An intuitive, fragrant creation with Dharkan
120 min.
Difficult
Here is what you need
Ingredients
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Sponge of Dharkan coffee and tonka bean
10 eggs
220 g caster sugar
90 g butter
265 g flour
1 tsp of sodium bicarbonate
1 Dharkan Ristretto
1 tsp of tonka bean powder
Coffee and tonka cream pudding
100 g egg yolk
75 g of whole cane sugar
20 g flour
20 g corn starch
400 g cream 35%
50 g milk
1 grated tonka bean
10 g of ground coffee
½ vanilla bean, sliced lengthwise
Chocolate caramel ganache
350 g almond milk
50 g caster sugar
300 g dark chocolate
100 g milk chocolate
Tonka cream
300 g cream 35%
50 g milk
3 grated tonka beans
120 g white chocolate, coarsely chopped
1 gelatine leaf, soaked in cold water
Bergamot mousse
50 g egg yolk
25 g sugar
100 g soy cream
150 g juice of a bergamot lemon or lemon with essential oil of bergamot
20 g kudzu* or corn starch
1 gelatine leaf, soaked in cold water
250 g cream 35%, whipped
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Note: for the garnish: set aside 150 ml of the preparation in points 3, 4 and 5 in a piping bag with a tip.
Lemon gélée
50 + 200 ml lemon juice
150 ml water
50 g caster sugar
5 g agar-agar
2 gelatine leaves, soaked in cold water
Chocolate hazelnut crisp
100 g dark chocolate
100 g hazelnut paste
100 g of feuillantine pastry
Caramelised hazelnuts
25 g of cold water
60 g caster sugar
100 g hazelnuts, chopped
15 g of cocoa butter or butter
Moscovado tuile
300 g moscovado sugar
120 g soft butter
150 g egg white
120 g flour
Vanilla macarons
150 g eggs (90 g egg white and 60 g egg yolk)
250 g caster sugar
12 g vanilla powder
250 g sifted flour
Coffee concentrate
6 extractions Dharkan 25 ml
10 peppermint leaves
6 stems of coriander
1 drop of essential oil
1 drop of essential oil of lavender and bergamot
1 drop of essential oil of patchouli
1 drop of essential oil of cedar
2 tbsp kudzu
1 tsp of tonka bean, grated
1 vanilla bean
1 tsp of cocoa powder
Garnish
cocoa powder
crocus petal
edible gold leaf
edible shimmer dust
* Kudzu : white starch extracted from the root of a vine that is native to South East Asia. It is frequently used to thicken preparations, to make them smoother because of its texture.
10 eggs
220 g caster sugar
90 g butter
265 g flour
1 tsp of sodium bicarbonate
1 Dharkan Ristretto
1 tsp of tonka bean powder
Coffee and tonka cream pudding
100 g egg yolk
75 g of whole cane sugar
20 g flour
20 g corn starch
400 g cream 35%
50 g milk
1 grated tonka bean
10 g of ground coffee
½ vanilla bean, sliced lengthwise
Chocolate caramel ganache
350 g almond milk
50 g caster sugar
300 g dark chocolate
100 g milk chocolate
Tonka cream
300 g cream 35%
50 g milk
3 grated tonka beans
120 g white chocolate, coarsely chopped
1 gelatine leaf, soaked in cold water
Bergamot mousse
50 g egg yolk
25 g sugar
100 g soy cream
150 g juice of a bergamot lemon or lemon with essential oil of bergamot
20 g kudzu* or corn starch
1 gelatine leaf, soaked in cold water
250 g cream 35%, whipped
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Note: for the garnish: set aside 150 ml of the preparation in points 3, 4 and 5 in a piping bag with a tip.
Lemon gélée
50 + 200 ml lemon juice
150 ml water
50 g caster sugar
5 g agar-agar
2 gelatine leaves, soaked in cold water
Chocolate hazelnut crisp
100 g dark chocolate
100 g hazelnut paste
100 g of feuillantine pastry
Caramelised hazelnuts
25 g of cold water
60 g caster sugar
100 g hazelnuts, chopped
15 g of cocoa butter or butter
Moscovado tuile
300 g moscovado sugar
120 g soft butter
150 g egg white
120 g flour
Vanilla macarons
150 g eggs (90 g egg white and 60 g egg yolk)
250 g caster sugar
12 g vanilla powder
250 g sifted flour
Coffee concentrate
6 extractions Dharkan 25 ml
10 peppermint leaves
6 stems of coriander
1 drop of essential oil
1 drop of essential oil of lavender and bergamot
1 drop of essential oil of patchouli
1 drop of essential oil of cedar
2 tbsp kudzu
1 tsp of tonka bean, grated
1 vanilla bean
1 tsp of cocoa powder
Garnish
cocoa powder
crocus petal
edible gold leaf
edible shimmer dust
* Kudzu : white starch extracted from the root of a vine that is native to South East Asia. It is frequently used to thicken preparations, to make them smoother because of its texture.
