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Quick & easy (production)
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Good For Me
Feast on a creamy chocolate bite with a coffee crunch with this quick and easy recipe!Feast on a creamy chocolate bite with a coffee crunch with this quick and easy recipe!
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 4 Components
Sacher Sponge
Ingredients: Sacher Sponge
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150 gEgg yolks
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250 gEgg Whites
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600 gAlmond paste 70%
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70 gCaster sugar
Preparation: Sacher Sponge
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Soften the almond paste with the 70g of sugar, add slowly the egg yolks and egg whites. Whip to rubban stage.
Ingredients: Sacher Sponge
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300 gEgg Whites
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120 gCaster sugar
Preparation: Sacher Sponge
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Whip the 300g of egg whites with the 120g of sugar to a soft peak. Sieve the flour, melt the chocolate.
Ingredients: Sacher Sponge
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120 gFlour
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118 gButter
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150 g80-20-44
Preparation: Sacher Sponge
- Fold a quarter of the meringue in the chocolate in order to get a smooth texture.
- Fold in the almond paste follow by the flour and the remaining meringue.
- Bake at 180 Celsius for 15/20mns
Malchoc Dark cremeux
Ingredients: Malchoc Dark cremeux
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660 gMilk
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355 gCream
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155 gEgg yolks
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90 gmaltitol
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4 gPectin X 58
Preparation: Malchoc Dark cremeux
- Warm the milk and cream, add the egg yolks mixed with the maltitol and pectin X58. Cok to 82 Celsius.
- Pour over the chocolate and create an emulsion.
- Cool down to 35 Celsius before pouring on top of the sponge.
- Crystalize overnight
Espresso and orange gel
Ingredients: Espresso and orange gel
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225 gNeutral glaze
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8 gInstant coffee
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50 gEspresso coffee, freshly made
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1 piece(s)Orange zested
Preparation: Espresso and orange gel
- Dissolve the nescafe into the fresh espresso, add the neutral glaze and mix with a hand blender.
- Add the zests follow by the Crispearls.
Cacao almond streusel
Ingredients: Cacao almond streusel
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75 gButter
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75 gCassonade
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75 gAlmond flour
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0,5 gSůl
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60 gflour T45
Preparation: Cacao almond streusel
- Combine the cold butter, almond flour, flour, cocoa powder in the mixer with the paddle.
- Mix until you get the right consistency
- Bake at 155 Celsius.
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