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#DisneyFamilia: Make it at home: Café con Leche from Tolédo – Tapas, Steak & Seafood!

Sarah Domenech

by , Public Relations Manager

The grand opening of Gran Destino Tower at Disney’s Coronado Springs Resort included its unique restaurant Tolédo – Tapas, Steak & Seafood, which has quickly become a guest favorite, and is one of my favorites too!

Sitting atop this great new resort, Tolédo offers a rich menu that features dishes, small plates (tapas) and desserts inspired by the cuisine of Spain.

And speaking of desserts, one of my favoritos is the “Café con Leche” Choux: dark chocolate mousse with a vanilla custard or “nata montada.

You can even end your dinner with a selection of beverages that showcase Spanish coffees, brandies, and dessert wines. Delicioso!

Here is the recipe for this amazing postre so you can have a little bit of Spain at home!

Café Con Leche

Serves 12


Coffee Custard

1 (silver) gelatin sheet

1/4 cup brewed espresso

1/4 whole milk

1 pasteurized egg yolk

2 teaspoons sugar

1 cup milk chocolate, melted

1/2 cup heavy cream

1 pinch coarse salt

Chocolate Mousse

1 (silver) gelatin sheet

1 cup bittersweet chocolate

1 1/4 cup heavy cream, divided

4 pasteurized egg yolks

1/2 teaspoon orange liqueur

Chocolate Craquelin

1/2 cup sugar

1/2 cup all-purpose flour

2 tablespoons cocoa powder

1/2 cup butter

1/2 teaspoon coarse salt

Chocolate Pate a Choux

1/2 cup water

1/2 cup whole milk

7 tablespoons butter

1 1/2 teaspoons sugar

1 teaspoon coarse salt

2/3 cup all-purpose flour, sifted

2 tablespoons cocoa powder

5 eggs

Vanilla Chantilly

1/2 (silver) gelatin sheet

1 cup heavy cream, divided

1/2 cup confectioners’ sugar

1/2 vanilla bean, scraped

1 pinch coarse salt

Dark Chocolate Glacage                            

4 sheets (silver) gelatin

1/4 cup water

1/4 cup sugar

1/4 cup glucose syrup

2 1/2 tablespoons condensed milk

1/2 cup dark chocolate chips


10 chocolate decorations

Fleur de sel


For Coffee Custard:

  1. Bloom gelatin sheets in ice water.
  2. Heat espresso and milk in a medium saucepan over medium-low heat for 5 minutes, until warm. Remove from heat.
  3. Whisk together egg yolk and sugar in a small bowl. Slowly whisk in half of the warm heavy cream and coffee mixture to temper the eggs. Strain egg and sugar mixture into saucepan with heavy cream and stir until combined.
  4. Add bloomed gelatin sheets, melted milk chocolate, and coarse salt to custard. Stir until smooth.
  5. Whip heavy cream to soft peaks. Fold into custard.
  6. Refrigerate for at least 8 hours.

For chocolate mousse:

  1. Bloom gelatin in ice water.
  2. Heat 1/2 cup of the heavy cream in a medium saucepan until warm. Add dark chocolate chips and stir until smooth. Remove from heat.
  3. Heat bloomed gelatin and orange liqueur in microwave for 15 seconds, until 113°F. Stir in egg yolk, then pour into chocolate and cream mixture.
  4. Whip remaining 3/4 cup of heavy cream to soft peaks. Fold into chocolate mousse.
  5. Pour into 1.5-inch molds and freeze for at least 4 hours.

For chocolate craquelin:

  1. Place sugar, flour, cocoa powder, butter, and salt in the bowl of a food processor. Blend until combined.
  2. Wrap dough in plastic wrap and chill for 45 minutes.
  3. Roll dough to 1/8” thickness and cut into 1.25-inch circles.
  4. Set aside until ready to serve.

For chocolate pate au choux:

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat.
  3. Quickly stir in flour and cocoa powder using a spatula. Cook over medium heat, stirring constantly for 1 minute, until mixture pulls away from sides of the pan.
  4. Transfer to electric mixer fitted with a paddle attachment and mix on low speed for 2 minutes, until slightly cooled. Add eggs, one at a time, and beat until soft peaks form.
  5. Transfer to a piping bag fitted with a large round tip. Pipe into 1.25-inch circles onto prepared pan
  6. Bake for 30-35 minutes, until puffy and lightly browned on the side.

For vanilla chantilly:

  1. Bloom gelatin sheet in ice water.
  2. Combine 3/4 cup of the heavy cream with the confectioners’ sugar and vanilla bean. Whisk by hand to soft peaks.
  3. Place remaining 1/4 cup of heavy cream and bloomed gelatin sheet in a small saucepan. Heat over medium heat, stirring constantly, until gelatin is melted.
  4. Add to whipped cream mixture and beat until smooth.
  5. Refrigerate until ready to serve.

For chocolate glacage:

  1. Bloom gelatin sheets in ice water.
  2. Combine water, sugar, and glucose syrup in a medium saucepan and bring to a boil. Add bloomed gelatin and condensed milk.
  3. Place dark chocolate in a medium bowl. Pour warm gelatin and sugar mixture over chocolate and mix with a hand blender.
  4. Keep at 95°F until ready to serve.

To serve:

  1. Whip vanilla Chantilly and coffee custard by hand to soft peaks.
  2. Place coffee custard in piping bag filled with a round tip. Fill pate au choux with coffee custard. Set aside.
  3. Spoon Chantilly onto a plate. Top with filled pate au choux and chocolate craquelin. Remove chocolate mousse from freezer and glaze with chocolate glacage. Add to top of chocolate craquelin.
  4. Garnish with fleur de sel and chocolate decoration. 

For more information and to book reservations for Tolédo – Tapas, Steak & Seafood, visit the Walt Disney World Resort website or call 407 WDW-DINE (407 939-3463).

For more information and to book hotel reservations for Gran Destino Tower, visit the Walt Disney World Resort website or call 407-W-Disney (407 934-7639) or your travel agent.