Recipe Jewel of Brazil

To prepare this dish

Ingredient list

Aurore biscuit sponge

95 g eggs
55 g sugar
55 g almond powder
20 g flour
1 g baking powder
30 g Elle & Vire all Purpose butter 82% fat

Coffee syrup for soaking

180 g water
50 g sugar
40 g coffee beans
5 g instant coffee

Creamy coffee/tonka

80 g sugar
10 g glucose
200 g Excellence whipping cream 35% fat
3 g tonka beans
8 g gelatine powder (200 Bloom)
15 g cocoa butter
80 g milk chocolate couverture

Sublime vanilla

250 g Sublime, Cream with Mascarpone
25 g sugar
2 vanilla pods
2 g gelatine powder (200 Bloom)

Coffee Bavarian cream

400 g whole milk
90 g egg yolks
85 g sugar
16 g gelatine powder (200 Bloom)
40 g chopped coffee beans
10 g instant coffee
650 g Excellence whipping cream 35% fat

Coffee glaze

300 g water
130 g sugar
5 g pectagel 843
20 g sorbitol
200 g glucose
50 g invert sugar
100 g Excellence whipping cream 35% fat
20 g gelatine powder (200 Bloom)
300 g white couverture chocolate
10 g instant coffee
1 g xanthan gum

Assembly and presentation

Sublime, Cream with Mascarpone
dark chocolate coating (64% cocoa)
3 x 16 cm diameter sweet pastry discs
chocolate garnish

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Aurore biscuit sponge

   Whisk the warmed eggs and sugar to ribbon stage. Add the sifted ground almonds, flour and baking powder and then the melted butter. Pour into Flexipan® FP1758 (15 x 2.4 cm) silicon moulds. Bake in a fan-assisted oven at 190°C for 10 mn. Cool on the silicon mat. 

2. 2

   Coffee syrup for soaking

   Pour boiling water over the chopped and roasted coffee beans. Add the instant coffee. Make a pale caramel with the sugar. Deglaze with water. Filter and cool. Dry the coffee beans in the oven so they can be used in the coffee flavoured crème anglaise. 

3. 3

   Creamy coffee/tonka

   Bring the cream to the boil and infuse the grated tonka beans. Make a pale caramel with the sugar. Deglaze with the warm cream and glucose. Add the gelatine and the cocoa butter and strain. Pour onto the milk chocolate couverture. Blend, cool and spread onto the soaked biscuit sponge. 

    

4. 4

   Sublime vanilla

   Soften the gelatine in cold water. Melt the gelatine with 50 g of cream, sugar and the split and scraped vanilla beans. Whip the remaining cream and then combine the two mixtures. Pour on top of the creamy coffee / tonka and freeze to set. 

    

5. 5

   Coffee Bavarian cream

   Infuse the milk with the coffee beans for 30 mn. Make a crème anglaise with the milk, instant coffee, egg yolks and sugar. Add the gelatine. Leave to cool. Fold in the whipped cream. 

    

6. 6

   Coffee glaze

   Heat the water and add the pectagel that has been mixed with half of the sugar. Bring to the boil and add the sorbitol, glucose and inverted sugar. Bring to the boil then add the gelatine, the cream and the xanthan gum that has been mixed with the remaining sugar. Blend. Pour onto the chocolate white couverture. Blend and add the instant coffee. Strain through a china cap sieve. Use at 40°C. 

    

7. 7

   Assembly and presentation

   Pour 300 g of coffee Bavarian cream into the moulds. Add the creamy coffee/biscuit sponge insert. Pour 50 g of Bavarian cream on top and smooth. Chill in a blast freezer. Remove from the moulds, position on top of a sweet pastry disc, glaze and decorate. 

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