Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Coffee Caramel Parfait

Coffee Caramel Parfait

Coffee Caramel Parfait

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Coffee Caramel Powder
  • Coffee Caramel Parfait
  • Coffee Ice Cream
  • Lemon Confit
  • Orange Caramel Sauce
  • Cocoa Sablée
  • Assembly

Coffee Caramel Powder

250g (8.8oz)
50g (1.8oz)
3g (0.1oz)
1g (0.04oz)
50g (1.8oz)
5g (0.2oz)
5g (0.2oz)

* can be replaced with

* can be replaced with

Method of Preparation

  1. Place sucrose and water a heavy sauce pan. Cook sugar to a medium caramel.
  2. Remove from heat and add the and , butter, Lavazza Ground Espresso and ground cardamom.
  3. Pour caramel mixture onto a Silpat®. Place a second Silpat® on top and flatten carefully with a rolling pin. Allow to cool and set.
  4. Pulverize in a food processor, grinding to a fine powder.

Coffee Caramel Parfait

120g (4.2oz)
50g (1.8oz)
150g (5.3oz)
50g (1.8oz)
3 sheets
325g (11.5oz)

Method of Preparation

  1. Combine egg yolks, whole egg, caramel powder and water in a medium mixing bowl. Place over a bain marie, and constantly whisking, carefully cook to 85˚C/185˚F.
  2. Remove from heat and transfer to mixer bowl and whip until cool, and light in texture. Fold in the melted gelatin.
  3. Fold into whipped cream. Transfer to a pastry bag and fill desired forms. Freeze.

Coffee Ice Cream

550g (19.4oz)
20g (0.7oz)
38g (1.3oz)
85g (3.0oz)
30g (1.1oz)
20g (0.7oz)
30g (1.1oz)
3g (0.1oz)
5g (0.2oz)
30g (1.1oz)
200g (7.1oz)

* can be replaced with

Method of Preparation

  1. Place the milk and coffee in a sauce pot. Bring to a boil, cover and infuse for 5 minutes. Strain the milk and add water to attain a measurement of 550g.
  2. Whisk the into the infusion and add first measurement of sucrose, glucose and invert sugar. Bring to a boil.
  3. Meanwhile, combine the second measurement of sucrose, and . Whisk into egg yolks.
  4. Temper hot the milk into yolk mixture. Return to low heat and cook, stirring, to 85˚C/185˚F.
  5. Remove from heat and whisk in heavy cream; homogenize well with an immersion blender. Chill in an ice water bath. Allow mixture to mature at least 12 hours.
  6. Process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.

Lemon Confit

1 piece
100g (3.5oz)
150g (5.3oz)
5g (0.2oz)

Method of Preparation

  1. In a medium saucepan, cover sliced lemons with ample cold water and gently bring to a boil. Drain and discard water. Repeat this step once more.
  2. Meanwhile, prepare the syrup with the sucrose, water and .
  3. Combine blanched lemons and the syrup and gently cook over low heat, reducing until the lemon is slightly translucent.
  4. Allow to cool, chop, and use as desired.

Orange Caramel Sauce

225g (7.9oz)
50g (1.8oz)
2g (0.1oz)
15g (0.5oz)
180g (6.3oz)
5g (0.2oz)
1g (0.04oz)
25g (0.9oz)

Method of Preparation

  1. In a medium saucepan, combine sucrose, water, lemon juice and glucose. Cover and cook to a medium amber color. Meanwhile, heat cream until warm.
  2. Remove caramelized sugar from heat and deglaze with the cream and add orange zest and coriander seed. Return to low heat to completely dissolve sugar.
  3. Remove from heat and emulsify butter into the caramel.

Cocoa Sablée

175g (6.2oz)
65g (2.3oz)
2g (0.1oz)
140g (4.9oz)
20g (0.7oz)

Method of Preparation

  1. Process the butter, confectioner’s sugar and salt in a food processor.
  2. Add the flour and , mixing until thoroughly combined.
  3. Pipe the mixture into silicon molds and freeze.
  4. Bake at 160˚C/320˚F for 15-20 minutes or thoroughly baked.

Method of Preparation

  1. Place a tube of the Coffee Caramel Parfait on desired plate.
  2. Place a small amount of crushed Cocoa Sablee next to the tube.
  3. Place a scoop of Coffee Ice Cream on top of the crushed sablee.
  4. Pipe a few dots of the Orange Caramel Sauce randomly around the plate.
  5. Garnish the dessert with the Lemon Confit, small pieces of the Cocoa Sablee and Coffee Caramel Powder.