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Home / Irish Coffee

Irish Coffee

Rating:

Recipe Created By:
Jean-Michel Perruchon

Difficulty:
Advanced

Roast the pecans in an oven at 160°C for about 15 minutes.
In a mixer fitted with a paddle attachment, cream together the eggs and brown sugar.
Gradually add in the walnut honey and sifted dry ingredients.
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.
Set aside for assembly.

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

* can be replaced with

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

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

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