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Le Cordon Bleu News, 08/26/2014
Mocha cream, hazelnut cream and caramel-Cognac jelly served in a glass
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International recipe

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About this recipe

Practice your technique making pastry cream and flavored creme anglaise with this coffee, hazelnut and coffee flavored dessert glass. An easy-to-do recipe which will surprise your guests everytime.

Recipe - Mocha cream, hazelnut cream and caramel-cognac jelly served in a glass

Makes approximately 10 x 100 ml glasses

In this recipe:

  • hazelnuts
  • praline powder
  • coffee beans
  • Cognac
  • instant coffee

 


 

   

Ingredients

Caramelized hazelnuts and praline powder
300 g blanched hazelnuts
300 g sugar
60 ml water
oil
Hazelnut cream
1 gelatin leaf (2 g)
- - - - -
Praline crème anglaise
280 ml milk
4 egg yolks
80 g sugar
praline powder
Mocha cream
Coffee infusion
20 g coffee beans
200 ml water
20 g instant coffee
Pastry cream
2 gelatin leaves (4 g)
2 egg yolks
50 g sugar
20 g cornstarch (cornflour)
- - - - -
375 ml whipping cream, whipped
Caramel-Cognac jelly
1/2 gelatin leaf (1 g)
105 g sugar
10 ml water
10 g butter
90 ml whipping cream
10 ml Cognac

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Method

  1. Preheat oven to 180°C.
  2. Caramelized hazelnuts and praline powder: Toast the blanched hazelnuts in the oven, remove. (While the oven is on, take the coffee beans needed for the mocha cream and roast for 10 minutes – set aside to make the infusion). Cook the sugar and water in a pan until you obtain a pale golden caramel. Pour the warm nuts into the caramel and stir until coated. Pour onto an oiled baking sheet, leave to cool and roughly chop into pieces with a knife. Take half the caramelized hazelnut pieces and blend in a food processor to form praline powder*. To avoid overworking the machine stop often and mix with a spatula.
  3. Hazelnut cream: Soak the gelatin in cold water to soften. Prepare a praline crème anglaise : adding praline powder when blanching the yolks and sugar. Squeeze excess water from the gelatin leaf and add to the hazelnut cream. Set aside a few caramelized hazelnut pieces for decoration, fold the rest into the hazelnut cream and half fill glasses. Place in the freezer for 10 minutes or until set.
  4. Mocha cream: Prepare a coffee infusion: Bring the water to the boil; add the roasted beans and leave to infuse for 10 minutes. Strain through a china cap sieve into a clean pan. Add the instant coffee and keep warm. Soak the gelatin in cold water to soften. Prepare a pastry cream, using coffee infusion instead of milk. Squeeze excess water from the gelatin, add to the hot pastry cream; pour into a bowl and cover. Whisk the whipping cream until firm and fold into the cool mocha cream. Fill the glasses almost to the top. Place in the freezer for 10 minutes or until set.
  5. Caramel-Cognac jelly: Soak the gelatin in cold water to soften. Heat the sugar and water to pale golden caramel. Add the butter to deglaze, then the heated cream. Add the Cognac. Squeeze excess water from the gelatin leaf and add to the caramel. Cool and pour a thin layer into each glass. Refrigerate.
  6. To serve: Sprinkle caramelized hazelnuts on top of each glass.
  7. Note: * The caramelized hazelnuts are ground to a powder. If continued to be ground, they become a paste, however this takes some time and is hard on the food processor motor.

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