Ingredients
For
10
servings
100 g cookie crumble
50 g feuilletine
50 g milk chocolate
50 g hazelnut praliné
5 g instant coffee powder
2 g salt
153 g espresso
153 g Debic Cream Plus Mascarpone
65 g egg yolks
51 g sugar
179 g dark chocolate 65%
380 g Debic Croissant Gold
361 g icing sugar
4 g salt
110 g almond powder
210 g whole egg
70 g cocoa powder
653 g flour
209 g potato starch
500 g Debic Cream Plus Mascarpone
50 g sugar
Preparation
Mix the crumble with the feuilletine.
Melt the chocolate and add the hazelnut praliné, the instant coffee and the salt.
Mix together.
Scoop 40 g in a 9 cm mall cake ring and divide venly
Leave to rest in the fridge.
Heat the espresso with the Debic Cream Plus Mascarpone.
Mix the egg yolks with the sugar and stir to a crème anglaise up to 84 °C.
Add the chocolate and mix with the immersion blender until smooth.
Transfer to 5 cm round bombe moulds and put in the freezer.
Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.
Add the eggs and mix.
Mix the flour, cocoa powder and potato starch.
Cool the dough and roll out to 2 mm.
Cut out to 9,5 cm round circles and place it under a silpat.
Bake the sablé at 150 °C for 40 min.
Mix the Debic Cream Plus Mascarpone with the sugar.
Whip into stiff peaks at medium speed.
Assembly
Place a coffee crunch on a pate sable.
Take bombe of coffee cream out of the freezer and place on top of the crunch.
Pipe with a small piping nozzle the mascarpone cream on top of the bombe in a rose shape.
