Recipe El sombrero

To prepare this dish

Ingredient list

​Coffee & Pecan Praline

75 g coffee beans
300 g pecan nuts
200 g fine sugar
1,5 g fleur de sel

​Coffee - Flavoured Crisp

(Sablé pécan) 56 g Elle & Vire gourmet butter 82% fat
(croustillant) 41 g pecan nut praline
(croustillant) 50 g feuillantine
(croustillant) 49 g pecan nut praline
(croustillant) 63 g blond chocolate 35%
(Sablé pécan) 34 g ground pecan nuts
(Sablé pécan) 55 g cornstarch
(Sablé pécan) 14 g potato starch
(Sablé pécan) 3 g ground coffee
(Sablé pécan) 28 g ‘Vergeoise’ black sugar
(Sablé pécan) 27 g icing sugar
(croustillant) 1,5 g salt

​Choux Biscuit Pastry

128 g whole milk
90 g Elle & Vire gourmet butter 82% fat
15 g ground coffee
127 g flour
160 g egg yolk
90 g eggs
255 g egg white
40 g honey
66 g fine sugar

​Coffee Cream

(infusion de café) 128 g Excellence whipping cream 35% fat
(infusion de café) 56 g coffee beans
(infusion de café) 9 g ground coffee
(crémeux café) 96 g coffee infusion
(crémeux café) 48 g milk
(crémeux café) 26 g egg yolk
(crémeux café) 9 g gelatin mass
(crémeux café) 38 g milk chocolate 40%
(crémeux café) 23 g Elle & Vire gourmet butter 82% fat

​Coffee Filling

(infusion de café) 400 g Excellence whipping cream 35% fat
(Garniture café) 7 g cocoa butter
(Garniture café) 0,7 g fleur de sel
(Garniture café) 5 g instant coffee
(Garniture café) 9 g water
(Garniture café) 267 g coffee infusion
(Garniture café) 74 g glucose
(Garniture café) 44 g fine sugar
(infusion de café) 133 g ground coffee beans
(Garniture café) 9 g Elle & Vire gourmet butter 82% fat

​Banana Compote

320 g fresh bananas
102 g mango puree
30 g passion fruit puree
1 vanilla pods
100 g dextrose
5 g pectin NH
3 g agar agar
30 g orange juice

​Whipped Ganache

350 g Excellence whipping cream 35% fat
115 g coffee beans
21 g gelatin mass
137 g blond chocolate 35%
350 g Excellence whipping cream 35% fat

​Couverture For Glazing

350 g milk chocolate 40%
75 g hazelnut paste
25 g colza oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   ​Coffee & Pecan Praline

   Grind the coffee grains as finely as possible ahead of time. Roast the pecan nuts in a fan-assisted oven at 145°C for 20 minutes. Make a dry caramel with the caster sugar and salt. Add the pecan nuts. Pour onto a Silpat® and chill. Blend. Keep a little praline. Grind the coffee beans and add the pecan praline.
2. 2

   ​Coffee - Flavoured Crisp

   Pecan biscuit : In the bowl of a mixer fitted with a flat beater attachment, cream together the sugars and the ground coffee. Add the starches and ground almonds. Mix until a smooth dough is formed. Sieve. Chill. Spread onto a baking tray lined with a Silpain® mat and bake in a fan-assisted oven at 150°C for 20 minutes. Crisp : Melt the chocolate and add the coffee & pecan praline, feuillantine, pecan nut praline, salt and all of the baked biscuit. Mix together. Weigh out 18 g into circles
3. 3

   ​Choux Biscuit Pastry

   Bring the milk, butter and ground coffee to a boil. Add the flour and mix as you would
   for a choux pastry, ensuring the mixture does not dry out. Pour into the bowl of a
   mixer fitted with a flat beater attachment, and gradually incorporate the egg yolks
   and the eggs. Whisk the egg whites with the honey and caster sugar. Incorporate
   into the choux pastry. Spread onto a 40 x 60 cm Flexipat® and bake in a fan-assisted
   oven at 175°C for 14 minutes. Once out of the oven, turn out onto a baking sheet and
   rest at 4°C for 2 hours before removing from the mould. Cut into 3.5 x 20 cm strips.
   Line some rings that are 7 cm in diameter and 3.5 cm in height.
4. 4

   ​Coffee Cream

   Coffee infusion: Heat the cream to 60°C and infuse the ground coffee. Cover and
   infuse for 15 minutes. Strain.
   Coffee cream: Make a custard using the coffee infusion, milk and egg yolks. Strain
   through a fine sieve. Add the hydrated gelatine. Pour onto the melted milk chocolate
   and emulsify. Leave to cool to 40°C, add the butter and blend. Pour immediately into
   a 2.5 cm diameter hemispherical Flexipan® mould. Freeze. Build the hemispheres
   to make a sphere
5. 5

   ​Coffee Filling

   Coffee infusion : Heat the cream and infuse with the ground coffee for 20 minutes
   with the lid on. Strain.
   Coffee filling : Heat the caster sugar, glucose, salt and coffee infusion together with
   the pre-mixed water and instant coffee to 103°C. Add the cocoa butter. Cool to 40°C,
   blend with the butter. Pour onto the crisp and freeze.
6. 6

   ​Banana Compote

   Bake the whole bananas in their peel in a ventilated oven at 150°C for 20 minutes.
   Take out the flesh.Blend with the mango and passion fruit purees and the vanilla pod.
   When cooled, add the dextrose, pectin NH and agar agar mixture. Bring to a boil,
   stirring continuously. Add the orange juice and blend. Chill to 4°C and fill biscuit-lined
   round moulds to the brim. Freeze.
7. 7

   ​Whipped Ganache

   Heat the cream (1) and infuse with the pre-roasted coffee beans. Strain through a
   fine sieve, adjust to the correct weight if necessary. Melt the hydrated gelatine in the
   hot infusion. Pour onto the chocolate and emulsify. Add the cream (2) and blend.
   Keep refrigerated at 4°C. Make the cream a day ahead.
8. 8

   ​Couverture For Glazing

   Melt the milk chocolate, add the hazelnut paste and rapeseed oil if required (depending
   on the fluidity of the hazelnut paste). Set aside.
9. 9

   ​Assembly and Decoration

   Line rings that are 3.5 cm in height and 7 cm in diameter with a strip of the coffee
   choux pastry biscuit. Press the coffee crisp into the base. Pour over the coffee filling,
   followed by the banana compote. Freeze. Spray these little cakes with a neutral glaze
   that has been coloured with coffee extract. Whip the chocolate coffee ganache and
   use a Saint-Honoré nozzle to pipe a nice rosette. Fully immerse the coffee cream
   spheres in the glazing couverture and cover with the pecan nut praline. Next, sprinkle
   over powdered sugar and arrange on top of the little cakes.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Etienne Leroy

Halluin native near Lille (France), Étienne Leroy recently won the Pastry World Cup with a spectacular rock’n’roll-themed creation. He tells us about naturality and unveils his tricks for a successful mousse.