Recipe VIENNESE COFFEE - Professionals
www.remycointreaugastronomie.com
Preparation steps: mango ladyfinger, passion mango mousse, mango jelly, strong coffee crumble, rum coffee milk jam, ...
Ingredients
- 80 g butter 82%
- 100 g brown sugar
- 90 g flour T65
- 8 g ground coffee
- 2 g soluble coffee
- 1 g Fleur de sel
- 400 g cream (35% fat)
- 133 g coffee beans
- 267 g coffee infusion
- 44 g saccharose
- 74 g glucose
- 9 g water
- 5 g soluble coffee
- 7 g cocoa butter
- 9 g butter
- 30 g Iles du Vent rum
- 140 g cream (35% fat) (1)
- 18 g coffee beans
- 3 g 200 blooms gelatin powder
- 18 g water to hydrate gelatin
- 70 g Felchlin 36% Edelweiss white chocolate
- 350 g cream (35% fat) (2)
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