Recipe Small cappuccino cakes

To prepare this dish

Ingredient list

Hazelnut biscuit sponge

450 g egg whites
450 g fine sugar
180 g eggs
360 g egg yolks
150 g T55 flour
150 g ground hazelnuts
90 g Elle & Vire Gourmet Butter Unsalted, melted

Coffee maceration

650 g whole milk
560 g Excellence whipping cream 35% fat
180 g roasted and chopped coffee beans

Creamy coffee

850 g coffee maceration
170 g egg yolks
85 g sugar
13 g gelatine (200 bloom)
81 g water for dissolving the gelatine
221 g milk chocolate 40%
130 g Elle & Vire gourmet butter 82% fat

Pastry cream

1400 g whole milk
350 g egg yolks
280 g sugar
70 g flour
70 g custard powder

Italian meringue

210 g egg white
315 g sugar
50 g glucose
105 g water

Light diplomat cream

1750 g pastry cream
35 g gelatine (200 bloom)
210 g water for dissolving the gelatine
3 pods vanilla
70 g Kirsch
1650 g Elle & Vire Excellence Cream 35.1% whipped
455 g Italian meringue

Coffee preparation

60 g water
16 g glucose syrup
20 g invert sugar
50 g instant coffee

Coffee glaze

1000 g mirror glaze
100 g water
60 g coffee preparation

Sparkly gold

50 g white alcool
5 g sparkly gold powder

Sublime Cream

1000 g Sublime, Cream with Mascarpone
80 g sugar
1 pod vanilla

Decoration

QS milk chocolate couverture

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Hazelnut biscuit sponge

   Whisk the egg whites, add the sugar and continue whisking until stiff.

   Whisk the eggs and egg yolks in a separate mixer bowl.

   Combine the two mixtures and add the flour, ground hazelnuts and hot melted butter.

   Spread onto a sheet of baking parchment and bake at 190°C (374°F) for approximately 10 mn.

   Leave to cool and cut the biscuit sponges into 6 cm squares.

2. 2

   Coffee maceration

   Bring the milk and cream to the boil then add the chopped coffee beans.

   Leave to infuse for at least 30 mn.

3. 3

   Creamy coffee

   Make a crème anglaise cooked to 83°C (180°F) with the coffee maceration, egg yolks and sugar.

   Add the dissolved gelatine and milk chocolate.

   Leave to cool to 35°C (95°F) then add the butter and blend.

   Pour 1500 g of creamy coffee into a 36 x 56 cm Flexipat^®.

   Freeze. Cut into 4.5 cm squares.

4. 4

   Pastry cream

   Make a classic pastry cream. 

5. 5

   Italian meringue

   Make a classic Italian meringue cooked to 117°C (243°F).
6. 6

   Light diplomat cream

   Soften the pastry cream then add the melted dissolved gelatine with the scraped vanilla and kirsch.

   Add the whipped cream and then the Italian meringue.

7. 7

   Coffee preparation

   Bring the water and sugars to the boil. Add the instant coffee and simmer for 5 mn.

8. 8

   Coffee glaze

   Combine all the ingredients and bring to the boil. 

9. 9

   Sparkly gold

   Combine the ingredients.

10. 10

    Sublime Cream

    Whisk all the ingredients together.

11. 11

    Assembly

    Pipe 30 g of light diplomat cream into the square moulds.

    Insert the frozen creamy coffee in the centre. Smooth 10 g of light diplomat cream onto the small cakes and freeze. 

12. 12

    Decoration

    Spray the small frozen cakes with coffee glaze; add a fine layer of sparkly gold and position on top of the hazelnut biscuit sponge.

    Pipe a ball of whipped Sublime cream.

    Make 3 cm milk chocolate squares between two acetate guitar sheets and position on top of the Sublime cream.

Do you need help?

Do not hesitate to contact our chefs