Buchette Café

    • Prep Time
    • 45 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Chocolate biscuit

Ingredients

  • 50 g almond powder Aiguebelle
  • 50 g iced sugar
  • 50 g whole eggs
  • 30 g egg yolks
  • 75 g egg whites
  • 35 g granulated white sugar
  • 20 g flour
  • 15 g cocoa powder Aiguebelle

Preparation

Using an electric beater, beat the egg yolks. Add the almond powder and powdered sugar. In a seperate bowl, beat the egg whites with the sugar until they become firm and smooth. Combine the two egg mixtures. Add the sifted flour and cocoa powder and mix. Pour the batter on a baking pan and bake at 170°C for 12 minutes.

Melting coffee ganache

Ingredients

  • 150 g cream
  • 25 g coffee beans
  • 175 g white chocolate pistobel Aiguebelle
  • 17.5 g mass of gelatin
  • 15 g butter

Preparation

Heat the whipping cream and infuse the coffee beans in it for about 20 minutes. Strain the cream through a sieve. Add the cream until you get back the initial cream weight. Boil the cream and pour it on the white chocolate in a bowl. Stirring until well blended Add the melted gelatin and the butter. Finally pour on the chocolate biscuit in a mold and freeze.

Coffee Mousse

Ingredients

  • 100 g whipping cream
  • 40 g coffee beans
  • 56 g mass of gelatin
  • 45 g granulated white sugar
  • 500 g whipped cream

Preparation

Infuse the crushed coffee beans in the whipping cream for about 20 minutes. Strain the cream through a seive. Add the cream until you get back the initial cream weight. Add the melted gelatin mass, sugar. Let it cool. Finally add the whipped cream.

Coffee White Glaze

Ingredients

  • 150 g water
  • 300 g granulated white sugar
  • 300 g glucose
  • 200 g sweetened condensed milk
  • 140 g gelatin mass
  • 300 g white chocolate Aiguebelle Pistobel

Preparation

In a saucepan, combine water, sugar, and glucose and cook until it reaches 103°C. Pour the mixture on the sweetened condensed milk and the gelatin mass. Finally add the white chocolate and coffee extract. Mix and keep in the fridge.

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