Frédéric Bau, École du Grand Chocolat Valrhona

Coffee, Chocolate, and Vanilla Creams with Breton Shortbread

Name: Coffee, Chocolate, and Vanilla Creams with Breton Shortbread
Prep time: 1 h
Cook time: 15 min
Total time: 4 h 45 min
Yield: Serves 6–8
Cuisine: British
Ingredients: 3 tablespoons (⅓ oz./10 g) instant coffee; 7 oz. (200 g) bittersweet chocolate, 60 percent cocoa; 1 teaspoon (4 g) baking powder; 1 ½ cups (380 ml) whipping cream; ¼ vanilla bean; 1 pinch salt; 2 egg yolks; 1 cup plus 1 scant ¼ cup (4 ¼ oz./120 g) all-purpose flour; 8 egg yolks; 1 lb. (500 g) basic pouring custard, made using ingredients above; Scant ½ cup (2 ¾ oz./80 g) sugar; 2 ½ tablespoons (⅔ oz./20 g) confectioners’ sugar; 1 ¼ cups (300 ml) milk, well chilled; 3 sheets (6 g) gelatin; 1 ½ cups (380 ml) whole milk; 5 ½ tablespoons (2 ¾ oz./80 g) butter, softened