Cappuccino Cup

Instructions

Hazelnut Soft Cake Method
  • Toast the hazelnut powder for about 10 min at 170 °C in a convection oven. Combine all the dry and set aside. 
  • Whip the egg whites with the inverted sugar until you obtain a firm peak and incorporate the dry. 
  • Spread on a half baking tray and sprinkle the top with the crushed hazelnuts. 
  • Bake +/- 20 min at 170 °C in a convection oven.

Coffee Mousse Working Method
  • Combine One Step Mousse, Coffee Classic and the cold milk in a mixing bowl. 
  • Mix until light and smooth using a whisk attachment.

Vanilla Whipped Cream Method
  • Whip Ambiante with the vanilla paste until you obtain a firm peak.

Chocolate Cup Method
  • Place a piece of chocolate transfer sheet decor into a 3oz paper cup and line with the tempered chocolate. 
  • Make the handle for the cup, spread a thin layerof chocolate on a acetate sheet and cut squares 1''x1'', cut the center with arond cutter and cut the square in the diagonal. 
  • Let the chocolate crystalizeovernight, unmold the cups and remove the the transfer sheets. 
  • Place the handles and stick with tempered chocolate.

Chocolate Cup Method
  • Place a piece of chocolate transfer sheet decor into a 3oz paper cup and linewith the tempered chocolate. 
  • Make the handle for the cup, spread a thin layer of chocolate on a acetate sheet and cut squares 1''x1'', cut the center with arond cutter and cut the square in the diagonal. 
  • Let the chocolate crystalizeovernight, unmold the cups and remove the the transfer sheets. 
  • Place thehandles and stick with tempered chocolate.

Assembly method
  • Cut discs of the hazelnut cake at the same size of the inside cup. 
  • Pipe a little bit of coffee mousse into the chocolate cup and place a disc of hazelnut cake. 
  • Pipe 5g of hazelnut filling and 15g of coffee mousse on top. 
  • Place a second disc ofhazelnut cake, and again 5g of hazelnut filling. 
  • Using a star tip, pipe the vanilla whipped cream on top and slightly dust with cocoa powder.

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