| RECIPE for 35 pieces|
-3 Qt milk
- 18 eggs
- 600 grs sugar
Make a blond caramel and pour some in the mold ; enough to allow the caramel
just to coat the bottom of each mold.
Bring the milk to a boil
the star anise and let infuse for 5 minutes over low heat.
Mix eggs and sugar and strain over
the still warm milk and mix well.
Pour the milk mixture into each mold and bake in a
double boiler in the oven at 300ºF for about 35 minutes .
Allow to cool ,place on ½
sheet tray, wrapp in plastic and refrigerate.
| COFFEE CHANTILLY|
- 450 grs expresso
- 250 grs sugar
- 750 grs heavy cream
Make some fresh Espresso and add sugar right
away, allowing it to dilute
Let coolthe coffee mixture and add the cream.
For the service,
fill until the ¾ ,the whipped cream canister, seal and place gas charger.
Shake well before every use and
| COFFEE NOUGATINE|
- 450 grs sugar
- 50 grs light corn
- 100 grs water
- 150 grs ground coffee
- 150 grs blanched almond flour
Make a blond caramel with sugar, corn
syrup and water.
Using a wooden spatula, slightly incorporate coffee and almond flour, and let cook for a few more
minute stir ring constantly.
When ready pour the mixture over a baking sheet and allow to cool.
cooled, break the nougatine apart and using a coffee grinder, process until obtention of a fine powder.
| TUILE FROISSEE|
- 500 grs
- 300 grs flour
- 1 lemon zest
- 1 lime zest
1 orange zest
- 500 grs egg whites
- 240 grs melted
* Mix all ingredients together , finishing
with the melted butter
* Reserve in a container and refrigerate
the mix onto a baking sheet ,using a medium brush
* Bake at 300ºF and fold inequally and unevenly
* Reserve sealed until needed.
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