An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 10 desserts
Difficulty: Easy


Viennois Coffee Biscuits:
40g egg yolks
105g whole eggs
110g (85g + 25g) sugar
65g egg whites
50g flour
5g coffee powder

Dulcey 32% Coffee Creme:
225g whole milk
45g egg yolks
15g sugar
45g coffee grounds
185g Dulcey 35%
2g gelatin sheet

IVOIRE 35% Mascarpone Ganache:
105g whole milk
20g acacia honey
85g Ivoire 35%
100g heavy cream
195g mascarpone

Coffee Syrup:
200g brewed espresso
25g sugar

Dulcey 32% Hazelnut Glaze:
800g Dulcey 32%
80g grape seed oil
200g chopped roasted hazelnuts



Viennois Coffee Biscuits:
  • Mix the yolks, whole eggs and 85g of sugar with an electric mixer.
  • Whip up the egg whites with the remaining 25g of sugar.
  • Mix the whipped egg whites with the first mixture and add the sifted flour.
  • Weigh 360g of the mixture and spread out with an angled spatula on a 30 x 40 cm baking sheet. Sprinkle over the coffee powder.
  • Bake at 230°C (446°F) for about 6 to 7 minutes.
Dulcey 32% Coffee Creme:
  • On medium heat, heat the milk to a simmer and pour in the coffee. Cover and let steep for 15 minutes. Filter out the coffee.
  • Using a whisk, mix the egg yolks and sugar. On this mixture, pour the coffee infused milk while stirring. Be careful to not cook the egg yolks.
  • Return everything to the saucepan over low heat. Stir gently until the creme has thickened slightly. Check with the thermometer that the temperature reaches 82°C (179.6°F).
  • Once the temperature is reached, remove the pan from the heat and strain the creme. Soak the gelatin sheet in cold water and add to mixture.
  • Blend with an immersion blender with melted Dulcey 32% to perfect the emulsion.
  • Cover and store in the refrigerator.
Ivoire 35% Mascarpone Ganache:
  • Heat the whole milk with the honey.
  • Pour in the melted Ivoire 35% and stir energetically.
  • Mix in the cold cream with the mascarpone. Mix again to perfect the emulsion.
  • Cover and store in the refrigerator ideally overnight.
Coffee Syrup:
  • Heat the coffee and mix in the sugar.
  • Store in the refrigerator.
Dulcey 35% Hazelnut Icing:
  • Melt the Dulcey 35% at 40°C (104°F) and add the grape seed oil with chopped roasted hazelnuts. Use at around 35°C (95°F).
  • Cut 3 strips of biscuits measuring 30 x 10 cm. Soak the biscuits in the coffee syrup.
  • In a dessert frame 30 x 10 x 5 cm high, place a strip of biscuit and smooth over 120g of Dulcey 35% Coffee Cream. Place in the freezer.
  • Smooth 120g of whipped ganache on the first layer of Dulcey 35% Coffee Cream. Place another soaked biscuit on top. Place everything in the freezer.
  • Proceed in the same way as above a second time.
  • Once well frozen. frame and cut 3 cm wide pieces.
  • Coat top and sides with Dulcey 35% Hazelnut Glaze. Place in the freezer for 30 minutes.
  • Store in the refrigerator. Best served the next day.