Directions:

COLD BREW COFFEE TUILE

• 1. Cream the softened butter with sifted icing sugar. Gradually add room-temperature egg whites, Cold brew coffee extract, and sifted flour. Let rest overnight in the refrigerator.
• 2. On a baking sheet, spread out strips 2 x 18 cm long and bake for 6 minutes at 170°C, then flip the tuile and roll it around a tube. Leave to cool.

LADYFINGER BISCUIT

• 1. Whip the tempered egg whites to soft peaks and gradually add sugar to firm them up, then fold in the egg yolks. Gently incorporate the sifted dry ingredients.
• 2. Spread 800 g per 40 x 60 cm baking sheet and bake at 190°C for 8 minutes.

COLD BREW SYRUP

• 1. In a saucepan, bring water and muscovado sugar to a boil. Then, add the cold brew coffee extract.

ALMOND PRALINE

• 1. Roast the almonds for 20 minutes at 160°C in a fan oven and let cool.
• 2. Make a brown caramel with the sugar, then pour it over the almonds and fleur de sel.
• 3. Cool and then blend the praline without heating. Transfer to a piping bag without a nozzle.

COLD BREW COFFEE CARAMEL

• 1. Cook the sugar and glucose to a brown caramel, then stop the cooking process with the hot cream and salt.
• 2. Cook mixture to 103°C. Cool to 60°C and add the cocoa butter, unsalted butter, and cold brew coffee extract. Transfer to a piping bag and leave it to cool.

COLD BREW MASCARPONE CREAM

• 1. In a mixing bowl with a whisk attachment, whip all the cold ingredients to a firm texture. Transfer to a piping bag fitted with a 20 nozzle.

DECORATIONS

• 1. On a white plate, place the coffee tuile, then a ladyfinger biscuit disc soaked with the coffee syrup.
• 2. Pipe the caramel around, then pipe the almond praline in the center, followed by a ring of mascarpone cream. Dust the edges with cocoa powder using a sieve and place cocoa pearls in the center.