To begin this new year, a dessert with flavors of coffee and caramel.
For one 24 cm mold,
The shortcrust pastry :
- 125 gr all purpose flour
- 90 gr sugar
- 90 gr softened butter
- 2 egg yolk
- 1 tsp baking powder
- 75 gr white chocolate (for proofing)
Beat together the butter and the sugar until fluffy, then add the flour and baking powder, and the egg-yolks. Let rest 30 min in the fridge and then roll out. Spread in the mold covered with greaseproof paper and bake for 10 min (medium heat, preheated).
Let cool down. Remove from the mold, melt the white chocolate and spread it over the shortcrust pastry so it will be proof against the cream we'll spread over it (and then keep it crusty).
Line the mold with rhodoid paper (or greaseproof paper) and put the shortcrust pastry back into it. Reserve.
The salted butter caramel :
- 100 gr sugar
- 50 gr salted butter
- 100 gr cream
Melt the sugar until brown, add the butter, then the cream, stir well let cook for 1 minute and reserve.
The caramel cream :
- the previous salted butter caramel
- 1 whole egg and 2 egg-yolks
- 50 gr sugar
- 25 gr flour and 25 gr corn starch
- 1/2 liter milk
- 4 gr gelatin powder (or 2 leaves)
Hydrate the gelatin in cold water.
Heat up the milk in a pan. Meanwhile beat the eggs with the sugar, add the flour and starch. Pour half of the milk on this mixture, mix well then pour it back in the pan with the other half of milk. Heat up and let cook until thick, then let rest 1 minute and add the gelatin, stir, add the salted butter caramel and stir again. Let cool down a while and pour it on the shortcrust pastry. If you have time cool in the fridge until the cream is stiff, otherwise in the freezer (about 20 min)
The coffee mousse :
- 1 whole egg and 1 yolk
- 75 gr sugar
- 2 espressos
- 12 cl milk
- 15 gr corn starch and 10 gr flour
- 4 gr gelatin powder (or 2 leaves)
- 300 gr cream (30% fat)
hydrate the gelatin.
Heat up the milk in a pan.
Make 2 espressos (strong).
Beat the sugar and the eggs, add the flour and starch. Combine the espressos into the milk and pour half of it into the other mixture, mix well and pour it back in the pan, cook until thick (1~2 minutes), then add the gelatin. Let cool it down.
Whip the cream and fold it delicately into the coffee mixture.
Remove the mold from the fridge and spread this mousse on the caramel cream. Level it with a spatula. Put the mold back in the fridge for 3~4 hours.
The coffee/cocoa mirror glaze :
- 2 espressos
- 12 cl cream
- 3 tsp cocoa powder
- 50 gr sugar
- 6 gr gelatin (3 leaves)
Hydrate the gelatin.
Boil the cream with the sugar, add the espressos and the cocoa powder, whip. Remove from heat, add the gelatin and let cool down 30 minutes. Then remove the mold from the fridge and pour the mirror glaze over the mousse. Put back in the fridge at least 2 hours.
1 hour before serving, put the mold 30 minutes in the freezer, it will help the turning out of the mold. Then remove delicately the mold and the rhodoid paper.
Enjoy!
the project... (in Portuguese, yeah I happen to like this exotic language)
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