Café liégeois pie

After the chocolate version, here is the liégeois coffee pie: a coffee crémeux, a light whipped cream, a crunch for texture, all laid in a hazelnut crust and it's done! You can replace the hazelnut with almond or pecan if you prefer, and be careful with the coffee extract dosage if you don't use the same as me 😉

 
 Prep time : 1 hour + 20 minutes cooking
 For a 20cm diameter pie :

 Hazelnut crust :

 60g butter
 90g powdered sugar
 30g hazelnut powder
 1 pinch of salt
 1 egg
 160g flour
 50g cornstarch
 
 Mix the butter with the powdered sugar and the hazelnut powder.
 
 

 

 
 Add the salt, then emulsify with the egg.
 
 

 
 Mix in the flour and cornstarch. Wrap the dough and let it rest in the refrigerator for at least 30 minutes.
 
 

 
 Then roll out the dough to a thickness of 2mm and shape it into a 20cm circle. Put the dough in the freezer for 15 minutes.

 

 
 Bake for 20 minutes at 170°C.
 
 Hazelnut crunch :

 45g hazelnut puree
 60g white chocolate
2g instant coffee
 25g crêpes dentelles
 
 Melt the chocolate with the hazelnut purée, add the instant coffee for the crumbled crêpes dentelles then pour the mixture into the tart base and allow to crystallize in the fridge.

 

 

 
 Coffee crémeux :

 2g gelatin
 25g sugar
 45g egg yolks
 160g liquid cream with 30 or 35% fat content
 10g trablit (coffee extract)
 
 Put the gelatine to rehydrate in a bowl of cold water.
Whisk the egg yolks with the sugar.
 
 

 
 Heat the liquid cream and pour it over the eggs.
 
 

 
 Return the mixture to the pan and cook over low heat, stirring constantly, until it reaches a temperature of 85°C.
 Remove from the heat and add the gelatin and trablit/coffee extract.
 Pour the creamy mixture over the pie (keep some for decoration).
 
 Whipped cream :

 250g 35% liquid cream
 25g powdered sugar 
 
 Whip the cream with the powdered sugar, then pipe the whipped cream onto the tart.
 
 

 
 Decorate with the remaining crémeux and enjoy!