Orgé like a cappuccino

2/23/24, 8:30 AM

Laura Boit, pastry chef with chef Baptiste Lavallez in their restaurant Vivace, uses Orgé - a barley coffee from the Graine de Breton brand - in a gourmet dessert recipe.

This recipe by Laura Boit, pastry chef at the Vivace restaurant in Trébeurden, comes from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 20 min
Cooking time: 40 min
Rest: 1 h

Ingredients forOrgé like a cappuccino

For the financier

1 egg white
50 g sugar
20 g flour
25 g hazelnut powder
30 g butter
1 pinch salt

For the praline crunch

40 g crêpes dentelle
80 g hazelnut praline
20 g butter

For the Orgé pastry cream

1 egg yolk
10 cl milk
7 g Orgé Infusion (barley coffee from Graine de Breton)
15 g sugar
10 g cornstarch

For the barley gel

7 g Orgé Infusion
2 g agar-agar

For the whipped cream

10 cl single cream (minimum 30% fat )

Steps forOrgé like a cappuccino

Prepare the crunchy praline: break up the crêpes dentelle into small pieces in a bowl. Add the praline and mix. Melt the butter and add to the mixture. Spread the crunchy mixture 2 mm thick between two sheets of parchment paper and freeze for approx. 1 h.
Prepare the financier: preheat the oven to 180°C. Mix the sugar, flour, hazelnut powder and salt in a bowl. Whisk in the egg whites. Make a hazelnut butter, add to the mixture and mix again. Pour the mixture into a greaseproof paper-lined 12 cm square tin (or 4 individual moulds) and bake for 15 min. Once cooled, remove from the mould.
Make the Orgé pastry cream: infuse the Orgé in the milk over a low heat for 7 min. Strain through a fine sieve. Bring the filtered milk to the boil.
In a bowl, whiten the egg yolk and sugar, then add the cornstarch and mix. Pour half the milk into the mixture and stir again. Pour back into the pan. Stir constantly with a whisk until the mixture thickens. When it boils, count 1 min while continuing to stir, then discard and strain on contact. Set aside in a cool place. As soon as the cream has cooled, whip it and pour into a piping bag.
Prepare the Orgé gel: infuse the Orgé in 10 cl of water over a low heat for 7 min. Strain through a fine sieve. Bring to the boil, add the agar-agar and whisk for 2 min. Pour into a container and leave to set in a cool place. Using an immersion blender, blend until smooth and pour into a piping bag.
Make the whipped cream: whip the cream until stiff. Pour into a piping bag.
Presentation: cut the financier into 4 pieces and arrange in the center of the plate. Remove the croustillant from the freezer, cut squares to the size of the financiers and arrange on top. Arrange the crème pâtissière and the gel. Top with crème montée and hazelnut chips.

For furtherinformation, contact

Vivace, Place de Crec'h Héry, 22560 Trébeurden
13.5/20 in the Livre des 109
Read Gault&Millau's review of Vivace

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