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Made with Bahibé 46%
An original recipe by L'ÉCOLE VALRHONA9 steps
Recipe Step by Step
560g aged marsala
20g coffee beans
Leave to infuse for 15 minutes. Strain and add the marsala.
STEAMED CAPPUCCINO CAKE
506g egg yolks
60g coffee beans
20g 3285 (GRUE DE CACAO 1KG)
1000g marsala syrup
Pour into an aluminum container measuring 17 x 24cm. Cover the container with plastic wrap, make a few holes in the top, and cook for 11 minutes in a steam oven at 194°F (90°C).
WHIPPED COCOA NIB GANACHE
255g whipping cream
30g invert sugar
750g whipping cream
345g 8118 (OPALYS 33% FEVE 3KG)
50g 3285 (GRUE DE CACAO 1KG)
Bring the first quantity of cream to a boil in a pan and infuse with the COCOA NIBS for 15 minutes.
Reheat, strain and portion to the initial weight. Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center until glossy and elastic, signifying the start of emulsion. Take care to preserve this texture throughout, gradually adding the cream. Use an immersion blender to perfect the texture.
Add the second quantity of cream and blend again. Leave to set in the refrigerator for 2-3 hours or overnight before whipping the mixture to obtain a texture dense enough to pipe or spread with a rubber spatula.
BASIC COFFEE CUSTARD
190g whipping cream
60g coffee beans
76g egg yolks
5g instant coffee powder
Strain and portion to the original weight of the cream. Temper the hot liquid with the egg yolks. Heat the mixture to 180-183°F (82-84°C). Add the coffee powder and blend well.
LIGHT COFFEE MASCARPONE CREAM
570g basic coffee custard
6g powdered gelatin
2g lemon zest
When the cream reaches 104°F (40°C), add the mascarpone. Leave to set in the refrigerator for a minimum of six hours.
Whip the Mascarpone Cream and pipe into 4cm square stainless-steel molds. Set aside in the refrigerator.
400g whipping cream
140g egg yolks
Temper the boiling cream mixture with the egg mixture.
Heat until the mixture thickens at 180-183°F (82-84°C), then use an immersion blender to obtain the perfect the texture.
470g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
2g powdered gelatin
Pour a small portion of custard in the couverture and mix vigorously to obtain an elastic and shiny core. Add the remaining cream in several additions. Perfect the emulsion with an immersion blender. Store in the refrigerator with plastic wrap touching the surface.
COFFEE AND CARDAMOM NECTAR
14g pectin NH
7g lemon zest
4g greem cardamom
Bring the espresso to a boil with the glucose and sugar. Add the pectin and boil for one minute. Add the gelatin, lemon zests and cardamom. Leave to cool.
MASCARPONE COFFEE SORBET
56g powdered glucose
28g invert sugar
115g non-fat dry milk
6g sorbet stabilizer
70g coffee beans
3g instant coffee powder
14g cocoa nibs
Heat to 82°C (180°F) for five seconds. This technique is called “quick pasteurization.” Strain into a bowl, cover the surface with plastic wrap and quickly cool, keeping the mixture above freezing.
Rest for 6-12 hours. Heat the mixture to 68°F (20°C) and gradually emulsify with the cold mascarpone to bind the fat molecules with the water. Blend until smooth.
Churn and ensure the temperature is at 18°F (–8°C). Store at 0°F (-18°C) for around 20 minutes to stabilize. When the sorbet is ready, pipe into half-spheres and stick together.
Assembly and finishing
With a piping bag, draw a knot on the plate. Using the back of a spoon, draw a line to create a bed. Lay a rectangle of Capuccino Cake and place on it a rectangle of Whipped Cocoa Nib Ganache. Place the Mascarpone Crémeux and the Mascarpone Coffee Sorbet behind it. Finish with some decorations.