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 hazelnutsLemon 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.