Bun'n'Roll  Coffee Cream

For the "Alexis Beaufils" light coffee cream 

• Froth the cold coffee cream and vanilla cream with an electric whisk on medium speed. 

For the light vanilla cream 

• Bring the milk and sugar to a boil. Add the scraped vanilla pod then leave to infuse for 20 min.
• Strain through a fine sieve, bring back to a boil, then add the gelatin mass. Once dissolved, pour the mixture over the mascarpone. Blend while adding the cold cream and vanilla extract.
• Place in a sealed container and store at 4° C.
• Whip before each use.

For the coffee pastry cream 

• Roast the coffee for 10 min in an oven preheated to 160°C.
• Bring the milk to a boil, add the coffee beans and blend until the coffee has dissolved in the milk.
• Cover and leave to infuse for 10 min.
• Strain through a fine sieve and adjust the weight with milk if necessary.
• Add half of the sugar mixed with the pectin.
• Mix together the remaining sugar, cornflour and egg yolks, then pour in the infused milk at 70°C. Bring to a boil and cook for 3 min.
• Incorporate the butter then transfer to a baking tray. Cover with cling film and leave to cool.
• Smooth with a flat beater before using.

For the lace tuile

• Blend the egg white, butter, salt and icing sugar in the bowl of a small food processor.Add the sieved flour then chill at 4°C.
• Grease round silicone moulds, or moulds of your chosen shape, add the mixture and bake on a hot baking tray in an oven preheated to 180°C for 4 min then flip over the tuiles and bake for a further 2 min.
• Remove from the moulds and place on parchment paper. Dust with opaline sugar and bake at 150°C until the opaline has melted.

For the mango, passion fruit and roasted banana sorbet

• Cook the bananas in their skins for 30 min at 150°C then peel and puree them.
• Mix together the pureed fruit, then add the lime zest.
• Heat the water, add the powdered ingredients and cook at 85°C. Pour over the pureed fruit and trimoline then blend.
• Pour into a Pacojet beaker and place in the deep freezer. 
• Churn with the Pacojet. 

Assembly 

• Lay a Silpain mat on a perforated tray. Place the Bun'n'rolls in greased perforated moulds (10.5 cm wide and 3.5 cm high).
• Cover with a Silpain mat and lay several baking trays on top for added weight.
• Bake in a convection oven for about 18 min at 165°C then remove the moulds and return to the oven to finish baking for a further 3 min at 150°C.
• Pipe the coffee cream into the Bun using an eclair nozzle.
• Make a 4 cm hole in the top and place a scoop of sorbet inside. Place the tuile over the top.
• Using a size 20 nozzle, pipe a dome of coffee cream on top. Make a hole with a melon baller and fill with coffee praline.
• Dust with ground coffee.