Coffee, Almond and Milk Chocolate Pastries

Recipe

1 min read

Serving: 20
Cooking time: 1h 30m
 
Ingredients


Almond Joconde:

  • 150g egg whites
  • 125g sugar
  • 60g almond powder
  • 50g icing sugar
  • 30g flour 

Dark Chocolate Ganache:

  • 125g Anchor Chef's Classic Whipping Cream
  • 205g dark chocolate
  • 25g Anchor Butter

Milk Chocolate Mousse:

  • 175g milk
  • 95g sugar
  • 220g 66% dark chocolate
  • 750g Anchor Chef's Classic Whipping Cream

Marzipan Biscuit Sponge:

  • 75g egg yolks
  • 190g eggs
  • 12g invert sugar
  • 170g sugar (A)
  • 110g egg whites
  • 40g sugar (B)
  • 85g T55 flour
  • 50g marzipan
  • 20g milk

Coffee Punch:

  • 100g water
  • 100g sugar
  • 50g coffee powder
Method


Almond Joconde:

  • Whisk the egg whites and sugar in a bowl of the mixer. Add the sieved flour, almond powder, icing sugar gently.
  • Pipe onto a sheet of baking parchment and bake at 175°C for 10 minutes.

Dark Chocolate Ganache:

  • Make a ganache from milk, sugar, and dark chocolate.

Marzipan Biscuit Sponge:

  • Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
  • Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
  • Combine the two mixtures and add the sieved flour, last mix in marzipan dissolved with warm milk. 
  • Spread onto a sheet of baking parchment and bake at 200°C  for 8 minutes.

Coffee Punch:

  • Bring the water, sugar, and coffee powder to the boil. 

Milk Chocolate Mousse:

  • Make a ganache from milk, sugar, and milk chocolate.
  • Cool till 35°C & fold in the whipped Anchor Chef`s Classic Whipping Cream (soft peak).

Assembly (upside down):

  • Insert the soaked and frozen marzipan biscuit sponge into the mousse. 
  • Make layers of the mousse and soaked sponge. 
  • Pipe 15 g of dark chocolate ganache onto the almond joconde and close the cake. 
  • Chill in a blast freezer and dip in milk chocolate with shaved roasted almonds.

Decoration:

  • Decorate with almond tuilles and icing sugar.

 

 

 

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