Finger Cafee & Pecan – A Velvety Coffee-Pecan Entremet with Mirror Glaze Perfection
Elegant coffee and pecan finger entremets with praline namelaka, creamy mousse, cocoa sablé, and shiny coffee glaze.Treat yourself to these refined finger entremets made with smooth café mousse, pecan praline namelaka, and a glossy mirror glaze finish.If you love the deep aroma of coffee and the toasty crunch of pecans, these Finger Café & Pécan Entremets are an irresistible delight. A perfect alternative to hazelnut-based desserts, they feature a crunchy cocoa sablé, a silky pecan praliné namelaka, and a light coffee mousse that melts in the mouth. Topped with a mirror glaze infused with espresso and decorated with golden flakes and chocolate shards, these finger-shaped pastries are ideal for elegant buffets, dinner parties, or café-style displays. A sophisticated creation that balances intensity and smoothness—perfect for coffee lovers!
Servings 12 People
Ingredients
🍫 Cocoa Sable
- 1 egg yolk
- 40 g sugar
- 50 g softened butter
- 60 g flour
- 10 g unsweetened cocoa powder
- 5 g baking powder
☕ Coffee Namelaka
- 35 g heavy cream
- 30 g milk
- ½ gelatin sheet
- 40 g white chocolate
- 20 g pecan praline
☕ Coffee Mousse
- 70 g milk
- 1 egg yolk
- 25 g sugar
- 1.5 gelatin sheets
- 180 g heavy cream
- 1 to 2 tsp instant coffee adjust to taste
✨ Coffee Mirror Glaze
- 55 g sugar
- 55 g glucose
- 22 g water
- 55 g white chocolate
- 2 gelatin sheets
- 28 g unsweetened condensed milk
- 1 to 2 tsp instant coffee
Instructions
Cocoa Sable
- In a bowl, whisk together the egg yolk and sugar until pale and creamy.
- Add softened butter and mix until smooth.
- Sift in flour, cocoa powder, and baking powder. Mix to form a soft dough.
- Roll the dough to 0.5 cm thickness inside a pastry frame or between parchment paper.
- Chill the dough for 15–30 minutes in the fridge to firm it up.
- Bake at 180°C for 10–15 minutes until firm and fragrant.
- While still warm, cut out finger shapes using the éclair or finger cutter. Let them cool.
Coffee Namelaka
- Melt white chocolate gently (microwave or bain-marie).
- Heat milk and dissolve rehydrated gelatin in it.
- Pour warm milk over melted chocolate and mix until completely smooth (emulsified).
- Add the cream and pecan praline. Stir until evenly combined.
- Pour into a pastry frame to 1 cm thickness. Chill for 2 hours, then freeze slightly before cutting.
Coffee Mousse
- Heat the milk with 20 g of the cream in a saucepan.
- In a separate bowl, whisk the egg yolk and sugar until pale.
- Gradually pour the hot milk over the yolk mixture while whisking to temper.
- Return the mix to the saucepan and cook to 83°C (like crème anglaise).
- Remove from heat, stir in rehydrated gelatin and coffee granules.
- Let cool to 35°C.
- Meanwhile, whip the remaining 160 g of cream to soft peaks.
- Fold the whipped cream into the coffee base in 2–3 additions until smooth and airy.
First Montage – Insert Assembly
- Pour coffee mousse halfway into each finger mold.
- Cut the frozen namelaka into finger shapes and insert into the mousse.
- Add a sable base to seal.
- Level the top and freeze for at least 8 hours (or overnight) until completely set.
Coffee Mirror Glaze (Prepare the day before)
- In a small saucepan, heat sugar, glucose, and water to 103°C.
- Remove from heat and pour over condensed milk. Add rehydrated gelatin.
- Add white chocolate and coffee. Blend using an immersion blender until smooth.
- Strain to remove bubbles.
- Cover and refrigerate overnight.
Final Assembly
- Reheat mirror glaze to 35–37°C, stirring gently.
- Unmold frozen fingers from silicone molds.
- Place them on a wire rack over a tray.
- Pour glaze evenly over each frozen finger in one motion.
- Decorate with chocolate shards, pecans, gold leaf, or coffee beans.
- Let defrost in the fridge for 3–4 hours before serving.
