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              International Chef's Day Recipe: Coffee fusion

              Coffee fusion recipe for 2016 International Chef's Day


              Le Cordon Bleu Chefs decided to surprise all pastry connoisseurs with an original and technical recipe to celebrate the International Chef's Day: Coffee fusion.

              Serves: makes 15
              Needed:

              • 1x 10 cm and 1 x 6 cm diameter round cutter
              • 1 flexipan® mould with 5 cm diameter x 3 cm deep imprints
              • 1 PCB Création® KT154 Saint-honoré mould
              • 1 Silpain® silicon mat

              Ingredients

              Small coffee meringues
              • 75 g egg whites
              • 150 g sugar
              • 20 g coffee extract (Trablit®)
              Shortbread pastry
              • 150 g flour, roasted and sieved
              • 75 g icing sugar
              • 150 g butter
              • 1.5 g fine grain salt
              • 40 g egg yolks
              • 6 g water
              Almond and lemon base
              • 50 g butter
              • 75 g sugar
              • 100 g eggs
              • 95 g ground almonds
              • 1 g fine grain salt
              • 2 g lemon peel
              •    - - - - -
              • 50 g egg whites
              • 15 g sugar
              Crème brûlée with Baileys®
              • 250 g whipping cream 35% FAT
              • 80 g egg yolks
              • 55 g sugar
              • 2 gelatine leaves (4 g)
              • 40 g Baileys®
              Creamy coffee
              • 180 g egg yolks
              • 180 g sugar
              • 400 g whipping cream 35% FAT
              •    - - - - -
              • 8 gelatine leaves (16 g)
              • 100 g coffee extract (Trablit®)
              • 60 g espresso
              •    - - - - -
              • 420 g whipping cream 35% FAT, whipped
              Coffee glaze
              • 80 g water
              • 200 g sugar
              • 200 g glucose
              • 20 g coffee extract (Trablit®)
              •    - - - - - -
              • 5 gelatine leaves (10 g)
              • 240 g white couverture chocolate
              • 50 g cocoa butter
              • 130 g condensed milk
              •    - - - - - -
              • food colouring
              Coffee foam
              • 120 g syrup 50/50
              • 1½ gelatine leaves (3 g)
              • 30 g coffee extract (Trablit®)
              Chocolate and gold thread ribbon
              • Madong chocolate 70%
              • cocoa butter
              • gold powder

              Method

              Small coffee meringues:  

              Make a Swiss meringue, add the coffee extract.  Pipe the meringues into a point with a number 6 or 8 nozzle. Bake in the oven at 100°C.

              Shortbread pastry:

              Make the shortbread dough.  Once cold, roll out the dough to a thickness of 2 mm then cut out discs using a 10 cm diameter cutter.  Bake in the oven on a silicon mat at 160°C.

              Almond and lemon base:

              Use the same method as when making almond cream, then carefully fold in the egg whites that have been whisked with the sugar.  Spread out onto a baking sheet to a thickness of 6 mm and bake in the oven at 160°C.  Once cool, cut out discs using a 6 cm cutter.

              Crème brûlée with Baileys®:

              Make a crème anglaise, strain through a china cap sieve onto the gelatine then add the Baileys®.  Fill the flexipan imprints using a piston funnel.  Freeze.

              Creamy coffee:

              Blanch the egg yolks and sugar.  Pour the hot cream on top and cook like a crème anglaise.  Strain through a china cap sieve onto the gelatine, coffee extract and espresso.  When the mixture reaches 30°C, add the soft whipped cream.

              Coffee glaze:

              Heat the water, sugar and glucose to 103°C.  Pour onto the gelatine, white couverture chocolate, cocoa butter and condensed milk.  Blend and add the food colouring. Use at approximately 32°C.

              Coffee foam:

              Heat the syrup and pour onto the gelatine and coffee extract.

              Assembly:

              Pipe the creamy coffee half way up the Saint-honoré mould then insert the crème brûlée with Baileys®.  Top with a disc of almond and lemon base.  Freeze then remove the mould.  Glaze then position on a shortbread disc.  Decorate with a chocolate and gold thread ribbon and 3 small coffee meringues.  When the coffee foam is almost ready, use an airbrush, or a compressor tube that has been pierced with holes using a needle, to create froth.  Place the foam on the pastry.

              Photo © E Burgat

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