Trecoa

Trecoa

Level:
Difficult
Makes:
Recipe for 27 TRECOA Snack to go

Coffee bavaroise

Used products: Coffee bavaroise

  • 200 g
    milk
  • 200 g
    cream
  • 60 g
    roasted coffee beans
  • 80 g
    yolk
  • 80 g
    Sugar
  • 10 g
    animal-derived gelatine
  • 340 g
    semi-whipped cream
  • vanilla

Preparation: Coffee bavaroise

Mix together milk, cream and roasted coffee beans at 110°C for 10 mins. Add egg yolks and sugar. Infuse the roasted and ground coffee beans. Filter and make an anglaise with the yolks and coffee infusion. Add the soaked gelatin and finish with the whipped cream.

Chocolate Cremeux

Used products: Chocolate Cremeux

  • 273 g
    milk
  • 91 g
    cream
  • 32 g
    semolated sugar
  • 63,6 g
    yolk
  • 204,5 g
    Cacao Barry® Or Noir™ Equilibrium by Maurizio Frau

Preparation: Chocolate Cremeux

Make an anglaise with the first 4 ingredients. Terminate with chocolate and emulsify.

Soft Biscuit

Used products: Soft Biscuit

  • 52 g
    anhydrous butter
  • 26 g
    icing sugar
  • 11,5 g
    starch
  • 11 g
    flour
  • 1 g
    yeast
  • 1,3 g
    modified starch
  • 10,4 g
    DCP-22GT
  • 4 g
    dextrose
  • 0,8 g
    xanthan gum
  • 26 g
    eggs
  • 26 g
    yolk
  • 22 g
    icing sugar
  • 0,5
    orange peels
  • 0,5
    vanilla bean

Preparation: Soft Biscuit

Whip the butter and icing sugar with the peels in one bowl. Whip the yolks with icing sugar separately. Assemble the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 mins at 210°C.

Soaking preparation

Used products: Soaking preparation

  • 125 g
    apricot puree
  • 75 g
    water
  • 25 g
    passion fruit
  • 50 g
    caster sugar
  • 25 g
    glucose syrup

Preparation: Soaking preparation

Mix all ingredients.

Chocolate sablé

Used products: Chocolate sablé

  • 168 g
    flower
  • 18,75 g
    DCP-22GT
  • 112,5 g
    butter
  • 75 g
    icing sugar
  • 9,75 g
    yolk
  • 9,5 g
    eggs
  • 5 g
    orange concentrate
  • 3 g
    vanilla

Preparation: Chocolate sablé

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and the eggs.