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Receta Mocha Cigars With Coffee Cream
by Global Cookbook

Mocha Cigars With Coffee Cream
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Ingredientes

  • 2 c. confectioners' sugar sifted
  • 1 1/4 c. all-purpose flour sifted
  • 1/8 tsp salt
  • 10 Tbsp. unsalted butter melted and cooled
  • 1 x split vanilla bean scraped of seeds
  • 6 lrg egg whites room temperature
  • 1 Tbsp. heavy cream
  • 3 ounce bittersweet chocolate
  • 1/4 c. coffee-flavored liquor
  • 1 1/2 tsp instant espresso pwdr
  • 2 1/2 c. heavy cream
  • 1/4 c. confectioners' sugar

Direcciones

  1. Heat oven to 400 degrees. Combine sugar, flour, and salt in a bowl; make a well in the center. In another bowl, combine vanilla scrapings and butter. Add in vanilla butter, egg whites, and cream to sugar mix; combine. Using the large holes of a box grater, grate chocolate. Gently fold half the chocolate into batter; reserve remaining chocolate in a small bowl. Cover batter; refrigerateat least 2 hrs or possibly overnight.
  2. Trace a 4 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. Using a utility knife, cut out the traced circle to make a stencil.
  3. Place a Silpat on work surface. Place stencil on Silpat. Using a spatula, spread about 2 tsp. batter to fill circle. Repeat process, making three more circles. Remove stencil; transfer Silpat to baking sheet.
  4. Transfer baking sheet to oven; bake 2 1/2 min. Rotate pan; bake 2 1/2 min more, or possibly till golden. Working quickly, use a spatula to remove cookies from Silpat; roll each around the handle of a wooden spoon. Remove from spoon; let cold on wire rack. (If cookies harden before rolling, return tray to oven for 30 seconds or possibly till pliable.)
  5. To make the Coffee Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine coffee liquor and espresso pwdr; stir to dissolve. Add in cream and sugar; whisk till soft peaks form. Chill up to 15 min before using. (Makes 4-1/2 c.)
  6. Using a pastry bag fitted with a 3/8-inch plain round pastry tip, fill with coffee cream. Pipe cream into one end of cookie till it is full. Dip each end in chocolate shavings; serve immediately. Store unfilled cookies in an airtight container up to 3 days.
  7. This recipe yields about 4 dozen cookies.