Coffee Enrobed Pastry

Whip the eggs with sugar until pale and fluffy.

Gently fold in the dry ingredients.

In a separate pan, heat the cream, then melt the chocolate and butter into it.

Combine the two mixtures and spread the batter into a 16 cm ring mold.

Bake for 10–12 minutes at 180 °C.

Heat the cream together with the coffee, allowing the aroma to release.

Add the glucose syrup and dissolve the gelatin.

Strain the hot mixture through a sieve over the white chocolate.

Let it sit for a minute, then emulsify with an immersion blender until smooth.

Add the cold heavy cream (second portion), stir, and refrigerate for 12 hours.

Once chilled, whip to soft, flexible peaks.

Pipe the coffee ganache into the silicone mold, place the chocolate-almond sponge in the center, and top with coffee caramel.

Freeze the pastries completely.

Melt the chocolate and cocoa butter together until smooth and uniform.