Cold coffee cheesecake with profiteroles

Ingredients

Coffee Namelaka

150 grams (5.3 ounces) milk
5 grams (0.2 ounces) vanilla sugar
150 grams (5.3 ounces) dark chocolate
5 grams (0.2 ounces) instant coffee
4 grams (0.14 ounces) gelatin
25 grams (0.9 ounces) water
8 grams (0.28 ounces) glucose syrup
200 grams (7.0 ounces) cream (35%)

Dough for the Profiteroles

125 grams (4.4 ounces) water
75 grams (2.6 ounces) flour (14% protein)
1 gram (0.04 ounces) salt
2 eggs
50 grams (1.75 ounces) butter (82.5%)

Drawing Glaze

20 grams (0.7 ounces) powdered sugar
20 grams (0.7 ounces) butter
20 grams (0.7 ounces) egg whites
25 grams (0.9 ounces) flour
1 teaspoon bamboo charcoal powder (less than 1 gram)
1 gram (0.04 ounces) titanium dioxide (white food coloring)

Japanese Sponge Biscuit

120 grams (4.25 ounces) milk
1 gram (0.04 ounces) salt
55 grams (1.95 ounces) sugar
5 grams (0.2 ounces) vanilla sugar
50 grams (1.75 ounces) butter
55 grams (1.95 ounces) flour
5 grams (0.2 ounces) alkalized cocoa
1 teaspoon bamboo charcoal powder
2 eggs
3 egg whites

Cold Cheesecake Mousse

250 grams (8.8 ounces) mascarpone
200 grams (7.05 ounces) cream cheese
150 grams (5.3 ounces) powdered sugar
10 grams (0.35 ounces) vanilla sugar
400 grams (14.1 ounces) cream (35%)
22 grams (0.8 ounces) gelatin
120 grams (4.25 ounces) milk

Equipment

Whisk
A good quality whisk is essential for achieving that perfectly whipped cream and smoothly blended batter.
Mixing Bowls
Make sure you have a variety of mixing bowls to keep your ingredients organized and for easy mixing.
Baking Sheets
Use high-quality, non-stick baking sheets for even baking of your profiteroles and sponge cake layers.
Acetate Cake Collar
This helps keep the mousse in shape while it sets and ensures a professional finish.
Pastry Bags
Great for piping out your designs and filling profiteroles cleanly and precisely.
Saucepan
A medium-sized saucepan to heat together milk, butter, and other ingredients smoothly.
Oven Thermometer
Keep an oven thermometer handy to ensure precise temperature control for that perfect bake.

Instructions

Step 1

Step 1: Can't decide between a cake and a cupcake? Why not both? Imagine having profiteroles right in the middle of your cake! This recipe makes a light and fluffy cake with a delightful blend of creamy and coffee flavors that no one can resist! This recipe is for a cake 18 cm (7 inches) in diameter and 12.5 cm (4.9 inches) in height. Be sure to measure your ingredients accurately for best results!

Step 2

Step 2: Making the Coffee Namelaka: Combine 150 grams (5.3 ounces) milk, 5 grams (0.2 ounces) vanilla sugar, 150 grams (5.3 ounces) dark chocolate, 5 grams (0.2 ounces) instant coffee, 4 grams (0.14 ounces) gelatin, and 25 grams (0.9 ounces) water. Add in 8 grams (0.28 ounces) glucose syrup and 200 grams (7.0 ounces) cream (35%). Mix well and set aside. Ensure the gelatin is fully dissolved for a smooth texture.

Step 3

Step 3: Preparing Dough for Profiteroles: Boil together 125 grams (4.4 ounces) water, 75 grams (2.6 ounces) flour, and 1 gram (0.04 ounces) salt. Add 2 eggs and 50 grams (1.75 ounces) butter (82.5%). Mix until smooth. Knead the dough firmly to enhance the structure of the profiteroles.

Step 4

Step 4: Creating the Drawing Glaze: Mix 20 grams (0.7 ounces) powdered sugar, 20 grams (0.7 ounces) butter, and 20 grams (0.7 ounces) egg whites together, then add 25 grams (0.9 ounces) flour. Optionally, add 1 teaspoon bamboo charcoal powder and 1 gram (0.04 ounces) titanium dioxide for coloring. While mixing, ensure an even color by thoroughly blending in the food coloring.

