Mochi Mocha Craqueline

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Mochi Bread Procedure

Mix the above ingredients thoroughly at low speed for 1 minute, scrape and mix at middle speed for 30 seconds.
Roll and transfer then dough in e sheet tray lined with Silicone mat. (35g).
Individually place the craquelin on top of the mochi bread.
Bake at Top 190°C, Bottom 170°C for 30-40 minutes.

Mix all ingredients together then roll to 2mm thick. Chill then cut based on the size of the mochi dough.
To assemble: Cut then fill with the mocha cremeux.
Dust with snow powder to finish.

Heat the cream and the coffee in a pan until it just starts to boil.
Whisk some of the hot cream into the yolks. Then add the rest and whisk together. Stir over high heat until it reaches 85C (185 degrees Fahrenheit).
Immediately remove from the heat and pour over the chocolate.
Leave that for a few minutes for the chocolate to melt and then whisk it well.
Let it set.