Alpaco chocolate and coffee entremet by Patrice Demers

Alpaco chocolate and coffee entremet

Coffee Cake

• 400 g all-purpose flour
• 16 g baking powder
• 6 g salt
• 250 g egg yolks
• 225 g sugar
• 60 g canola oil
• 150 g espresso coffee
• 250 g egg whites
• 225 g sugar

Sift together flour, baking powder and salt. In a bowl, combine with a whisk egg yolks, 225g of sugar, canola oil, and coffee. In a stand mixer, whip egg whites and sugar to soft peaks. Fold the meringue in the egg yolk mixture. Cook on a full sheet pan covered with a silpat, at 325°F (163°C) for 15 minutes.

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Chocolate Crumble

• 225 g butter (cold, cubed)
• 175 g sugar
• 300 g all-purpose flour
• 40 g VALRHONA COCOA POWDER
• 6 g Maldon sea salt

In a stand mixer with the paddle mix all ingredients until they come together as a crumble. Pour on a sheet pan covered with a silpat and let cool in the fridge for 30 minutes. Cook at 300°F (149°C) for 20 minutes or until fully cooked.

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Chocolate Croustillant

• 600 g Chocolate Crumble
• 220 g ALPACO 66% COUVERTURE
• 150 g crispy wafer (crushed)

Melt ALPACO 66% couverture and mix with Chocolate Crumble and crushed crispy wafer. Without pressing it, spread 1 tablespoon of Chocolate Croustillant at the bottom of 2.5-inch ring molds lined with acetate.

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Alpaco Chocolate Mousse

• 250 g milk
• 250 g heavy cream 36%
• 100 g egg yolks
• 50 g sugar
• 680 g ALPACO 66% COUVERTURE
• 900 g heavy cream 36% (lightly whipped)

Mix the egg yolks with the sugar without whitening. Bring the cream and milk to boil and pour onto the egg yolks. Heat until the mixture coats the back of a spoon at 180-183°F (82-84°C). Strain through a chinois. Melt the ALPACO 66% couverture and start to emulsify with the hot custard, using a rubber spatula to create a glossy mixture with a certain elasticity. Add the remaining custard and blend to perfect the emulsion. When the mixture is between 113/118°F (45/48°C) add the lightly whipped cream.

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Coffee Crémeux

• 250 g whole milk
• 250 g heavy cream 36%
• 70 g coffee beans (finely ground)
• 120 g egg yolks
• 50 g sugar
• 6 g powdered gelatin 220 bloom
• 200 g JIVARA 40% COUVERTURE
• 20 g VALRHONA COCOA POWDER
• 150 g butter (room temperature)

Bring milk and cream to boil, add ground coffee beans, cover and let infuse for 10 minutes. Pass through a strainer and correct the weight to 500g. Mix egg yolks with sugar without whitening. Bring the infusion back to boil and pour onto the egg yolks. Heat until the mixture coats the back of a spoon at 180-183°F (82-84°C). Strain through a chinois and add gelatin. Melt the JIVARA 40% couverture and the COCOA BUTTER and start to emulsify with the hot custard, using a rubber spatula to create a glossy mixture with a certain elasticity. Add the remaining custard and blend to perfect the emulsion. Cool down on ice to 104°F (40°C), add butter and emulsify with an immersion blender. Let set in the fridge for at least 8 hours.

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Coffee Fluid Gel

• 140 g water
• 100 g sugar
• 6 g agar agar
• 250 g espresso coffee

Bring to boil, water, sugar and incorporate agar agar using a whisk. Let cook for a minute. Take off the heat, add coffee, mix well and pour in a container. Let set in the fridge for at least an hour. Cut in small pieces and make a perfectly smooth purée using a blender. Pass through a strainer and keep in a squeeze bottle.

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DARK CHOCOLATE MIXTURE

• 700 g VALRHONA dark chocolate COUVERTURE
• 300 g VALRHONA COCOA BUTTER

Melt ingredients separately until they reach 113°F (45°C). Combine and mix with an immersion blender.

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Montage

Pour Alpaco Chocolate Mousse 3/4 of the way into the ring molds, on the Chocolate Croustillant. Cut the Coffee Cake in cubes and insert 3 cubes in each mold. Let set in the freezer for at least an hour. Pipe the Coffee Crémeux on the Alpaco Mousse and put back in the freezer until fully set. Spray with Dark Chocolate Mixture. Garnish with a dot of Coffee Fluid Gel.

Photos by Clark Jones