Coffee Coffee Coffee A cookbook for baking with a kick of coffee
Publication Specification Text and photography by Eleanor Stores
Book format: 195mm-250mm, 28 pages, 2742 words
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. 2014
Contents Introduction 4 Pastry 6 Desserts
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Sweet Treats
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Biscuits Breads and Cakes Glossary
Index
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Introduction This book is all about coffee and its diverse uses in baking. For some, coffee is an enjoyable essential in the morning and a rich refresher throughout a busy day. For others it can be an artisanal experience to anticipate and indulge in. It can also be an integral flavour enhancement to many familiar recipes or the main ingredient for a new creation.
variations were so widely adored coffee was enjoyed in a purer form, known now as a filter coffee or its intense variation; the espresso.
It is one of the most popular drinks across the world, everyone has their favourite way to drink it and new trends are regularly taking hold. At home brewing can include the French cafetiere, the Italian stove top percolator or the Turkish brewing pot.
One of the more versatile types of coffee to use in baking is instant espresso powder as it gives maximum flavour and is straightforward to use. Instant espresso sometimes has a bad reputation amongst artisan coffee lovers as it can be associated with the cheaper freeze dried versions. However upmarket brands such as Percol or Medaglia d’Oro are actually made from coffee beans that have been ground, brewed, dried and ground again.
Some of the better known forms are the cappuccino or latte, whilst the mocha is a favourite for the sweet tooth and the newest coffee shop creation; the flat white. Before its myriad of milky
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There are many different ways to incorporate coffee into your baking, whether through sauces, dry ingredients or icing.
If there isn’t a decent instant espresso powder available another convenient ingredient when baking with coffee is coffee essence, it has a strong flavour and requires no adjustment to the recipes. If neither of these options are available liquid espresso is an easy to source substitute. You may need to make a few adjustments if using a liquid substitute, make sure to reduce the quantity of coffee used from the amount of liquid in the rest of the recipe. The possibilities for baking with coffee are endless. This book contains dinner party desserts, afternoon indulgences, breakfast loaves and sweet treats to name a few. Whatever direction or occasion that your baking inspiration takes you there is always room for a kick of coffee.
Pastry
Mocha Profiteroles Serves four Piled high and covered in molten sauce or placed on top of a cream cake, profiteroles are always an impressive dish to serve. Although they involve a few different cooking methods they are relatively simple to make and once mastered this is a recipe to keep coming back to. Traditionally profiteroles can be filled with either whipped cream or crème patissiere, these profiteroles are filled with a coffee crème patissiere that is so delicious it can be eaten on its own. Choux Pastry 65g plain flour 1/2 teaspoon caster sugar 1/4 teaspoon salt 60g unsalted butter 120ml water 2 eggs, lightly beaten
Crème patissiere 250ml whole milk 20g cornflour 60g caster sugar 1 vanilla pod 3 egg yolks 25g unsalted butter, cubed 2 teaspoons instant espresso powder
Preheat the oven to 200°C/Gas Mark 6 and line two large baking trays with greaseproof paper. First make the choux pastry by placing the butter and the water in a heavy bottomed saucepan over a medium heat and bringing it to the boil. Once the mixture reaches boiling point remove from the heat and use a wooden spoon to stir in the flour, sugar and salt. Return the pan to the heat, stirring continuously, for a few minutes until the mixture comes away from the pan walls in a smooth ball. Place the mixture in a large bowl and whisk on a low speed with an
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Ganache 115g dark chocolate, cut into small pieces 120ml whipping cream 1 tablespoon unsalted butter
electric whisk to release the steam and cool the mixture quickly. Once the dough has cooled, slowly add the beaten eggs whilst continuing to whisk the mixture until it resembles a thick paste. Transfer the mixture to a piping bag with a large circular nozzle and pipe twelve balls around the size of a walnut onto the lined baking trays, alternatively the mixture can be spooned onto the trays. Place the trays in the preheated oven and bake for fifteen minutes, then reduce the heat to 180°C/Gas Mark 4 and continue to bake for 30 to 40 minutes or until the profiteroles are an amber brown colour.
