Pâtisserie

Cocoa nibs, chantilly and coffee profiterole

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Cocoa nibs, chantilly and coffee profiterole
ingredients
  • 198 g BIO Grissini W Inf. 170 flour
  • 30 g Valrhona cocoa powder
  • 40 g Valrhona roasted Venezuelan cocoa beans (grué)
  • 198 g Raw cane sugar
  • 165 g GrandEmilia butter
preparation

Combine all ingredients together in the bowl of the stand mixer. Mix with a K-whip until homogeneous. Roll out to a thickness of 2 mm and blast chill to -18° C.

details

Store for up to 7 days at +4° C or 30 days at -18° C.

ingredients
  • 420 g Whole milk
  • 175 g GrandEmilia butter
  • 7 g Salt
  • 7 g Sugar
  • 182 g BIO Wheat flour type “0” W 180/260
  • 50 g Valrhona cocoa powder
  • 420 g Whole eggs
preparation

In a saucepan, add the milk, butter, salt and sugar then bring to an initial boil. Off the heat, add the sieved dry ingredients, mixing vigorously. Cook everything for a few minutes. Pour the mixture into the bowl of a stand mixer and knead with the K-whip until cool (approx. 45–50° C). Pour in the eggs gradually. Apply to a baking tray lined with a silicone mat using an 8-mm nozzle.
Place a flattened craquelin disc on top and bake at 165° C until cooked. The cooking time will vary depending on the size.

details

Store at room temperature or for up to 30 days at -18° C.

ingredients
  • 430 g Elle&Vire Excellence 35% cream
  • 1 BIO Bourbon Madagascar Vanilla Bean Thiercelin 1809 14–22 cm
  • 15 g Sosa inverted sugar
  • 50 g Artisan Mascarpone from Emilia Romagna
  • 2 g Sosa gold bovine gelatine powder
preparation

Heat 1/3 of the cream and add the scored vanilla bean.
Melt the hydrated gelatine then add into the hot cream.
Pour the infused cream over the mascarpone mixed with the remaining cream and mix.
Let the mixture rest for at least 12 hours before assembling.

details

Store for up to 3 days at +4° C.

ingredients
  • 300 g Whole milk
  • 6 g Corn starch
  • 180 g Valrhona Caraibe 66% dark chocolate
  • 20 g Thierchelin 1809 super concentrated liquid Arabica coffee extract
preparation

Bring the milk to the boil together with the cornstarch, stirring constantly. Pour the hot mixture over the couverture combined with the coffee extract. Mix until shiny and glossy.

details

Store for up to 7 days at +4° C or 30 days at -18° C.

Assembly and finishing

Cut the choux pastry lengthwise. Apply the whipped chantilly within. Place the assembled dessert in the centre of the plate. Strain the chocolate sauce at the time of serving.