INGREDIENTS
- COFFEE SABLEE DOUGH BASE:
- – 400 g flour 0000.
- – 160 g powdered sugar.
- – 200 g butter.
- – 4 yolks.
- – 15 g prompt espresso + 15 cc water.
- – Pinch of high-quality salt.
- – 2 tbsp vanilla essence.
- COFFEE PALLET:
- – 300 cc water.
- – 50 cc Gognac espresso.
- – 120 g sugar.
- – 30 g prompt espresso.
- – 3 g agar agar + 20 cc water.
- – Mascarpone cream.
- – 4 yolks.
- – 20 cc cognac espresso.
- – 140 g sugar + 50 cc water.
- – 8 g gelatin s/s + 40 cc cognac espresso to hydrate.
- – 300 g queso mascarpone.
- – 80 g milk cream.
- TOPPING DE CHANTILLY:
- – 300 g milk cream.
- – 45 g sugar.
- – A tablespoon of vanilla essence.
1.For the dough: Cream the butter with a mixer along with the sugar and vanilla for five minutes, add the egg along with the espresso hydrated with the water and with cornet combine the sifted flour along with the salt. Be a part of with out kneading.
Relaxation in fridge for two to five hours.
2.Stretch with a stick and type a hoop or cake pan 20 cm in diameter and 6 cm excessive.
3.Place in oven at 170 levels till cooked with out browning… since then it should return to the oven with the flan cream.
3.For the espresso pallet: Deliver water and sugar to a boil till dissolved, add the espresso, the hydrated agar with the water and boil for 4 extra minutes. Mould in a hoop with plastic wrap and refrigerate for quarter-hour.
4.For the mascarpone cream: Make a syrup at 118 levels with the water and sugar, pour over the yolks and cognac and proceed beating till the letter level. Add the hydrated and activated gelatin with the cognac. Deliver the mascarpone cheese to a temperature of 30 levels and add to the bottom of the pump machine.
5.Lastly, combine the half-whipped milk cream.
6.To assemble: Place the pallet centered on the cooked cake, pour the mascarpone cream on prime till the cake is full. Refrigerate for two to 4 hours. Beautify with vanilla cream flakes and sprinkle with bitter cocoa.
And revel in!.
