Tripplo: Coffee dome

made by Bart de Gans



Coffee Hazelnut Tuile
1g Sea salt
10g Hazelnut powder
100g Expresso coffee
50g Honey
150g Sugar
100g Melted butter
100g Flour

Chocolate glaze
110g Cream 35%
155g Chocolate couverture 64%
300g Neutral glaze

Chocolate sponge
155g Egg whites
125g Sugar
125g Almond powder
30g Cocoa powder
60g Sugar

Coffee Tonka cremeux
180g Heavy cream 35%
180g Milk
65g Egg yolks
35g Sugar
35g Coffee beans
4g Tonka


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Coffee Hazelnut Tuile
Mix the sugar, flour, sea salt and hazelnut powder. Add the coffee, Honey and melted butter. Spread out on a baking sheet. Bake for about 160° C to golden brown.

Chocolate glaze
Boil the cream, then pour over the couverture. Add the neutral glaze and mix.

Chocolate sponge
Beat the egg whites with the first amount of sugar in a mixer. Sift the almond and cacao together with the second amount of sugar. Once the egg whites are stiff, gently fold in the sifted powdered ingredients.Spread the sponge cake on a parchment paper sheet and bake at 180° C for 10 to 12 minutes.

Coffee Tonka cremeux
Combine all the ingredients while cool and store for at least 24 hours. Strain through a chinois to remove the coffee beans and tonka. Bake in silicone molds for 45 minutes in convection oven at 100° C. Freeze and glaze with the chocolate glaze.