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Express Breakfast - Massimo Carnio

Express Breakfast

Chocolate and Coffee Mousse

1 l cream (fresh)
200 g whole milk (fresh)
150 g Cacao Barry® Cocoa Nibs
4 vanilla beans
40 g coffee beans
80 g invert sugar
8 g powdered gelatine (180 bloom)
130 g Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa

  1. Mix together cream, cocoa nibs, coffee and vanilla in jug, and leave to infuse for 12 hours. Make sure jug remains properly sealed in refrigerator.
  2. Strain and pour into a bowl. Heat up to 50°C in microwave, mix in all remaining ingredients and leave to cool in refrigerator.

Cream and Vanilla Milkshake

250 g cream (fresh)
1 g xanthan gum
30 g sugar
1 vanilla bean
4 ice cubes

  1. Mix together cream and vanilla bean, and leave to infuse.
  2. Mix in xanthan gum and sugar.
  3. Pour into milkshake maker glass, add ice cubes and mix until creamy.

For the Raviolo Dough

300 g Dallagiovanna tritordeum flour
33 g Cacao Barry® cocoa powder Extra Brute
180 g whole eggs
4 g salt

  1. Mix together all ingredients in stand mixer. If needed, add a bit of water.
  2. Leave to set at room temperature for 15 minutes.
  3. Roll out dough with puff pastry machine until very thin.
  4. Brush pastry with a bit of water.
  5. Place layer of raviolo filling on top of pastry.
  6. Brush second piece of pastry with a bit of water and close off raviolo filling.
  7. Cut raviolo into desired size, cover with film and leave to rest.

Raviolo Filling

200 g whole milk (fresh)
50 g cream (fresh)
2 g agar agar
50 g sugar
1 vanilla bean
60 g Cacao Barry® Origin dark chocolate couverture Cuba 70% cocoa

  1. Safe for chocolate, boil together all ingredients.
  2. Add chocolate and mix well.
  3. Pour into silicon mould and leave to cool.

Apricot Jelly

140 g Fruit'Purée Apricot Capfruit
20 g glucose 60DE
30 g sugar
20 g trehalose
4 g pectin
1 g citric acid

  1. Poach together pectin and sugar in saucepan.
  2. Remove from heat, and add Fruit'Purée Apricot Capfruit and trehalose.
  3. Bring to a boil and add glucose.
  4. Heat up to 52° Brix, remove from heat and add citric acid.
  5. Pour onto raviolo filling in mould and leave to set in refrigerator.

For the Crispy Brioche Layers

120 g crispy brioche
100 g fondant icing
10 g butter (fresh)

  1. Toast brioche at 130°C for 20 minutes.
  2. Heat up fondant icing to 185°C.
  3. Remove from fire and add softened butter.
  4. Pour onto silpat and leave to cool.
  5. When cool, scale equal weight of brioche and fondant icing mixture, and pulverize together in cutter mixer.
  6. Shape into pastry and bake at 160°C for 7 minutes.

Finishing and assembly:

  1. Pour chocolate and coffee mousse in whipped cream machine, and deposit desired quantity into glass.
  2. Add layer of crispy brioche and apricot jelly, and pour creamy milkshake on top.
  3. Preheat coffee machine and bake raviolo for 30 seconds in coffee filter basket.
  4. Remove raviolo from coffee machine and place on top of milkshake.
  5. Decorate with crispy brioche.