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"Chaud-colat" Coffee Icecream Squares
60
min.
For
4 person(s)
Difficulty
Difficult

"Chaud-colat" Coffee Icecream Squares

A dazzling five-act performance by a classic duo worthy of a standing ovation.

Ingredients

  • For the sweetened chocolate batter
  • 600 g of butter
  • 370 g of icing sugar
  • 120 g of almond paste (Marzipan)
  • 3 g of salt
  • 3 g of vanilla powder
  • 230 g of fresh eggs
  • 900 g of flour
  • 50 g of cocoa powder
  • For the black chocolate crémeux
  • 250 g of whipped cream
  • 250 g of milk
  • 100 g of egg yolk
  • 50 g of granulated sugar
  • 235 g of Caribbean *'couverture" chocolate
  • For the black chocolate and coffee sauce
  • 500 g of whole milk
  • 250 g of whipped cream
  • 600 g of Caribbean "couverture" chocolate
  • 50 g of cocoa mass
  • 60 g of butter
  • 150 g of sugar
  • 50 cl of coffee
  • For the coffee ice cream
  • 1000 g of milk
  • 200 g of brown sugar
  • 100 ml of coffee
  • 280 g of egg yolk
  • 4 g of stabiliser
  • 100 g of bulk butter
  • For the chocolate soufflé
  • 180 g of Manjara chocolate
  • 100 g of egg yolk
  • 150 g of egg white
  • 110 g of granulated sugar
  • 50 g of milk

Materials

  • mixing bowl
  • pan
  • oven

Preparation

  • For the sweetened chocolate batter
  • In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula
  • Add the eggs then sift the flour and the cocoa powder together and mix
  • Keep chilled
  • Spread the mixture to the thickness of 1
  • 45mm and insert the squares (9cmx9cm)
  • Cook the foundation at 170°c for 7 minutes
  • Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux
  • For the black chocolate crémeux
  • In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon
  • Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion
  • Mix and pour 70g of crémeux per 11cm square
  • Allow it to set in the freezer
  • For the black chocolate and coffee sauce
  • Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass
  • Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolatecocoa mass mix, stirring delicately
  • Add the butter
  • For the coffee ice cream
  • Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps
  • Bring to a boil, and add the egg yolks blended with the brown sugar
  • Cook until it coats the spoon
  • Add the butter
  • Mix, blend and put through the turbine of a sorbet maker
  • For the chocolate soufflé
  • Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar
  • Beat the egg whites with the rest of the sugar
  • Assembling and presentation
  • Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter
  • Poach 130g of soufflé batter and put it in the pan with the crémeux
  • Bake for 9 minutes at 200°c
  • Serve with a dribble of coffee chocolate sauce and a scoop of coffee icecream
  • *Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (3239%)
  • The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour
  • (Source: Wikipedia)

Advised Grands crus

Indriya from India
INTENSITY : 10
Order

Yannick Alléno

Le Meurice

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