Chocolate, Caramel and Coffee Custard and Yogurt Biscuit

Chocolate, Caramel and Coffee Custard and Yogurt Biscuit

Chocolate, Caramel and Coffee Custard and Yogurt Biscuit

An original chocolate with coffee of the chef Andrea Berton, inspired by Nespresso's Ristretto.

December 20, 2013

serves for

4

total time

0 HR 0 MIN

ingredients

Eggs
93 g
sugar
93 g
yogurt
62.5 g
Flour
75 g, pastry type
Baking powder
10 g
almond flour
38 g
Extra-virgin olive oil
38 g
Oil
38 g, peanut seed
sugar
125 g
Cream
250 g
coffee
3 g, soluble
Egg yolk
66 g, pasteurized
Isinglass
6 g
whipped cream
375 g
coffee
100 g, Ristretto Nespresso Grand Cru
Egg yolk
31 g
sugar
24 g
Isinglass
2 g
Cream
85 g
butter
120 g
Icing sugar
58 g
sugar
16 g
almond flour
24 g
salt
1 g
Eggs
40 g
Flour
400 g, pastry type
sugar
40 g
Isinglass
1 sheet
coffee
85 g, Ristretto Grand Cru Nespresso
chocolate
500 g, Guanaja
cocoa butter
200 g

Preparation

For the yogurt biscuit
Beat the eggs with sugar, add the yogurt and continue to beat.

Pour in the oil and mix the flour in little by little. Pour the contents into a 50x30 baking pan at 170°C for 9 minutes.

Cool immediately at 4°C and cut into 6x6 cm squares.

Coffee mousse
Bring the egg yolk, sugar, instant coffee and 250 grams of cream to 83°C.

Cool to 32°C and add the isinglass (previously softened).

Mix the rest of the whipped cream with the coffee base. Cool to 28°C and pour into a square 6x6 cm mold, filling it 1/3 full. Beat at -18°C.

Ristretto Nespresso Grand Cru coffee custard
Bring the egg yolk, sugar and coffee to 83°C, cool to 32°C, add the isinglass (previously softened) and mix in the whipped cream.

Pour into the mold with coffee mousse and fill it 2/3 full.

Fill the mold with the rest of the coffee, and finally the yogurt biscuit. Cool to -18°C.

Pate Sucre
Mix all the ingredients in the mixer.

Spread the mixture to a thickness of 3 mm and cut into 6x6 squares. Cook at 160°C for 10 minutes. Chill.

Gelatin
Bring all of ingredients to a boil. Cool at 4°C and pour into a pipette.

Mixture
Melt the cocoa butter at 45°C, add the chocolate and mix well.

Poure the contents into the electric pistol for chocolate and spray on the custard obtained.

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