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Diwali Offers

Golden Bean

Recipe by Chef Pablo Morales, Executive Pastry Chef, Leela, Gurgaon

 

INGREDIENTS:

Cocoa Almond Sable:

– Butter: 900 g
– Brown sugar: 660 g
– Almond flour: 300 g
– Flour: 1200 g
– Baking soda: 2 g
– Whole egg: 120 g


Chocolate & Coffee “ Cremeux”:

– Coffee cream anglaise: 450 g
– Honey: 50 g
– Dark chocolate 70%: 220 g


Coffee Cream Anglaise:

– Cream: 250 g
– Milk: 250 g
– Indian Coffee Bean: 18 g
– Eggs Yolk: 100 g
– Sugar: 50 g

 

METHOD :

– Mix the butter with the sugar in the “KITCHENAID® MIXING BOWL” (for 2 min). Fold the dry ingredients and add the eggs. Keep the sable in the fridge for 2 hours.

– Roll out the sable between 2 oven papers at 3 mm.

– Keep in the fridge for (20-25 minutes).Cut with the round cutter of 8 cm.

– Bake between 2 silpain at 165°c up to 30 min approximately .

– Melt the coverture at 45°c and keep on the side. Break the coffee beans and boil it with the milk and the cream.

– Mix the sugar with eggs yolk and fold to into the milk and cream and cook up 84°c. Strain the 450 g of cream anglaise and Emulsionate with “PRO LINE®  KITCHENAID® HAND BLENDER with the coverture and honey.

– Fill up individual round mould and frozen.

FINISH:

Demould the cremeux and glaze with any chocolate glace and put on top of the table.

COTF (1)

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2 responses to “Golden Bean”

  1. Agnes says:

    Dear KA team,

    I bake a lot and I mean a lot! I am a foodie, a baker, a food developer , not yet a food blogger but would love to someday! I would expect your team to give a recipe which is easily understood by a layman . The lee pie given is an interesting one but so poorly written! I would think that being a good product, the KA I mean, you would put things with a little more standard!

    Just a mere suggestion .

    Cheers.

    • KitchenAid India says:

      Hi Agnes,

      Thank you so much for writing to us. Your suggestion is really valued and we will definitely keep it in mind.

      Thanks and Regards,
      KitchenAid India

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