Ingredients

Group 1
Ingredient
KG
Icing sugar
0.386
Almond Powder
0.386
Egg
0.594
Egg white
0.386
Flour
0.096
Butter
0.083
Total Weight: 1.931
Group 2
Ingredient
KG
Creamfilling Mocha
0.428
Butter room temperature
0.463
Italian meringue
0.139
Total Weight: 1.030
Group 3
Ingredient
KG
Milk
0.192
Cream 35%
0.047
Dark Couverture 66%
0.289
Butter
0.090
Total Weight: 0.618
Group 4
Ingredient
KG
Sugar syrup 1:1
0.739
Instant Coffee
0.015
Filter Coffee
0.739
Total Weight: 1.493

Method

1. Group 1 - Joconde Sponge

Method :
1. Beat the egg whites to soft peak.
2. Mix together the icing sugar and almond powder.
3. Mix the eggs step by step into the mixture. Add in the melted cold butter.
4. Gently fold in the whipped egg whites and then the flour.
5. Use 625g of the mixture for a 60 x 40cm frame, lined with silicon paper.
6. Bake on 220°C for approximately 8 minutes.

2. Group 2 - Mocha butter cream

Method :
1. Cream the butter and Fat-based Cream Mocha. Fold in the meringue by using a spatula.

3. Group 3 - Ganache

Method :
1. Boil the milk and cream, pour onto the couverture, mix and add butter at the end. Store overnight in the refrigerator.

4. Group 4 - Coffee syrup

Method :
1. Filter coffee (1.622g water + 477g coffee powder). Boil together, cool down and filter.

5. Montage

1. Coat a layer of joconde with couverture.
2. Turn around and soak with coffee syrup using a brush.
3. Spread a layer of butter cream onto the sponge. Top with a layer of soaked joconde.
4. Spread on a layer of ganache and cover with a layer of soaked joconde sponge.
5. Spread on a layer of butter cream and finish with thin layer of dark couverture.

Product Used

Ingredients

Group 1
Ingredient
KG
Icing sugar
0.386
Almond Powder
0.386
Egg
0.594
Egg white
0.386
Flour
0.096
Butter
0.083
Total Weight: 1.931
Group 2
Ingredient
KG
Creamfilling Mocha
0.428
Butter room temperature
0.463
Italian meringue
0.139
Total Weight: 1.030
Group 3
Ingredient
KG
Milk
0.192
Cream 35%
0.047
Dark Couverture 66%
0.289
Butter
0.090
Total Weight: 0.618
Group 4
Ingredient
KG
Sugar syrup 1:1
0.739
Instant Coffee
0.015
Filter Coffee
0.739
Total Weight: 1.493

Method

1. Group 1 - Joconde Sponge

Method :
1. Beat the egg whites to soft peak.
2. Mix together the icing sugar and almond powder.
3. Mix the eggs step by step into the mixture. Add in the melted cold butter.
4. Gently fold in the whipped egg whites and then the flour.
5. Use 625g of the mixture for a 60 x 40cm frame, lined with silicon paper.
6. Bake on 220°C for approximately 8 minutes.

2. Group 2 - Mocha butter cream

Method :
1. Cream the butter and Fat-based Cream Mocha. Fold in the meringue by using a spatula.

3. Group 3 - Ganache

Method :
1. Boil the milk and cream, pour onto the couverture, mix and add butter at the end. Store overnight in the refrigerator.

4. Group 4 - Coffee syrup

Method :
1. Filter coffee (1.622g water + 477g coffee powder). Boil together, cool down and filter.

5. Montage

1. Coat a layer of joconde with couverture.
2. Turn around and soak with coffee syrup using a brush.
3. Spread a layer of butter cream onto the sponge. Top with a layer of soaked joconde.
4. Spread on a layer of ganache and cover with a layer of soaked joconde sponge.
5. Spread on a layer of butter cream and finish with thin layer of dark couverture.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie