693 g flour
69 g cornstarch
8 g salt
Step
Beat the egg yolks with the sugar on one side and beat the
egg whites with the sugar on the other. Mix the two mixtures
together, then add the flour, cornstarch, and salt. Spread 1000 g
on a baking sheet and bake at 200°C for about 9 minutes.
4. COFFEE SAUCE
Ingredients
70 g sugar
500 g Expresso coffee
45 g coffee extract
70 g duo cream (50% dairy cream + 50% vegetable fat)
Step
Melt the sugar in the coffee and add gradually the coffee extract and cream.
5. MASCARPONE MOUSSE
Ingredients
6 g gelatin powder
30 g water
400 g mascarpone
50 g d’Amaretto 60%
60 g egg whites
60 g icing sugar
Step
Hydrate the gelatin in water. Soften the mascarpone with the
Amaretto. Beat the egg whites with the icing sugar. Melt the
gelatin and mix with a little mascarpone, add the rest of the
mascarpone and fold in the beaten egg whites.
6. VANILLA CREAM
Ingredients
10 g gelatin powder
50 g water
500 g cream 35% (1)
1 Tahitian vanilla bean
165 g sugar
500 g mascarpone
830 g cream 35% (2)
Step
Hydrate the gelatin in water. Heat the cream (1) with the vanilla
and sugar and leave to infuse for 40 minutes. Heat the infusion
just before boiling point and melt the gelatin mixture. Pour
everything through a sieve onto the mascarpone and mix well.
Pour in the last part of the cream (2) and mix everything together.
Set aside in the refrigerator.
7. AMARETTO JELLY
Ingredients
10 g gelatin powder
50 g water (1)
50 g water (2)
200 g Amaretto 60%
Step
Hydrate the gelatin in water (1). Heat the water (2) and melt the
gelatin in it. Add and mix in the Amaretto. Pour into a bowl or
mold and leave to set.
8. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Place a sheet of sponge cake in a frame and soak with coffee sauce. Spread the mascarpone mousse over the sponge, then place in the freezer.
Cut strips from the mascarpone mousse frame and spray with a mixture of 50% white chocolate and 50% cocoa butter.
Place on a sheet of shortcrust pastry, which is itself placed on a sheet of coffee pain de Gênes sponge.
Whip the vanilla cream and pipe it onto the tiramisu strip.
Decorate with thin dark chocolate shavings and Amaretto jelly.
