Coffee drop recipe by chef Jean-Pierre Godier

The coffee drop by chef Jean-Pierre Godier

A refined creation by chef Jean-Pierre Godier made with our professional silicone mould

Chef Jean-Pierre Godier presents a highly sophisticated pastry creation: the Coffee Drop. This elegant and technically advanced recipe subtly blends the deep aromas of coffee with the sweetness of milk chocolate and the crispness of a cinnamon-flavoured sweet pastry.

Designed for professionals, it is meant to be made using our drop-shaped silicone mould (MAE ref. 011794), ensuring a perfect shape, clean release and a premium finish.
This recipe yields 24 individual petits gâteaux and can be found alongside our full range of food-grade silicone moulds.

 

 

Step 1: Cinnamon sweet pastry

Ingredients:

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

Method:
Dice the butter.
Using the paddle attachment on a stand mixer, mix the flour, salt, icing sugar, cinnamon, and diced butter on low speed until sandy.
Gradually add the pre-beaten eggs.
Mix without overworking the dough.
Chill in the refrigerator.

Step 2: Hazelnut sponge

Ingredients:

• 20 g butter
• 90 g liquid egg whites
• 90 g caster sugar
• 35 g whole liquid egg
• 70 g liquid egg yolks
• 30 g raw hazelnut powder
• 30 g flour

Method:
Melt the butter.
Whisk the egg whites with the sugar in a mixer.
Add the eggs and yolks.
Gradually incorporate the sifted hazelnut powder and flour.
Finish by folding in the cooled melted butter.

Step 3: Coffee crème brûlée with pectin

Ingredients:

• 350 g liquid cream
• 40 g arabica coffee beans
• 45 g caster sugar
• 2 g pectin X58
• 85 g liquid egg yolks

Method:
In a saucepan, combine the cream and crushed coffee beans. Infuse in the refrigerator for 12 hours.
Warm the cream with the beans, strain, and readjust the cream’s weight.
Mix the caster sugar with the pectin X58, then add to the warm cream.
Stir in the yolks and bring to a boil.
Cool to around 30°C and blend.

Step 4: Coffee milk chocolate mousse

Ingredients:

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

Method:
In a saucepan, combine the milk and crushed coffee beans. Infuse in the refrigerator for 12 hours.
Warm the milk with the beans, strain, and readjust the weight.

Pour the hot milk over the milk chocolate to make a ganache.
When the ganache reaches around 35°C, fold in the whipped cream.

Step 5: Coffee glaze

Ingredients:

• 15 g powdered gelatine 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 instant coffee
• As needed: gold shimmer powder

Method:
Soak the gelatine in cold water.
In a saucepan, boil the water, sugar, glucose and cream.
Pour over the milk chocolate and instant coffee.
Add the hydrated gelatine.
Blend with a hand mixer and let it gel once.
Blend again and use at around 30°C.

Assembly and finishing

Roll out the sweet pastry to 2.5 mm thickness and cut out 8 cm discs.
Bake at 150°C for about 15 minutes.

Spread the hazelnut sponge on a half baking tray lined with parchment paper.
Bake at 200°C for about 10 minutes.

Once cooled, cut into 6 cm discs.
Pour the coffee crème brûlée into mini-sphere moulds Silmaé Ø34 x 28 mm (approx. 20 g per cavity – ref. 011681). Freeze.

Fill the drop-shaped Silmaé moulds Ø75 x 50 mm two-thirds full with the coffee milk chocolate mousse.
Place the coffee crème brûlée insert.
Add more mousse and finish with the hazelnut sponge discs. Freeze.

Glaze the drops and place them on the sweet pastry discs. Decorate.

Ingredients

Equipment and ustensils

• Drop-shaped mould

Recipe steps

• Step 1: Cinnamon sweet pastry

• Step 2: Hazelnut sponge

• Step 3: Coffee crème brûlée with pectin

• Step 4: Coffee milk chocolate mousse

• Step 5: Coffee glaze

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