Chef Eric Bertoia of Café Boulud
— New York, NY
Adapted by StarChefs.com
Yield: 8 servings
- 1 cup brewed coffee
- 2 Tablespoons simple syrup
- 2 ½ Tablespoons Kahlua
- 2 teaspoons Trablit*
- 2 sheets gelatin, softened
*Trablit is a French coffee extract for pastries,
creams, and ice creams, and can be found at specialty food stores
and pastry suppliers.
Chocolate Tuile Cylinders:
- ½ cup all-purpose flour
- ½ cup confectioner’s sugar
- 1½ Tablespoons cocoa powder
- ½ cup egg whites
- ½ cup butter, melted
- 3/4 cup all-purpose flour
- 1 Tablespoon cocoa powder
- 6 eggs
- 3/4 cup sugar
- ¼ cup butter, melted
- 1 cup brewed coffee
- ½ cup Valrhona manjari (64%) chocolate
- 3/4 cup milk chocolate
- 1/3 cup praline
- 1 cup pailleté feuilletine*
*Pailleté feuilletine are crushed wafers
or crepes. They are available through professional baking suppliers.
- ¾ cup milk
- 2 Tablespoons coffee beans, crushed
- 1/3 cup sugar
- 1/3 cup heavy cream
- 1 vanilla bean
- 2 egg yolks
- 1 teaspoon flan powder
- 2 gelatin sheets, softened
- 3 Tablespoons dark rum
- 1 3/4 cups heavy cream, whipped
- 1 cup milk
- 1 cup heavy cream
- 5 egg yolks
- 3 Tablespoons sugar
- 3/4 cup extra bitter chocolate (61%), melted
Coffee Ice Cream:
- 3 cups milk
- 1 Tablespoon instant coffee
- 1/3 cup milk powder
- 3/4 cup heavy cream
- ½ cup coffee beans
- ¼ cup glucose powder
- 3 egg yolks
- ½ cup, plus 2 Tablespoons sugar
- 1 teaspoon stabilizer
- Carmelized hazelnuts
- Chocolate shavings
For the Coffee Gelée:
Heat the coffee and simple syrup. Add the Kahlua and Trablit,
and whisk in the softened gelatin. Keep refrigerated.
For the Chocolate Tuile Cylinders:
Preheat the oven to 350°F. Combine and whisk the dry ingredients
in a bowl. Whisk in the egg whites, and then the melted butter.
To form the chocolate tuile cylinders, spread the mixture onto
a Silpat using a rectangular template, and bake for 3 - 4 minutes.
Mold cookies into cylinders with a rolling pin or other similar-sized
cylindrical tool, and cool completely.
For the Chocolate Genoise:
Preheat the oven to 375°F. Sift together the flour and cocoa
powder. Place a heatproof mixing bowl over a pot of gently simmering
water, combine the eggs and sugar, whisking constantly, until
the mixture is lukewarm. Remove the bowl from the simmering water,
and whip until cool. Fold in the dry ingredients, and then fold
in the melted butter. Pour the batter onto a Silpat-lined sheet
pan and bake for 6 minutes, or until done. Cut into round pieces
and dip into the brewed coffee.
For the Praline Feuilletine:
Melt the chocolates and add the praline. Place feuilletine in
the bowl of an electric stand mixer fitted with a paddle attachment.
While mixing on low speed, pour in the chocolate-praline mixture,
and mix until combined. Roll out the mixture on parchment paper
to about ½-inch thickness; refrigerate to set. Once set,
cut into discs with a 2-inch round cutter.
For the Mocha Mousse:
Heat the milk in a small saucepan, add coffee beans, and steep
for 25 minutes; strain.
In a separate saucepan, heat the sugar until it reaches a dark
caramel color. Deglaze with the heavy cream, vanilla bean and
the infused milk. Bring the caramel milk mixture to a boil.
Meanwhile, whisk together the yolks and the flan powder; temper
the yolks into the caramel milk. Cook custard, whisking constantly,
until the mixture achieves the consistency of thick crème
Anglaise. Add the softened gelatin. Place the mixture into a bowl
and let cool.
Whisk the cooled mixture until smooth. Add the rum, continuing
to whisk, and then fold in the whipped cream.
For the Chocolate Cremeux:
Bring the milk and the heavy cream to a boil in a saucepan. Meanwhile,
whisk together the yolks and sugar; temper the yolks into the
warm milk-cream mixture. Cook the custard, whisking constantly,
until it coats the back of a spoon. Add the melted chocolate and
mix with an immersion blender. Transfer to a covered container
and refrigerate until set.
For the Coffee Ice Cream:
Heat the milk in a small saucepan; add the coffee and steep for
25 minutes. Strain. In a separate saucepan, heat the milk powder
and the heavy cream. Whisk in the coffee beans, glucose powder
and 2 Tablespoons of sugar. Heat the mixture to 184° F. Whisk
the remaining sugar and the stabilizer into the yolks; temper
the yolk mixture into the milk. Stirring constantly, cook until
the temperature returns to 184°F. Cool completely in an ice
bath. Freeze and process in an ice cream machine according to
the manufacturer’s instructions.
To Assemble and Serve:
Pour the Coffee Gelée onto the bottom of a serving plate
and let it set. Place the Chocolate Tuile on upper right of the
plate. Place a disc of Chocolate Genoise in the bottom of the
tuile cylinder. Set the Praline Feuilletine disc on top of the
Genoise. Pipe the Mocha Mousse to the top of the tuile cylinder.
Place a quenelle of the Chocolate Cremeux on the bottom left of
the plate, and sprinkle the caramelized hazelnuts around the plate.
Place a round scoop of Coffee Ice Cream on top of the mousse,
and top with the chocolate shavings.