Express Breakfast

Used Cacao Barry products

Express Breakfast

Created by
  • Massimo Carnio
    Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri
level 3
Used Cacao Barry products
Recipe components

Chocolate and Coffee Mousse

  • 1l
  • 200g
  • 4bean(s)
    vanilla bean
  • 80g
    invert sugar
  • 8g
    powdered gelatine (180 bloom)
  • 40g
    coffee beans

Mix together cream, cocoa nibs, coffee and vanilla in jug, and leave to infuse for 12 hours. Make sure jug remains properly sealed in refrigerator.
Strain and pour into a bowl. Heat up to 50°C in microwave, mix in all remaining ingredients and leave to cool in refrigerator.

Cream and Vanilla Milkshake

  • 250g
  • 1g
    xanthan gum
  • 30g
  • 1bean(s)
    vanilla bean
  • 4piece(s)
    ice cubes

Mix together cream and vanilla bean, and leave to infuse.
Mix in xanthan gum and sugar.
Pour into milkshake maker glass, add ice cubes and mix until creamy.

For the Raviolo Dough

  • 300g
    Dallagiovanna tritordeum flour
  • 33g
    Extra Brute
  • 180g
    whole egg(s)
  • 4g

Mix together all ingredients in stand mixer. If needed, add a bit of water.
Leave to set at room temperature for 15 minutes.
Roll out dough with puff pastry machine until very thin.
Brush pastry with a bit of water.
Place layer of raviolo filling on top of pastry.
Brush second piece of pastry with a bit of water and close off raviolo filling.
Cut raviolo into desired size, cover with film and leave to rest.

Raviolo Filling

  • 200g
    whole milk
  • 50g
  • 2g
  • 50g
  • 1bean(s)
    vanilla bean
  • 60g

Safe for chocolate, boil together all ingredients.
Add chocolate and mix well.
Pour into silicon mould and leave to cool.

Apricot Jelly

  • 140g
    Fruit'Purée Apricot Capfruit
  • 30g
  • 20g
  • 4g
  • 1g
    citric acid solution
  • 20g
    glucose syrup DE 60

Poach together pectin and sugar in saucepan.
Remove from heat, and add Fruit'Purée Apricot Capfruitand trehalose.
Bring to a boil and add glucose.
Heat up to 52° Brix, remove from heat and add citric acid.
Pour onto raviolo filling in mould and leave to set in refrigerator.

For the Crispy Brioche Layers

  • 120g
    crispy brioche
  • 100g
    fondant icing
  • 10g

Toast brioche at 130°C for 20 minutes.
Heat up fondant icing to 185°C.
Remove from fire and add softened butter.
Pour onto silpat and leave to cool.
When cool, scale equal weight of brioche and fondant icing mixture, and pulverize together in cutter mixer.
Shape into pastry and bake at 160°C for 7 minutes.

Finishing and assembly:

Pour chocolate and coffee mousse in whipped cream machine, and deposit desired quantity into glass.
Add layer of crispy brioche and apricot jelly, and pour creamy milkshake on top.
Preheat coffee machine and bake raviolo for 30 seconds in coffee filter basket.
Remove raviolo from coffee machine and place on top of milkshake.
Decorate with crispy brioche.