Cut into one of the pastry cases to ensure that they are dry inside. If still slightly damp, turn off the oven but leave the profiteroles inside for a further 10 minutes. Remove from the oven and turn onto a wire rack. Whilst the pastry is baking make the crème patissiere. Whisk the milk, cornflour, espresso and half the sugar in a heavy based pan over a medium heat. Using a sharp knife split the vanilla pod in half lengthways and scrape the seeds into the mixture, then add the leftover pod. Bring to the boil whilst continuing to whisk the mixture then remove from the heat. In a bowl mix the egg yolks and remaining sugar. Pour the hot coffee and milk mixture into this bowl whilst whisking the whole time. Pour this mixture back into the pan and bring almost to the boil, continue whisking, once the mixture reaches boiling point remove the pan from the heat. To stop the cooking process place the pan in a shallow bowl of ice water and leave to cool. Once the mixture has cooled slightly remove the vanilla pod and stir in the butter. Whisk the mixture until the butter has melted and incorporated. The finished crème patissiere should be thick, smooth and shiny. To make the chocolate ganache set the cream in a heavy bottomed saucepan over a medium heat. Whilst the cream
is heating up place the butter and the broken chocolate in a heat proof bowl. Bring the cream just to boiling point then immediately pour over the chocolate. Stir the cream through the chocolate as it melts till the mixture is smooth and shiny. Once fully cooled the profiteroles can be assembled by slicing the cases in half using a serrated knife, then filling each bottom with a tablespoon of crème patissiere and placing the top back on. The profiteroles can then be served as a mountain with the ganache poured over or as single servings that have been individually iced.
Choux pastry is incredibly versatile and works with both sweet and savoury fillings. Try a smoked salmon and cream cheese centre and serve as canapés.
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Pecan Pie with a Coffee Crust Serves eight to ten This is the perfect dish for warming those winter taste buds. The combination of nuts and coffee is a complimentary one, this recipe gets it caffeine boost from the pastry whose added coffee flavour helps to cut through the sweetness of this classic American pie. The pie will keep for up to a week making it an ideal dish to prepare ahead of a dinner party as an impressive dessert or as an indulgent afternoon slice with a cup of your favourite coffee. Shortcrust pastry 200g plain flour 2 tablespoons instant espresso powder 1/2 teaspoon salt 1 tablespoon caster sugar 100g cold unsalted butter, cubed 1 egg, beaten
Filling 200g dark brown sugar 200g golden syrup or maple syrup ½ teaspoon salt ½ teaspoon vanilla essence 50g unsalted butter 3 eggs 200g pecan halves icing sugar to decorate
First make the shortcrust pastry. Sift the flour, espresso, salt and sugar together in a large mixing bowl. Then add the butter and, using your hands, briskly rub the ingredients together till they resemble a coarse meal texture. An alternative method is to combine the pastry ingredients in a food processor using the pulse setting.
disc, wrap with cling film and refrigerate for at least half an hour.
Add the egg and stir through the mixture using a large pallet knife until the pastry comes together in a ball. Tip the pastry onto a work surface and quickly knead until smooth then flatten into a thick
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Once the pastry has chilled preheat the oven to 180°C/Gas Mark 4 then grease a loose bottomed 23cm tart tin and lightly dust a work surface with flour. Roll the pastry out to a circle of around 30cm and a thickness of 3mm then gently transfer to the greased tin. Using your fingers lightly press the pastry into the tin. At this point there will be pastry hanging over the sides of the tin, this can be smartly disposed of by pushing the rolling pin over the top of the pie cutting off the excess pastry, this can then be
used to fill any cracks. Then prick the bottom of the pastry case with a fork, line it with tin foil and fill with baking beans. Blind bake in the preheated oven for 25–30 minutes or until the case is golden brown. Whilst the pastry is blind baking start preparing the filling. Put the sugar, syrup, salt and vanilla essence in a heavy bottomed sauce pan over a medium heat until the sugar has fully dissolved. Remove the pan from the heat and stir the butter through the mixture until it has melted, then leave to cool. After it has cooled slightly, stir in the eggs until fully incorporated. Once the pastry has turned a golden brown remove from the oven and leave to cool. Chop half the nuts and evenly scatter over the bottom of the pastry case, then pour the syrup mixture over the nuts and arrange the remaining pecan halves over the top. Cook in the oven for 45–60 minutes or until the filling is firm with a slight wobble in the centre. Remove from the oven and leave to cool, sprinkle with icing sugar and serve warm with a scoop of Homemade Coffee Ice Cream (page 00).
The trick to making shortcrust pastry is to keep all the ingredients cold.
Desserts
Tiramisu Mess Serves six to eight Tiramisu and Eton mess are both traditional desserts favoured for their simplicity, they are also both brilliant dishes to prepare ahead as the longer the flavours infuse the better the taste. This recipe mixes the sophisticated flavours of one dish with the stimulating textures of the other, combining the best of both desserts.
2 egg whites 100g caster sugar 1 1/2 teaspoons instant espresso powder 100g amaretti biscuits 300ml Kahlua 250ml double cream 250ml mascarpone cheese 150g coffee and hazelnut praline (page 23) Preheat the oven to 140°C/Gas Mark 1 and line a large baking tray with greaseproof paper.
continuing to whisk, once all the sugar is incorporated the mixture should be stiff and glossy.
Begin by making the meringues. In a small bowl mix together the sugar and espresso till fully incorporated, then set aside. Place the egg whites in a large clean bowl and turn an electric whisk on to a slow speed, whisk the egg whites for 2–3 minutes or until they start to foam. Then switch to a high speed and continue whisking for a further 3 minutes till the egg whites form stiff peaks.
