Coffee & Cinnamon Ca with Milk Chocolate Cremieux and Yellow Mirror Glaze
A refined French dessert featuring layers of cinnamon madeleine sponge, creamy milk chocolate-coffee crémeux, smooth white coffee mousse, and a delicate mirror glaze.This elegant coffee and cinnamon entremet combines a crunchy sablé base, cinnamon madeleine sponge, milk chocolate crémeux infused with real coffee, and a glossy yellow glaze. A stunning dessert for coffee lovers.This Coffee & Cinnamon Cake was born from a joyful collaboration with Julien, a former contestant on “Le Meilleur Pâtissier.” It's a multi-textured and elegant dessert that balances spiced softness with velvety mousse and deep coffee aromas.
Ingredients
✳️ Sable Diamant Reconstructed Base
- 100 g cold butter
- 43 g powdered sugar
- 13 g egg yolks
- 2.5 g salt
- 5 g ground cinnamon
- 113 g flour
- To finish the base:
- 150 g sablé crumbs baked & blended
- 45 g brown sugar
- 50 g melted butter
✳️ Cinnamon Madeleine Sponge
- 75 g whole eggs
- 55 g light brown sugar vergeoise
- 25 g chestnut honey
- 75 g flour
- 3 g baking powder
- 1.5 g ground cinnamon
- 0.75 g salt
- 53 g melted butter
- 60 g pecans chopped
✳️ Milk Chocolate Coffee Cremieux
- 180 g heavy cream 30%
- 23 g egg yolks
- 90 g milk chocolate
- 2 g gelatin 200 bloom, hydrated
- 45 g coffee beans whole
- Pinch of fleur de sel
✳️ White Chocolate Coffee Mousse
- 116 g heavy cream for infusion
- 50 g coffee beans for infusion
- 1 tsp instant coffee
- 116 g white chocolate
- 2.5 g gelatin 200 bloom, hydrated
- 250 g heavy cream softly whipped
✳️ Yellow Milk Chocolate Mirror Glaze
- 100 g sugar
- 100 g glucose syrup
- 53 g water
- 67 g sweetened condensed milk
- 100 g milk chocolate
- Yellow liposoluble coloring
- 6 g gelatin 200 bloom, hydrated in 36 g water
Instructions
Sablé Diamant Base
- Cream butter and powdered sugar. Add yolk, salt, cinnamon. Mix in flour without overworking.
- Chill for 2 hours, then crumble and bake at 170°C for 15 min.
- Blend into crumbs, mix 150 g with brown sugar and melted butter.
- Spread between parchment paper to 3 mm, cut a 16 cm disc, and chill.
Cinnamon Madeleine Sponge
- Whisk eggs, sugar, and honey until fluffy.
- Fold in sifted flour, baking powder, cinnamon, and salt.
- Add melted butter and chopped pecans.
- Pour into a 16 cm ring and bake at 170°C (fan) for 15 min.
- Let cool in the ring.
Milk Chocolate Coffee Cremieux
- Infuse coffee beans in hot cream for 15 min, strain and reweigh to 180 g.
- Make crème anglaise with yolks and infused cream. Cook to 83°C.
- Add to milk chocolate, along with gelatin and a pinch of salt.
- Blend until smooth and cool to room temp.
- Insert assembly: Pour crémeux over sponge in 16 cm ring and freeze.
White Coffee Mousse
- Infuse beans in 116 g cream. Add instant coffee. Strain and reweigh.
- Reheat and pour over white chocolate in 3 additions.
- Emulsify, add gelatin. Cool to 20°C.
- Fold in softly whipped cream. Use immediately.
🧩 Entremet Assembly (Reverse)
- Line an 18 cm ring with acetate.
- Pour mousse, pushing it up the sides.
- Insert frozen crémeux + sponge center.
- Cover with mousse, top with sablé base.
- Smooth surface and freeze 12 hours.
Mirror Glaze
- Hydrate gelatin.
- Boil sugar, glucose, and water to 103°C.
- Pour over condensed milk and chocolate.
- Add gelatin and yellow coloring.
- Blend, chill 12 hours.
- Reheat to 35°C before use.
✨ Final Touch
- Unmold the entremet, glaze at 35°C.
- Chill for 6 hours before serving.
- Decorate with milk chocolate curls or decor.