/ck/ - Food & Cooking

Now, Last thread I posted >>14807930
basically I want to find a way to introduce the Mexican Café de la Olla flavors of
>orange
>cinnamon
>piloncillo
>mexican coffee beans
Into a French Opéra cake consisting of
>Biscuit Joconde
>Pâte a Bombe and coffee buttercream
>Opéra ganache
>Coffee and Contreau syrop

Cinnamon and orange are easy, I have already added orange zest into the ganache, and I can easily add it instead to the syrup or buttercream. Cinnamon is just a powder I can add to anything. illoncillo is a special type of sugar which I cannot just replace regular surag for, the only places I use sugar on ar:
>Biscuit Joconde, where regular sugar is used to whip my egg whites, here purity is important. And I use Tant por Tant (also called TxT, equal parts icing sugar and almond meal), which I don't see how I can replace it with piloncillo either.
>The pâte a bombe which is made like an italian merengue
>The syrup
My best bet may be making my syrup (to moisturize the biscuit) out of piloncillo, but i know that I use a very small amount, so I hope that the flavor is able to be detected
As for Mexican coffee beans, in my recipe of Pâte a Bombe and coffee buttercream uses instant coffee to make a very concentrated coffee, more than expreso, so just using expreso is our of the question. If I was using a Crème Anglaise-based cream, then I could put by beans with the milk to extract the flavor, but I prefer Pâte a Bombe because it is more airy and creamier.

Also, Pavoni is the only brand I know and trust, so I want to buy from them a half-tray rectangular ring mold for this recipe. What other good brands do you recommend? I bought a Pavoni microperforated ring mold alongside some chinesium ones, and the quality could not be compared, so I've decided to pay extra and avoid random chinese equipment that stains after the first bake

>>14816994
What equipment do you have?

Source in the filename for the next three