Recipe Autumn gourmet coffee

To prepare this dish

Ingredient list

Chocolate pot with smoked tea, diamond shortbread biscuit

1 liter Elle & Vire Professionnel® Chocolate Cream and Tart with Valrhona®
2 packets thé fumé
110 g beurre Gastronomique doux Elle&Vire professionnel ®
50 g fine sugar
160 g flour
QS vanilla powder
1 g fleur de sel

Coffee tiramisù

1 liter Tiramisù
20 g extrait de café liquide
5 ladyfingers
café instantané Lavazza
100 g water
10 g sugar
50 g Amaretto

Chocolate cookies

110 g Elle & Vire gourmet butter 82% fat
100 g fine sugar
90 g raw sugar
1 egg
160 g flour
5 g baking powder
150 g chocolate chips
100 g noisettes torréfiées concassées

Elle & Vire products used

Tiramisù

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Chocolate pot with smoked tea, diamond shortbread biscuit

   Chocolate pot: bring the chocolate cream pot and tart mixture to the boil
   and remove from the heat. Add the smoked tea bags. Leave to infuse for 4 to 5 minutes. Remove the tea bags and gently reheat. Pour into glasses. Leave to cool for 30 minutes at room temperature. Refrigerate.
   Diamond shortbread biscuit: soften the butter with the sugar. Add the flour, vanilla powder and fine “fleur de sel” sea salt. Work the mixture together rapidly. Spread onto a baking tray to a thickness of 5 mm. Rest in the refrigerator. Cut into triangles. Bake in the oven at 170°C (338°F) for 5 to 6 minutes.
2. 2

   Coffee tiramisù

   Amaretto syrup: bring the water and sugar to the boil. Leave to cool for a few
   minutes. Add the amaretto.
   Whip the tiramisù mixture with the liquid coffee extract.
   Cut the ladyfinger biscuits into rounds using a pastry cutter.
   Present in a glass: pipe in the tiramisù mixture and add a ladyfinger biscuit, which has been soaked in syrup, finishing with a final layer of tiramisù. Just
   before serving, sprinkle with instant coffee.
3. 3

   Chocolate cookies

   Soften the butter. Add the sugar, unrefined cane sugar, egg, flour, and baking powder. Combine. Add the chocolate chips and roasted chopped hazelnuts.
   Refrigerate for at least 2 hours.
   Shape 10 g balls of dough. Bake in a fan-assisted oven at 170°C (338°F) for 8 minutes.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.