Ingredients
For
60
servings
85 g egg yolk
200 g eggs
1 vanilla pod
500 g sugar
130 g water
1 kg Debic Incorporation Butter Crème
** coffee extract or strong ristretto coffee
475 g almond powder
475 g icing sugar
130 g flour
600 g eggs
95 g Debic Incorporation Butter Brioche
400g egg white
60 g sugar
440 g milk
640 g dark chocolate 60%
200 g Debic Incorporation Butter Crème
30 g strong italian coffee
300 g water
210 g sugar
75 g Debic Stand & Overrun
400 g dark chocolate coating
110 g dark chocolate 7O%
90 g grape seed oil
Preparation
Mix , in slow speed, the eggs, egg yolk and splitted vanilla pod.
Heat the water with the sugar at 121°C.
Pour over the egg mixture and whip on medium speed until the mass is cooled down at approx. 25-30°C.
Add the butter cubes and whip in low speed until a smooth crème.
Aromatize with the coffee extract.
Whip the almond powder, the icing sugar, the flour and the eggs.
Whip the sugar with the egg whites.
Combine both appareils.
Add the melted butter and spread over 4 baking tins (60x40).
Bake at 220°C during 7-8 minutes.
Heat the milk to 60 à 65°C.
Pour over the chopped chocolate, stir slowly.
Add the butter at 30-35°C and emulsify without incorporating air.
Boil the water and infuse the grounded coffee for 5 minutes.
Filter and reboil with the sugar, add the liquid cream and store.
The cream makes the punch denser and stays longer in the sponge cake.
Melt both chocolates and combine with the grape seed oil.
Sieve and use at 35°C.
Assembly
Soak the almond sponge with the coffee punch.
Use half of the butter cream on the first soaked layer and cover with a second layer.
Spread the ganache and cover with a third layer.
Use the second part of butter cream and close with the 4th layer.
Use a small amount of butter cream to cover the upper layer.
Store in the refrigerator.
Finishing touch
Melt the chocolate glaze and cover the surface of the montage.
Finish with a few lines of milk ganache or glazing;
