Recipes
Weigh the ingredients separately. Add butter, sugar, eggs and salt into a mixer with paddle attachment; mix carefully to prevent the formation of air bubbles. Add the almond flour to the mixture, then add the first portion of pastry flour to bring the mixture together before adding the rest of the flour. Store in a refrigerator at a temperature of 39°F (4°C) for at least 3 hours then roll it out to a thickness of 2.5mm (calculate about 850g of dough for one 60x40cm sheet).
Whip the whole eggs, sugar and egg yolk into ribbon. Separately whip the egg whites and the small quantity of sugar into meringue. Combine the 2 mixtures by adding the flour delicately. Spread 700g in 40*60 tray and bake at 190ºC for 8 to 9 minutes.
Make a syrup by boiling the coffee and sugar, reserve.
Roast the almonds, cook the light caramel sugar. Once the caramel and almonds cooled.
Mix all together with the soluble coffee until desired texture.
Infuse overnight the cream and coffee beans. Strain and heat up again with the instant coffee and pour over the chocolate 3 times blend to perfect the emulsion. Use immediately
The day before you make your dessert weight 350 g of Cream and infuse with the coffee beans overnight in the fridge. Sieve through chinois check the cream weight and add if necessary. bring the cream to simmer then add the gelatin mass, pour over the melted chocolate in 3 times to perfect the emulsion add the second amount of cream and let it crystallize in the chiller for 12 hours before using.
Based in Dubai since 2011, Chef Karim Bourgi is Executive Pastry Chef for the Al Mana Group, a role in which he manages the opening of La Maison du Chocolat Paris boutiques in the Middle East. He has just opened the Hermes Paris Cafe in the new Fashion Avenue Dubai Mall. Designated 3rd Best Pastry Chef at the Pâtissier dans le Monde competition in 2014, this lover of patisserie, born in Senegal to Lebanese parents, has trained in the finest establishments. A member of Les Toques Blanches du Monde, Chef Bourgi founded his own consultancy and boutique, KB Gourmandises, four years ago - which currently employs four people. This is his portrait.
