Directions:

VANILLA SPONGE CAKE

• 1. Microwave almond paste until soft and pliable. In a stand mixer with the paddle attachment, combine softened paste, 1/3 of the eggs, and vanilla and beat for 5 minutes. Switch to the whisk attachment, scrape down bowl, and with machine running, gradually add remaining eggs. Whip for 10 minutes, heating bowl with a blowtorch to maintain a temperature of 82°F. Add butter and starch, continuing to stir until evenly incorporated.
• 2. Set oven to 340°F. Weigh out 1.2kg batter per tray with frames. Bake for 8 minutes with vents closed. Remove from frame and place on a cooking rack. Cool completely and cut into forty 5cm circles.

COFFEE SOAKING SYRUP

• 1. In a bowl, combine syrup, water, and coffee extract. Dip and thoroughly soak cake discs. Set aside until assembly

ALMOND & HAZELNUT CRUNCH

• 1. In a bowl, combine praline, hazelnut paste, feuillantine, crushed almonds, and coffee extract. Melt white chocolate and cocoa butter to 113°F and add to praline mixture. Fold in soften butter until fully incorporated.
• 2. Spread into an even layer on a tray and freeze. Cut into twenty 5cm circles.

COFFEE CARAMEL

• 1. In a saucepan, dry cook sugar to 365°F. While sugar is cooking, combine cream, butter, coffee extract, and salt in a saucepot and bring to a boil. Once sugar has reached 365°F, stop cooking by adding hot cream mixture. Strain through a fine mesh sieve and begin to cool.
• 2. Hydrate gelatin in water. When caramel mixture reaches 140°F add hydrated gelatine. Pipe warm caramel onto almond crunch discs, 15g per individual cake. Set aside until assembly.

COFFEE MOUSSE

• 1. In a saucepot, bring milk and coffee extract to a boil. In a bowl, beat together egg yolks and sugar until thickened and pale. Temper into hot milk until mixture reaches 181°F and blend in food processor.
• 2. Hydrate gelatin in water. Decrystallize chocolate at 104°F, pour the custard over it, add hydrated gelatine, and mix until evenly incorporated. Set aside in refrigerator.
• 3. Whip heavy cream to stiff peaks. Fold into custard mixture at 95°F. Keep warm for assembly.

VANILLA MASCARPONE CHANTILLY CREAM

• 1. In a saucepot, bring the first listed cream, glucose, and vanilla extract to a boil. Pour hot liquid over chocolate in 3 additions, stirring between each.
• 2. When mixture reaches 95°F, add second listed cream and mascarpone. Blend in a food processor. Refrigerate overnight until assembly.

COFFEE VANILLA HAZELNUT GLAZE

• 1. In a saucepot, dry cook sugar to caramelize. While sugar is cooking, combine butter, cream, glucose, and vanilla extract and bring to a boil. Hydrate gelatin in water. Stop caramel from cooking by adding hot butter mixture.
• 2. Strain through a fine mesh sieve overtop the hazelnut paste, condensed milk, and hydrated gelatine. Blend in a food processor and keep at 95°F for assembly.

ASSEMBLY AND DECORATION

• 1. Set up twenty 6.5cm wide x 4.5cm high rings on a sheet of acetate. In each ring mold, pour a small amount of coffee mousse into rings. Top with soaked cake disc. Pour a little more coffee mousse overtop disc. Insert prepared discs of almond crunch with caramel. Pour a little more mousse and top with a second cake disc. Smooth over and blast freeze.
• 2. Unmold cakes and individually glaze each cake with warm coffee glaze. Top each with vanilla Chantilly cream, piped with a large fluted piping tip. Sprinkle lightly with cocoa powder and top with coffee bean.