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Home / Irish Coffee

Irish Coffee

Irish Coffee

Rating:

Recipe Created By:
Jean-Michel Perruchon
Difficulty:
Advanced

  • Components Of Recipe
  • Honey, Cinnamon & Pecan Nut Madeleine
  • Bailey's® Light Cream
  • French Meringue (Cold)
  • Coffee Cream
  • Final Assembly & Decoration

Honey, Cinnamon & Pecan Nut Madeleine

300g (10.6oz)
210g (7.4oz)
105g (3.7oz)
300g (10.6oz)
12g (0.4oz)
6g (0.2oz)
3g (0.1oz)
210g (7.4oz)
240g (8.5oz)

Method of Preparation

  1. Roast the pecans in an oven at 160°C for about 15 minutes.
  2. In a mixer fitted with a paddle attachment, cream together the eggs and brown sugar.
  3. Gradually add in the walnut honey and sifted dry ingredients.
  4. Add in the melted butter and pour into a frame of 60cm x 40cm. Bake in a convection oven 170°C for about 20 minutes.
  5. Set aside for assembly.

Bailey's® Light Cream

180g (6.3oz)
180g (6.3oz)
75g (2.6oz)
220g (7.8oz)
90g (3.2oz)
180g (6.3oz)

Method of Preparation

  1. Mix together the Bailey’s, milk and egg yolks in a sauce pan and cook to 85°C.
  2. Pour over the chocolate and mix until homogenous.
  3. At 35°C fold in whipped cream.
  4. Set aside for assembly.

French Meringue (Cold)

40g (1.4oz)
40g (1.4oz)
40g (1.4oz)

Method of Preparation

  1. Mix together all of the ingredients and whip in a mixer until soft peaks are formed.
  2. Set aside for the coffee cream.

Coffee Cream

125g (4.4oz)
60g (2.1oz)
40g (1.4oz)
40g (1.4oz)
70g (2.5oz)
10g (0.4oz)
120g (4.2oz)
250g (8.8oz)

* can be replaced with

Method of Preparation

  1. In a saucepan, bring to a boil the milk and coffee beans. Allow to steep for approximately 15 minutes.
  2. Strain the mixture and scale out 125g.
  3. Make a crème anglaise by cooking the infused milk with the egg yolks and caster sugar to 85°C.
  4. Add in the gelatin mass and PreGel 5-Star Chef Pastry Select™ Coffee Compound.
  5. Allow to cool to 35°C and gradually add the French meringue and whipped cream.
  6. Set aside for assembly.

Final Assembly

  1. In a frame of 35cm x 28cm, lay the honey, cinnamon and pecan madeleine sponge cake.
  2. Pour the Bailey’s® light cream in the frame and freeze.
  3. Remove from the frame, put on a tray lined with acetate for assembly upside down.
  4. Pour in the coffee cream and lay in the frozen insert of sponge cake.
  5. Add in the Bailey’s® cream and freeze again until solid.
  6. Glaze the top of the cake with the Orange Milk Chocolate Glaze.
  7. Cut the cake into 5 bands that are 7cm in size and decorate with dark chocolate and macarons.