210 g Elle & Vire all Purpose butter 82% fat 185 g icing sugar 60 g ground almonds 100 g eggs 425 g T45 flour 35 g cocoa powder
Soft coffee-caramel
240 g sugar 280 g glucose syrup (1) 375 g Excellence whipping cream 35% fat 275 g espresso 125 g glucose syrup (2) 2 g instant coffee 190 g Elle & Vire all Purpose butter 82% fat
Microwaved pastry cream
170 g milk 80 g Excellence whipping cream 35% fat 15 g maizena 10 g rice flour 120 g sugar 100 g egg yolks 1/2 vanilla pods 2 g salt
Mascarpone/cream cheese domes
450 g Mascarpone 300 g French cream cheese 730 g Excellence whipping cream 35% fat 290 g pastry cream 50 g icing sugar
In the bowl of a stand mixer fitted with the paddle attachment, soften the butter, then add the ground almonds, sugar and eggs.
Finally, add the sifted together flour and cocoa powder.
Spread 2.5 mm thick between two sheets of baking paper and blast chill at a negative temperature.
Then, shape ∅4 cm petit four tartlet shells and bake at 170°C for approximately 22 minutes.
2
Soft coffee-caramel
In a saucepan, caramelize the glucose syrup (1) with the sugar.
In another saucepan, combine the cream, espresso, instant coffee and glucose syrup (2), and bring to a gentle boil.
Stop the caramelization process by incorporating the liquid mixture.
Bring to 106°C, mix with a handheld blender and strain.
When the coffee caramel has cooled to 60°C, add the butter and emulsify.
3
Microwaved pastry cream
Heat the milk and cream with the vanilla.
Pour over the previously prepared mixture of egg yolks, sugar, sifted cornstarch, rice flour and salt, then mix vigorously and cook in the microwave until the mixture reaches 82°C.
Mix with a handheld blender, spread onto a baking sheet, cover with plastic wrap and place in a blast chiller.
4
Mascarpone/cream cheese domes
In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and cream cheese, adding the pastry cream and icing sugar, then drizzle in the cream.
Whip and transfer to dome moulds measuring 3.6 cm in diameter.
5
Caramelised hazelnuts
Bring the water and sugar to the boil, add the hazelnuts and cook for about 15 minutes.
Drain off the syrup and bake in the oven at 160 °C for approximately 12 minutes.
6
Assembly
Place the soft coffee-caramel and the chopped caramelized hazelnuts inside the chocolate shortcrust tartlet.
Top with the mascarpone and cream cheese dome, spray with colourless gelatine and decorate with caramelized hazelnuts and instant coffee.
Recipes
