COFFEE CRUNCH
Use the tempered BAHIBÉ 46% couverture to mold Classic Ornament halves (Ref. 12435). Use a fluted cutter to pierce each side of the half-ornaments. Spread o
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Cooking tools:
- Immersion blender
- Ice cream maker
- Kitchen scale
- Chocolate mold
- Cookie cutter
- Cake ring
- Silicone baking mat
- Sifter
- Fine-mesh sieve
- Instant-read thermometer
- Stand mixer
- Offset spatula
- Chef's knife
- Oven
- Saucepan
- Mixing bowl
- Spoon
- Refrigerator
- Freezer
- Plate
Ingredients
- 340g whole milk
- 17g non-fat dry milk
- 85g whipping cream
- 70g sugar
- 15g powdered glucose
- 15g egg yolks
- 55g coffee beans
- 5g instant coffee
- 3g ice cream stabilizer
- 330g all-purpose flour
- 130g confectioner's sugar
- 45g almond flour
- 3g fine salt
- 175g butter
- 70g eggs
- 75g invert sugar
- 15g espresso
- 3g instant coffee
- 160g clarified butter
- 80g sugar
- 40g almond flour
- 30g eggs
- 50g egg yolks
- 145g bread flour
- 2g baking powder
- 95g egg whites
- 40g sugar
- 20g potato starch
- 335g espresso
- 165g sugar
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