Entremets Café-Almond
Recipe
- Morgane Traffort -
Viennese biscuit
ingredients | preparation |
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Separate the whites and yolks, mount the whites with the sugar in meringue. |
Coffee syrup
ingredients | preparation |
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Bring to a boil, stop and set aside. |
Coffee cream
ingredients | preparation |
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Make a crème anglaise: Mix the egg yolks and sugar, heat the milk and liquid cream, pour the hot liquids over the sugar and eggs and reheat to 83 °. |
Almond Moss
ingredients | preparation |
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Make a crème anglaise, Mix the egg yolks and sugar, Heat the almond milk, pour the hot liquids over the sugar and eggs and reheat to 83 degrees, out of the heat, add the gelatin. |
Assembly
Cut the biscuit with the punch (two biscuit per entremets) and soak them in coffee syrup. |
Glaze
ingredients | preparation |
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Rehydrate gelatin in 5 times its water weight |