Joconde biscuit

Crunchy praline

Creamy coffee and chocolate

Coffee milk chocolate mousse

Joconde biscuit

• 125g eggs 90g icing sugar 90g almond powder 25g flour 20g the delicious 160g Egg whites 40g sugar

• 125g eggs
• 90g icing sugar
• 90g almond powder
• 25g flour
• 20g La délicieuse
• 160g Egg whites
• 40g sugar

Progression

Melt the delicious. Mix well with a whisk the icing sugar, the eggs and the almond powder and the flour then the delicious melted. Apart from whipping the egg whites during assembly, gradually incorporate the caster sugar so that the whites remain very stable

Mix everything with a spatula delicately so that the device does not fall

Spread in a frame

Bake at 170 ° for 13 to 15 min.

Creamy coffee chocolate

• 125g unsweetened whipping cream
• 125g milk
• 35g caster sugar
• 20g mocha flavoring paste
• 50g egg yolks
• 100g chocolate couverture 50%

Progression

Heat the cream, milk and the Chinese flavoring paste and make a custard. Make a ganache with the chocolate then mix.

Coffee milk chocolate mousse

• 110g milk
• 15g mocha flavoring paste
• 250g chocolate couverture 50%
• 40g gelatin mass
• 250g unsweetened whipping cream

Progression

In a saucepan, boil the milk, cream and glucose. Pour over the chocolate couverture and the melted gelatin mass. Cool to 37 ° C, gently add the whipped cream. Put in a pocket and dress immediately in the molds then set aside in the freezer.