Quinoa Coffee Bar
- Level:
-
Medium
ELEMENT 1: CHOCOLATE SABLEE
Ingredients: ELEMENT 1: CHOCOLATE SABLEE
-
0.7 ozalmond powder
-
1.4 ozpotato starch
-
0.5 ozCP
-
4.3 ozflour
-
15.4 grsalt
-
2.4 ozicing sugar
-
2.5 ozcroissant butter
-
1.4 ozeggs
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
-
0.8 ozeggs
-
1.3 ozsugar
-
1.1 ozflour
-
0.2 ozCP
-
0.1 ozBaking powder
-
1.7 ozmilk
-
1.2 ozclarified 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
-
0.5 ozpumpkin seeds
-
0.5 ozflax seeds
-
0.9 ozpuffed quinoa
-
0.4 ozchia seeds
-
1.1 ozbrown sugar
-
0.7 ozhoney
-
1.1 ozbutter
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
-
3.5 ozcream
-
0.1 ozgelatin
-
0.4 ozcoffee beans
-
2.5 ozmascarpone
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
-
5.4 ozmilk
-
5.4 ozcream
-
2.3 ozegg yolks
-
1.8 ozsugar
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.
Comments