ECLIPSE

PAR

MARC DUCOBU

Informations and materials

for 6 people

RECIPE STEPS

1. For the coffee crémeux

INGREDIENTS

50 g milk
15 g roasted coffee beans
50 g cream
1 egg yolk
35 g dark chocolate 57%
7 g sugar

STEPS

Heat the milk, sugar and cream with the roasted coffee beans. Leave to infuse overnight.

The next day, heat this mixture and add the egg yolks.
Heat to 84 °C. Pour in the melted chocolate and mix.

2. For the orange & mandarin compote

INGREDIENTS

2 oranges
25 g mandarin puree
20 g sugar
1 g pectin 325 NH

STEPS

Blanch the oranges in advance.
Cut the oranges into slices approximately 1.5 mm thick. Cut them in half and cook with the sugar and pectin for about 5 minutes.
Add a little vanilla to taste.

3. For the coffee mousse

INGREDIENTS

1 egg yolk
25 g sugar syrup
5.5 g masse gélatine (gelatine dissolved in 5 times its weight of water)
15 g cream 35%
25 g dark chocolate 57%
20 g Arriba chocolate
90 g cream 40%, whipped

STEPS

Make a pâte à bombe using the sugar syrup and egg yolks: Heat the syrup to 121 °C, pour onto the yolks and whisk up in the mixer.

Make a ganache with the chocolates and the 35% cream: Heat the cream to 70 °C, pour onto the chocolate and mix.
Add the melted gelatine at 35 °C to the pâte à bombe. Incorporate the ganache at the same temperature.
Finish with the whipped 40% cream.

4. For the coffee flourless biscuit

INGREDIENTS

20 g half-and-half ground almonds/icing sugar
2 g instant coffee
1 egg white
1 egg yolk
20 g sugar

STEPS

Whisk the egg whites with the sugar.
Dissolve the coffee in the egg yolk and whisk this too.
Mix the yolks and whites together. Gently fold in the ground almonds to finish.
Bake at 180 °C for 12 minutes.