COFFEE CRUNCH

Bring the milk to a boil. Infuse the coffee beans in the milk for 15 minutes.



Strain the milk, weigh it out and add more milk if necessary.



Add the non-fat dry milk, cream and instant coffee.



At 40°C (105°F), add three-quarters of the sugar, powdered glucose and finally the egg yolks.



At 50°C (120°F), complete it by adding the remaining sugar combined with stabilizer.



Pasteurize at 85°C (185°F), mix with an immersion blender, and quickly cool to 4°C (40°F).



Refrigerate for at least 12 hours at 4°C (40°F). Strain, mix in an immersion blender and churn.

Heat the milk and coffee for 3 to 4 minutes.



Strain, add more milk if necessary, and add the glucose and rehydrated gelatin.



Gradually pour the hot milk onto the melted BAHIBÉ 46% couverture to form an emulsion.



Immediately mix using an immersion blender to perfect the emulsion.



Add the whipping cream and mascarpone and mix again in an immersion blender.



Leave to set in the refrigerator overnight.

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.



As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly.



Spread out or store in the refrigerator.



Bake at 150°C (300°F) until golden.

Mix the invert sugar, espresso and instant coffee in an immersion blender for a coffee-flavored mixture.



Mix the creamed butter, sugar, coffee mixture, almond flour, eggs, egg yolks and the flour (sifted with the baking powder in advance). Note: You must use the butter cold to obtain an ideal texture.



At the same time, beat the egg whites with the sugar.



Then combine the two mixtures while gradually adding the potato starch.



Bake in a frame in a convection oven at 150°C (300°F) for approx. 20 minutes.

Use the coffee and sugar to make a syrup, then set aside.