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Structures of coffee

A dessert in which various techniques and textures have been used based on coffee.

Ingredients

250gsemi-whipped cream
100gCream
150gDark chocolate
2espresso powder
4gSoaked gelatin (sheet)

120gWater
300gSilvia (egg white powder with sugar)
1espresso powder

300gSilvia (egg white powder with sugar)
150gCold, strong coffee
1espresso powder
50gSanatine (cold-soluble gelatin)

170gCold butter
170gBrown sugar
140gFlour
170gAlmond powder
8gespresso powder

280gEgg white
180gAlmond powder
180gEgg yolk
180gFine (vending machine) sugar
45gFlour
8gespresso powder

550gFine (vending machine) sugar
315gSoft butter
160gFull-fat yogurt
227gFlour
3gBaking powder
265gWhole egg
5gSalt
160gChopped nuts (pecan and pistachio)
10gespresso powder

340gMilk
8gespresso powder
240gEgg white
280gFine (vending machine) sugar
960gThick cream (unsweetened)
960gHazelnut paste (praline)

50gSoft butter
50gIcing sugar
50gEgg white
40gFlour
6gespresso powder

1lWhole milk
100gCoffee beans
180gFine sugar
5units.itemsGelatin sheets
1espresso powder

225gCream
10gCoffee beans
190gwhite chocolate callets
1espresso powder
20gCoffee liqueur

Preparation

  1. Heat the cream with the coffee powder.
  2. Dissolve the gelatin in it.
  3. Pour this over the chocolate and make an emulsion.
  4. Fold in the semi-whipped cream (when the chocolate mixture is about 35°C).
  5. Let set in the refrigerator.
  6. Whip until airy before use (stand mixer with whisk attachment).

  1. Mix everything well with a whisk.
  2. Then whip it up in a grease-free bowl with a whisk.
  3. Pipe onto Teflon sheets and dry at 85°C in a dehydrator or oven.

  1. Let the sanatine soak together with the coffee (5 minutes).
  2. Heat this (microwave) to about 50°C, so the sanatine dissolves well.
  3. Stir well and then mix with the Silvia and the espresso powder.
  4. Whip until airy in the Kitchenaid with a whisk attachment.
  5. Put the mixture in a piping bag and pipe strips onto fine sugar.
  6. Let set outside the refrigerator.
  7. Shape as desired.

  1. Cut the butter into cubes.
  2. Mix the rest of the ingredients.
  3. Put the butter in a Kitchenaid bowl with the paddle attachment.
  4. Start mixing and add the rest.
  5. Let it mix until you get crumbs.
  6. Bake at 155°C for 40 minutes.

  1. Mix everything well together in the food processor.
  2. Sift the mixture.
  3. Pour into a siphon and charge with 2 cartridges.
  4. Let set in the refrigerator for an hour.
  5. Then pipe into coffee cups (fill halfway).
  6. Bake in the microwave for 45 seconds at full power (3000 watts).
  7. Let cool before use.
  • Tip: baked sponge cakes can be stored well in the cups in the freezer.

  1. Sift and mix the flour, sugar, salt, and baking powder.
  2. Put everything together in the bowl of the Kitchenaid with the paddle attachment.
  3. Mix for 3 minutes.
  4. Pour out and bake at 170°C for 18 minutes.
  5. Let cool and cut to size.

  1. First make an Italian meringue: Heat the egg white with the sugar au bain-marie to 65°C.
  2. Whip in a grease-free bowl with a whisk until completely cold (to a firm meringue).
  3. Heat the milk with the coffee powder (do not boil).
  4. Pour a little of the milk over the hazelnut paste and mix with a spatula.
  5. Then add the rest of the milk and mix well with a whisk until a shiny emulsion forms.
  6. Mix a little of the Italian meringue into the praline.
  7. Then fold in the rest of the meringue.
  8. Finally, gently fold in the semi-whipped cream.
  9. Pour into silicone molds and freeze thoroughly.

  1. Blend all ingredients in the food processor until a smooth batter forms.
  2. Let set in the refrigerator.
  3. Pipe onto a silicone baking mat.
  4. Bake for 6 minutes at 170°C.
  5. Shape immediately when the mixture comes out of the oven.

  1. Let the milk, with the beans and coffee powder, infuse over low heat.
  2. Let stand overnight under plastic wrap in the refrigerator.
  3. Strain the mixture.
  4. Heat the milk over low heat and dissolve the sugar in it.
  5. Add the gelatin (2 grams each - soaked) and let dissolve.
  6. Transfer to a siphon and charge with 2 cartridges.
  7. Keep cold until use.

  1. Infuse the cream with the coffee beans and espresso powder over low heat.
  2. Strain the mixture.
  3. Bring to a boil, pour over the white chocolate and mix well.
  4. Add the liqueur last.