Cafe Petit Gâteau
Sep 18, 2023

Taking inspiration from Malaysian cafe culture, this masterpiece harmoniously brings together hazelnut dacquoise, velvety coffee crémeux, and ethereal coffee mousse, showcasing a true symphony of taste and artistry.

Ingredients

Hazelnut Dacquoise

Ingredients Qty. (Gr) Notes:

Yield: 1 tray/ 124nos

Baking Temperature: 170˚C

Fan: 3

Vent: In

Time: 18 minutes

 

Egg White 460
Sugar 168
Hazelnut Powder 350
Icing Sugar 370
Flour 50
Salt 2
Total 1400

 

Coffee Crémeux

Ingredients Qty. (Gr) Notes:

Yield: 62nos

Debic Stand & Overrun 170
Coffee Powder 11
Gelatin Mass 13
Milk Couverture 86
Total 280

 

Coffee Mousse

Ingredients Qty. (Gr) Notes:

Yield: 62nos

Debic Stand & Overrun 630
Coffee Powder 35
Milk Couverture 365
Gelatin Mass 115
Debic Stand & Overrun 1205
Total 2200
Preparation Procedure

Hazelnut Dacquoise

Roast the hazelnut powder at 150˚C for 20minutes. In a mixing bowl with whisk attachment, prepare a stiff peck French meringue with egg white and sugar, then fold in roasted hazelnut powder and icing sugar.

 

Coffee Crémeux

In a saucepan, bring whipping cream and coffee powder to a boil, add in gelatin mass, emulsify with milk couverture.

 

Coffee Mousse

In a saucepan, heat up 175g of whipping cream with coffee powder together to 70˚C, add in gelatin mass and emulsify with milk couverture. Cool down the mixture to 30˚C, fold in whipped cream.