Coffee And Walnut Bean

In a stand mixer with the paddle attachment, beat the soft butter with the sugar and coffee powder.

Separately, dissolve the salt in the eggs and mix the hazelnut powder, walnut powder, potato starch, flour, and sifted baking powder.

In a separate container, combine the alcoholic flavouring with the espresso coffee and coffee paste.

When the butter starts to cream, gradually incorporate the coffee and flavouring mixture in two stages.

Add the eggs in two or three times, alternating with the dry ingredients.

Pipe the mixture into a silicone bean-shaped mould using a piping bag.

For the base of the dessert, bake 25 g of the mixture at 160°C for 13 minutes with the valve open.

For a breakfast-sized portion, use 60 g of the mixture and bake at 160°C for 30 minutes with the valve open.

Mix the 150 g of fresh cream with mascarpone, vanilla sugar, granulated sugar, egg yolks, salt, and vanilla seeds.

Pasteurize the mixture at 85°C, then cool it down to 60°C.

Add the white chocolate and the previously soaked and melted jelly.

Cool rapidly to 20°C and incorporate the liquid fresh cream (400 g).

Emulsify with an immersion blender and let rest in the refrigerator for at least 12 hours.

When ready to use, whip the cream in a stand mixer and decorate with a Saint Honoré piping nozzle to create a layer of about 1.5 cm.

Emulsify the sugar with the egg yolks.

Bring the whole milk to a boil with the espresso coffee, cream, and freeze-dried coffee.

Pour the hot mixture over the emulsified egg yolks and add the previously soaked and melted jelly.

Cook at 85°C, then add the dark chocolate and emulsify with an immersion blender.

Cool rapidly and store in the refrigerator.

Bring the Marsala wine to a boil and mix the 60 g sugar with the corn starch.

Cook at 86°C, then add the emulsified egg yolks with the 65 g sugar.

Bring the cream to 82°C and cool rapidly.

Arrange the coffee and walnut bean on a serving plate.

Add the chocolate and coffee cream using a piping bag.

Whip the mascarpone cream and create a layer of about 1.5 cm with the Saint Honoré nozzle.

Place the chocolate decoration shaped like a coffee bean.

Serve with a spoonful of zabaglione cream.