Materials
How to make !
Sponge of Dharkan coffee and tonka bean
Mix the sugar and the eggs in a stand mixer. Melt the butter, first add a ladleful of beaten eggs. After mixing add the remaining eggs. Add the sifted flour and the sodium bicarbonate. Divide the dough in two. Gently add the coffee to one part of the dough. Mix in from the top down like you would do for a chocolate mousse. Add the tonka bean powder to the other part of the dough. Pour each of the preparations into a mould (28 cm x 37 cm x 4 cm, the base of which is lined with a silpat or which is greased and floured) and then bake for 15 minutes in a preheated oven at 160°C. Let cool off.
Coffee and tonka cream pudding
Whip the egg yolk and the sugar with a whisk until you have reached the ribbon stage. Add the flour and the corn starch. Heat the cream and the milk, adding the tonka bean, the coffee and the vanilla bean. Filter the infusion and pour it over the ribbon while hot. Cook gently until the mixture thickens. Let cool off.
Chocolate caramel ganache
Heat the almond milk with the sugar. As soon as the milk starts to boil, wait 1 minute. Pour the milk over the chocolate and gently mix with a whisk.
Tonka cream
Heat the cream and the milk with the tonka beans. Then add the white chocolate and the gelatine and mix. Let cool off.
Bergamot mousse
Mix the egg yolk and the sugar until you reach the ribbon stage. Add soy cream, bergamot lemon juice, kudzu and cook until it coats a spatula** like a custard. Then add the gelatine. Let cool off, then add the whipped cream. Store in the fridge.
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Lemon gélée
Mix 50 ml of the lemon juice with sugar and water. Heat the agar-agar until it starts to boil. Then add the gelatine and the remaining cold lemon juice. Let cool off. Mix and place in the piping bag.
Chocolate hazelnut crisp
Temper*** the chocolate. Add the hazelnut paste, and the feuillantine at the last minute. Let cool off.
Caramelised hazelnuts
Heat the water and the sugar to a temperature of 115°C to obtain a syrup. Add the chopped hazelnuts. Caramelise them in butter at the last minute.
Moscovado tuile
Mix the moscovado sugar with the butter, the egg white and the flour. Spread out on a silpat using a 1mm thick spatula. Bake for 6 minutes in a preheated oven at 170°C. Cut into 4 cm x 4 cm squares while still hot. Set aside in a closed container.
Vanilla macarons
Mix the eggs, the sugar and the vanilla powder. Fold in the flour with a spatula. Bake in a preheated oven at 160°C for 14 minutes.
Coffee concentrate
Mix all the ingredients.
Serving
Spread a layer of Dharkan coffee and tonka bean cream pudding, a layer of chocolate caramel ganache and a layer of bergamot mousse in between the tonka and coffee sponge.
Arrange a moscovado tuile vertically at either end of the sponge, on a lemon gélée base. Use the piping bag to garnish the plate and the pastry with dots of tonka cream, Dharkan coffee and tonka bean cream pudding and lemon gélée. Carefully add the vanilla macarons to the plate.
** Cuire à la nappe : cooking a preparation in a saucepan over low heat, while gently stirring the mixture with a spatula until it coats the spatula.
*** Tempering chocolate: melt the chocolate, let it cool down and reheat until you obtain the right working temperature.
Mix the sugar and the eggs in a stand mixer. Melt the butter, first add a ladleful of beaten eggs. After mixing add the remaining eggs. Add the sifted flour and the sodium bicarbonate. Divide the dough in two. Gently add the coffee to one part of the dough. Mix in from the top down like you would do for a chocolate mousse. Add the tonka bean powder to the other part of the dough. Pour each of the preparations into a mould (28 cm x 37 cm x 4 cm, the base of which is lined with a silpat or which is greased and floured) and then bake for 15 minutes in a preheated oven at 160°C. Let cool off.
