Home Recipes Fleur de Café

Fleur de Café

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Ingredients

For 11 servings

Cocoa sablé

175 g Debic Crème Butter

100 g icing sugar

250 g flour

25 g cocoa powder

50 g egg white

Coffee choux biscuit

62 g milk (1)

62 g cooking oil

6 g coffee powder

1 g salt

76 g flour

31 g milk (2)

78 g whole egg

124 g egg yolk

79 g sugar

187 g egg white

Hazelnut praline

250 g sugar

60 g water

375 g whole hazelnuts

1/2 vanilla pod

Hazelnut crémeux

310 g milk

41 g sugar

28 g corn starch

1 g pectin NHX

47 g egg yolk

107 g Debic Crème Butter

41 g hazelnut paste

25 g hazelnut praline

Lemon confit

160 g lemon peel

400 g lemon juice

240 g sugar

Lemon marmalade

41 g sugar

6 g agar

130 g water

267 g lemon puree

3 lemons, the zest

220 g candied lemon

36 g lemon confit

Coffee Chantilly

10 g coffee bean

100 g Debic Stand & Overrun (1)

42 g inverted sugar

1/2 vanilla pod

18 g gelatin mass 1:5

400 g Debic Stand & Overrun (2)

150 g mascarpone

Cocoa glazing

328 g absolu crystal glaze

33 g water

39 g dark chocolate Caraibe, 66%

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Cocoa sablé

Paddle the Crème Butter, icing sugar, flour and cocoa powder together in a mixing bowl until it reaches a sandy texture.

Add in egg white and mix briefly.

Leave the dough to rest in the chiller.

Roll the dough to 2 mm thickness and cut into 11 cm diameter flower shapes.

Bake at 150˚C for 13 minutes.

Coffee choux biscuit

Warm the milk (1) with the cooking oil, coffee powder and salt together in a saucepan to 70˚C.

Add in sifted flour and stir continuously until a dough is formed.

Blend the choux dough with milk (2), whole eggs and egg yolk together.

Make a medium-peaked French meringue with the sugar and egg whites.

Fold the meringue into choux batter and spread evenly onto a Flexipan (53 cm x 35 cm).

Bake at 155˚C for 15 minutes.

Hazelnut praline

Cook the sugar and water together in a saucepan to 121˚C, then remove from heat.

Add in hazelnuts and stir rapidly to coat the nuts completely in crystallized syrup.

Proceed to caramelize the crystalline sugar on low heat.

Add in the vanilla pod.

Spread onto a Silpat and leave to cool before blending into liquid paste.

Preserve in the chiller for later use.

Hazelnut crémeux

Make a crème patisserie with milk, sugar, corn starch, pectin and egg yolk together in a saucepan.

Mix in the Crème Butter, hazelnut paste and hazelnut praline, then emulsify well.

Preserve in the chiller.

Lemon confit

Blanch the lemon peel 3 times in fresh water.

In a saucepan, bring the lemon juice and sugar to a boil.

Add in the blanched lemon peels and cook at low heat for 45 minutes.

When it reaches 55 Brix, blend into a smooth paste.

Preserve in the chiller for later use.

Lemon marmalade

Mix sugar and agar together in a bowl.

Whisk water, lemon puree, agar-sugar mixture and lemon zest together in a saucepan, then bring to a boil and mix in the candied lemon and lemon confit.

Allow the marmalade to set in the chiller and blend into a smooth paste.

Preserve in the chiller for later use.

Coffee Chantilly

Infuse the coffee bean into the Stand & Overrun (1).

Strain out the coffee bean.

Warm the infusion with inverted sugar, vanilla pod and gelatin mass to 36˚C.

Emulsify well with Stand & Overrun (2) and mascarpone.

Preserve in the chiller overnight.

Cocoa glazing

Bring the glaze and water to a boil in a saucepan.

Add in the dark chocolate and emulsify well.

Assembly

On the flower sablé base, pipe lemon marmalade on the center and each flower petal.

Cut the coffee choux biscuit into 11 cm x 3 cm strips, fold both ends together and stick it onto the flower crust.

Pipe hazelnut crémeux into the middle of each coffee choux biscuit until it is 90% full.

Then, pipe a thin layer of hazelnut praline on top of the hazelnut crémeux.

Using a 2,4 cm in diameter round nozzle, pipe a tear drop of coffee Chantilly in the middle of the flower.

Freeze the product for 30 minutes.

Use a spray gun to spray a layer of hot cocoa glaze on the frozen coffee Chantilly.

Arrange the chocolate garnishes around the coffee Chantilly and decorate with chopped hazelnut pieces and hazelnut peels.

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