Arabica Pastry
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
3
Description
A dessert by chef John Smith from a popular restaurant in New York. Two dozen ingredients, including hazelnuts and hazelnut flour, sesame seeds, two types of cream, white chocolate—and two tablespoons of coffee.
Ingredients
- Butter - 5.1 oz
- Raw cane sugar - 1.6 oz
- Chestnut flour - 4.2 oz
- Wheat Flour - 2.3 oz
- Toasted Sesame - 0.7 oz
- Chicken Egg - 1 piece
- Whole egg - 1.4 oz
- Fine white sugar - 13.2 oz
- Vanillin - a pinch
- Egg white - 30 pieces
- 3.2% Milk - 4 fl oz
- Corn Starch - 0.4 oz
- Gelatin - 0.1 oz
- Water - 9 fl oz
- 10% cream - 6 fl oz
- White Chocolate - 2.9 oz
- Whipped Cream - 6 fl oz
- Hazelnut - 3.5 oz
- Ground Coffee - 2 spoons
Step by Step guide
Step 1
Combine soft room temperature butter in the mixer bowl at medium speed with all the dry ingredients until you achieve a fine crumb. Knead by hand until the mixture is fully combined. Roll out the dough between two sheets of parchment paper to a thickness of 3-4 mm. Place in the freezer for 1 hour. Cut out 9 cm diameter circles from the frozen dough. Bake in a mold at 320°F for 15 minutes with convection. If there is no convection, bake with the door slightly ajar. Let cool slightly, then return to the freezer to prevent drying out.
Step 2
Whisk the chicken egg, yolk, and sugar (65 g) together, then mix with the dry ingredients. Melt the butter until it reaches 122°F, no higher, and add it to the batter. Whip the egg whites with sugar (30 g) until they form a meringue. Gently fold this into the main batter. Place 50 grams of the mixture onto the baked and cooled streusel in the molds. Bake at 320°F for 15 minutes. Remove from the oven and immediately smooth the surface of the sponge with a spoon (in the center and at the edges) so that after cooling, the entire surface is even (at the same level). Allow to cool slightly at room temperature. If not using immediately, store in the freezer to prevent the sponge from losing moisture. To remove the baked product from the mold, carefully cut around the edges of the sponge with a thin knife.
Step 3
Place the coffee beans in a bag or pastry bag and crush them with a rolling pin until they're not too fine. Transfer them to a saucepan, pour in the milk, and bring to a boil, but do not let it boil over. Remove from heat, cover with a lid, and let steep for 20 minutes. If you prefer a stronger coffee flavor in the cream, you can leave it covered for a longer period.
Step 4
Soak gelatin (2 g) in water (10 ml). Strain the milk through a sieve, weigh it, and add the necessary amount to return to the original weight. Combine the yolk with sugar, cornstarch, and a small portion of cold milk, and mix well. Heat the remaining milk almost to boiling, then pour it into the yolk mixture while stirring vigorously. Transfer it to a half-sphere mold and cook in a water bath until it thickens to a custard consistency. Remove from heat, add melted gelatin and butter, and mix thoroughly. Blend with a blender until smooth to enhance the cream's flavor and texture. Cover with plastic wrap and refrigerate for 3-4 hours. Before use, mix the cream in a stand mixer with a paddle attachment.
Step 5
Grind the coffee in the same way, pour in cold cream, bring to a boil, but do not let it boil. Remove from heat, cover with a lid, and let steep for 20 minutes. Soak the gelatin (2 g) in cold water (10 ml). Strain through a sieve and add cream to return to the original amount. Bring the coffee cream to a boil, add the gelatin dissolved in water, and stir. Pour the cream over the chocolate, let it sit for 2 minutes, stir, blend, and gradually fold in the whipped cream, blending well each time. Cover the resulting cream with plastic wrap and refrigerate for 3–4 hours. Before using, whip again.
Step 6
Place raw hazelnuts on a baking sheet and put them in the oven at 320°F for 10 minutes. Allow the hazelnuts to cool slightly, then take a handful and rub them between your palms to remove the skins. Reheat the peeled hazelnuts in the oven for 2 minutes. Meanwhile, place granulated sugar and water in a saucepan and heat it up. Once the mixture boils, quickly add the hot hazelnuts and, stirring very quickly with a wooden spatula, coat the hazelnuts in sugar. As soon as a sugar crust forms on the hazelnuts, immediately transfer them to a cold tray or baking sheet to prevent the sugar from melting further. Allow to cool.
Step 7
Pour cold water over the coffee, bring it to a boil, remove from heat, and cover with a lid. Let it steep for 15 minutes. Strain the coffee. Caramelize the sugar: divide the sugar into 4 parts and gradually add each part to a preheated heavy-bottomed saucepan, melting all the sugar until it reaches an amber color. Do not stir with a spoon; instead, gently swirl the saucepan occasionally to ensure even melting. Once all the sugar has melted, remove the saucepan from the heat and carefully pour in the hot coffee in parts. Be cautious: adding liquid to the caramel generates a lot of heat and can cause burns! Continuously stir the resulting coffee syrup and reduce it over low heat for 20-30 minutes. Allow to cool.
Step 8
Place the cream with the coffee syrup in a saucepan, bring to a boil, and simmer on low heat for 8–10 minutes, stirring constantly. Let it cool.
Step 9
Assembling the dessert: Pipe two types of cream in a random pattern onto a baked and previously thawed disc of crispy streusel and hazelnut sponge. Decorate the top with pieces of chocolate and candied hazelnuts. Drizzle with sauce before serving.
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