Step 5

Step 5: Making the Japanese Sponge Biscuit: Combine 120 grams (4.25 ounces) milk, 1 gram (0.04 ounces) salt, 55 grams (1.95 ounces) sugar, 5 grams (0.2 ounces) vanilla sugar, 50 grams (1.75 ounces) butter, 55 grams (1.95 ounces) flour, 5 grams (0.2 ounces) alkalized cocoa, and 1 teaspoon bamboo charcoal powder. Add in 2 eggs and 3 egg whites. Mix until smooth. Whip the egg whites until stiff peaks form for a light and airy sponge.

Step 6

Step 6: Preparing the Cold Cheesecake Mousse: Soak 22 grams (0.8 ounces) gelatin in 120 grams (4.25 ounces) milk until it swells, then melt and cool a little. Whip together 250 grams (8.8 ounces) mascarpone, 200 grams (7.05 ounces) cream cheese, 150 grams (5.3 ounces) powdered sugar, and 10 grams (0.35 ounces) vanilla sugar. Fold in 400 grams (14.1 ounces) cream (35%). Combine the gelatin mixture with the whipped cheese mixture swiftly to maintain a smooth consistency.

Step 7

Step 7: Assembling the Cake: Set an 18 cm (7-inch) baking ring on a board with an acetate film inside. Cover the inner sides with the Japanese sponge biscuit and place a biscuit layer on the bottom. Pour in coffee namelaka until it is 0.5 cm (0.2 inches) deep, and arrange the profiteroles on top. Repeat layers, ending with a biscuit layer on top. Refrigerate for at least 8 hours, preferably overnight. Ensure the layers are level for a beautiful finished cake.

Step 8

Step 8: Final Decoration: Glaze the remaining profiteroles with 70 grams (2.45 ounces) melted white chocolate mixed with ⅔ teaspoon vegetable oil and sprinkle with dark chocolate drops. Arrange these on top of the cake. Enjoy your delicious creation! Allow the glaze to set fully before serving.

Servings

The Coffee Profiterole Cake is a showstopper on any dessert table! 🎉 Impress your guests by serving it with a side of freshly brewed espresso to accentuate its rich coffee flavors. 🍮🍫

💡 *For an extra touch of elegance*, pair each slice with a dollop of whipped cream and a sprinkle of cocoa powder.

If you're feeling adventurous, add some crushed hazelnuts on top to add a delightful crunch with every bite. 🌰✨

For a refreshing contrast, serve it alongside a mixed berry compote or fresh fruit platter. 🍓🥭 The tangy fruits beautifully balance the creamy textures and deep coffee notes of the cake.

Hosting a party? Create a gorgeous dessert spread by placing this cake as the centerpiece and surrounding it with mini profiteroles decorated with vibrant chocolate drizzle and edible flowers. 🌸🍥

Variations

👇 *For our gluten-sensitive friends*, simply replace the flour in the recipe with a high-quality gluten-free flour blend. Ensure to check all other ingredients for gluten to keep it safe and scrumptious.

🌱 *Going vegan?* No problem! Replace the dairy milk with almond milk, use a dairy-free cream cheese and mascarpone substitute, and swap out the gelatin with agar-agar. Also, make sure your dark chocolate is vegan. The results will be absolutely delightful! 💚

Faq

How do I prevent my profiteroles from collapsing?
Make sure your oven temperature is stable and avoid opening the oven door during baking. Let them cool in the oven with the door slightly ajar.
Can I make the components ahead of time?
Yes, you can prepare the profiteroles and sponge cake layers a day in advance. Store them in airtight containers to maintain freshness.
Why is my glaze not spreading evenly?
Ensure your glaze is of the right consistency. If too thick, add a few drops of water; if too thin, whisk in a bit more sugar.
How do I handle the acetate film correctly?
Gently place the acetate film inside the cake ring after setting the sponge cake base. It ensures your mousse sets evenly without sticking to the ring.
Can I freeze the cake for later use?
Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and store it in the freezer for up to a month. Thaw in the refrigerator before serving.
What's the best way to achieve a smooth mousse texture?
Ensure your cream cheese and mascarpone are at room temperature before whipping. This helps in avoiding any lumps for a silky mousse finish.