Coffee mascarpone bar composed of
– mascarpone mousse,
– hazelnut crunch,
– a quenelle of coffee mousse,
– a cocoa tuile,
– cocoa powder.
Equipment used
– Silikomart quenelle mould
– Silicone bar mould (Temu)
– Silikomart mini coffee mould (⌀ 6 x H 0.2 cm)
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut crunch
✔60g white chocolate
✔80g hazelnut praline
✔40g crêpes dentelles
Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky
Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Cocoa powder
The recipe
For 8 à 10 bar
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Remove the skins from the hazelnuts and place them in a blender with the cooled caramel, cut into pieces, and blend until you have a praline mixture. You will have a little praline left over to use in other recipes.
Crunchy hazelnut
✔60g white chocolate
✔80g hazelnut praline
✔40g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into rectangles the same size as your mould. Place in the freezer until ready to assemble.
Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky
Place the gelatine sheet in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.
Separate the egg white from the yolk into two bowls. Beat the yolk with the mascarpone and half the sugar using an electric mixer. Add the milk and gelatine mixture and the capful of whisky. Mix and set aside.
Using an electric mixer, beat the egg whites in the second bowl, gradually adding the remaining sugar. Gently fold the egg whites into the mascarpone cream.
Assembly
Fill the silicone mould with mascarpone mousse. Place in the freezer for at least 4 hours.
Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine
Place the gelatine sheet (2g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 15g caster sugar. Heat the milk and coffee extract in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.
Pour this hot custard over the white chocolate, stirring with a whisk until melted. Set aside.
Whip the chilled cream with a mixer and add it to the custard (once it has cooled slightly to below 35°C), mixing gently with a spatula.
Fill the Silikomart silicone mould with coffee mousse and place in the freezer for at least 2 hours.
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the Silikomart mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Plate dressing
Place the crispy biscuit on your serving plate. Place the frozen mascarpone mousse dessert on top.
Add your coffee mousse quenelle made using the Silikomart quenelle mould.
I added cocoa powder by piping it with a coffee bean-shaped cardboard template.
Keep chilled. Just before serving, add the cocoa tuile.
