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Bärenmarke zum Kaffee

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients

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
00g 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.

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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