Coffee with Caramel

Coffee with Caramel
  • Serves 5
  • 2 hours + night in a freezer
  • Hard


Caramel biscuit:
  • 100 gram(s) egg whites
  • 100 gram(s) sugar
  • 42 gram(s) eggs
  • 88 gram(s) egg yolks
  • 20 gram(s) butter
  • 60 gram(s) water
  • 60 gram(s) flour
  • 115 gram(s) almond flour
Coffee mousse with grapefruit
  • 145 gram(s) milk
  • 20 gram(s) coffee beans
  • 190 gram(s) milk chocolate
  • 20 gram(s) cacao butter
  • 15 gram(s) gelatin
  • 225 gram(s) cream 33%
  • 1 tablespoon(s) zest of grapefruit
Caramel and peach cremeux
  • 70 gram(s) sugar
  • 250 gram(s) puree of peach
  • 250 gram(s) cream 33%
  • 1 pint(s) vanilla
  • 55 gram(s) egg yolks
  • 70 gram(s) white chocolate
  • 30 gram(s) milk chocolate
  • 6 gram(s) gelatin
Chocolate cremeux
  • 70 gram(s) milk
  • 80 gram(s) cream 33%
  • 80 gram(s) glucose syrup
  • 85 gram(s) milk chocolate
  • 85 gram(s) dark chocolate
Croustillant peanut butter
  • 20 gram(s) butter
  • 20 gram(s) sugar
  • 20 gram(s) almond flour
  • 20 gram(s) flour
  • 25 gram(s) dark chocolate
  • 30 gram(s) peanut butter
Garnish & finishing the dessert
  • finishing


Caramel biscuit:
  1. The egg whites whip with 100 grams of sugar. Made from 105 grams of sugar caramel, add the butter and then the water.
  2. Whisk the egg yolks with the eggs. In caramel add 2 kind of flours, mix it together, then add whipped egg yolks with the eggs. In the end append whipped egg whites.
  3. Preheat the oven for 170 C. Put the dough on a silicone mat and bake for 15 minutes.
Coffee mousse with grapefruit
  1. Bring to a boil milk with coffee beans, remove from heat. Leave to infuse for a half day. Then filter it.
  2. Again heat the milk and pour over melted chocolate with cacao butter.
  3. Add the gelatin and make with blender without lumps. Add the zest of grapefruit.
  4. Chill slightly and add whipped cream.
  5. Fill in a half silicone molds with mousse, put inside the crustillant, cover the rest mousse and freeze.
Caramel and peach cremeux
  1. Heat puree with cream and vanilla. Made from sugar caramel and add hot cream with puree.
  2. Then add the egg yolks and bring to boil the mixture until 80 degrees.
  3. Remove from heat, add the gelatin and all chocolate. Beat with blender.
  4. Fill in a half silicone molds with mousse, put inside the crustillant, cover the rest mousse and freeze.
Chocolate cremeux
  1. Mix together milk, cream and glucose syrup, bring to a boil.
  2. Combine 2 kinds of chocolate. Pour hot milk pour over melted chocolate.
  3. Mix the mass well, and beat with blender. Left in the refrigerator overnight.
Croustillant peanut butter
  1. Combine together butter, sugar, almond flour and flour. Mix well and bake in the oven 160C for 20 minutes.
  2. Melt the chocolate, and hot baked mass and mix it well.
  3. Combine all ingredients with peanut butter, put between 2 baking paper, roll out to 3 mm. And freeze it.
Garnish & finishing the dessert
  1. Cut the circle from the biscuit.
  2. Put one cube to another on this biscuit, make the chocolate decoration on the cube.
  3. Around the cubes put the little domes with cremeux chocolate.

Sponsoring Partners