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Coffeecake
Dissolve the soluble coffee in the Khalua, then stir in the cocoa powdered sugar vanilla sugar almonds and place the mixture in the refrigerator for an hour.
From the remaining ingredients, stir the mixture, mix the coffee mixture and bake at 170 degrees for 50 minutes.
 
White Ganache for covering
Whip the cream, remove from the heat and stir...

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Coffeecake
Dissolve the soluble coffee in the Khalua, then stir in the cocoa powdered sugar vanilla sugar almonds and place the mixture in the refrigerator for an hour.
From the remaining ingredients, stir the mixture, mix the coffee mixture and bake at 170 degrees for 50 minutes.
 
White Ganache for covering
Whip the cream, remove from the heat and stir the chocolate.
 
Coffee Jelly
Except for the gelatine, boil everything up, add the gelatine from the flame and pour it through a sieve flat on a tray.
 
Kaffeestreusel
Sprinkle and bake at 150 degrees for about 25 minutes
 
Kaffeekrokant
Sugars in equal parts. A little water and the sugar caramelize. Some butter and instant coffee at the same time. Pour on a mat and let it cool. It can then be used as a powder.
 
Coffee Foam
Cream the milk sugar xanthanum, stir in the white chocolate, add dissolved gelatin and pour into a bottle of Isis with two capsules. Needs some hours of rest.
 
Coffee Mousse
Beat egg yolk with 30g sugar over water bath (60 degrees) then beat cold.
Melt the chocolate over the water bath.
Stir in the coffee the instant coffee, then smooth with the melted chocolate.
Stir the egg yolks, then beat the cream until stiff. Finally, whip the egg whites and also remove them. Then in the fridge for several hours
 
Bearmark buttercreme
Raise sugar eggs, remove from the heat dissolved gelatine and gradually stir in the butter. Also needs several hours in the refrigerator to get stuck
 
Khalua gel
Boil everything together, let it cool and stir up.
 
Coffee Maccaron
Almonds and powdered sugar. 60g of egg white with 20g sugar, heat the remaining sugar and the water to exactly 115 degrees. Let the sugar be run into the egg whites. Now beat the mass until it is cold.
Mix the almond powder powdered sugar mixture with the rest of the egg whites. Add coffee also. Gradually remove the sugar-protein mixture.
Spray the Macarons for about 15 minutes. Bake at 140 degrees for about 14 minutes.

Dried bear mark chip

Heat everything to 60 degrees Celsius, allow to briefly set and dry at 50 degrees.

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Ingredients 4 persons
  • COFFEECAKE
  • 2 tablespoons cocoa
  • 60g powdered sugar
  • 3 Tbsp. vanilla sugar
  • 3 tablespoons soluble coffee
  • 4 Essl Khalua
  • 50g ground almonds
  • 250g of soft butter
  • 200g sugar
  • 3 eggs
  • 4 egg yolks
  • 250g flour type 405
  • 2 tsp of baking powder
  • WHITE GANACHE FOR COVERING
  • 90 g of coffee cream vacuum the cream with handful of coffee beans and steam at 80 degrees for 10 minutes
  • 150g white couverture
  • COFFEE JELLY
  • 300ml espresso
  • 200g of lauter sugar
  • 100g Khalua
  • 1 sheet of gelatin
  • 2 g agar agar
  • KAFFEESTREUSEL
  • 90 g flour
  • 30g cocoa
  • 1 teel instant coffee
  • 80g sugar
  • 70g butter
  • 1 pinch of salt
  • KAFFEEKROKANT
  • Sugar
  • Isomalt
  • Glucose
  • Butter
  • 2 tablespoons instant coffee
  • COFFEE FOAM
  • 300g of milk
  • 2 tablespoons instant coffee
  • 200g cream
  • 50g white chocolate
  • 50g sugar
  • 0.5g xanthan gum
  • 3 sheets of gelatin
  • COFFEE MOUSSE
  • 200g 75% chocolate
  • 60g coffee +3 essl instant
  • coffee
  • 5Eigelb
  • 80 g of sugar
  • 125g cream
  • Prise sea salt
  • BEARMARK BUTTERCREME
  • 300g bear mark
  • 300g sugar
  • 9 eggs
  • 3 sheets of gelatin
  • 435g cold butter
  • KHALUA GEL
  • 200g Khalua
  • 100g lautered sugar
  • 2g agar agar
  • Pinch Xanthan
  • COFFEE MACCARON
  • 162.5 g almond flour
  • 162
  • 5 Powdered sugar
  • 2 tablespoons soluble coffee
  • 110g of protein
  • 170g sugar
  • 50ml of water
  • DRIED BEAR MARK CHIP
  • 250g bear mark
  • Pinch Xanthan
  • 25g glucose powder.
Recipes. The Cook & Chef Institute