- 35% butter fat, made with European milk
- Pure dairy and refreshing taste
- High overrun up to 160%
- Up to 48 hours stand
- Freeze-thaw stable
- Ideal for mousse & filling
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.
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 |
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.
- 35% butter fat, made with European milk
- Pure dairy and refreshing taste
- High overrun up to 160%
- Up to 48 hours stand
- Freeze-thaw stable
- Ideal for mousse & filling
