Toffee coffee chiffon cake 太妃咖啡戚风蛋糕 Gâteau en mousseline au café caramel Toffee
Ingredients Caramel cream (prepared 10 hours in advance) Sugar 100g Water 30g Boil syrup until amber Whipping cream 100g Salt 2g Gelatin 5g Whipping cream 550g Refrigerate for 10 hours Coffee chiffon cake 4 eggs Vegetable oil 40g Espresso 60g Cake flour 75g Sugar 70g Bake at 150°C (302°F) for 50 minutes Chocolate hazelnut crisp Hazelnut Praline(50%) 55g Dark Chocolate 20g Pailleté feuilletine 50g Caramel walnuts Gold leaf
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