Coffee and tonka cream pudding
Whip the egg yolk and the sugar with a whisk until you have reached the ribbon stage. Add the flour and the corn starch. Heat the cream and the milk, adding the tonka bean, the coffee and the vanilla bean. Filter the infusion and pour it over the ribbon while hot. Cook gently until the mixture thickens. Let cool off.
Chocolate caramel ganache
Heat the almond milk with the sugar. As soon as the milk starts to boil, wait 1 minute. Pour the milk over the chocolate and gently mix with a whisk.
Tonka cream
Heat the cream and the milk with the tonka beans. Then add the white chocolate and the gelatine and mix. Let cool off.
Bergamot mousse
Mix the egg yolk and the sugar until you reach the ribbon stage. Add soy cream, bergamot lemon juice, kudzu and cook until it coats a spatula** like a custard. Then add the gelatine. Let cool off, then add the whipped cream. Store in the fridge.
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Lemon gélée
Mix 50 ml of the lemon juice with sugar and water. Heat the agar-agar until it starts to boil. Then add the gelatine and the remaining cold lemon juice. Let cool off. Mix and place in the piping bag.
Chocolate hazelnut crisp
Temper*** the chocolate. Add the hazelnut paste, and the feuillantine at the last minute. Let cool off.
Caramelised hazelnuts
Heat the water and the sugar to a temperature of 115°C to obtain a syrup. Add the chopped hazelnuts. Caramelise them in butter at the last minute.
Moscovado tuile
Mix the moscovado sugar with the butter, the egg white and the flour. Spread out on a silpat using a 1mm thick spatula. Bake for 6 minutes in a preheated oven at 170°C. Cut into 4 cm x 4 cm squares while still hot. Set aside in a closed container.
Vanilla macarons
Mix the eggs, the sugar and the vanilla powder. Fold in the flour with a spatula. Bake in a preheated oven at 160°C for 14 minutes.
Coffee concentrate
Mix all the ingredients.
Serving
Spread a layer of Dharkan coffee and tonka bean cream pudding, a layer of chocolate caramel ganache and a layer of bergamot mousse in between the tonka and coffee sponge.
Arrange a moscovado tuile vertically at either end of the sponge, on a lemon gélée base. Use the piping bag to garnish the plate and the pastry with dots of tonka cream, Dharkan coffee and tonka bean cream pudding and lemon gélée. Carefully add the vanilla macarons to the plate.
** Cuire à la nappe : cooking a preparation in a saucepan over low heat, while gently stirring the mixture with a spatula until it coats the spatula.
*** Tempering chocolate: melt the chocolate, let it cool down and reheat until you obtain the right working temperature.
An intuitive, fragrant creation with Dharkan
- 120 min.
- Difficult
Materials
Recommended Nespresso coffees
Ingredients
Sponge of Dharkan coffee and tonka bean10 eggs
220 g caster sugar
90 g butter
265 g flour
1 tsp of sodium bicarbonate
1 Dharkan Ristretto
1 tsp of tonka bean powder
Coffee and tonka cream pudding
100 g egg yolk
75 g of whole cane sugar
20 g flour
20 g corn starch
400 g cream 35%
50 g milk
1 grated tonka bean
10 g of ground coffee
½ vanilla bean, sliced lengthwise
Chocolate caramel ganache
350 g almond milk
50 g caster sugar
300 g dark chocolate
100 g milk chocolate
Tonka cream
300 g cream 35%
50 g milk
3 grated tonka beans
120 g white chocolate, coarsely chopped
1 gelatine leaf, soaked in cold water
Bergamot mousse
50 g egg yolk
25 g sugar
100 g soy cream
150 g juice of a bergamot lemon or lemon with essential oil of bergamot
20 g kudzu* or corn starch
1 gelatine leaf, soaked in cold water
250 g cream 35%, whipped
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Note: for the garnish: set aside 150 ml of the preparation in points 3, 4 and 5 in a piping bag with a tip.
