Plated desserts


Made with Bahibé 46%

An original recipe by L'ÉCOLE VALRHONA

9 steps

Recipe Step by Step



250g water
250g sugar
560g aged marsala
20g coffee beans

Heat the water to 108°F (42°C) and add the sugar. Bring to a boil and then cool immediately. Add the roasted coffee beans while the syrup is still hot.

Leave to infuse for 15 minutes. Strain and add the marsala.



506g egg yolks
60g coffee beans
20g 3285 (GRUE DE CACAO 1KG)
1000g marsala syrup

Chop the coffee beans and COCOA NIBS. Combine all ingredients together, and heat the mixture to 113°F (45°C) in a bain-marie. Strain and beat.

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).



255g whipping cream
30g glucose
30g invert sugar
750g whipping cream
345g 8118 (OPALYS 33% FEVE 3KG)
50g 3285 (GRUE DE CACAO 1KG)

Chop the COCOA NIBS and heat in the oven at 302°F (150°C) for around 15 minutes.

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.



190g whipping cream
190g milk
60g coffee beans
76g egg yolks
50g sugar
5g instant coffee powder

Heat the coffee beans in the oven. Mix the egg yolks with the sugar. Bring the cream and milk to a boil and infuse with the coffee beans for 15-20 minutes.

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.



570g basic coffee custard
6g powdered gelatin
30g water
500g mascarpone
2g lemon zest

Prepare the Basic Coffee Custard. Rehydrate the gelatin with the water, and add it to the custard.

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
400g milk
140g egg yolks
70g sugar

Bring the cream and milk to a boil. Mix the egg yolks with the sugar.

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.



basic cream
470g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
2g powdered gelatin

Bring the custard to 158°F (70°C) and add the bloomed gelatin. Melt the BAHIBÉ 46% couverture.

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.



450g espresso
230g sugar
100g glucose
20g sugar
14g pectin NH
4g gelatin
7g lemon zest
4g greem cardamom

Mix the pectin with the sugar. Soak the gelatin in cold water.

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.



650g water
170g sugar
56g powdered glucose
28g invert sugar
115g non-fat dry milk
6g sorbet stabilizer
400g mascarpone
70g coffee beans
3g instant coffee powder
14g cocoa nibs

Weigh out all the ingredients separately. Set aside a little sugar and mix it with the stabilizer. Add the non-fat dry milk to the water and blend for a few minutes. Heat in a pan. At 86°F (30°C), add the sugar and invert sugar. At 113°F (45°C), add sugar and stabilizer.

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.