普希金咖啡厅的镇店之宝——最具代表性的配方!(已打包·可下载)

By Emmanuel Ryon

coffee spone cake

500g 50% marzipan

500g whole eggs

30g pâte de café

100g flour

10g corn starch

80g butter

Beat the marzipan and coffee paste in a mixer . Add the eggs little by little and continuously beat on medium speed for 15 minutes. Fold in the flour and corn starch sifted together and the lukewarm melted butter .

Pour the batter into a 40 X 60 cm and 1 cm high frame mold.

Bake in convection oven at 170℃ for 8 minutes.

croustillant praline

40g Caraïbe couverture

70g hazelnut praline

70g hazelnut paste

70g pailleté feuilletine ( crushed biscuit flakes )

Melt the Caraïbe couverture to 40℃, add the praline and hazelnut paste and add the pailleté. Pour into 14cm ring molds ( 90g per ring ) .

caramelized pecans

90g superfine sugar

30g water

120g pecans, chopped

30g butter

Cook the superfine sugar and water to 118℃, then add the pecans. Caramelize over a gentle heat. Add the butter . Store in a dry place.

smooth chocolate and coffee mousse

100g milk

100g cream

40g superfine sugar

75g egg yolks

10g pâte de café

5g gelatin sheets

300g caramel milk couverture

100g Tanzani dark couverture

330g whipped cream

Boil the milk and cream and add the egg yolks, previously beaten to pale with the sugar . Cook to 85℃ and add the pâte de café and gelatin sheets. Homogenize and pour over the semi-melted couvertures. Finally add the whipped cream.

vanilla and pecans mousseux

40g sugar

20g water

70g egg yolks

100g superfine sugar

30g water

50g egg whites

5g gelatin sheets

300g whipped cream

4g liquid vanilla

1 u vanilla bean

180g caramelized pecans

Cook the 40g sugar and 20g water to 118℃. Make a pâte à bombe pouring this syrup onto the egg yolks. Beat continuously in a mixer until completely cool.

Separately cook the 100g sugar and 30g water to 118℃ and make an Italian meringue by pouring this syrup onto the semiwhisked egg whites. Continue to whisk until cool and firm.

Hydrate the gelatin sheets in cold water for 30 minutes, drain, melt and mixx into the pâte à bombe. Add the Italian meringue and fold in the whipped cream with vanilla. Add the caramelized pecans and mix gently.

Pour into 14cm-wide round molds ( in all ,120g mousseux ).

Assembly

line 4.5cm high and 16cm wide stainless steel ring molds with rhodoid film. Place a 16cm wide disk of coffee sponge cake on the bottom and a 14cm widee disk of croustillant praline on top of it . Place the vanilla and pecans mousseux filling and on top , a second disk of coffee sponge cake , fill with the smooth chocolate and coffee mousse and freeze.

Finishing

Glaze the cake with a dark glaze .

Garnish with some sprayed chocolate motifs and a blown caramel dome.