CAFFE LATTE LOG
Instructions:
Chocolate Shortbread
Mix the butter, the sugar and the salt.
Add the flour and the cocoa powder, pipe in moulds and drop some Samana 62% chips.
Bake for 15 mn at 150°C
Almond Coffee Cream
Classic process of an almond cream.
Pipe on the baked shortbread and bake again for 15-20 mn at 180°C
Mekonga Cream
Classic process of a cream.
To make the day before.
Bavarian Tannea 43% Coffee
Heat the milk and the cream with the coffee beans, let infuse for 10 mn, strain, leave the milk to rest and make an anglaise with the yolks and the sugar.
Add the melted gelatin mass, pour over the chocolate, mix to obtain a ganache and add the whipped cream.
ΣΥΣΤΑΤΙΚΑ
Chocolate Shortbread
- Butter 145g
- Icing sugar 50g
- Salt1g
- T55 flour 115g
- Cocoa powder 17g
- Samana 62% chips 35g
Total 363g
Almond Coffee Cream
- Butter 135g
- Caster sugar 135g
- Gray almond powder 135g
- Eggs 100g
- Potato starch 17g
- Soluble coffee 5g
- Liquid coffee extract 15g
Total 542g
Mekonga Cream
- Milk 135g
- Cream 135g
- Sugar 33g
- Egg yolks 66g
- Dark chocolate MEKONGA 70% 154g
Tota l523g
Bavarian Tannea 43% Coffee
- Gelatin mass 40g
- Milk 112g
- Cream 112g
- Blue montain coffee beans 60g
- Egg yolks 30g
- Sugar 15g
- Milk chocolate TANNEA 43% 460g
- Cream 500g
Total 1329g