Lemon gélée
50 + 200 ml lemon juice
150 ml water
50 g caster sugar
5 g agar-agar
2 gelatine leaves, soaked in cold water
Chocolate hazelnut crisp
100 g dark chocolate
100 g hazelnut paste
100 g of feuillantine pastry
Caramelised hazelnuts
25 g of cold water
60 g caster sugar
100 g hazelnuts, chopped
15 g of cocoa butter or butter
Moscovado tuile
300 g moscovado sugar
120 g soft butter
150 g egg white
120 g flour
Vanilla macarons
150 g eggs (90 g egg white and 60 g egg yolk)
250 g caster sugar
12 g vanilla powder
250 g sifted flour
Coffee concentrate
6 extractions Dharkan 25 ml
10 peppermint leaves
6 stems of coriander
1 drop of essential oil
1 drop of essential oil of lavender and bergamot
1 drop of essential oil of patchouli
1 drop of essential oil of cedar
2 tbsp kudzu
1 tsp of tonka bean, grated
1 vanilla bean
1 tsp of cocoa powder
Garnish
cocoa powder
crocus petal
edible gold leaf
edible shimmer dust
* Kudzu : white starch extracted from the root of a vine that is native to South East Asia. It is frequently used to thicken preparations, to make them smoother because of its texture.
Inspirations
How to make !
Sponge of Dharkan coffee and tonka beanMix the sugar and the eggs in a stand mixer. Melt the butter, first add a ladleful of beaten eggs. After mixing add the remaining eggs. Add the sifted flour and the sodium bicarbonate. Divide the dough in two. Gently add the coffee to one part of the dough. Mix in from the top down like you would do for a chocolate mousse. Add the tonka bean powder to the other part of the dough. Pour each of the preparations into a mould (28 cm x 37 cm x 4 cm, the base of which is lined with a silpat or which is greased and floured) and then bake for 15 minutes in a preheated oven at 160°C. Let cool off.
Coffee and tonka cream pudding
Whip the egg yolk and the sugar with a whisk until you have reached the ribbon stage. Add the flour and the corn starch. Heat the cream and the milk, adding the tonka bean, the coffee and the vanilla bean. Filter the infusion and pour it over the ribbon while hot. Cook gently until the mixture thickens. Let cool off.
Chocolate caramel ganache
Heat the almond milk with the sugar. As soon as the milk starts to boil, wait 1 minute. Pour the milk over the chocolate and gently mix with a whisk.
Tonka cream
Heat the cream and the milk with the tonka beans. Then add the white chocolate and the gelatine and mix. Let cool off.
Bergamot mousse
Mix the egg yolk and the sugar until you reach the ribbon stage. Add soy cream, bergamot lemon juice, kudzu and cook until it coats a spatula** like a custard. Then add the gelatine. Let cool off, then add the whipped cream. Store in the fridge.
Garnishes: lemon gélée, chocolate hazelnut crisp and caramelised hazelnuts
Lemon gélée
Mix 50 ml of the lemon juice with sugar and water. Heat the agar-agar until it starts to boil. Then add the gelatine and the remaining cold lemon juice. Let cool off. Mix and place in the piping bag.
Chocolate hazelnut crisp
Temper*** the chocolate. Add the hazelnut paste, and the feuillantine at the last minute. Let cool off.
Caramelised hazelnuts
Heat the water and the sugar to a temperature of 115°C to obtain a syrup. Add the chopped hazelnuts. Caramelise them in butter at the last minute.
Moscovado tuile
Mix the moscovado sugar with the butter, the egg white and the flour. Spread out on a silpat using a 1mm thick spatula. Bake for 6 minutes in a preheated oven at 170°C. Cut into 4 cm x 4 cm squares while still hot. Set aside in a closed container.
Vanilla macarons
Mix the eggs, the sugar and the vanilla powder. Fold in the flour with a spatula. Bake in a preheated oven at 160°C for 14 minutes.
Coffee concentrate
Mix all the ingredients.
Serving
Spread a layer of Dharkan coffee and tonka bean cream pudding, a layer of chocolate caramel ganache and a layer of bergamot mousse in between the tonka and coffee sponge.
Arrange a moscovado tuile vertically at either end of the sponge, on a lemon gélée base. Use the piping bag to garnish the plate and the pastry with dots of tonka cream, Dharkan coffee and tonka bean cream pudding and lemon gélée. Carefully add the vanilla macarons to the plate.
** Cuire à la nappe : cooking a preparation in a saucepan over low heat, while gently stirring the mixture with a spatula until it coats the spatula.
*** Tempering chocolate: melt the chocolate, let it cool down and reheat until you obtain the right working temperature.