Different directions 3.0: Café liégois

This time I looked within the pastry department itself to renovate a popular dish. And I found it in the ice-cream section, a "Café Liégois". Originally a french ice cream dessert called "Café Viennois" but during world war one, when the battle of liége was in full swing, and the enemy was Vienna, the french decided to change the name to Café liégois to honour the Belgian soldiers for their embattled forts. The dessert is a simple ice-cream coupe with chantilly, coffee ice cream and a chocolate/coffee sauce as Its base. This time, different directions is not just personal, because the dessert is suppose to go on the dessert menu in The Arts Club, which means I can not go to crazy on this one, but on the other hand that makes the challenge even bigger. Since the dessert is an ice-cream coupe, it speaks for itself that we keep it that way, so we found ourselfs a beautiful glass, a nice bowl and some dry ice for the presentation. The old version is also quite sweet and strong in flavour which is not really appreciated anymore these days, so instead of using coffee extraxt or thick coffee syrup like they used to do back then, i've decided to use roasted coffeebeans and infuse them in al the coffee based components of the dessert, the funny thing about that is, that in the end the customer will be eating a coffee dessert that doesn't contain any coffee, but only infusions of it. In my opinion, the dessert could also use some texture, a bit of a bite which is missing in the original version. The only crunchy thing in an ice-cream coupe is that old fashioned, tacky crispy tuile or biscuit they stick on top of it all the time, and thats exactly what we dont want! So i've replaced it with a crispy coffee choux, some coffee meringue and cacao crumble. The choux is cut in two halfs and filled with the the roasted coffee bean ice-cream and placed on top of a coffee anglaise out of the syphon. After we add the crunch by placing some coffee meringues and cacao crumble, followed by the classic vanilla chantilly. The finishing touch comes from a chocolat dome, which is placed on the glass. Then it's served with an espresso shot at the table which gets poured over the dome so the dome melts. Et voila! Café Liégois, my way, The Arts Club way...