The recipe I offer you today combines two flavors that match so well together: caramel and coffee.
I love coffee taste and I will never say no to a caramel dessert. So, why do not create a dessert combining both? A few recipes for a stunning and greedy dessert.You will not be disappointed!!!
- 5 tbsp (75 g) superfine granulated sugar
- 2 tbsp (30 g) water
- 2 tbsp (30 g) diced unsalted butter
- 2 small (55 g) egg whites, room temperature
- 4.5 tbsp (55 g) inverted sugar
- 2 medium/large (40 g) egg yolks
- 1/4 cup (35 g) pastry flour
- 1/2 cup (50 g) almond meal
- 1 pinch of salt
- 1/2 cup + 1 tbsp (125 g) heavy cream
- 1.5 medium (30 g) egg yolks
- 2 tbsp + 1 tsp (35 g) superfine granulated sugar
- 2.2 g gelatin powder or sheets, 200 bloom
- 1 tbsp + 1 tsp (20 g) boiling water
- 2.5 tsp (4 g) instant coffee
- 1/2 tsp (2 g) coffee extract (trablit)
- 1/4 cup + 1 tbsp (70 g) Mascarpone cheese (Santa Lucia Galbani)
Dulcey chocolate light mousse
- 1/2 cup + 1 tsp (120 g) full fat milk
- 8 oz (220 g) chocolate Blond Dulcey 32%, Valrhona
- 1 cup + 1 tbsp + 1 tsp (250 g) heavy cream
- 5.65 g gelatin powder or sheets, 200 bloom
- 1/2 cup + 5 tbsp + 1 tsp (180 g) superfine granulated sugar (I)
- 2/3 cup + 1 tsp (150 g) water
- 2/3 cup (150 g) heavy cream
- 2 tbsp (15 g) corn starch (Maizena)
- 1 tbsp + 2 tsp (25 g) superfine granulated sugar (II)
- 5 g gelatin powder or sheets, 200 bloom
- Tempered Dulcey chocolate decorations
Line two baking sheets with silicone baking mat, spray with non-stick baking spray and set aside.
Heat fan oven at 320F - 160°C.
Heat water until the boiling point and set aside.
Make a dry caramel with sugar and about of the heat, add in the boiling water and stir with a whisk.
Add Butter and mix to combine.
Let the caramel warm for a while.
Whip egg whites with inverted sugar until very soft peaks form.
Soften the caramel with a scoop of meringue, using a whisk.
Pour the egg yolks in the meringue and gently combine with a rubber spatula.
Add the soften caramel, then add all the powders, sifted and combined.
Pour the mixture in a pastry bag.
Pipe 85 g.in each 7 inches - 18 cm pastry ring, smooth with a small spatula and bake for 16/18 minutes.
Let cool, then with a 6.3 inches - 16 cm. pastry ring, cut two biscuits rounds.
Wrap one round biscuit in cling baking paper and in cling film, then freeze.
Place the other round biscuit in a 6.3 inches - 16 cm. silicone mould or pastry ring and set aside to prepare the filling.
Prepare the coffee with boiling water, instant coffee and coffee extract and set aside.
In a small sauce pan, combine egg yolks with sugar and mix to combine.
Add heavy cream and stir to combine.
Bring the mixture on the heat and stirring constantly, cook until 180F - 82°C.
Out of the heat, add melted gelatin sheets, the coffee and let warm.
Pour the mixture over the mascarpone cheese and mix with a hand blender to combine.
Pour 180 g. of coffee custard inside the mold (with caramel biscuit inside).
Refrigerate for a couple of hours, then freeze.
Dulcey chocolate light mousse
Soak gelatin sheets in cold water. Heat milk at 160F - 70°C, add wringed and melted gelatin and stir to combine. Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula. When the mixture is about 105F - 40°C, add whipped cream in 2 or 3 batches.
Soak gelatin sheets in cold water.
In a small bowl, combine the corn starch with sugar II.
Make a dry caramel with sugar and bring to a boil water with heavy cream.
Out of the heat, add in the boiling mixture (water/heavy cream) and stir with a whisk.
Add the corn starch and sugar mixture, stir once again and bring to a boil, stirring constantly.
Let cook for about one minute.
Let cool for 2 or 3 minutes, then add wringed gelatin sheets and stir to melt.
Cover with cling film and refrigerate overnight.
In a 7 inches - 18 cm. silicone mould (1.77 inches in high - 4.5 cm) pour 250 g. of Dulcey mousse and freeze for a few minutes to set.
Place the frozen coffee custard with caramel biscuit in the center (coffee custard downward), add 195 g of Dulcey mousse, then place the frozen caramel biscuit.
Smooth, in case, the edges with a small spatula, then freeze for at least 24 hours.
Remove the dessert from the mould and place on a wire rack.
Heat and blend the caramel glaze and use at 85 - 87F - 29/31°C.
Glaze the dessert, decorate with chocolate decorations.
Refrigerate for about 8 hours before serving.