Spoon the egg whites onto the pre-lined baking tray, there should be enough mixture to make four to five large meringues. Place the tray in the oven and bake for one and a half hours or until the meringues are crisp to the touch and sound hollow when the bottoms are tapped. Turn the oven off and leave the meringues inside until the oven is cold.
Start adding the coffee and sugar mixture a tablespoon at a time whilst
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In bowl break apart the biscuits with your hands and pour over 50ml of the Kahlua then set aside. In a separate bowl mix together the cream and the cheese, then using an electric whisk whip for 2–3
minutes or until the mixture forms soft peaks. Tear the meringues into bite size chunks and add these and the amaretti biscuits to the cream mixture and gently stir through. Transfer the mixture to a serving bowl, scatter over the praline and serve the remaining Kahlua in a pouring jug.
The meringues are delicious on their own and will keep in an airtight box for up to two weeks.
Sweet Treats
Hazelnut and Coffee Praline Makes 150g of praline This praline is a caffeine infused take on the traditional nutty variety. The coffee beans pack a punch and work well with the caramelised hazelnuts but not so much that they overpower the main flavour. Caramel takes patience and an eye for detail but novice caramel makers shouldn’t be deterred. Once mastered, this is a skill to be used again and again. Fantastic sprinkled over any dessert, served in place of biscuits with coffee or as an extra special treat straight from the tin. 100g caster sugar 10g coffee beans 75g blanched hazelnuts Preheat the oven to 180°C/Gas Mark 4 then line a shallow baking tray with greaseproof paper and lightly grease a sheet of tin foil. First toast the hazelnuts and the coffee beans. Spread them in a single layer over the baking tray and place in the oven for 10 minutes or until the nuts are golden brown. Leave them to cool, then roughly chop and spread them evenly over the greased tin foil. Whilst the nuts and beans are cooling caramelise the sugar by placing it in a heavy bottomed saucepan over a medium heat. Keep an eye on the pan whilst the sugar is heating, as soon as it turns a golden brown remove from the heat, this should take about ten minutes.
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Once the sugar has caramelised pour directly over the nuts and beans. Leave the mixture to cool and harden then either chop into strips of praline or place in a plastic bag and smash with a rolling pin for a more rustic effect. The praline will keep in an airtight container for up to one week.
When making caramel, try not to disturb the sugar too much as it will crystallise so don’t stir till the sugar is fully melted.
Glossary
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Amaretti biscuits – The Italian version of macaroons, made from almonds, egg whites and sugar they are crunchy on the outside and soft on the inside.
Ganache – Molten chocolate icing, once cooled it can be shaped into truffles.
Crème patissiere – Also known as pastry cream, it is a thick custard usually flavoured with vanilla used to fill caked and pastries.
Mascarpone – Italian cheese made from cream, it’s often used in sweet dishes such as cheesecakes.
Choux pastry – This is the lightest pastry, it puffs up in the oven making it ideal for delicious fillings.
Praline – A brittle sweet made from nuts and caramelised sugar.
Kahlua – A brand of coffee liqueur
Index pastry chocolate and coffee tart with a hazelnut crust coffee and blackcurrant Bakewell tarts coffee and cardamom tart mocha profiteroles 8-11 pecan pie with a coffee crust 12-15 desserts affogato blackcurrant and coffee cheesecake cherry and coffee clafoutis chocolate and kahlua cheesecake chocolate fondant with a coffee centre coffee and hazelnut biscotti cheesecake coffee crème brulee coffee mousse mocha terrine panettone bread and butter pudding in a coffee custard tiramisu mess 18-21 sweet treats caramel, coffee and pecan squares coffee caramels coffee honeycomb coffee ice cream coffee meringues coffee truffles coffee walnut whip
hazelnut and coffee praline 24-25 salted caramel mocha brownies biscuits cappuccino biscotti cherry, hazelnut and coffee cookies coffee and almond biscuits coffee and white chocolate sandwich coffee and clove sugar cookies coffee Florentines coffee macarons coffee shortbread pistachio, coffee and white chocolate kisses breads and cakes caramel macchiato cupcakes cherry and coffee scones chocolate coffee whoopee pies coffee and cardamom loaf coffee and cardamom Paris Brest coffee and raspberry cream roulade coffee and winter spice cookies coffee banana breakfast loaf coffee brioche coffee croissant coffee panettone mocha battenburg mocha marble loaf pain au mochalat the best coffee and walnut cake
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Coffee Coffee Coffee Enjoy delicious bakes with family and friends and discover a favourite new baking ingredient, with easy to follow instructions and beautiful illustrations of each dish. This book features recipes that are ideal for either the newest of bakers or the more experienced pastry chefs, and everyone in-between.