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Professional
Coffee Hazelnut Transparence with Caramélia Crunchy Pearls
Made with Caramelia 36%
Original recipe by l'École Valrhona
4 stepsRecipe made for about 36 desserts in a glass
Recipe Step by Step
Step01
Hazelnut Streuzel
150g Butter 84%
150g Raw cane sugar
150g Ground hazelnut
150g Flour T45
Combine together the flour, sugar, almonds and salt. Dice the butter in small cubes. Sieve the powders. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed. Roll out the streuzel between two baking sheets to about 2 mm thick and chill down at 4°C. Cut out the streuzel sheet into discs of Ø30 and 45 mm and bake at 150/160°C until golden brown.
Step02
Hazelnut Whipped Ganache
314g Whipping cream 35%
31g Inverted sugar
31g Glucose
58g BEURRE DE CACAO
94g Hazelnut paste
471g Whipping cream 35%
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter and hazelnut paste stirring in the centre using a rubber spatula in order to create a shiny and elastic core of emulsion, sign of a well started emulsion. Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth the texture. Stir in the cold and liquid cream and set aside in the refrigerator for 2 or 3 hours minimum, or better overnight. Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped with a pastry bag.
Step03
Caramélia Coffee Cremeux
250g Whipping cream 35%
250g Milk
100g Egg yolks
50g Caster sugar
50g Pure Arabica coffee beans
295g CARAMELIA 36%
4g Gelatine sheets
Heat the coffee beans in the oven at 160°C for about 25 minutes. Heat the cream with the milk and allow the coffee beans to infuse in for about 10 minutes. Pour on the egg yolks mixed with the sugar, add in the gelatine soaked in cold water beforehand and cook the custard to 82/84°C. Strain through and mix with a hand blender. Gradually pour the hot custard on the melted couverture stirring in the centre using a rubber spatula in order to create a shiny and elastic core of emulsion, sign of a well started emulsion. Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth the texture making sure not to incorporate any air in and working at a temperature above 35°C. Set aside in the refrigerator.
Step04
Coffee Gel
152g Whipping cream 35%
607g Milk
9
1g Gelatine sheets
91g Pure Arabica coffee beans
41g Caster sugar
Heat the coffee beans in the oven at 160°C for about 25 minutes. Heat the cream with the milk and allow the coffee beans to infuse in for about 10 minutes. Strain through, stir in the sugar and the gelatine soaked in a large volume of cold water beforehand and heat to dissolve. Set aside in the refrigerator.
Assembly and finishing
540 g CARAMÉLIA CRUNCHY PEARLS
Make the streusel, roll out between 2 sheets, chill at 4°C, cut out into Ø30 and 45 mm discs and bake at 150/160°C until golden brown. Pour about 20 g of coffee gel at the bottom of each glass and set aside in the refrigerator until set. Put a baked streusel disc of Ø45 mm on top. Pipe spaghettis of Caramélia coffee cremeux in the centre of the glass using a pastry bag fitted with a vermicelli nozzle. Sprinkle some Caramélia crunchy pearls along the sides and pipe a nice ball of hazelnut whipped ganache in the glass. Cover with the Ø30 mm baked streuzel disc and pipe more Caramélia coffee cremeux on top. Finish with a few Caramélia crunchy pearls.