Ingredients
For
55
servings
480 g egg yolk
180 g sugar (1)
180 g almond powder
180 g icing sugar
170 g flour
90 g cocoa powder
420 g egg white
180 g sugar (2)
175 g Debic Crème Butter
120 g water (1)
300 g sugar
250 g glucose syrup
24 g gelatine powder
120 g water (2)
155 g condensed milk
45 g dark chocolate
45 g white chocolate
300 g milk chocolate
100 g neutral jelly (mirroir)
coffee biscuit, crumbled
white chocolate coffee cups, filled with tempered dark chocolate
chocolate coffee beans
Preparation
Hydrate the water with gelatine powder.
Bring the cream (1), milk, coffee powder and sugar to a boil.
Pour over the chocolates, coffee compound and gelatine mass. Mix well.
Add the liquid cream (2).
Then briefly blend with a hand blender.
Cool overnight at 4 °C.
Whip the egg yolk with the sugar (1).
In a separate bowl whip the egg whites with the sugar (2).
Combine both mixtures.
Sieve and mix the remaining dry ingredients and fold into the previous mixture.
Mix carefully with the melted butter at 40 °C.
Spread out over 2 trays (60×40 cm).
Bake at 220 °C for 8 minutes.
Hydrate the gelatine powder with water.
Caramelise the sugar to golden brown, reduce with the cream (ambient temperature or slightly heated) and the scraped vanilla pod.
Add the egg yolks and bring to 85 °C to prepare an anglaise.
Add the gelatine mass and the salt.
Make a short dough with the butter, sugar, finely chopped pecan nuts and flour.
Cool and shape into crumbles by passing the dough through a coarse sieve.
Spread over a baking tray and bake for 25 minutes at 175 °C.
Hydrate the gelatine powder with the water (2).
Bring the water (1), glucose syrup, condensed milk and sugar to a boil.
Pour over the chocolates, add the gelatine mass and mix with a hand blender.
Use at 35 °C.
Assembly
Cut the joconde into 5 cm diameter rounds and place in cylinder tubes.
Fill the tubes halfway with coffee mousse, then place a second disc of joconde on top.
Portion the cooled caramel crémeux over the second disc.
Fill the tubes with the remaining coffee mousse and freeze.
Finishing touch
Once frozen, unmould and glaze with the milk glaçage.
Roll through the finely crumbled crumble.
Decorate each portion with crumbled coffee biscuit and the chocolate decoration.
