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Coffee Chocolate Bar – Petit Gateau

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Coffee Chocolate Bar – Recipe by Pastry Workshop – CLICK AICI pentru reteta in limba romana

I am not a huge fan of dark chocolate to eat, but I do love working with it for those who enjoy it more than anything else. If I eat something sweet nowadays, it has to be fresh, fruity rather than chocolatey, but there was a time in my life when I would only eat dark chocolate, so I totally understand the hype around it – it’s one of the most amazing ingredients a pastry chef can work with!! It can be turned into luscious creams, beautiful bonbons or shiny glazes, you can use it to decorate cakes or just melt it into decadent brownies. I mean, really, the possibilities are endless and that is the beauty of chocolate!

coffee chocolate bar

Even more so, chocolate pairs well with pretty much anything, from red fruits to exotic ones, from milk to yogurt or spices. It works even with curry!! Tip: try dusting your meringues with cocoa powder mixed with a bit of curry powder – heaven for the senses!

For this particular petit gateau however, I steered away from wild mixes of flavors and went with a classic: dark chocolate and coffee. The cake itself is inspired by a recipe by Antonio Bachour and I knew I had no way of going wrong with it!

coffee chocolate bar

This cake though, look at it! It’s so scrumptious, so creamy, so decadent and delicious! Its elements are quite simple: an almond sponge cake, an ultra creamy cremeux, a crunchy glaze and a topping that I couldn’t stop eating! All this together form a cake that one cannot resist eating!

The elements of this dessert are:

  • chocolate almond sponge
  • dark chocolate cremeux
  • gourmet glaze
  • coffee whipped ganache
  • chocolate decor

So I would say it’s not a complicated dessert to make, but it is sophisticated and complex in flavor and texture.

coffee chocolate bar

Coffee Chocolate Bar – Petit gateau

Olguta – Pastry Workshop
These chocolate bars with a hint of coffee are out of this world! So creamy and flavorful, so textured and delicious!
Size: 35 x 25cm rectangle

Ingrediente
 

Almond sponge cake:

  • 210 g almond praline (recipe below)
  • 80 g white granulated sugar
  • 210 g whole eggs
  • 55 g dark chocolate (52-60% cocoa)
  • 55 g butter
  • 15 g cocoa powder
  • 60 g all-purpose white flour
  • 2 g salt

*Almond praline:

  • 200 g almonds (skinned)
  • 200 g white granulated sugar
  • 2 tablespoons coconut oil

Chocolate cremeux:

  • 375 g heavy cream
  • 375 g whole milk
  • 150 g egg yolks
  • 175 g white granulated sugar
  • 490 g dark chocolate (52-60% cocoa)
  • 4 g gelatin sheets
  • 10 g vanilla extract

Gourmet glaze:

  • 300 g milk chocolate
  • 200 g dark chocolate (52-60% cocoa)
  • 100 g grapeseed oil
  • 50 g almond slices (slightly crushed)
  • 50 g paillete feuilletine

Whipped coffee ganache:

  • 200 g heavy cream A
  • 30 g glucose syrup
  • 5 g instant coffee
  • 180 g white chocolate
  • 300 g heavy cream B
Makes: 35 x 25cm rectangle

Instructiuni

Almond sponge cake:

  • Preheat your oven to 180°C and line a 25x35cm pan with parchment paper.
  • Sift the cocoa powder with the flour and salt
  • Melt the chocolate and butter in the microwave or a hot water bath.
  • Mix the almond praline with the sugar and eggs in the bowl of your mixer for 5-8 minutes or until double in volume and light, airy.
  • Fold in the chocolate and butter, followed by the dry ingredients.
  • Pour the batter into the prepared pan and level it well.
  • Bake for 15-20 minutes or until if you press gently in the center, the sponge springs back.
  • Allow to cool down in the pan before serving.

*Almond praline:

  • Caramelize the sugar until light in color.
  • Add the almonds then transfer the mixture into a pan lined with baking paper. Allow to cool down completely then break into smaller pieces and place in a food processor.
  • Pulse until powdery then add the oil and continue processing until a smooth paste forms.
  • Use right away or store in an airtight container until needed. No need to keep it in the fridge, but make sure you store it in a darker place.

