KCafé in Bordeaux
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Café in Bordeaux
Pastry Chef Adrian Vasquez of Providence – Los Angeles, CA
Adapted by StarChefs.com
November 2009
Yield: 52 Servings


1 gallon milk
400 grams butter
8 vanilla beans
2 kilograms powdered sugar, sifted
8 yolks
16 eggs
800 all purpose flour, sifted
600 dark rum
Wax butter (20% beeswax and 80% butter melted together over low heat)

Canele Ice Cream:
1 kilogram milk
300 grams cream
40 grams invert sugar
200 grams sugar
30 grams dextrose
8 grams ice cream stabilizer
40 grams milk powder

Devils Food Cake:
1200 grams sugar
450 grams all purpose flour
450 grams cake flour
185 grams cocoa
17 grams baking powder
19 grams baking soda
18 g salt
2 vanilla beans, scraped
4 eggs
4 egg yolks
725 g milk
670 grams hot water
340 g melted butter

Coffee Liquid Center:
1 liter milk
200 grams whole coffee beans, toasted
Xanthan gum

Coffee Mousse:
½ gallon cream
550 grams whole coffee beans
9 grams gold gelatin
333 grams mascarpone, room temperature
666 grams coffee infusion
8 egg yolks
180 grams sugar
Dark chocolate
Cocoa butter

Hazelnut Streusel:
300 grams sugar
240 grams hazelnut flour
12 grams salt
340 all purpose flour
330 grams cold butter, cubed
600 grams hazelnuts, crushed

Chicory Caramel:
400 grams sugar
400 grams glucose
375 grams warm water
50 grams chicory
50 grams cocoa


For the Caneles: 
Heat the milk with the butter and vanilla beans. Whisk the yolks and eggs in a large bowl. Slowly whisk in the powdered sugar. When the butter is melted gradually whisk into the eggs and pour through a chinois while whisking. Whisk in the flour and then the rum. Allow the batter to rest overnight.

Heat canele molds in the oven. Working quickly, brush the inside of the molds with wax butter, shaking excess into a pot. Put the molds on a half sheet pan top side-down and transfer to a cooler to chill.

Meanwhile, blend the rested canele batter with an immersion blender. When the molds have chilled, fill them with the batter to about one quarter from the top. Bake at 325ºF in a convection oven for 1 hour 20 minutes. Remove from the oven and set aside.

For the Canele Ice Cream:
Combine the milk, cream, and invert sugar in a pot and warm over medium heat.  In a bowl combine the sugar, dextrose, and ice cream stabilizer; add to the warm milk and sugar mixture and heat to 85ºC. Drop the pot into an ice bath and add the milk powder.  Stir until cool.

Put 500 grams ice cream base and 250 grams baked caneles (recipe above) in one Pacojet canister and freeze. Process in a Pacojet. Return to freezer and process in Pacojet once more. Store in freezer.

For the Devils Food Cake:
Sift together the sugar, all purpose flour, cake flour, cocoa, baking powder, baking soda, salt, and scraped vanilla beans. Whisk together the eggs and milk and combine with the dry mixture. Whisk in the hot water until completely incorporated. Stir in the melted butter. Transfer to a baking pan and bake at 350ºF until done. Remove from the oven and let cool.

For the Coffee Liquid Center:
Bring the milk to a gentle simmer. Remove from the heat and add the coffee beans; steep for 5 minutes then strain. Take a weight and add .15% xanthan gum, 20% sugar and a pinch of salt. Freeze in 1-inch spherical molds.

For the Coffee Mousse:
Heat the cream until steamy. Add the coffee beans and steep until the cream is infused. Strain and cool. Soft whip the mixture.

Bloom the gelatin. Soften the mascarpone by putting it in a mixing bowl and working it with a rubber spatula. Prepare pâte à bombe with yolks and sugar. Add the bloomed gelatin and gently fold the mixture into the mascarpone. Fold that into the soft whipped coffee infusion.

Pipe into silicone canele molds. Place previously frozen coffee balls on top with a disc of devil's food cake and freeze.  Once frozen, spray with paint sprayer, 70% dark chocolate 30% cocoa butter.

For the Hazelnut Streusel:
Put the sugar, hazelnut flour, salt, and flour in mixer with a paddle attachment. Add the butter and mix until mealy. Bake at 325ºF until golden brown, chopping periodically with a bench scraper. Bake the crushed hazelnuts at 275 ºF until golden and add to streusel after baking.

For the Chicory Caramel:
Combine the sugar and glucose in a pot and heat, stirring, until it forms a caramel. Deglaze with the warm water and boil for 1 minute. Stir in the chicory and cocoa; let cook for 1 minute and strain.

To Assemble and Serve:
Spoon chicory caramel across a long, rectangular plate. Place a sprayed coffee mousse on one side. On the other make a small mound of hazelnut streusel and top with a quenelle of canele ice cream. Serve immediately.