Recipe Coffee Viennoiserie
To make this dish
Ingredient list
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Coffee sponge190 g Lescure Unsalted 250g butter Roll 82% fat
225 g caster sugar
150 g white almond powder
225 g egg
60 g T45 flour
5 g Baking powder
45 g instant coffee
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Coffee Cream90 g egg yolks
45 g caster sugar
220 g whole milk
220 g Lescure UHT Cream 35% fat
3 g coffee beans, chopped
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Vanilla-scented whipped cream200 Lescure UHT Cream 35% fat
20 g sugar
0.5 pod vanilla
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Cocoa Nib Wafer15 g Lescure Unsalted 250g butter Roll 82% fat
30 g caster sugar
15 g orange juice
8 g T45 flour
15 g cocoa nibs
8 g chopped almonds
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Dough500 g T45 flour
150 g water
75 g milk
10 g salt
70 g sugar
20 g yeast
60 g Lescure Unsalted 250g butter Roll 82% fat
5 g instant coffee
Lescure Unsalted 250g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Coffee sponge
Cream the butter and sugar using the paddle attachment of the mixer.
Add the ground almonds and combine well.
Gradually incorporate the eggs.
Once the mixture is well combined, add the previously sifted flour and baking powder.
Add the coffee.
Fill Ø3 cm silicone moulds with 8 g of batter.
Bake for 6 minutes at 180°C.
Store in the freezer.
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02
Coffee Cream
Lightly beat the yolks with the sugar.
Add the milk, cream and coffee, then combine well.
Pour 10 g into Ø3 cm silicone moulds.
Bake for 25 minutes at 90°C.
Place in the freezer.
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03
Vanilla-scented whipped cream
Combine all the ingredients in the bowl of a stand mixer and whip to the desired consistency.
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04
Cocoa Nib Wafer
Combine all the ingredients.
Fill Ø3 cm Flexipan ® moulds with 3 g of wafer batter.
Bake for 7 minutes at 170°C.
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05
Dough
Base temperature: 46°C -48°C.
Incorporation: Combine all the ingredients in the bowl of a stand mixer.
Frasage: 5 minutes.
Kneading: 15 minutes on speed 1, 1 to 2 minutes on speed 2.
Consistency: Medium textured (batârde).
Temperature: Dough at approximately 24°C.
Division: Depending on the recipe.
Shaping: Ball.
Proofing: 30-40 minutes then roll out.
Cold proofing: 10-12 hours at 2°C.
Turns: Give the dough one double turn and one single turn.
Resting: 45 minutes at 3°C.
Rolling: 40x22 cm then freeze at -18°C for 30 minutes.
Shaping: Cut strips 1 cm wide and place on the remaining dough. Roll out to a thickness of 3 mm.
Cut into 30x2 cm strips.
Roll up and place in Ø9 cm fluted brioche moulds.
Final proofing: 1.5 hours at 27°C.
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06
Shaping
Insert the sponge and the coffee cream in the centre.
For 15 minutes in a 170°C convection oven.
Brush the top of the viennoiseries with syrup.
Pipe the whipped cream over top and place a cocoa nib wafer in the centre of each.
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