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Tommy Teleshopping Compact Cook Elite Manual

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Speculoos & coffee stracciatella cream tower
− 50 speculoos
− 50g mascarpone
− 250g thick crème fraîche
− 3 drops coffee extract
− 100g confectioner's sugar
− 150g chocolate chips
(stracciatella)
− One 20 cm cookie cutter
INGREDIENTS:RECIPE PREPARATION:
My Compact Cook recipes
THE CHEF's TIP
20 min.
For
4 peeople
· Whisk
20
Bakery and desserts / Desserts
Rest
3h
Preparation time
Make it even crispier
by adding some
meringue bits to your
preparation.
.- Place the whisk inside the Compact Cook
bowl.
- Pour the thick cream and the mascarpone
into the bowl along with the confectioner's
sugar.
- Start program 20 (EMULSIFYING)
- Add the coffee extract and the chocolate
chips.
- Restart program 20 (EMULSIFYING) after
having set the running time to 1 minute by
pressing twice on the "Time" button and by
turning the central knob to set the time.
- The cream should not lack consistency, it
must be firm.
- Place food film on a hotplate and put a
20 cm pastry ring on it. Fold the film on the
edges of the pastry ring to keep the cream
from spilling.
- Place the speculoos biscuits on the pastry
ring. Then fill the tiny spaces left in between
with small biscuits bits.
- Spread a substantial layer of cream above.
- Repeat the process : alternate one layer of
speculoos and crumbs with one layer of
consistent cream. Make sure you top the cake
with speculoos crumbs.
- Cover the cake with plastic film and put it in
the fridge for at least 3 hours.
… 85 …


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