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Recipe Step by Step
COFFEE BEAN ICE CREAM
340g whole milk
17g non-fat dry milk
85g whipping cream
15g powdered glucose
15g egg yolks
55g coffee beans
5g instant coffee
3g ice cream stabilizer
Strain the milk, weigh it out and add more milk if necessary.
Add the non-fat dry milk, cream and instant coffee.
At 40°C (105°F), add three-quarters of the sugar, powdered glucose and finally the egg yolks.
At 50°C (120°F), complete it by adding the remaining sugar combined with stabilizer.
Pasteurize at 85°C (185°F), mix with an immersion blender, and quickly cool to 4°C (40°F).
Refrigerate for at least 12 hours at 4°C (40°F). Strain, mix in an immersion blender and churn.
BAHIBÉ & COFFEE NAMELAKA
540g whole milk
90g coffee beans
90g water for the gelatin
600gMILK BAHIBE 46%
270g whipping cream
Strain, add more milk if necessary, and add the glucose and rehydrated gelatin.
Gradually pour the hot milk onto the melted BAHIBÉ 46% couverture to form an emulsion.
Immediately mix using an immersion blender to perfect the emulsion.
Add the whipping cream and mascarpone and mix again in an immersion blender.
Leave to set in the refrigerator overnight.
FINE ALMOND SHORTBREAD
330g all-purpose flour
130g confectioner's sugar
45g almond flour
3g fine salt
As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly.
Spread out or store in the refrigerator.
Bake at 150°C (300°F) until golden.
COFFEE CAKE MIX
75g invert sugar
3g instant coffee
160g clarified butter
40g almond flour
50g egg yolks
145g bread flour
2g baking powder
95g egg whites
20g potato starch
Mix the creamed butter, sugar, coffee mixture, almond flour, eggs, egg yolks and the flour (sifted with the baking powder in advance). Note: You must use the butter cold to obtain an ideal texture.
At the same time, beat the egg whites with the sugar.
Then combine the two mixtures while gradually adding the potato starch.
Bake in a frame in a convection oven at 150°C (300°F) for approx. 20 minutes.
Assembly and finishing
Use the tempered BAHIBÉ 46% couverture to mold Classic Ornament halves (Ref. 12435). Use a fluted cutter to pierce each side of the half-ornaments. Spread out the Shortbread Mixture (to a thickness of approx. 2.5mm) then cut out strips of 2 x 18cm. Store in the freezer. Use the Shortbread to line 5.5cm rings. Bake the Shortbread circles for approx. 15 minutes at 150°C (300°F) on a micro-perforated baking mat. Store in a dry place. Cut up the Coffee Cake into cubes then soak them in the Coffee Syrup for a few minutes. Melt a portion of the Namelaka so that you can drizzle some onto the plate. Put the Shortbread ring in place and fill it with 40g of Namelaka. Put the half-ornament in place. Make a 30g droplet of Namelaka inside the molded half-ornament. Put 5 cubes of Coffee Cake in place and add a quenelle of Coffee Bean Ice Cream. Finish off with a square of gold leaf.