Cappuccino: Spicy Brioche

Spicy Brioche
500g Bread flour
2,5g Cinnamon powder
2g Anise powder
1g Clove powder
250g Whole eggs
50g Whole milk
50g Extra refined sugar
10g Fleur de sel
15g Inverted sugar
12g Fresh yeast
300g Unsalted dairy butter

Vietnamese coffee caramel cremeux
700g Unsweetened cream 35%
11g Coffee
39g Vietnamese ground coffee (Trung Nguyen)
140g Extra refined sugar
168g Egg yolk
70g Extra refined sugar
7g Gelatine powder 180 bloom
35g Water

Almond crumble
60g Extra refined sugar
60g Unsalted dairy butter
60g Almond powder 100%
60g Cake flour
0.3g Fleur de sel

Almond - Hazelnut Crunch
81g Almond crumble
81g Caramelized Hazelnut
102g Hazelnut praline 55%
20g Milk chocolate 40%

Cappuccino Mousse
21g Vietnamese ground coffee (Trung Nguyen)
121g Fresh whole milk
24g Egg yolk
54g Extra refined sugar
9g Gelatine powder 180 bloom
45g Water
366g Unsweetened cream 35%

Spicy Brioche

Use the egg from the cold and mix 5 minutes in first speed of the stand mixer with all ingredients except the butter by using peddle attachment. Knead for 10 minutes in second speed and add the butter progressively until the dough detach from the border. When finish temperature of the dough has to be 24ºC. Cover the dough and let proof 2 hours at room temperature. Break the dough with hands, and place it flat on the tray covered with plastic to the freezer for 30 minutes to block the fermentation. Reserve to the fridge for minimum of 8 hours. Roll the brioche to the sheeter, cut in rectangle and let proof 2 hours a 25ºC. Bake on an air mat at 170ºC.

Vietnamese coffee caramel cremeux

Bloom gelatine with water. Heat up 700g of cream with the two coffees to 60°C and set aside for 20 minutes. Strain the infusion through a super fine sieve. Scale the infusion and add the quantity of missing cream to get back to initial weight (700g). Heat up the cream to 80°C. Caramelize the 140g sugar to a golden brown colour. Pour gradually the coffee cream into the caramel. Mix egg yolk with the 70g sugar. Pour gradually the caramel mixture into to the egg yolk mixture and mix gently. Pour the mixture in the sauce pan and heat up to 83° C. Strain the mixture through a fine sieve and add gelatine mixture. Mix everything by using handheld blender. Let set in the refrigerator a create a layer on the top of the spicy brioche.

Almond crumble

Mix all the ingredients together until the mixture resembles clumps. Bake the almond crumble at 180° C for 12 to15 minutes

Almond - Hazelnut Crunch

Crunch hazelnuts and almond crumble into fine crumbles. Melt milk chocolate to 45° C. Mix almond crumble and hazelnuts with hazelnut praline. Add melted milk chocolate with the praline mixture and create a thin layer on the top of the middle brioche layer.

Cappuccino Mousse

Bloom gelatine with water. Whip cream until soft peak. Heat up whole milk with the coffee to 60°C and set aside for 20 minutes. Strain the infusion through a super fine sieve. Scale the infusion and add the quantity of missing milk to get back to initial weight (121g). Mix egg yolk with the sugar. Heat up the infused milk to 85°C and pour the milk gradually into the egg yolk mixture and mix gently. Pour the mixture into the sauce pan and heat up to 83° C. Add gelatine mixture. Mix by using handheld blender. Cool down the mixture until 35°C and fold the whipped cream into the coffee mixture. Create with this mousse a layer on the top of the almond – hazelnut crunch and place the last layer of spicy brioche on the top of the mousse with the bottom side up.