Coffee jaconde
Head Pastry Chef Hélène Rosier gives you this sweet recipe for your midweek treat...Enjoy!
Keywords
- hotels & travel
Ingredients
- 40g butter
- 200g almond
- 60g flour
- 6 eggs
- 170g icing sugar
- 20g inverted sugar
- 180g egg whites
- 30g caster sugar
- 80g Espresso coffee
- 10g simple syrup (half water, half sugar)
- 60g milk
- 1 egg
- 6 egg yolks
- 120g sugar
- 50g flour
- 30g custard powder
- 40g Nescafe
- 300g butter
- 450g cream
- 75g inverted sugar
- 250g dark chocolate
- 180g sugar
- 60g cocoa powder
- 145g water
- 8g gelatine
- 110g cream
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