COFFEE FLOWER

THE CHEFS

Original creation by
Otto TAY and Loi MINGAI,
World Pastry Champions 2019,
Malaysia

Recipe for 9 pieces

1. PECAN CROUSTILLANT add this meringue in the preparation. Pour on a high-sided baking
202 g pecan praline (paragraph 4) tray and smooth. Sprinkle with cocoa powder. Bake to 155°C for
42 g butter 22 minutes. Unmold. Cut into 3 strips in length, then every strip in
200 g Alunga milk chocolate couverture 41% 16 rectangles approximately.
26 g cocoa butter
2 g sea salt
164 g Feuilletine
3. COFFEE CREAM
140 g milk
164 g caramelized pecan* Coffee infusion
23 g coffee bean
Total weight: 800 g
175 g whipping cream
70 g egg yolk
Mix cocoa butter, melted butter, melted milk couverture.
47 g sugar
Mix pecan praline, salt, caramelized pecan and add to the
6 g gelatin mass
preparation. Then incorporate Feuilletine.
177 g Inaya chocolate couverture 65%
27 g Alunga chocolate couverture 41%
* Caramelized pecan: 100 g sugar, 25 g water, 180 g pecan, 5 g
35 g Amaretto 60%
cocoa butter.
Total weight: 735 g
In a saucepan, caramelize sugar with water, fold in hot pecan
and followed by cocoa butter.
Prepare an infusion with milk and coffee bean. Then incorporate
whipping cream, egg yolk and sugar to make a custard. Add in
2. COFFEE CHOUX BISCUIT gelatin mass, couvertures and Amaretto, and emulsify.
50 g milk (1)
7 g coffee powder
53 g butter
4. PECAN PRALINE
133 g sugar
1 g salt
20 g water
73 g flour
200 g pecan
112 g milk (2)
1 vanilla pod
61 g whole egg
2 g sea salt
93 g egg yolk
Total weight: 355 g
166 g egg white
84 g sugar
In a saucepan, cook sugar and water to 121°C, remove from heat.
Total weight: 700 g
Add in pecan, stir rapidly to crystallize the syrup and coat on
the pecan. At low heat, caramelize the crystalline sugar. Add in
In a saucepan, bring the butter, milk (1), coffee powder and salt
vanilla pod and salt.
to a boil, then add in flour and stir continuously until a choux
Set aside a third of the preparation for assembly: mix to pipe it
dough is formed. Blend the dough with the milk (2), whole egg
on the coffee cream.
and egg yolk. Make a meringue with egg white and sugar. Then
... / ...
5. COFFEE CHANTILLY 6. ASSEMBLY
100 g whipping cream Pipe a ball of pecan praline in the middle of a pecan croustillant
10 g coffee powder in the shape of flower.
50 g sugar Then place vertically the strips of coffee choux biscuit: 5 strips
1/2 vanilla pod for each flower, following the contours of pecan praline.
24 g gelatin mass Fill each petal with coffee cream, then pecan praline.
400 g whipping cream Finally pipe the coffee Chantilly on top of dessert.
50 g mascarpone
Total weight 634 g

In a saucepan, heat up coffee infusion with sugar and vanilla

Coffee chantilly

Coffee choux biscuit

Pecan praline
inside
Coffee cream

Pecan croustillant

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