Servings: 10 Desserts
Ingredients
Viennois Coffee Biscuits
- 40 g Egg Yolks
- 105 g Whole Eggs
- 85 g Sugar
- 25 g Sugar
- 65 g Egg Whites
- 50 g Flour
- 5 g Coffee Powder
Dulcey 32% Coffee Creme
- 225 g Whole Milk
- 45 g Egg Yolks
- 15 g Sugar
- 45 g Coffee Grounds
- 185 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves
- 2 g Gelatin Sheet
Ivoire 35% Mascarpone Ganache
- 105 g Whole Milk
- 20 g Acacia Honey
- 85 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 100 g Heavy Cream
- 195 g Mascarpone
Coffee Syrup
- 200 g Brewed Espresso
- 25 g Sugar
Dulcey 35% Hazelnut Icing
- 800 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves
- 80 g Grape Seed Oil
- 200 g Chopped Roasted Hazelnuts
Instructions
Viennois Coffee Biscuits
- Mix the yolks, whole eggs and 85g of sugar with an electric mixer.
- Whip up the egg whites with the remaining 25g of sugar.
- Mix the whipped egg whites with the first mixture and add the sifted flour.
- Weigh 360g of the mixture and spread out with an angled spatula on a 30 x 40 cm baking sheet. Sprinkle over the coffee powder.
- Bake at 446°F/230°C for about 6 to 7 minutes.
Dulcey 32% Coffee Creme
- On medium heat, heat the milk to a simmer and pour in the coffee. Cover and let steep for 15 minutes. Filter out the coffee.
- Using a whisk, mix the egg yolks and sugar. On this mixture, pour the coffee infused milk while stirring. Be careful to not cook the egg yolks.
- Return everything to the saucepan over low heat. Stir gently until the creme has thickened slightly. Check with the thermometer that the temperature reaches 179.6℉/82℃.
- Once the temperature is reached, remove the pan from the heat and strain the creme. Soak the gelatin sheet in cold water and add to mixture.
- Blend with an immersion blender with melted Dulcey 32% to perfect the emulsion. Cover and store in the refrigerator.
Ivoire 35% Mascarpone Ganache
- Heat the whole milk with the honey.
- Pour in the melted Ivoire 35% and stir energetically.
- Mix in the cold cream with the mascarpone. Mix again to perfect the emulsion.
- Cover and store in the refrigerator ideally overnight.
Coffee Syrup
- Heat the coffee and mix in the sugar.
- Store in the refrigerator.
Dulcey 35% Hazelnut Icing
- Melt the Dulcey 35% at 104°F/40°C and add the grape seed oil with chopped roasted hazelnuts.
- Use at around 95°F/35°C.
Assembly and finishing
- Cut 3 strips of biscuits measuring 30 x 10 cm. Soak the biscuits in the coffee syrup.
- In a dessert frame 30 x 10 x 5 cm high, place a strip of biscuit and smooth over 120g of Dulcey 35% Coffee Cream. Place in the freezer.
- Smooth 120g of whipped ganache on the first layer of Dulcey 35% Coffee Cream. Place another soaked biscuit on top. Place everything in the freezer.
- Proceed in the same way as above a second time. Once well frozen. frame and cut 3 cm wide pieces.
- Coat top and sides with Dulcey 35% Hazelnut Glaze. Place in the freezer for 30 minutes.
- Store in the refrigerator. Best served the next day!
