Coffee, Almond and Milk Chocolate Pastries

Ingredients

Almond Joconde:

• 150g egg whites
• 125g sugar
• 60g almond powder
• 50g icing sugar
• 30g flour 

Dark Chocolate Ganache:

• 125g Anchor Chef's Classic Whipping Cream
• 205g dark chocolate
• 25g Anchor Butter

Milk Chocolate Mousse:

• 175g milk
• 95g sugar
• 220g 66% dark chocolate
• 750g Anchor Chef's Classic Whipping Cream

Marzipan Biscuit Sponge:

• 75g egg yolks
• 190g eggs
• 12g invert sugar
• 170g sugar (A)
• 110g egg whites
• 40g sugar (B)
• 85g T55 flour
• 50g marzipan
• 20g milk

Coffee Punch:

• 100g water
• 100g sugar
• 50g coffee powder

Method

Almond Joconde:

• Whisk the egg whites and sugar in a bowl of the mixer. Add the sieved flour, almond powder, icing sugar gently.
• Pipe onto a sheet of baking parchment and bake at 175°C for 10 minutes.

Dark Chocolate Ganache:

• Make a ganache from milk, sugar, and dark chocolate.

Marzipan Biscuit Sponge:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
• Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
• Combine the two mixtures and add the sieved flour, last mix in marzipan dissolved with warm milk. 
• Spread onto a sheet of baking parchment and bake at 200°C  for 8 minutes.

Coffee Punch:

• Bring the water, sugar, and coffee powder to the boil. 

Milk Chocolate Mousse:

• Make a ganache from milk, sugar, and milk chocolate.
• Cool till 35°C & fold in the whipped Anchor Chef`s Classic Whipping Cream (soft peak).

Assembly (upside down):

• Insert the soaked and frozen marzipan biscuit sponge into the mousse. 
• Make layers of the mousse and soaked sponge. 
• Pipe 15 g of dark chocolate ganache onto the almond joconde and close the cake. 
• Chill in a blast freezer and dip in milk chocolate with shaved roasted almonds.

Decoration:

• Decorate with almond tuilles and icing sugar.