goutte café


Chef Jean Pierre Godier gives us his recipe made in our silicone mould.


Recipe for 24 cakes – MAE Ref. 011794
Would you like to make this recipe? Find the drop mould and our various food silicone moulds


Pâte sucrée à la cannelle


100 g butter
250 g flour
1 g fine salt
125 g icing sugar
2 g cinnamon powder
55 g liquid whole egg


Cut the butter into small cubes.
Using a mixer, sand the flour, salt, icing sugar, cinnamon and diced butter at low speed.
Gradually add the previously beaten whole eggs.
Knead without stiffening.
Set aside in the fridge.

Hazelnut biscuit


20 g butter
90 g liquid egg white
90 g caster sugar
35 g liquid whole egg
70 g liquid egg yolk
30 g hazelnut powder
30 g flour


Melt the butter.
Whisk the egg whites with the sugar.
Add the eggs and yolks.
Gradually add the sifted hazelnut powder and flour.
Finish by adding the cold melted butter.

Coffee Pectin Crème Brûlée


350 g liquid cream
40 g Arabica coffee beans
45 g caster sugar
2 g pectin X58
85 g liquid egg yolk


In a saucepan, put the cream with the crushed coffee beans. Leave to infuse for 12 hours in the refrigerator. Warm the cream with the coffee beans then strain and readjust the weight of the cream. Mix the caster sugar and pectin X 58, then add them to the warmed cream. Add the egg yolks and bring to the boil. Cool to about 30°C. Blend.

Milk coffee chocolate mousse


250 g semi-skimmed milk
45 g Arabica coffee beans
550 g milk chocolate
700 g liquid cream


In a saucepan, put the milk with the crushed coffee beans. Leave to infuse for 12 hours in the fridge. Warm the milk with the coffee beans then strain and readjust the weight of the milk.

Pour the heated milk over the milk chocolate to make a ganache. When the ganache is about 35°C, add the whipped cream.

Coffee glaze


15 g gelatine powder 200 Bloom
75 g water
115 g water
225 g caster sugar
225 g glucose syrup DE 60
115 g liquid cream
220 g milk chocolate
8 g soluble coffee
QS gold iridescent powder


Soak the gelatine in cold water.
Boil the water, sugar, glucose and cream in a saucepan.
Pour over the milk chocolate and instant coffee.
Stir in the hydrated gelatine.
Emulsify in a blender and allow to gel for the first time.
Mix and use at about 30°C.


Roll out the sweet pastry to 2.5 mm thickness and cut into 8 cm diameter discs. Bake at 150°C for about 15 minutes. Spread the biscuit on half a baking tray covered with a baking sheet. Bake at 200°C for about 10 minutes. After cooling, cut into 6 cm diameter discs. Pour the coffee crème brulée into the Ø34 x 28 mm mini-spheres (approx. 20 g per cavity – ref. 011681). Freeze. Fill the Ø75 x 50 mm silmaé moulds 2/3 with the coffee chocolate mousse. Place the coffee crème brulée insert. Top again with a little mousse. Close with the hazelnut biscuit discs. Freeze. Frost the drops and arrange them on the sweet pastry discs. Decorate.

Recipe proposed by Jean Pierre Godier for Maé Innovation

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