Trecoa

Coffee bavaroise

Ingredients Preparation
  • 200g
    milk
  • 200g
    cream
  • 60g
    roasted coffee beans
  • 80g
    yolk
  • 80g
    Sugar
  • 10g
    animal-derived gelatine
  • 340g
    semi-whipped cream
  • As needed
    vanilla

Mix together milk, cream and roasted coffee beans at 110°C for 10 mins. Add egg yolks and sugar. Infuse the roasted and ground coffee beans. Filter and make an anglaise with the yolks and coffee infusion. Add the soaked gelatin and finish with the whipped cream.

Chocolate Cremeux

Ingredients Preparation
  • 273g
    milk
  • 91g
    cream
  • 32g
    semolated sugar
  • 63,6g
    yolk
  • 204,5g
    Cacao Barry® Or Noir™ Equilibrium by Maurizio Frau

Make an anglaise with the first 4 ingredients. Terminate with chocolate and emulsify.

Soft Biscuit

Ingredients Preparation
  • 52g
    anhydrous butter
  • 26g
    icing sugar
  • 11,5g
    starch
  • 11g
    flour
  • 1g
    yeast
  • 1,3g
    modified starch
  • 10,4g
    Plein Arôme
  • 4g
    dextrose
  • 0,8g
    xanthan gum
  • 26g
    eggs
  • 26g
    yolk
  • 22g
    icing sugar
  • 0,5As needed
    orange peels
  • 0,5As needed
    vanilla bean

Whip the butter and icing sugar with the peels in one bowl. Whip the yolks with icing sugar separately. Assemble the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 mins at 210°C.

Soaking preparation

Ingredients Preparation
  • 125g
    apricot puree
  • 75g
    water
  • 25g
    passion fruit
  • 50g
    caster sugar
  • 25g
    glucose syrup

Mix all ingredients.

Chocolate sablé

Ingredients Preparation
  • 168g
    flower
  • 18,75g
    Plein Arôme
  • 112,5g
    butter
  • 75g
    icing sugar
  • 9,75g
    yolk
  • 9,5g
    eggs
  • 5g
    orange concentrate
  • 3g
    vanilla

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and the eggs.

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