Recipe components

Crunchy Sablée

  • 63g
  • 100g
    icing sugar
  • 1piece(s)
    vanilla bean pulp
  • 1g
    Himalayan salt
  • 25g
    egg white
  • 0.5g
    baking powder
  • 100g
    pastry flour

Mix together butter, sugar, salt and vanilla until creamy.
Sieve together flour and baking powder, and add.
Add egg whites and mix gently.
Line in 2-mm frame and bake at 155°C for 12 minutes.
Leave to cool and pulverise.

Crispy Praliné


Temper together praliné, cocoa butter and chocolate.
Add sablée and ground coffee.
Apply immediately.

Lemon-Vanilla Caramel


Make caramel with caster sugar and isomalt, and deglaze with butter.
Boil together cream, 50 g of lemon juice, salt, glucose and vanilla.
Add to caramel and heat up to 103°C.
Add all remaining ingredients and mix well.
Strain mixture and leave to cool.

Coffee Ganache


Heat together milk, cream, sorbitol, glucose and coffee at 70°C.
Strain onto chocolate, mix well and add butter at 35°C.
Mix well and store.

Finishing and assembly:

  • 100g
    green coloured cocoa butter
  • 100g
    white coloured cocoa butter
  • 100g

Spray moulds with coloured cocoa butter and leave to set in wine cooler.
Temper chocolate and coat moulds.
Make decorations with tempered chocolate.
Add layer of crunchy praliné to moulds.
Add layer of coffee ganache to moulds.
Add layer of lemon-vanilla caramel to moulds.
Leave to set in wine cooler, unmould and decorate.