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.

Almond crocant

  • 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.