I was initially perplexed by the cinnamon based biscuit and thought I would go for something “safe”. Like a chocolate or hazelnut biscuit. But my curiosity got the better of me and I decided to follow the original recipe.
And it was a good choice. The cinnamon biscuit went with the Baileys cream and coffee mousse perfectly! And this has to be my favourite Johan Martin recipe to date. Yums!
For the hazelnut and cinnamon moelleux
33g soft brown sugar
50g pastry flour
2g baking powder
1g cinnamon powder
27g melted butter
33g chopped hazelnuts
1) Toast the chopped hazelnuts at 160C fan for 15 minutes.
2) In the bowl of a stand mixer, whisk the eggs, brown sugar and honey until light and airy.
3) Sift the flour, baking powder and ground cinnamon into the egg mixer and fold through.
4) Scoop 2 tablespoon of batter into the melted butter, whisk to combine, then pour back into the batter and fold in.
5) Lastly fold in the chopped hazelnuts.
6) Divide the batter between 6 cylinder molds, approximately 30g of batter in each cavity.
7) Bake in oven preheated to 170C fan for 9 minutes.
For the Baileys cream
30g egg yolks
110g milk chocolate couverture
45g dark chocolate couverture
90g whipped cream
1) In a saucepan, bring milk and Baileys to a light boil.
2) Temper the egg yolks with the hot milk mixture and pour it back into the saucepan and cook until mixture has thickened.
3) Pour hot cream over the chocolates in a bowl and stir until cream is smooth. Allow to cool to room temperature.
4) Fold in the whipped cream.
5) Pour 50g of the cream into the cavity of a medium dome mold. There should be enough for 5 portions, with 180g remaining. Allow to set in the freezer.
For the coffee mousse
115g + 200g heavy cream
15g + 20g icing sugar
20g crushed coffee beans
15g coffee extract
3g gelatine powder + 20g water
1) In a saucepan, bring 115g cream, 15g icing sugar, crushed coffee beans and coffee extract to a boil.
2) Cover and allow to steep for 15 minutes.
3) Strain the mixture through a fine sieve to remove the coffee beans and correct the mixture to 145g by adding additional cream as required.
4) Stir in the gelatine mass until fully melted and allow to cool to room temperature.
5) Whip the remaining 200g heavy cream with 20g icing sugar until firm.
6) Fold the whipped cream into the coffee cream and use immediately.
1) Pour 40g coffee mousse into a cavity of a Silikomart Russian Tale mold.
2) Place a frozen mold of Baileys cream into the mold, flat side up.
3) Pour additional 8g of coffee mousse to cover the Baileys cream.
4) Insert the hazelnut and cinnamon moelleux and press to level. There should be enough coffee mousse for 5 portions, with more than 100g of mousse remaining.
5) Allow to set in the freezer overnight. Then decorate with cocoa spray.