Ingredients
For
24
servings
250 g Debic Butter Brioche
250 g cassonade blonde
250 g pecan nuts, chopped
250 g flour
240 g egg yolk
90 g sugar (1)
90 g almond powder
90 g icing sugar
84 g flour
50 g cacao powder
210 g egg white
90 g sugar (2)
84 g Debic Butter Crème
110 g sugar (1)
330 g egg yolk
160 g sugar
1340 g Debic Stand & Overrun
1 vanilla pod
25 g gelatin powder
125 g water
8 g fleur de sel
85 g water
75 g sugar
15 g glucose syrup
75 g instant coffee
300 g Debic Stand & Overrun (1)
285 g milk
3 g instant coffee
70 g coffee punch
30 g milk chocolate
260 g white chocolate
20 g gelatin powder
100 g water
900 g Debic Stand & Overrun (2)
50 g sugar
Preparation
Combine all ingredients at room temperature. Stop kneading the dough before it gets homogeneous. Spread over a baking tin and bake at 180°C during 15 to 20 minutes.
Mix the egg yolk with the sugar (1), the almond powder and the icing sugar to a foamy mix. Whip the egg white with the sugar (2) and combine with previous mixture. Sieve the cacao powder with the flour and fold in the preparation. Finally add the melted butter. Spread on a 2 baking tins (60 x 40 cm) and bake at 210°C during 7 minutes.
Hydrate the gelatin with the water. Caramelize the sugar (1) until golden brown. Heat the cream with the cloven vanilla pod and pour over the caramel. Mix well and strain on the egg-sugar (2) mixture. Cook until anglaise (84°C) add the gelatin mass and cool down.
Bring the water with the sugar and the glucose syrup to a boil. Add the instant coffee and mix.
Hydrate the gelatin powder with the water. Bring the Debic Stand & Overrun to a boil with the milk , the instant coffee and the coffee punch. Pour over both chocolates and combine like a ganache. Add the gelatin mass, the sugar and the liquid Debic Stand & Overrun. Leave for one night before whipping.
Assembly
Cover the bottom of the glasses with half of the pecan crumble. Pipe a spiral of coffee mousse in the glasses. Bring in small discs of joconde biscuit. Spread the caramel on the biscuit. Use the remaining coffee mousse and cool down.
Finishing touch
Decorate with a Halloween pumpkin and cover the cream with the remaining pecan crumble
