Cappuccino

1. Whip the egg yolks, eggs, sugar and instant coffee together to a ribbon stage.
2. At the same time whip the egg whites with the sugar to make a meringue.
3. Combine both mixtures together and incorporate the flour.
4. Finally fold the melted butter into the mixture.
5. Spread 1500 g in a 60 x 40 x 1cm flexipan.
6. Bake at 180°C for 18-20 minutes.
7. Cut the sponge using 14cm rings.

1. Melt chocolate and praline together at 45°C.
2. Mix together feuilletine.
3. Spread 50 g on each sponge of 14cm.

1. Bring to a boil crushed coffee beans with cream and allow it to infuse for 5 minutes covered with cling film.
2. Strain the coffee and replace the liquid amount back to the initial overall weight.
3. Add the egg yolks and cook to 85°C.
4. Remove from the heat.
5. Add the gelatin mass into the mixture and mix.
6. Then pour the chocolate and cocoa butter and emulsify using a blender.
7. Pour 210 g into 14cm silicone molds and freeze.
8. Add Gold Crispearls on top.

Prepare the gelatin mass.

In a saucepan add the first group of ingredients.
Bring to 104°C.

Remove from heat and add condensed milk and gelatine mass and mix.

Then pour the chocolate and blend.

Allow to rest overnight. Use at 31 to 28°C.

1. In a saucepan add all ingredients together and cook to 85°C.
2. Once crème anglaise is done mix with the chocolate and emulsify using a blender.
3. Half whip the cream. At 35°C incorporate the half-whipped cream.
4. Pour 365 g of mousse into each 16cm ring.
5. Then add the coffee and caramel with the crunchy praline and sponge and freeze immediately.

1. Place the sponge in 14cm cake rings and spread 55 g of praline crunch.
2. Add the frozen crème brule and freeze.
3. Take 16cm rings and place cling film from one side very tightly in order to fill the cakes upside down.
4. Add 365 g of mousse cream, then take the frozen insert and press it down.
5. Glaze while it is frozen.
6. Cut to 6 pc and add a Mona Lisa Butter Curl on each for decoration.