Cold coffee cheesecake with profiteroles

Can't you decide if you want to have a piece of cake or a separate cupcake? How do you find the idea of putting the profiteroles in the middle of the cake? The minimum amount of dough makes the final result incredibly light and fluffy; and the contrasting combination of creamy and coffee flavors will not leave anyone indifferent!

The calculation is for the cake 18cm (7 inch) in diameter and 12.5cm (4.9 inch) in height.

The coffee Namelaka:

• 150 g milk | 5.30 oz
• 5 g vanilla sugar | 0.20 oz
• 150 g dark chocolate | 5.30 oz
• 5 g instant coffee | 0.20 oz
• 4 g gelatin + 25 g of water | 0.15 oz + 0.90 oz
• 8 g glucose syrup | 0.30 oz
• 200 g cream 35% | 7.05 oz

The dough for the profiteroles:

• 125 g water | 4.40 oz
• 75 g flour (14% protein) | 2.65 oz
• 1 g salt | 0.05 oz
• 2 eggs
• 50 g butter 82.5% | 1.75 oz

The drawing glaze:

• 20 g powdered sugar | 0.70 oz
• 20 g butter | 0.70 oz
• 20 g egg whites | 0.70 oz
• 25 g flour | 0.90 oz
• 1 tsp bamboo charcoal powder (less than one gram)
• 1 g titanium dioxide (white powdered color) | 0.05 oz

The Japanese sponge biscuit:

• 120 g milk | 4.25 oz
• 1 g salt | 0.05 oz
• 55 g sugar | 1.95 oz
• 5 g vanilla sugar | 0.20 oz
• 50 g butter | 1.75 oz
• 55 g flour | 1.95 oz
• 5 g alkalized cocoa | 0.20 oz
• 1 tsp bamboo charcoal powder
• 2 eggs
• 3 egg whites

The cold cheesecake mousse:

• 250 g mascarpone | 8.80 oz
• 200 g cream cheese | 7.05 oz
• 150 g powdered sugar | 5.30 oz
• 10 g vanilla sugar | 0.35 oz
• 400 g cream 35% | 14.10 oz
• 22 g gelatin + 120 g milk | 0.80 oz + 4.25 oz

Of course, if the drawing is not what you would like to do, then you can skip this part.

1. Whip the powdered sugar and the egg whites with a whisk. Add a little melted butter (better cooled). Then add the flour, and stir.
2. Next, divide the glaze in half, and paint it in black and white. Place the parts in separate cornets.
3. Transfer the drawing from the laptop screen to a sheet of paper. Place it under the teflon sheet. Everything is perfectly translucent through teflon. Paint all the contours with black dough. The clarity of the lines is important here to obtain a beautiful drawing.
4. Then fill in the details with white and black dough.
5. Now, carefully put the rug onto the board and put it in the fridge to harden, for 10 to 15 minutes.

1. Boil the milk with salt, sugars and butter. Remove from the heat, add the flour and mix well.
2. Return to the heat, and knead for another minute. Prevent the mass from burning! Cool the dough for 5 to 10 minutes, then add the eggs one at a time, stirring well each time with a whisk.
3. Whip the egg whites until firm peaks. Pour some into the dough.
4. Take the teflon sheet with the frozen pattern out of the fridge. Place it on a baking sheet and cover with 4mm (0.15 inch) thick dough. This amount of dough can be enough for two round biscuit layers (for the bottom and the top of the cake) and the sides. You just need to measure everything and spread the dough on the baking sheet carefully and correctly.
5. To avoid mistakes, you better spread the dough for the sides first (two strips equal to the diameter of the cake), and then form two separate circles on the other sheet.
6. Bake the biscuits in the oven preheated to 170С 338F) for about 10 minutes. Cool it, and cut the curved edges off. Lay the side with a pattern down on a wide acetate tape equal to the diameter of the cake, press a little with your hands, let it lie down and stick.
7. Preheat the oven well in half an hour, up to 200C (392F). Place the baking sheet with the profiteroles in the oven (very quickly!!!) and turn it off for 10 to 15 minutes.
8. Wait until the temperature gets to 150C (302F), then turn it on again at 160C (320F). Bake the profiteroles for 20 to 25 minutes until the barrels and the bottom are well brown. Do not open the oven before!

1. Soak the gelatin and let it swell. Melt it, then cool a little.
2. Whip the cheeses (the cream cheese and mascarpone) with the cream and the powdered sugar, until lush. You can take cheeses that you like (for example, just mascarpone or just the cream cheese). The thing is that if you combine them, the cake turns out very gentle.
3. Add about half or ⅔ of the custard to the melted gelatin, and stir it quickly with a whisk. If the mass goes in threads, then the temperature regime is wrong, and you need to warm it up a little again until the gelatin dissolves and then continue to add the whipped cream.
4. Finally, add this mass to the basic one and whip quickly.

1. Set the baking ring (18 cm | 7 inch in diameter) on the board. Place an acetate film inside the ring, and cover the inner sides with the sponge biscuit.
2. Put a biscuit layer on the bottom. Pour in some mousse (0.5 cm | 0.2 inch). Lay the profiteroles on top. They have to be close to one another for a beautiful cut. Cover the profiteroles layer with the mousse.
3. Make another profiteroles layer, and pour the mousse again. Repeat it one more time.
4. You may need 24 profiteroles (more or less). Cover the cake with another sponge biscuit, then cover it with a film and put it in the fridge for 8 or more hours (better overnight).

Glaze the remaining profiteroles with white chocolate and sprinkle them with the bitter chocolate chips. 

• 70 g white chocolate | 2.45 oz
• ⅔ tsp vegetable oil
• dark chocolate drops

Melt the chocolate and butter in a water bath. Dip the profiteroles in it, then lay them on a board and sprinkle with the chocolate chips. Let it freeze.

Place the cake on a dish, remove all the molds, lay the profiteroles in a slide.

That’s it! Enjoy!