507711655-Opera-Patisserie-Cedric-Grolet-1

⅔ cup (80 g) confectioners’ sugar
⅓ cup (40 g) all-purpose flour
3 tablespoons (40 g) unsalted
butter, melted
½ teaspoon (3 g) salt
¼ cup (25 g) ground coffee
For the ground coffee paste
Using a food processor, blend the coffee beans, confectioners’
sugar, and grapeseed oil together.
For the coffee Chantilly cream
In a mixing bowl, add the cream, mascarpone, piloncillo sugar, and
coffee, and use an immersion blender to mix.
For the coffee ice cream
Make a custard: In a saucepan, boil the milk, cream, ground coffee,
and stabilizer. Beat the egg yolks with the piloncillo sugar. Pour the
milk-cream mixture over the blanched egg yolks and heat to 175°F
(80°C). In a bowl, pour the custard over the ground coffee paste.
Refrigerate for about 3 hours. Blend with an immersion blender, then
churn to make the ice cream. Transfer to a cold bowl and freeze for
between 12 and 24 hours, depending on use.
For the coffee crispy wafer cookie
In a bowl, whisk together the egg whites, confectioners’ sugar, and
sifted flour. In a saucepan, heat 1¾ cups (430 g) of water with the
butter and salt to boiling, then pour over the first mixture. Refrigerate
for about 1 hour.
Preheat the oven to 340°F (170°C). Transfer the crispy wafer cookie
batter to a pastry bag, cut a very small hole into the bag, and, on a
nonstick baking sheet, create a crisscross pattern (see the
photograph). Dust each coffee crisscross with ground coffee and
bake in the oven for 40 minutes.