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Home / Le Tube Coffee

Le Tube Coffee

Le Tube Coffee

Rating:

Recipe Created By:
Jean-Michel Perruchon
Difficulty:
Advanced

  • Components Of Recipe
  • Hazelnut Chocolate Streusel
  • Coffee Punch
  • Chocolate Biscuit
  • Coffee Ganache
  • Coffee Mousse
  • Chocolate Glaze
  • Final Assembly

Hazelnut Chocolate Streusel

75g (2.6oz)
75g (2.6oz)
65g (2.3oz)
10g (0.4oz)
60g (2.1oz)
15g (0.5oz)
10g (0.4oz)
2g (0.1oz)

* can be replaced with

Method of Preparation

  1. In an electric mixer fitted with the paddle, mix the softened butter, raw sugar, almond hazelnut praline, and the dry ingredients sifted together beforehand.
  2. Roll out to 5 mm thickness.
  3. Let it rest in the fridge and then bake at 160°C/320°F in a convection oven for about 20 minutes.
  4. Cut after baking.

Coffee Punch

24g (0.8oz)
75g (2.6oz)
195g (6.9oz)

Method of Preparation

  1. Boil the water and syrup. Infuse with crushed coffee.
  2. Strain before using.

Chocolate Biscuit

25g (0.9oz)
25g (0.9oz)
50g (1.8oz)
50g (1.8oz)
30g (1.1oz)
75g (2.6oz)
35g (1.2oz)
20g (0.7oz)
15g (0.5oz)

Method of Preparation

  1. In an electric mixer fitted with the whisk, whip the eggs, egg yolks, hazelnut flour, almond flour and powder sugar.
  2. At the same time, whip the egg whites tightly with the sugar.
  3. Mix the two mixtures and add the flour and sifted together.
  4. Spread in a biscuit frame 22cm X 14cm and bake at 170°C/338°F in a convection oven for about 12 minutes.

Coffee Ganache

150g (5.3oz)
25g (0.9oz)
175g (6.2oz)
17.5g (6.2oz)
15g (0.5oz)

Method of Preparation

  1. Infuse the coffee in the hot cream for approximately 20 minutes. Strain and readjust to the initial weight.
  2. Boil and pour in a food processor over the white chocolate.
  3. Mix the melted gelatine with the butter.
  4. Pour over the chocolate biscuit , soaked beforehand with the punch, and put in a 22 X 14cm (8.8x5.6") frame. Freeze.

Coffee Mousse

100g (3.5oz)
40g (1.4oz)
56g (2.0oz)
45g (1.6oz)
500g (17.6oz)

Method of Preparation

  1. Infuse the crushed coffee in 100 g of cream for approximately 20 minutes.
  2. Strain and readjust to the initial cream weight.
  3. Add the gelatine, the sugar and finally the whipped cream.

Chocolate Glaze

150g (5.3oz)
300g (10.6oz)
300g (10.6oz)
200g (7.1oz)
140g (4.9oz)
300g (10.6oz)

Method of Preparation

  1. Combine water, sugar, and glucose; boil to 103°C/217°F.
  2. Add condensed milk and gelatin mass.
  3. Pour over couverture, and mix well.

Final Assembly

  1. In stainless circles of 4.5 cm (1.8') in diameter and 7 cm (2.8") high, fill the circles with Coffee Mousse.
  2. Insert a band of Coffee Ganache and Chocolate Biscuit of 6 cm (2.4") long and 3.5 cm (1.4") wide. Fill and smooth.
  3. Glaze the tubes.
  4. Place the small cakes on a bottom of Hazelnut Chocolate Streusel and decorate with a chocolate square on the sides and 2 chocolate stripes.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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