Quinoa Coffee Bar
- Level:
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Medium
ELEMENT 1: CHOCOLATE SABLEE
Ingredients: ELEMENT 1: CHOCOLATE SABLEE
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20 galmond powder
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39 gpotato starch
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13 gCP
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123 gflour
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1 gsalt
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68 gicing sugar
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72 gcroissant butter
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40 geggs
Preparation: ELEMENT 1: CHOCOLATE SABLEE
- Bring the butter to room temperature.
- Sift the icing sugar then add to the butter.
- Whisk the eggs and add to mixture.
- Sift almond powder, flour, starch, cocoa powder and salt then add them gradually
ELEMENT 2: CHOCOLATE SPONGE
Ingredients: ELEMENT 2: CHOCOLATE SPONGE
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24 geggs
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38 gsugar
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30 gflour
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6 gCP
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3 gBaking powder
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49 gmilk
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35 gclarified butter
Preparation: ELEMENT 2: CHOCOLATE SPONGE
- In a Mixer with the whisk attached combine sugar and eggs.
- Once combined, add the milk following with the melted butter and chocolate.
- Finish adding the sifted dry ingredients.
- Bake 162C for 10-12 minutes in a sheet pan linen with silicone mat.
- Let cool and cut in desire shape.
- Reserve in the fridge.
ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH
Ingredients: ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH
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15 gpumpkin seeds
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15 gflax seeds
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25 gpuffed quinoa
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10 gchia seeds
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30 gbrown sugar
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20 ghoney
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30 gbutter
Preparation: ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH
- Heat the chocolate at 40ºC.
- Add the dry ingredients, honey, butter and mix.
ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE
Ingredients: ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE
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100 gcream
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2 ggelatin
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10 gcoffee beans
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70 gmascarpone
Preparation: ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE
- Heat cream and crushed coffee beans together, add soaked gelatin and strain into the chocolate. cling wrap and chill.
- Add mascarpone cheese and whip till desired consistency.
ELEMENT 5: COFFEE CREMEUX
Ingredients: ELEMENT 5: COFFEE CREMEUX
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153 gmilk
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153 gcream
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65 gegg yolks
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51 gsugar
Preparation: ELEMENT 5: COFFEE CREMEUX
- In a saucepan, heat the cream and the milk.
- Combine together the egg yolks and sugar.
- Cook all like a creme anglaise to 84ºC.
- Add the dark chocolate.
- Mix with the hand blender to have a smooth texture.
ELEMENT 6: COCOA SPRAY
ELEMENT 7: CHOCOLATE SHELL
ELEMENT 8: CHOCOLATE GARNISH
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