Quinoa Coffee Bar

Quinoa Coffee Bar

Level:
Medium

ELEMENT 1: CHOCOLATE SABLEE

Ingredients

  • 20 g
    almond powder
  • 39 g
    potato starch
  • 13 g
    CP
  • 123 g
    flour
  • 1 g
    salt
  • 68 g
    icing sugar
  • 72 g
    croissant butter
  • 40 g
    eggs

Preparation

  1. Bring the butter to room temperature.
  2. Sift the icing sugar then add to the butter.
  3. Whisk the eggs and add to mixture.
  4. Sift almond powder, flour, starch, cocoa powder and salt then add them gradually

ELEMENT 2: CHOCOLATE SPONGE

Ingredients

Preparation

  1. In a Mixer with the whisk attached combine sugar and eggs.
  2. Once combined, add the milk following with the melted butter and chocolate.
  3. Finish adding the sifted dry ingredients.
  4. Bake 162C for 10-12 minutes in a sheet pan linen with silicone mat.
  5.  Let cool and cut in desire shape.
  6. Reserve in the fridge.

ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE

Ingredients

Preparation

  1. Heat cream and crushed coffee beans together, add soaked gelatin and strain into the chocolate. cling wrap and chill.
  2. Add mascarpone cheese and whip till desired consistency.

ELEMENT 5: COFFEE CREMEUX

Ingredients

Preparation

  1. In a saucepan, heat the cream and the milk.
  2. Combine together the egg yolks and sugar.
  3. Cook all like a creme anglaise to 84ºC.
  4.   Add the dark chocolate.
  5. 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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