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Recipe Step by Step
Viennois Coffee Biscuits
40g egg yolks
105g whole eggs
110g (85g + 25g) sugar
65g egg whites
5g coffee powder
Mix the yolks, whole eggs and 85g of sugar with an electric mixer.
Whip up the egg whites with the remaining 25g of sugar.
Mix the whipped egg whites with the first mixture and add the sifted flour.
Weigh 360g of the mixture and spread out with an angled spatula on a 30 x 40 cm baking sheet. Sprinkle over the coffee powder.
Bake at 230°C (446°F) for about 6 to 7 minutes.
Dulcey 32% Coffee Creme
225g whole milk
45g egg yolks
45g coffee grounds
185g Dulcey 35%
2g gelatin sheet
On medium heat, heat the milk to a simmer and pour in the coffee. Cover and let steep for 15 minutes. Filter out the coffee.
Using a whisk, mix the egg yolks and sugar. On this mixture, pour the coffee infused milk while stirring. Be careful to not cook the egg yolks.
Return everything to the saucepan over low heat. Stir gently until the creme has thickened slightly. Check with the thermometer that the temperature reaches 82°C (179.6°F).
Once the temperature is reached, remove the pan from the heat and strain the creme. Soak the gelatin sheet in cold water and add to mixture.
Blend with an immersion blender with melted Dulcey 32% to perfect the emulsion.
Cover and store in the refrigerator.
Ivoire 35% Mascarpone Ganache
105g whole milk
20g acacia honey
85g Ivoire 35%
100g heavy cream
Heat the whole milk with the honey.
Pour in the melted Ivoire 35% and stir energetically.
Mix in the cold cream with the mascarpone. Mix again to perfect the emulsion.
Cover and store in the refrigerator ideally overnight.
200g brewed espresso
Heat the coffee and mix in the sugar.
Store in the refrigerator.
Dulcey 35% Hazelnut Icing
800g Dulcey 35%
80g grape seed oil
200g chopped roasted hazelnuts
Melt the Dulcey 35% at 40°C (104°F) and add the grape seed oil with chopped roasted hazelnuts.
Use at around 35°C (95°F).
Assembly and finishing
Cut 3 strips of biscuits measuring 30 x 10 cm. Soak the biscuits in the coffee syrup.
In a dessert frame 30 x 10 x 5 cm high, place a strip of biscuit and smooth over 120g of Dulcey 35% Coffee Cream. Place in the freezer.
Smooth 120g of whipped ganache on the first layer of Dulcey 35% Coffee Cream. Place another soaked biscuit on top. Place everything in the freezer.
Proceed in the same way as above a second time.
Once well frozen. frame and cut 3 cm wide pieces.
Coat top and sides with Dulcey 35% Hazelnut Glaze. Place in the freezer for 30 minutes.
Store in the refrigerator. Best served the next day.