Chocolate cremeux:

  • Bloom the gelatin in cold water.
  • Combine the heavy cream and milk and place on low heat.
  • Combine the egg yolk with the sugar in a bowl. Stream in the hot milk and cream then place back on heat and cook on low heat until the mixture reached 82°C.
  • Remove from heat and add the bloomed gelatin. Pour over the chocolate through a fine sieve.
  • Using an immersion blender, mix the cremeux until smooth and creamy.
  • Add the vanilla and mix well.
  • Pour the cremeux over the sponge cake then place in the freezer for at least 4 hours.

Gourmet glaze:

  • Melt the two types of chocolate.
  • Add the vegetable oil and mix well then stir in the almond slices and paillete feuilletine.
  • Place aside until needed.
    Use at a maximum of 35℃.

Whipped chocolate ganache:

  • Heat the heavy cream A and glucose in a pot.
  • Remove from heat and stir in the coffee. Pour over the chocolate then blend well.
  • Add the heavy cream B, unwhipped, and blend well.
  • Cover with plastic wrap and refrigerate for at least 8 hours.
  • Whip with a hand mixer just before serving.

To assemble the cake:

  • Remove the cake from the freezer and cut into your desired shape and size.
  • Carefully, dip the sides of each cake into the gourmet glaze.
  • Whip the ganache until stiff then place it in a pastry bag fitted with a petal tip.
  • Decorate the cakes with whipped ganache and chocolate.
  • Enjoy!

Ustensile si echipamente

Mixer
Kitchen scale
Fridge
Hand blender
Baking tray (35x25cm)
Acetate sheet
Bowls
Spatula
Kitchen thermometer
Baking paper
Knife
Freezer

Notes

You can skip the addition of coffee in which case the cake will be mostly chocolate. At the same time however, you can infuse other flavors to it, such as orange zest, tonka or ginger.
Keyword Coffee, Creamy, Crunchy, Dark chocolate
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
 

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24 Comments

  1. Ah, arata dumnezeiește, ca de altfel tot ce iese din mâinile tale! Esti un model demn de urmat, felicitări si spor in tot ce faci!

    1. Nu am o reteta incercata, as prefera sa nu ma pronunt. Eu ii cumpar, nu cred ca merita efortul de a-i produce in casa. Dar gasesti in mod cert pe google tot felul de retete. 🙂

  2. Buna ziua! As vrea sa incerc aceasta reteta in wk. Doar 60 gr de faina la blat? nu este prea putina? Ma gandesc ca inseamna aprox 3 linguri.

  3. Bună, nu stiu ce am greșit dar cremeux nu a iesit fin ci se simt zgrumturele de ciocolata (se simte ca se topesc repede dar mi se pare neplăcut mai ales ca asteptarea este sa simti ceva foarte fin). Sigur nu am tinut prea mult pe foc gălbenușul, pare ca nu s-a topit complet ciocolata. Oare am sanse sa repar cu ceva? Am constatat asta abia dupa ce s-a racit in jur de 8ore.

    1. De cate ori este implicata ciocolata intr-o crema, cel mai bine e sa folosesti un blender pentru a omogeniza toate particulele de grasime.

  4. Buna,
    Am facut prajitura, care este pur si simplu minunata insa glazura crocanta de deasupra este foarte tare, ceea ce o face dificil de taiat cu lingurita. Este cumva de la ulei? Il pot scoate din compozitia glazurii? Multumesc!

    1. Ma bucur ca ti-a placut, Monica. Nu stiu daca se vede in poze, insa eu deasupra nu am pus glazura, doar pe parti. Uleiul e cel care o face chiar o idee mai moale. Altfel, ciocolata la frigider se intareste foarte mult.

  5. HI
    This recipe looks great. Can you please tell me what bloom gelatin do you use.
    Thank you and have a nice day !

  6. Minunata combinatie! numai ca mi-a iesit glazura foarte tare….am taiat-o destul de greu…ce as putea sa fac sa nu mai iasa atat de tare? pentru ca zi il fac din nou…

  7. I’m new to this, but what do you mean by heavy cream A and heavy cream B? Is it just that you use heavy cream twice, or are they actually two different kinds of cream altogether? Thanks!

  8. Hello! I’m currently trying this recipe but I’m not sure about the consistency of my almond praline, is it supposed to be like a dry paste? Because it doesn’t appear to be like a fluid no matter what I try. Please let me know

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