- Biscuit Cafe
- EGGS (300 gr)
- EGG YOLKS (115 gr)
- CASTER SUGAR (225 gr)
- EGG WHITES (190 gr)
- CASTER SUGAR (65 gr)
- FLOUR 55% (100 gr)
- CLARIFIER BUTTER (50 gr)
- INSTANT COFFEE (8 gr)
- Milk Chocolate Ganache flavoured with coffee
- WHIPPING CREAM 35% (240 gr)
- GLUCOSE (25 gr)
- INVERTED SUGAR (25 gr)
- TANARIVA 33% (380 gr)
- INSTANT COFFEE (10 gr)
- COCOA BUTTER (25 gr)
- WHIPPING CREAM 35% (560 gr)
- ESPRESSO BEANS (120 gr)
- Cafe Gel
- ABSOLU CRISTAL (225 gr)
- COFFEE LIQUEUR (22 gr)
- WATER (25 gr)
- INSTANT COFFEE (8 gr)
- Spray Mix
- TANARIVA 33% (300 gr)
- COCOA BUTTER (200 gr)
Coffee Cubes by Dimitris Chronopoulos
Dimitris Chronopoulos
26th September 2018
Coffee Cubes by Dimitris Chronopoulos
Coffee Cubes by Dimitris Chronopoulos
Ingredients
Method
Biscuit Cafe
• Beat in a mixer the yolks, the eggs, the instant coffee and the 225gr of sugar by using a whisk
• At the same time, whisk the egg whites with the 65gr of sugar
• Mix the two mixtures together and add the four and the butter
• Bake at 180° for about 8 minutes
Milk Chocolate Ganache flavoured with coffee
• Mix the 560gr whipping cream with the espresso beans in a bowl and leave them for a night in a fridge to get aromatized
• Boil the 240gr whipping cream, the glucose, the instant coffee and the inverted sugar
• While the mixture is still hot, pour it over the chocolate and cocoa butter and emulsify
• Finish the process of emulsification by using a hand mixer and then add the coffee flavoured whipping cream in liquid state
• Keep Ganache Monte in a fridge for a night to become stable and use it the day after
Cafe Gel
• Dissolve the instant coffee in the 25gr of water and pour it with the ligueur into the Absolu Cristal
• Homogenize the mixture by using a hand mixer
Spray Mix
• Melt the cocoa butter and the chocolate
• Spray when the mixture is at 45-50°
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