Week 177: Tiramisu ristretto

A twist on the classic. Since I have a gigantic bottle of coffee extract I have been looking up recipes involving coffee. And nothing screams classic coffee dessert like a tiramisu. It is also a good way to use up the big canister of mascarpone in my refrigerator.

Except, of course, I’d like mine with a little twist, using this interesting recipe from the Elle & Vire website. You can register for a free account to gain access to their library of recipes.

Makes 8 petit gâteau

For the joconde biscuit sponge

90g icing sugar

60g ground almonds

35g plain flour

160g eggs

25g beurre noisette

110g eggs white

60g sugar

1) In a bowl of a stand mixer, whisk together icing sugar, ground almonds, flour and eggs until mixture is light and fluffy.

2) Add the beurre noisette and whisk until it is incorporated.

3) Preheat oven to 220C fan.

4) In a clean bowl, whisk the egg whites with sugar until just before stiff peaks formed.

5) Gently fold the meringue into the egg mixture in 3 parts, trying not to knock out too much air from the batter.

6) Pour batter into a 10″ x 15″ baking tray lined with parchment paper and level it.

7) Bake in preheated oven for 10 minutes. Leave to cool.

8) Cut 5cm discs once joconde has cooled. You will need 2 discs for each petit gâteau.

For the coffee syrup

60g granulated sugar

60g water

15g coffee extract

1) Bring the sugar and water to a boil until sugar has melted completely.

2) Remove from heat and stir in the coffee extract.

For the pastry cream

130g whole milk

1 tsp vanilla bean paste

40g granulated sugar

2 egg yolks

10g patisserie powder

10g unsalted butter, at room temperature

1) Add the vanilla bean paste, milk and sugar to a heavy bottomed saucepan and bring to a light boil.

2) In a bowl, whisk the egg yolks with the powder.

3) Pour a third of the boiling liquid while whisking vigorously. Pour the egg mixture back into the saucepan and continue cooking on medium heat while whisking continuously until mixture have thicken to pastry cream consistency.

4) Allow the pastry cream to cool to 60C then whisk in the butter.

For the mascarpone diplomat cream

150g pastry cream

3 gelatine leaves

300g mascarpone, at room temperature

300g heavy cream, very cold

30g icing sugar

1) Bloom the gelatine leaves in cold water.

2) While pastry cream is still warm, squeeze extra liquid from gelatine leaves and stir the gelatine into the warm pastry cream until fully melted.

3) Fold the mascarpone into the pastry cream.

4) Whip cold heavy cream together with icing sugar until soft peaks formed and then fold this into the pastry cream.

5) Pour 23g of diplomat cream into each cavity of the Silikomart stone mold. Soak a joconde disc with coffee syrup and push it onto the diplomat cream. Pour another 40g of diplomat cream into the mold cavity. And place another layer of soaked joconde, soaked side down into the mold and level it. Allow to freeze overnight. There will be some leftover diplomat cream.

For the coffee caramel

5g glucose

72g heavy cream

42g sugar

7g cocoa butter

60g milk couverture chocolate

10g coffee extract, to taste

12g unsalted butter, at room temperature

1) Warm glucose together with heavy cream.

2) Make a dry caramel using the sugar. Once caramel has reached a golden amber, pour in the warm cream mixture and stir until smooth.

3) Remove from heat and add the cocoa butter, chocolate and coffee extract. Allow to sit for a minute before stirring until chocolate has melted completely.

4) Once caramel has cooled to room temperature, stir in the butter.

For the sugared hazelnuts

60g toasted hazelnuts, coarsely chopped

20g water

40g sugar

1) In a saucepan, bring the sugar and water to a boil until 117C.

2) Add the chopped hazelnuts and stir until nuts are evenly coated and sugar has crystallised.

3) Remove from heat and leave to cool.

For the gourmand glaze

130g milk couverture chocolate

120g dark chocolate couverture

25g cocoa butter

45g vegetable oil

50g sugared hazelnuts

1) Melt the chocolates over a water bath.

2) Add cocoa butter and vegetable oil and stir until smooth.

3) Stir in the sugared hazelnuts until it is evenly incorporated.

To assemble

8 baked pâte sucrée beurrée 7″ disc

Gold leaves for decoration, optional

1) Remove frozen cakes from the freezer and unmold it.

2) Place gourmand glaze in a bowl deep enough to cover the entire frozen cake.

3) Dip the frozen cake into gourmand glaze and allow the extra glaze to drop off.

4) Spread a small round of coffee caramel on a baked pâte sucrée beurrée disc then place the glazed cake onto the coffee caramel.

5) Decorate with a sliver of gold leaf and allow to set in the refrigerator.

If I make this again, I might make a few tweaks to the recipe. For one, maybe add some Kahlua to the soaking syrup, to amp up the coffee taste. And for another, reduce the gelatine for the diplomat cream as I found it a bit too “set”. The gourmand glaze is delicious though so that is definitely going into my repertoire. Although, full disclosure, I used vegetable oil to make up for the missing cocoa butter as I did not have enough cocoa butter at home. I will be sure to have the right amount of cocoa butter before attempting this again.

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