Today, I offer you the heavy ...
Since it is a recipe of the immense Pierre Hermé!
I had the opportunity to taste this dessert in his shop in Paris, and as I like coffee in pastry, this "pie" was made for me.
This pie is a bit of coffee in all its forms: it is found here in ganache, syrup of soaking and in whipped cream with coffee.
Add to that a beautiful game of textures with the crispy sweet dough and the spoonful biscuit soaked very soft and you may have an idea of the great happiness that you will have to taste this dessert emblematic of Pierre Hermé's shop.
I will not hide you that you will need a little patience because there are a lot of preparations but the game is well worth the effort ... You will not regret it at the time of tasting!
Ingredients
The Chantilly Café
- 300 g liquid cream (at 30% minimum)
- 12 g caster sugar
- 21 g ground coffee
Sweet dough
- 80 g of butter
- 55 g icing sugar
- 1 half-vanilla bean
- 17 g of almond powder
- 1g of salt
- about 30 g of egg
- 140 g flour T55
The spoon biscuit
- 20 g flour type 55
- 20 g of starch
- 2 medium-sized eggs
- 42 g caster sugar
Coffee syrup
- One espresso (50 g)
- 30 g of mineral water
- 30 g caster sugar
The Coffee Ganache
- 195 g of white chocolate (ideally "Ivoire" from Valhrona)
- 100 g liquid cream (at least 30%)
- 30 g of espresso
- One espresso pod Nescafé (1.8 g)
Incongruous accessory: a low sock to pass the coffee cream
Deco: chocolate coffee beans
Production
The day before
The Chantilly Café
Put the gelatin in cold water.
Heat the cream in a saucepan until it boils. Out of the fire, add the coffee, mix and let infuse 2 minutes.
Pass the coffee in the low stocking which you will have cleaned with hot water and spun beforehand.
This accessory seems incongruous but so that you do not have coffee beans in your cream once the past (very unpleasant ...), this is the easiest way I found. And it works really well.
Add the squeezed gelatine and the sugar, mix, give a mixing dip, film on contact and put in the fridge for the night.
The same day
Sweet dough
Put the butter in a salad bowl, work it to make it "ointment", sieve directly on the icing sugar with a strainer, add the seeds of the vanilla bean (splitting in 2 and scraping) Almond powder and salt.
Mix with a Maryse (soft spatula). Add the egg, whisk. Sift the flour over and knead by hand without working the dough until you get a slightly flattened ball that you pack in a food film and put in the fridge for 1 hour.
Take your sweetened dough after an hour.
Using a pastry roller, lower the dough as finely as possible (about 2 mm and even more finely than I did ...) between a sheet of baking paper and the film To prevent the dough from sticking to the roll. Remove the food film and place your 20 cm circle and cut around a wider 5 cm circle.
Butter your circle and then circle your circle (fill the mold with your dough) on a baking sheet covered with a sheet of baking paper or a Silpat (silicone sheet). Take care to press "at the bottom" of the edge of the circle.
Prick the pie base with a fork and then cut the excess dough at the height of the circle. Put your dough back in the fridge for at least half an hour.
The spoon biscuit
Preheat your oven to 180 ° C.
Roll out your tempered egg whites with an electric mixer or in a robot's bowl and gradually add the sugar. Once the whites are well-groomed, gently incorporate the egg yolks with your Maryse, then the flour and starch that you have previously sifted.
Put 1 disk (spiral starting from the center) of about 15 cm on a baking tray lined with greaseproof paper or on a Silpat with a plain socket pocket (if possible 2 cm in diameter). Silicone sheet).
You will probably have a little too much preparation for the spoon biscuit.
Make other disks that you will freeze once cooked.
Sprinkle your ice sugar disc. Put in the oven for 12 min. Remove from the oven and peel your disc on a rack.
The Coffee Ganache
Melt the white chocolate in a bain-marie or microwave.
Bring the cream to the boil and out of the heat, add the 30 g of espresso and the "espresso" pod of espresso. Mix and pour in white chocolate 3 times. Have a dive mixer blow. Book in the cool.
In fact here, I make a small sprain to the recipe of Pierre Hermé. On the other hand, he infuses 15g of ground coffee for 2 minutes and passes it all.
I preferred to add strong coffee and lyophilized coffee to have a different taste between the ganache and the whipped cream. Indeed between a cream infused with coffee and a cream with strong coffee, the taste is quite different. An infused cream has, in my opinion, a taste a little more "raw", less sweet.
It's up to you to choose what you prefer ...
Coffee syrup
Heat the water and sugar until it boils. Make an espresso and then mix with the syrup.
Soak largely your spoon cookie disk with a brush.
Mounting
In fact, on my side, I put the ganache long enough in the fridge because I wanted to be sure that it took. And with these proportions, it firmness just right ...
But I do not think it is necessary and I think you can pour half of the ganache on the bottom of the pie when it is still liquid, it will even be easier.So pour half of your ganache on your tart bottom (using a socket pocket if like to me, your ganache has become too firm).
If necessary, spread with a spatula.Above, place your cookie disk soaked spoon then the second half of the ganache. Smooth with a spatula.
Take the preparation for the Chantilly to the coffee of the fridge and mount it with an electric whisk like a whipped cream. It must be firm, but not too much.
Recipe of the immense Recipe of the immense Pierre Hermé
4/
5
Oleh
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