Gourmet Mustard & Coffee Dessert – A Bold Fusion of French Pastry Art
A unique dessert combining coffee mousse, mustard ice cream, and mustard meringue – an inventive gourmet creation for adventurous palates.Experience a refined dessert that pushes the boundaries of traditional pastry. This bold yet elegant creation features coffee diplomat cream, mustard-flavored meringue and ice cream, and a rich coffee mousse – all layered with modern techniques and presented with artistic flair.This dessert is not your average sweet treat. Created by chef Tomofumi Uchimura and presented by Léa Hudelot, it combines the warmth of roasted coffee with the spicy, tangy surprise of Ethiopian coffee mustard from Edmond Fallot. The result is a multilayered, avant-garde dessert with an intellectual twist – perfect for pastry lovers looking to challenge their tastebuds and discover new flavor dimensions. Smooth coffee mousse, delicate diplomat cream, bold mustard meringue, and refreshing ice cream come together in a modern harmony that excites and intrigues.
Servings 6 Mini Cakes
Ingredients
▫️Diplomat Cream
- 100 g whole milk
- 20 g egg yolk
- 18 g sugar
- 4 g flour
- 5 g custard powder
- 5 g Trablit coffee extract
▫️Cigarette Paste
- 45 g softened butter
- 45 g icing sugar
- 45 g egg whites
- 35 g flour
- 10 g cocoa powder
▫️Coffee Mustard Meringue
- 50 g egg whites
- 1.5 g salt
- 50 g caster sugar
- 50 g icing sugar sifted
- 15 g coffee mustard
- Crushed coffee beans for decoration
▫️Coffee Mustard Ice Cream
- 150 g whole milk
- 60 g cream
- 27 g egg yolk
- 53 g sugar
- 23 g Ethiopian coffee mustard Edmond Fallot
▫️Coffee Mousse
- 17 g milk
- 17 g cream
- 11 g egg yolk
- 7 g sugar
- 40 g dark chocolate
- 1 g gelatin leaf
- 56 g whipped cream
Instructions
🔹Diplomat Cream
- Bring milk to a boil.
- In a bowl, whisk together the sugar and egg yolk, then add the flour and custard powder.
- Gradually pour in the hot milk in three parts while whisking.
- Strain into a saucepan and cook over medium heat, stirring constantly.
- Once thickened and pulling away from the bottom of the pan, cook for 2 more minutes while stirring.
- Remove from heat and mix in the coffee extract.
- Transfer to a mixing bowl and cool quickly.
🔹Cigarette Paste
- In a stand mixer fitted with the paddle, cream the softened butter.
- Add icing sugar and a pinch of salt, then slowly incorporate the pre-whisked egg whites.
- Fold in the flour and cocoa powder.
- Chill for at least 1 hour.
- Spread thinly on a silicone mat and bake at 150°C (302°F) for 8 minutes.
🔹Coffee Mustard Meringue
- Whip egg whites with salt until foamy.
- Gradually add caster sugar in three parts while whipping until firm peaks.
- Sift icing sugar over the meringue and gently fold in, followed by the coffee mustard.
- Transfer to a piping bag fitted with a 3 mm plain tip. Pipe into triangles on a baking mat.
- Sprinkle with crushed coffee beans.
- Bake at 95°C (203°F) for 25 minutes until dry and crisp.
🔹Coffee Mustard Ice Cream
- Bring milk to a boil.
- In a bowl, whisk together egg yolk and sugar until pale.
- Gradually add hot milk in three additions while whisking.
- Return the mixture to a saucepan and cook to 83°C (181°F) while stirring constantly.
- Remove from heat, stir in the coffee mustard, and cool completely.
- Churn in an ice cream machine.
🔹Coffee Mousse
- Soak gelatin in ice water. Melt the dark chocolate and set aside.
- Bring milk to a boil.
- In a bowl, whisk egg yolk and sugar until light, then temper with hot milk.
- Cook to 83°C (181°F), stirring constantly.
- Add squeezed gelatin and mix well.
- Pour through a fine sieve over the melted chocolate in two additions, stirring from the center until smooth.
- Once cooled to room temperature, gently fold in whipped cream.
