Jade cereals coffee almond

Cereals and coffee cake

Ingredients Preparation
  • 430g
    egg yolks
  • 580g
    caster sugar
  • 220g
    greek yoghurt
  • 20g
    coffee extract
  • 320g
    butter
  • 40g
    noissete butter
  • 8g
    Guerande salt
  • 290g
    whole meal spelt flour
  • 140g
    mix of toasted seeds powder
  • 12g
    raising agent

1-Mix the Greek yoghurt with the coffee.
2-Beat the egg yolks with the caster sugar and add the previous mixture.
3-Add the melted butters as long as they are not too hot and the salt.
4-Mill together the seeds, the spelt flour and the baking powder and add it to the beaten, mixing it gently.
5-Fill previously coated traditional moulds and bake at 160°C for 35 mins.

Crocant jade coating

Ingredients Preparation
  • 900g
    Jade
  • 40g
    Cocoa butter
  • 40g
    sunflower oil
  • 200g
    almond crocant

1-Melt the couverture in the microwave, add the melted cocoa butter, the sunflower oil and the crocant and temper at 30°C.
2-Dip the cakes and coat them completely, leave them on a wire tray and put them on a paper afterwards.

Almond crocant

Ingredients Preparation
  • 50g
    mineral water
  • 200g
    sugar
  • 500g
    almonds
  • 25g
    dairy butter

1-Dry caramelise the sugar, add the half-toasted almond grain and caramelise the mixture, add the butter when it is cooked and leave it cooling on a Silpat mat.

Jade chocolate cream

Ingredients Preparation
  • 250g
    milk
  • 250g
    cream
  • 100g
    pasteurized egg yolks
  • 2g
    gelatin
  • 510g
    Jade

1-Boil the milk and the cream together and add the pasteurized yolks, cook the mixture at 85°C to pasteurize it and add the soaked gelatin.
2-Mix in the couverture and emulsify the mixture at 4°C.
3-Use it 24 hours after with a plain nozzle, decorating the top of the cake.

To finish the cake

1-Make a pierced rectangle with different sized cutters, add Matcha tea with the help of a very thin strainer and pour it over the cake.

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