Mix the softened butter and the icing sugar with the leaf, with a mixer.
Add the almond powder, salt and flour. Finish with the eggs, knead without overpowering. Remove between two sheets of parchment paper and roll out to 2 mm.
Line the pies and set aside in the cold.
Bake on Silpain for 15 minutes at 160 °C.
- 206g soft butter
- 132g sifted icing sugar
- 52g raw almond powder
- 4g fine salt
- 340g flour T55
- 66g whole eggs
- 800g gross weight
Melt the chocolate and butter at 50 °C.
Whip the egg whites, tighten with the caster sugar.
Add ¼ of the whites to the chocolate-butter mixture, pour in the yolks and smooth with a whisk. Add the rest of the whipped egg whites and mix gently with a spatula.
Make a 60 x 40 cm sheet on Silpat.
Bake 8 minutes at 175 °C and set aside on the rack.
- 42g soft butter
- 180g egg whites
- 42g egg yolks
- 56g caster sugar
- 180g dark chocolate cover 64%
- 500g poids brut
Crush and roast the coffee at 165 °C for a few minutes.
Bring the sugar and water to a boil, then add the coffee and mix.
Infuse 1 hour.
- 290g water
- 70g caster sugar
- 140g coffee beans Illy
- 500g gross weight
Smooth caramel coffee
Roast the crushed coffee at 165 ° C for 5 minutes.
Heat the milk and cream together.
When simmering, add the coffee and let infuse for 1 hour.
Filter, cream, add glucose (2) and fleur de sel.
- 134g caster sugar
- 146g glucose (1)
- 280g liquid cream UHT35% MG
- 70g full-cream milk
- 70g glucose (2)
- 2g fleur de sel
- 98g soft butter
- 88g coffee beans Illy
- 888g gross weight
Caramelized cocoa nibs
Bring the water and the caster sugar to a boil, off the heat, add the cocoa nibs and let infuse for 1 hour. Drain and caramelize in the oven at 160 °C / 15 to 20 minutes. Reserve in airtight containers.
- 100g water
- 110g caster sugar
- 125g cocoa nibs
- 335g MT
Bring the cream and the milk to a simmer, infuse the scraped vanilla pods for one hour.
Make a custard at 84 °C with the sugar and the yolk
Off the heat, add the gelatin mass, then pour over the mascarpone.
Mix and pass through a chinois. Reserve in the refrigerator overnight and whisk before using.
318g liquid cream UHT35% MG
1 gousse Tahitian vanilla bean
73g caster sugar
- 64g egg yolk
- 26g gelatin mass
- 184g mascarpone
Crémeux café Illy
Crush and roast the coffee at 165 ° C for 5 minutes. Bring the milk and cream to a simmer, add the coffee, let infuse for an hour.
Pass through a chinois and make a custard with the sugar and the blanched yolks.
Off the heat, add the gelatin mass, the cocoa butter and pour in three batches on the melted couverture.
Make an emulsion and mix.
Reserve in the refrigerator until the next day.
- 200g full-cream milk
- 200g liquid cream UHT35% MG
- 68g coffee beans Illy
- 81g egg yolk
- 35g caster sugar
- 16g gelatin mass
- 137g milky cover 40%
- 14g cocoa butter
- 103g soft butter
- 854g MT
Darken and bake the pies. Add the soft cocoa biscuit bases and soak with the coffee infused syrup. Spread a thin layer of smooth caramel and place a bed of caramelized cocoa nibs.
Using a pastry bag, fitted with a plain nozzle n ° 14, draw up pretty tips of creamy coffee. Repeat the same operation with the lightly whipped creamy mascarpone.
Sprinkle softly with cocoa powder and add a few pretty caramelized cocoa nibs. Finish with a few touches of delicately placed gold leaf.