For 10 servings

Coffee crunch

100 g cookie crumble

50 g feuilletine

50 g milk chocolate

50 g hazelnut praliné

5 g instant coffee powder

2 g salt

Coffee cream

153 g espresso

153 g Debic Cream Plus Mascarpone

65 g egg yolks

51 g sugar

179 g dark chocolate 65%

Chocolate pâte sablé

380 g Debic Croissant Gold

361 g icing sugar

4 g salt

110 g almond powder

210 g whole egg

70 g cocoa powder

653 g flour

209 g potato starch

Mascarpone cream

500 g Debic Cream Plus Mascarpone

50 g sugar


Coffee crunch

Mix the crumble with the feuilletine.

Melt the chocolate and add the hazelnut praliné, the instant coffee and the salt.

Mix together.

Scoop 40 g in a 9 cm mall cake ring and divide venly

Leave to rest in the fridge.

Coffee cream

Heat the espresso with the Debic Cream Plus Mascarpone.

Mix the egg yolks with the sugar and stir to a crème anglaise up to 84 °C.

Add the chocolate and mix with the immersion blender until smooth.

Transfer to 5 cm round bombe moulds and put in the freezer.

Chocolate pâte sablé

Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.

Add the eggs and mix.

Mix the flour, cocoa powder and potato starch.

Cool the dough and roll out to 2 mm.

Cut out to 9,5 cm round circles and place it under a silpat.

Bake the sablé at 150 °C for 40 min.

Mascarpone cream

Mix the Debic Cream Plus Mascarpone with the sugar.

Whip into stiff peaks at medium speed.


Place a coffee crunch on a pate sable.

Take bombe of coffee cream out of the freezer and place on top of the crunch.

Pipe with a small piping nozzle the mascarpone cream on top of the bombe in a rose shape.