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Le Cafe Noir

This recipe is from the book ‘Patisserie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

150gGranulated sugar
100gEgg white
75gCallebaut cocoa mass

125gSoft butter
25gFlour
80gEgg yolk
125gEspresso
50gGranulated sugar
125gWhole milk

Preparation

  1. For the chocolate meringue, beat the egg whites in the stand mixer with the paddle attachment until fluffy. While beating, add the granulated sugar and let the mixer run until a stiff foam forms.
  2. Meanwhile, melt the cocoa mass au bain-marie.
  3. Fold the melted cocoa mass into the egg white foam and transfer to a piping bag.
  4. Place two rings with a diameter of 16 cm on a baking tray lined with parchment paper and pipe the foam into the rings in an even layer. Slide the tray into a preheated oven at 95°C and let dry for 2 hours.

  1. For the coffee buttercream, cut the butter into cubes and let it come to room temperature.
  2. Bring the milk and espresso to a boil.
  3. Sift the flour and whisk together with the egg yolk, granulated sugar, and a splash of the hot milk mixture.
  4. Stir the egg yolk mixture into the hot milk mixture, return the pan to the heat, and heat to 82°C. Pour into a mixing bowl and let cool in the refrigerator to 18°C.
  5. Whip the cooled mixture in the stand mixer with a whisk until light and add the butter cubes. Spoon the buttercream into a piping bag.
  6. Place one of the chocolate meringue discs on your work surface and pipe two-thirds of the coffee buttercream on top. Cover with the second meringue disc and pipe the remaining cream on top. Smooth nicely over the top and sides with a palette knife.