Recipes
Bring the water, sugar and glucose to the boil.
Weigh out 250 g out of the syrup, mix with the egg yolks and heat to 82°C in the microwave.
Strain and let cool.
Whip the liquid pâte à bombe with the cream and the mascarpone.
Refrigerate for 3 hours.
Heat the oil to 80°C, pour over the sifted flour and combine.
Add the eggs, yolks, salt and vanilla in that order to make a choux pastry dough.
Finish by adding the condensed milk.
Whip the egg whites with the sugar and lemon juice.
Combine the two mixtures.
Spread onto a silicone baking mat and bake in a 160°C oven for 20-25 minutes with the dumper open, cool in a blast chiller set to 3°C.
Bring 1000 g of water and 1500 g of sugar to the boil.
Weigh out 500 g of syrup and add the coffee.
Soak the sponge cake using the imbibing syrup once it has cooled to 70°C.
Fill a cup-shaped thermoformed mould with chocolate, empty the chocolate to leave a thin layer coating the inside and leave the mould at room temperature for about 20 minutes.
Before unmoulding the cup, place in the refrigerator at 4°C.
Inside the cup, alternate three layers of cream and sponge cake imbibed with coffee syrup.
Once full, pipe a large dollop of cream on top and grate some dark chocolate over the top.
Finish decorating with a few chocolate sticks.
