Made by Pastry Chef Natalie Saben of Avec


Cooking Time

2 Hours
Makes 24 Servings



For the Coffee Frozen Yogurt:

In a pot, combine coffee, cream, milk, sugar, glucose, and stabilizer and bring to a boil. Pour over coffee beans and let steep overnight. Strain liquid into a large, nonreactive container. Add yogurt and salt then, using an immersion blender, blend until uniform and smooth. In an ice cream machine, freeze according to the manufacturer’s instructions.


For the House Spice Blend & Nut Mix:

Combine all ingredients. Add nuts to a food processor then process until they just begin to release their oils. Toss with salt and 43 grams House Spice Blend.


For the Babka-Style Filling:

Over a double boiler, melt to combine all ingredients, stirring often. Remove from heat and set aside.


For the Syrup:

Simmer all ingredients with 680 grams water until slightly thickened, about 15 minutes. Let cool.


For the Baklava:

Place phyllo dough under a damp towel while you work. Brush 1 sheet with butter and place another sheet over. Repeat the process until 10 sheets are stacked. Transfer to a half sheet pan lined and framed with parchment. Evenly spread on 100 grams Babka-Style Filling then 200 grams Nut Mix. Top with a 4-sheet stack of buttered phyllo. Add another 100 grams Babka-Style Filling, 200 grams Nut Mix, and another 4-sheet stack of buttered phyllo. Repeat twice more, finishing with 10 sheets of buttered phyllo instead of 4. Brush top of the baklava with butter and portion into 9-inch-by-4-inch rectangles. Bake at 350°F for 40 minutes then reduce temperature to 325°F for 40 minutes or until golden brown. Let cool for 30 minutes. Pour 1 kilogram Honey Syrup over each baklava and let sit overnight.


For the Chocolate Mousse:

Combine cream, milk, and sugar in a pot and bring to a boil. Remove from heat and temper in yolks. Return to heat and cook until temperature reaches 180°F. Strain over gelatin, chocolate, and salt. Let sit for 5 minutes. Whisk together until smooth. Let cool to 86°F. While chocolate is cooling, heavy whipping cream to medium peaks. Once chocolate has reached room temperature, fold in whipped cream. Refrigerate.


To Assemble and Serve:

On a small bed of Honeycomb Candy, stack 2 pieces Baklava with 3 dollops Chocolate Mousse and 1 scoop Coffee Frozen Yogurt. Garnish with edible flowers.