Jade cereals coffee almond
Cereals and coffee cake
- 430 g egg yolks
- 580 g caster sugar
- 220 g greek yoghurt
- 20 g coffee extract
- 320 g butter
- 40 g noissete butter
- 8 g Guerande salt
- 290 g whole meal spelt flour
- 140 g mix of toasted seeds powder
- 12 g raising agent
1-Mix the Greek yoghurt with the coffee.
2-Beat the egg yolks with the caster sugar and add the previous mixture.
3-Add the melted butters as long as they are not too hot and the salt.
4-Mill together the seeds, the spelt flour and the baking powder and add it to the beaten, mixing it gently.
5-Fill previously coated traditional moulds and bake at 160°C for 35 mins.
Crocant jade coating
1-Melt the couverture in the microwave, add the melted cocoa butter, the sunflower oil and the crocant and temper at 30°C.
2-Dip the cakes and coat them completely, leave them on a wire tray and put them on a paper afterwards.
- 50 g mineral water
- 200 g sugar
- 500 g almonds
- 25 g dairy butter
1-Dry caramelise the sugar, add the half-toasted almond grain and caramelise the mixture, add the butter when it is cooked and leave it cooling on a Silpat mat.
Jade chocolate cream
- 250 g milk
- 250 g cream
- 100 g pasteurized egg yolks
- 2 g gelatin
- 510 g Jade
1-Boil the milk and the cream together and add the pasteurized yolks, cook the mixture at 85°C to pasteurize it and add the soaked gelatin.
2-Mix in the couverture and emulsify the mixture at 4°C.
3-Use it 24 hours after with a plain nozzle, decorating the top of the cake.
To finish the cake
1-Make a pierced rectangle with different sized cutters, add Matcha tea with the help of a very thin strainer and pour it over the cake.