Hazelnut coffee cream
Mix pastry cream powder and cream to make custard cream.
Mix well butter, whole egg, maple syrup, ground hazelnut and kahlua.
Make frangipane method, mix well both mixtures and pipe in tart shell.
Bake at 170°C for 10 minutes.
Pate a choux (27 gr)
Mix water, milk, butter, sugar and salt, and bring to a boil.
Add flour and cook until dough forms a ball on the spoon.
Place in mixer and paddle to cool off slightly.
Slowly add eggs one at a time. Scrape in between each egg.
Pipe 27 g into mold bake at 160°C for 30 minutes.
Almond sweet short crust
Mix together all ingredients in stand mixer with flat beater.
Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
Lift dough from silpat, cut into desired shapes and place on baking tray.
Bake at 170°C for 8 minutes.
Mix together the finely ground coffee and icing sugar, then add in grape seed oil to make a coffee paste.
Cook the sugar and water till 110°C and add the hazelnut, mix and reheat until caramel. Cool down on tray.
Mix in a Robocop until a paste, then add in coffee paste.
Almond whipped ganache
Cook the cream, vanilla pod, trimoline and glucose.
Mix with Zéphyr™ 34%, Cocoa Butter and almond paste.
Then add in cold cream and lime zest at last. Keep it in the fridge.
Blanch together sugar and egg yolks
Bring cream and roasted coffee to boil and pour onto blanched mixture.
Cook cream for 2 minutes shift out the coffee bean, and add hydrated chocolate.
Leave to cool on a film-wrapped tray.