Dulcey Coffee Entremet – A Velvety Speculoos Tart with Bold Coffee Notes
If you love the deep, toasty aroma of coffee paired with the buttery sweetness of Dulcey chocolate, this entremet is made for you. It features a crisp speculoos tart base, a tender madeleine sponge, a crunchy layer, and a melting Dulcey-coffee mousse with an infused crémeux at its heart. Every bite brings out layers of smooth, airy textures and bold flavors – from the subtle spice of speculoos to the rich aroma of coffee-infused cream. This dessert is perfect for refined dinners or festive celebrations. Prepare it in a large mold or in elegant individual portions to truly impress.
Servings 12 People
Ingredients
Speculoos Sweet Tart Dough
- 90 g powdered sugar
- 30 g ground speculoos biscuits
- 2 g salt
- 95 g butter
- 55 g egg
- 185 g all-purpose flour T55
- 50 g potato or corn starch
Madeleine Sponge
- 40 g eggs
- 20 g powdered sugar
- 40 g flour
- 0.6 g fleur de sel
- 1.7 g baking powder
- 33 g butter
- 40 g honey
Speculoos Crunch
- 35 g Dulcey chocolate
- 105 g speculoos spread
- 50 g crushed feuillantine crêpes dentelles
Dulcey Coffee Crémeux
- 42 g heavy cream
- 42 g milk
- 17 g egg yolks
- 8.5 g sugar
- 65 g Dulcey chocolate
- 0.8 g gelatin
- 15 g coffee beans
Coffee Infusion (for mousse)
- 720 g cold heavy cream
- 72 g whole coffee beans
Dulcey Coffee Mousse
- 120 g coffee-infused cream see above
- 30 g milk
- 5.7 g gelatin 200 bloom
- 175 g Dulcey chocolate
- 240 g cold coffee-infused cream
- 60 g mascarpone
Dulcey Coffee Mirror Glaze (prepare 24h ahead)
- 100 g water
- 150 g sugar
- 150 g glucose syrup
- 11 g gelatin
- 100 g sweetened condensed milk
- 150 g Dulcey chocolate
- 15 g coffee beans
- A few drops of coffee extract to taste
Instructions
☕️ Coffee Infusion (Day -2)
- Mix cream and whole coffee beans in a bowl. Cover and refrigerate for 24 hours. After infusion, strain and measure out 360 g for use in the mousse. If less, top up with fresh cream.
✨ Mirror Glaze (Day -1)
- Soften gelatin in cold water.
- Heat water, sugar, glucose, and coffee beans to 103°C.
- Add gelatin, then pour onto condensed milk.
- Add Dulcey and a few drops of coffee extract. Blend carefully (no air).
- Strain and refrigerate overnight. Use at 32–35°C.
🥧 Speculoos Tart Dough (Day -1 or Day 0)
- Cream butter, sugar, ground speculoos, and salt.
- Add egg, then flour and starch. Form dough, chill for at least 2 hours.
- Roll to 3mm, cut a 18cm disk, and bake at 165°C for 25 min.
☕ Dulcey Coffee Crémeux (Day -1)
- Heat cream, milk, and coffee beans to boil.
- Cover and infuse for 30 min. Strain and adjust to 84 g total.
- Whisk yolks and sugar. Reheat infusion, temper yolks, and cook to 82°C.
- Add gelatin, pour over Dulcey, blend. Pour 150 g into a 16cm ring and freeze.
🍯 Madeleine Sponge (Day -1)
- Melt butter with honey.
- Whip eggs and sugar, then fold in dry ingredients.
- Add warm butter-honey. Pipe into a 14cm ring (1cm thick).
- Bake at 150°C for 13–15 min. Cool.
🍪 Speculoos Crunch (Day -1)
- Melt Dulcey. Mix speculoos spread with crushed feuillantine, then fold in Dulcey.
- Spread over sponge and freeze.
🍮 Dulcey Coffee Mousse (Day -1)
- Whip cold infused cream with mascarpone until soft peaks. Chill.
- Heat infused cream (120 g) + milk, add gelatin, pour over Dulcey to make ganache.
- Cool to 25–27°C. Fold in whipped cream in two steps.
🏗 Assembly (Day -1)
- In Eclipse mold: fill base with mousse, insert frozen crémeux, cover with mousse, then add sponge with crunch side inward. Smooth top. Freeze overnight.
💎 Glazing & Decoration (Day 0)
- Warm glaze to 32–35°C and blend gently.
- Unmold frozen cake and glaze. Place on tart base.
- Decorate with whipped cream or coffee chantilly as desired.
📌 Notes:
- This recipe also works for 8–10 individual servings using molds like "Curvy" from Pavoni. Adjust insert and sponge shapes accordingly.
