Recipes

Coffee and Milk “Kardinal”

Markus Glocker

Chef/Partner

Bâtard

New York City
N.Y.
Rate this recipe: 
No votes yet
Menu Price: 
N/A
Food Cost: 
N/A
Yield: 
4 servings
Ingredients: 
200
g
Eggs, Whole
80
g
Egg Yolks
150
g
Sugar
100
g
Flour
15
g
Cornstarch
40
g
Butter, Melted
80
g
Espresso, Brewed, Cooled and Sweetened
600
g
Recipe: 
60
g
Recipe: 
100
g
300
g
1

In a mixing bowl, combine whole eggs, yolks and sugar. Whisk over a double boiler until mixture reaches about 104 degrees F.

2

Off heat, beat with whisk attachment until mixture is cool, shiny and forms soft peaks.

3

Sift flour and cornstarch together. Add gradually to meringue, folding gently with a silicone spatula until incorporated. Very gently fold in melted butter.

4

Line a half sheet tray with parchment paper. Use an offset spatula to spread dough evenly on tray.

5

Bake at 450 degrees F for 8 to 11 minutes. Remove from oven and tray and let cool.

6

With a round cookie cutter, cut biscuit into paired rounds. Use a smaller cutter to remove an inner circle from half of rounds.

7

Dip a hollowed-out round in espresso and set on a plate. Pipe about 150 grams coffee mousse into center. Poke a hole in middle of mousse and pipe in milk jam. Dip another (whole) biscuit round in espresso and set on top.

8

Pipe flamed meringue to cover mousse, smoothing with a spatula. With a blowtorch, brown meringue lightly. Garnish with a few meringue kisses.

Notes: 
Note: 

Bâtard offers 3 menu prices: $55 for 2 courses, $69 for 3 and $79 for 4.

No votes yet

Knowledge Marketing Term Injection

Recipes