Il TRUCCO per il CHICCO DI CAFFÈ Trompe l'œil (Sembra Vero!)

✨ COFFEE BEAN TROMPE L’OEIL ✨☕️ If I had to describe my idea of ​​cooking and pastry making, I'd say these are the desserts that represent me. French technique has always been indispensable to me, and I try to explore it as deeply as possible to best incorporate it into our cuisine. The idea of ​​a coffee dessert after coffee is the absolute protagonist in all the components; the consistencies, flavors, and nuances vary, but in this modern dessert, it is 100% the protagonist. Let's prepare the Coffee Bean together, a refined trompe l'oeil dessert of modern pastry making, inspired by contemporary French pastry making, which combines visual elegance with a complex flavor. A dessert that faithfully reproduces the shape of a real coffee bean, yet within it contains a surprising harmony of flavors and textures. In this video, I'll show you how to make one of the most spectacular desserts in modern coffee patisserie: a perfect balance of coffee brittle, coffee biscuit, coffee gel, coffee cream, a velvety whipped coffee ganache, and an elegant, glossy dark chocolate shell. The result is a modern, visually striking single-serving dessert, perfect for wowing with technique and flavor. This coffee and chocolate dessert is the perfect example of how French trompe l'oeil patisserie blends art and flavor in a single gesture. A great idea for anyone who wants to try their hand at a modern, elegant, and professional chocolate dessert, yet explained in an accessible way. #dessert #pastry #coffee #trompeloeil #pastry #desserts 🛍️ IF YOU WANT TO KNOW THE TOOLS I USE IN THE VIDEOS, DISCOVER THEM IN MY AMAZON SHOP ➡️https://amzlink.to/az0yliK7yPk8H ⭐️Official Website➡️ https://www.pastigioca.it/ ◻️Subscribe to my Channel▶️ / @pastigiocaconsimone ◻️ Follow on Instagram▶️  / pastigioca   ◻️Follow on Facebook▶️  / pastigiocaof.  . ◻️Follow on TikTok▶️  / pastigioca   ◻️ Discover all my recipes on the website➡️https://www.pastigioca.it/ ————- In this video ————— COFFEE BEAN INGREDIENTS: For the whipped coffee ganache: 250g fresh cream 70g medium-roasted Arabica coffee beans 55g granulated sugar 100g egg yolk 3g 240bloom gelatin 15g cold water 400g mascarpone 3g ground coffee (medium-roasted Arabica) For the hazelnut praline: 125g toasted hazelnuts 75g granulated sugar 3g flaked salt 60g medium-roasted Arabica coffee beans For the brittle: 250g hazelnut praline 100g crispy gavottes For the coffee gel: 300g espresso 50g granulated sugar 4g agar agar For the coffee cream: 265g whole milk 18g granulated sugar 45g egg yolks 4g instant coffee 2-3g xanthan gum For the coffee biscuit: 120g egg whites 60g granulated sugar 80g egg yolks 30g granulated sugar 10g plain flour 5g instant coffee 60g butter For the chocolate coating: 300g 70% dark chocolate 300g cocoa butter To finish: To taste unsweetened cocoa powder ◻️ The written recipe On my website ➡️ https://www.pastigioca.it/ricette/chi... TIME LINE ▶️0:00 Introduction ▶️0:16 Ganache preparation ▶️2:55 Praline preparation ▶️4:04 Cream preparation ▶️5:20 Gel preparation ▶️6:45 Biscuit preparation ▶️8:40 Craccantino preparation ▶️9:05 Assembly ▶️10:11 Shaping ▶️10:50 Ganache coating ▶️11:47 Finishing and frosting 🛍️ IF YOU WANT TO KNOW THE TOOLS I USE IN THE VIDEOS, DISCOVER THEM IN MY SHOWCASE AMAZON ➡️https://amzlink.to/az0yliK7yPk8H ————- FOLLOW ME ————— ◻️Instagram ▶️  / pastigioca   ◻️Facebook ▶️  / pastigiocaof.  . ◻️TikTok ▶️  / pastigioca   ◻️Website▶️ https://www.pastigioca.It ◻️YouTube ▶️    / @pastigiocaconsimone   ————————————————————— ⚪️All videos▶️    / @pastigiocaconsim.  . ⚪️All playlists▶️    / @pastigiocaconsim.  . ⚪️Subscribe to the channel▶️ / @pastigiocaconsimone —————-CONTACTS————- ◻️Collaborations ▶️ [email protected] ◻️Information [email protected]