Coffee Cubes by Dimitris Chronopoulos

Dimitris Chronopoulos

Dimitris Chronopoulos

26th September 2018

Coffee Cubes by Dimitris Chronopoulos

Coffee Cubes by Dimitris Chronopoulos

Ingredients

  • 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)

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°