"Chaud-colat" Coffee Icecream Squares
A dazzling five-act performance by a classic duo worthy of a standing ovation.
60 min.
Difficult
Here is what you need
Ingredients
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- For the sweetened chocolate batter
- 600 g of butter
- 370 g of icing sugar
- 120 g of almond paste (Marzipan)
- 3 g of salt
- 3 g of vanilla powder
- 230 g of fresh eggs
- 900 g of flour
- 50 g of cocoa powder
- For the black chocolate crémeux
- 250 g of whipped cream
- 250 g of milk
- 100 g of egg yolk
- 50 g of granulated sugar
- 235 g of Caribbean *'couverture" chocolate
- For the black chocolate and coffee sauce
- 500 g of whole milk
- 250 g of whipped cream
- 600 g of Caribbean "couverture" chocolate
- 50 g of cocoa mass
- 60 g of butter
- 150 g of sugar
- 50 cl of coffee
- For the coffee ice cream
- 1000 g of milk
- 200 g of brown sugar
- 100 ml of coffee
- 280 g of egg yolk
- 4 g of stabiliser
- 100 g of bulk butter
- For the chocolate soufflé
- 180 g of Manjara chocolate
- 100 g of egg yolk
- 150 g of egg white
- 110 g of granulated sugar
- 50 g of milk
- mixing bowl
- pan
- oven
Materials
- mixing bowl
- pan
- oven
How to make !
- For the sweetened chocolate batter
- In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula
- Add the eggs then sift the flour and the cocoa powder together and mix
- Keep chilled
- Spread the mixture to the thickness of 1
- 45mm and insert the squares (9cmx9cm)
- Cook the foundation at 170°c for 7 minutes
- Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux
- For the black chocolate crémeux
- In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon
- Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion
- Mix and pour 70g of crémeux per 11cm square
- Allow it to set in the freezer
- For the black chocolate and coffee sauce
- Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass
- Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolatecocoa mass mix, stirring delicately
- Add the butter
- For the coffee ice cream
- Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps
- Bring to a boil, and add the egg yolks blended with the brown sugar
- Cook until it coats the spoon
- Add the butter
- Mix, blend and put through the turbine of a sorbet maker
- For the chocolate soufflé
- Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar
- Beat the egg whites with the rest of the sugar
- Assembling and presentation
- Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter
- Poach 130g of soufflé batter and put it in the pan with the crémeux
- Bake for 9 minutes at 200°c
- Serve with a dribble of coffee chocolate sauce and a scoop of coffee icecream
- *Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (3239%)
- The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour
- (Source: Wikipedia)
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"Chaud-colat" Coffee Icecream Squares
- 60 min.
- Difficult
Materials
- mixing bowl
- pan
- oven
Recommended Nespresso coffees
Ingredients
- For the sweetened chocolate batter
- 600 g of butter
- 370 g of icing sugar
- 120 g of almond paste (Marzipan)
- 3 g of salt
- 3 g of vanilla powder
- 230 g of fresh eggs
- 900 g of flour
- 50 g of cocoa powder
- For the black chocolate crémeux
- 250 g of whipped cream
- 250 g of milk
- 100 g of egg yolk
- 50 g of granulated sugar
- 235 g of Caribbean *'couverture" chocolate
- For the black chocolate and coffee sauce
- 500 g of whole milk
- 250 g of whipped cream
- 600 g of Caribbean "couverture" chocolate
- 50 g of cocoa mass
- 60 g of butter
- 150 g of sugar
- 50 cl of coffee
- For the coffee ice cream
- 1000 g of milk
- 200 g of brown sugar
- 100 ml of coffee
- 280 g of egg yolk
- 4 g of stabiliser
- 100 g of bulk butter
- For the chocolate soufflé
- 180 g of Manjara chocolate
- 100 g of egg yolk
- 150 g of egg white
- 110 g of granulated sugar
- 50 g of milk
Inspirations
How to make !
- For the sweetened chocolate batter
- In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula
- Add the eggs then sift the flour and the cocoa powder together and mix
- Keep chilled
- Spread the mixture to the thickness of 1
- 45mm and insert the squares (9cmx9cm)
- Cook the foundation at 170°c for 7 minutes
- Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux
- For the black chocolate crémeux
- In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon
- Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion
- Mix and pour 70g of crémeux per 11cm square
- Allow it to set in the freezer
- For the black chocolate and coffee sauce
- Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass
- Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolatecocoa mass mix, stirring delicately
- Add the butter
- For the coffee ice cream
- Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps
- Bring to a boil, and add the egg yolks blended with the brown sugar
- Cook until it coats the spoon
- Add the butter
- Mix, blend and put through the turbine of a sorbet maker
- For the chocolate soufflé
- Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar
- Beat the egg whites with the rest of the sugar
- Assembling and presentation
- Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter
- Poach 130g of soufflé batter and put it in the pan with the crémeux
- Bake for 9 minutes at 200°c
- Serve with a dribble of coffee chocolate sauce and a scoop of coffee icecream
- *Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (3239%)
- The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour
- (Source: Wikipedia)