Shortbread with cocoa
300 g Flour
60 g Cocoa powder
320 g Debic Croissant
180 g Sugar
10 g Baking powder
5 g Sea salt
110 g Egg yolk
Coffee parfait (classic preparation)
30 ml Water
6 g Powdered gelatin
100 ml Sugar syrup
60 g Egg yolk
8 g Instant coffee
350 ml Debic Stand & Overrun 3x5L
Coffee parfait (alternative preparation)
500 ml Debic Parfait
8 g Instant coffee
Chocolate biscuit without flour
224 g Egg yolk
128 g Icing sugar
352 g Egg whites
128 g Sugar
150 g Dark chocolate 60%
Debic products used
Debic Tourage Butter Croissant 5x2KG
- Constant quality, throughout the year
- Firm, Easy to handle sheets. Made from fresh cream
- A pleasant butter taste in your preparations
Debic Stand & Overrun 1L
- An average overrun of 160%
- Superb stand without the risk of collapsing
- Rich cream taste and smooth mouthfeel
Shortbread with cocoa (shortcrust pastry)
Mix all the ingredients in the specified order on the lowest setting.
Add the egg yolk last and briefly knead the mixture.
Store in the refrigerator.
Roll out the dough until it is 2.5 mm thick and cut out 13.5 x 3.5 cm rectangles.
Bake at 160°C for 14 minutes.
Coffee parfait - Classic preparation
Mix the water with the gelatin powder.
Boil the sugar syrup and pour onto the beaten egg yolk.
Stir until the temperature reaches 85°C and then add the gelatin mixture.
Stir in the instant coffee and allow to cool.
Whip the Debic Stand & Overrun and carefully fold into the other mixture. Use immediately.
Whip the Debic Parfait with the instant coffee until you have a smooth, creamy texture.
Chocolate sponge without flour
Firmly beat the egg yolk with the icing sugar.
Then beat the egg whites and sugar.
In the meantime, melt the chocolate to 40°C.
Mix everything together using a spatula and spread onto 2 60 x 40 cm baking trays.
Bake at 180°C for 8 minutes.
Roughly chop the coffee beans and leave them in Debic Stand & Overrun overnight to infuse.
Then pass the mixture through a sieve, add sugar and whip to the desired consistency.
Spread two-thirds of the coffee parfait over one layer of chocolate sponge and cover with a second layer of chocolate sponge.
Press together firmly.
Cut in half widthwise and assemble one half on top of the other, using the remaining third of the coffee parfait to stick them together.
Press firmly again and put in the freezer.
Cut into rectangles (13.5 cm x 3.5 cm).
Turn the rectangles on their side so that shortbread is facing and decorate with the coffee cream.