Coffee Cup Cake

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Containing: 9 Components
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Featured Ingredients

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Hazelnut Praline with Coffee

Ingredients

  • 600 g
    Hazelnuts without skin, Toasted
  • 400 g
    sugar
  • 30 g
    Arabica Coffee Beans
  • 1 piece(s)
    Nielsen Massey Madagascar Bourbon Vanilla Bean

Preparation

  1. Make a dry caramel with the sugar
  2. Add coffee beans and vanilla pod to the caramel, and quickly add the toasted hazeluts while still warm
  3. Mix to coat with the caramel and spread onto a silcone mat
  4. Let cool to room temperature
  5. Grind with a food processor to obtain a thick paste

Tools

  • Saucepan
  • Silicone mat
  • Food processor
  • Heat proof spatula

Cocoa Cake

Ingredients

  • 115 g
    pasteurized egg yolks
  • 70 g
    sugar
  • 335 g
    Pasteurized egg whites
  • 150 g
    sugar
  • 20 g
    inverted sugar
  • 80 g
    NLN-PO-A093503-B82
  • 25 g
    DCP-22GT
  • 25 g
    DOP Isigny Butter
  • 165 g
    All purpose flour

Preparation

  1. Whip yolks and 70g of sugar
  2. At the same time, whip the egg whites with 150g of sugar and inverted sugar
  3. In a food processor, combine the flours with the cocoa powder and blend until you obtain a homogenous flour
  4. Sift the result
  5. Mix ¾ parts of the meringue with the yolks and add the dry mixture gently and slowly. Finish aerating with the rest of the meringue
  6. Melt the butter at 50ºc
  7. Add the melted butter by thread over ¼ part of the batter and work the mixture until it has a homogeneous texture
  8. Mix into the remaining ¾ batter
  9. Spread over a silicone mat with a 1.5 cm high frame
  10. Bake in a dry convection oven - 185ºc - 12 minutes - closed draft
  11. Let cool to room temperature and freeze. 
  12. Cut into discs 4 cm in diameter.
  13. Soak the portioned discs in the Baileys Coffee & Caramel Bath and leave to rest at room temperatyure for 10 minutes before freezing the cake

Tools

  • Offset spatula
  • Sheet Tray
  • Silicone mat
  • Bowl (s)
  • Food processor
  • 4 cm çapında çember Kesici
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Whip Attachment

Chocolate Hazelnut Shell

Ingredients

  • 600 g
    CHD-N66MEX
  • 150 g
    sunflower oil
  • 60 g
    NPN-HA1BY
  • 100 g
    cocoa butter

Preparation

  1. Melt chocolate together with cocoa butter
  2. Add oil and hazelnut paste and mix until homogenous
  3. Precrystalize at 26ºc

Tools

  • Microwave
  • Infrared Thermometer
  • Bowl (s)
  • Rubber Spatula

Creamy Whipped Chocolate & Coffee

Ingredients

Preparation

  1. Combine cream with inverted sugar, and bring to a boil
  2. Scald the yolks and finish cooking the Anglaise. Add the previously hydrated gelatin
  3. Pour in intervals over the chocolate, emulsify properly
  4. Combine the instant coffee and the fresh espresso
  5. Add the coffee mixture to the chocolate base and emulsify
  6. Reserve in the fridge for a minimum of 12 hours
  7. Whip at medium speed and arrange in a bag with a #10 piping tip
  8. Pipe dots on top of the sponge cake

Tools

  • Saucepan
  • Whisk
  • Piping Bag
  • Bowl (s)
  • Stand Mixer
  • Rubber Spatula
  • Whip Attachment
  • Piping Tip #10

Crunchy Hazelnut Gianduja

Ingredients

Preparation

  1. Place the hazelnut praline in a bowl of a stand mixer at 35ºc with the paddle
  2. Add the pre-crystallized milk chocolate
  3. Mix at minimum speed until it takes on texture
  4. Add the Pralin Feuilletine and continue to mix
  5. Portion 30 grams of gianduja per mold
  6. Insert the frozen, soaked Cocoa Cake discs

Tools

  • Piping Bag
  • Paddle attachment*
  • Stand Mixer
  • Rubber Spatula
  • 4 cm Diameter Sphere Mold

Baileys Coffee & Caramel Bath

Ingredients

  • 60 g
    sugar
  • 90 g
    Whole milk
  • 90 g
    heavy cream
  • 3 g
    Fine sea salt
  • 250 g
    espresso coffee
  • 90 g
    Baileys Liqueur

Preparation

  1. Make a blonde caramel
  2. Deglaze with warmed milk and cream
  3. Add salt and allow to cool
  4. Once cold, add espresso and Baileys
  5. Reserve in the fridge

Tools

  • Saucepan
  • Heat proof spatula

Chocolate Mousse 64%

Ingredients

  • 120 g
    Whole milk
  • 120 g
    heavy cream
  • 25 g
    inverted sugar
  • 45 g
    pasteurized egg yolks
  • 315 g
    CHD-N66MEX
  • 265 g
    heavy cream

Preparation

  1. Bring milk, 120g cream, and inverted sugar to a boil
  2. Blanch the yolks and bring the mixture to 84ºc
  3. Pour the hot Anglaise on top of the semi-melted chocolate and emulsify
  4. Semi-whip the remaining 265g cream and mix gently with the first mixture at about 40ºc
  5. Place into a piping bag

Tools

  • Saucepan
  • Whisk
  • Piping Bag
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Hazelnut Chocolate Glaze

Ingredients

Preparation

  1. Bring water, sugar, glucose, and inverted sugar to a boil
  2. Add the previously hydrated gelatin and condensed milk to the syrup
  3. Pour the mixture over the chocolate and emulsify with an immersion blender
  4. Add the hazelnut paste and finish emulsifying
  5. Cover the glaze with film so it does not form a skin and let it gel in the fridge for 24 hours
  6. Use at 30/32ºc

Tools

  • Saucepan
  • Immersion blender
  • Bowl (s)
  • Plastic wrap
  • Rubber Spatula

Assembly

  1. Line the molds with a thin layer of Chocolate Hazelnut Shell
  2. Fill the molds with Chocolate Mousse 64%
  3. Place the frozen insert into the cup
  4. Freeze
  5. Unmold
  6. Dip into Hazelnut Chocolate Glaze with the help of a toothpick. Drain the excess
  7. Cover with the Dark Chocolate Molded Coffee Lids

Tools

  • Wooden Skewers
  • Freezer
  • Coffee Cup Silicone Mold

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Comments

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Submitted by De Vic on Sun, 10/22/2023 - 02:00

In the Cocoa cake recipe one ingridient is missing. It's 5.8 oz of.... ? Maybe its flour but what kind?