How To make Cappuccino Cream Pie
Macadamia crust: 1 1/2 c Graham cracker crumbs
3/4 c Toasted ground macadamia
-nuts 1/3 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
3 tb Unsalted butter; melted
Cappuccino filling: 3 c Milk
1/2 c Sugar
1/3 c Flour
5 oz White chocolate
= cut into small pieces 3 tb Instant espresso powder
A dash pure vanilla extract 5 Egg yolks
1 1/2 c Heavy cream
=whipped until stiff Chocolate-covered espresso -beans Recipe by: Caprial's Cafe--on PBS TV I designed this pie to be a grown-up version of a childhood favorite, chocolate cream pie. The addition of macadamia nuts in the crust and white chocolate in the filling makes this version a bit more sophisticated than the pie you may have enjoyed as a child. For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well. Add butter and mix well to moisten the nut mixture. Press the mixture into a well-greased 12-inch flan or tart pan with a removable bottom. Chill for 30 minutes. For the filling, place milk, sugar, and flour in a heavy-bottomed saucepan and mix well so that there are no lumps. Add the chocolate, espresso powder, and vanilla. Cook, stirring, over medium heat until mixture is thick enough to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk. Pour the yolk mixture into the saucepan and cook, stirring, over medium heat until very thick. Pour into the prepared crust and refrigerate for at least 2 to 3 hours. Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans. Serve chilledServes twelve. From Ask Caprial/Tv programs -----
How To make Cappuccino Cream Pie's Videos
Cappuccino Mousse Recipe
This Cappuccino Mousse is especially for true coffee lovers!
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INGREDIENTS
150g white chocolate
200ml whipping (heavy) cream
200ml milk
2 teaspoons gelatin + 2 tablespoons cold water
1 tablespoon instant coffee “Cappuccino” (or other)
1 teaspoon coffee extract (optional)
PREPARATION
1. In a small bowl combine gelatin and water and set aside to soften.
2. In the saucepan pour the milk and bring it to a boil. Remove from heat and add the chopped chocolate. Mix well. Add the coffee and coffee extract.
3. Add the swollen gelatin and mix. Strain the coffee mixture through a sieve.
4. Beat whipping cream with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
5. Spoon into individual dessert dishes. Refrigerate until firm. Serve with cacao or chocolate. Enjoy!
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Diese traumhafte Cappuccino-Haselnuss-Sahnetorte wird Dich und Deine Gäste vollständig verzaubern und begeistern! Sie ist unwiderstehlich lecker und sieht fantastisch aus! ????????????
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6 EL Johannisbeermarmelade
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600 ml Schlagsahne
3 Tütchen Sahnefest oder 6 TL San Apart
30 g Cappuccino-Pulver (instant)
30 g Zucker
100 g gehackte (gerne auch geröstete) Haselnüsse
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200 bis 300 ml Sahne
3 TL San Apart oder 2 Tütchen Sahnefest
Vanillinzucker und Zucker nach Belieben
etwas Back-Kakao oder lösliches Kaffeepulver zum Bestäuben
100 bis 200 g Krokant (oder gehackte Haselnüsse)
14 Schoko-Mokka-Bohnen
14 Zebraröllchen
▶️ Kapiteleinteilung:
00:00 Einleitung
01:05 Cappuccino-Haselnuss-Sahne zubereiten
02:31 Biskuit schneiden
05:12 Torte füllen
09:08 Torte aus dem Ring schneiden
10:43 Rand mit Sahne einstreichen
11:26 Krokant anbringen
12:10 Kakao aufstäuben
12:47 Torte einteilen
13:02 Rosetten aufspritzen
13:28 Finale Deko
14:15 Anschnitt
14:43 Probieren
15:42 Verabschiedung
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Cappuccino Pavlova Recipe - SORTED
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Professional Baker Teaches You How To Make CAPPUCCINO CUPCAKES!
Cappuccino Cakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes about 24 mini cakes
Ingredients
6 Tbsp (90 g) unsalted butter at room temperature
½ (100 g) cup sugar
1 large egg at room temperature
½ (125 ml) cup sour cream
2 Tbsp (1 oz or 30 ml) strong espresso
1 tsp (5 ml) vanilla extract
1 cup (150 g) all-purpose flour
½ tsp (2 g) baking powder
¼ tsp (2 g) baking soda
¼ tsp (2 g) salt
pinch ground cinnamon
Assembly
pretzel twists, for “cup handles”
2/3 cup (160 ml) whipping cream, whipped and lightly sweetened
dark chocolate, for grating
Directions
1. Preheat the oven to 325 F (162 C) and grease a 24-cup mini muffin tin.
2. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.
4. To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.
The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.
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Professional Baker Teaches You How To Make CHOCOLATE CREAM PIE!
Chocolate Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Ingredients
Crust
1 ½ cups (270 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Chocolate Cream
5 oz (150 g) semisweet chocolate, chopped
2 Tbsp (30 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ cup (100 g) granulated sugar
3 Tbsp (22 g) cornstarch
½ tsp (2.5 g) salt
1 1/4 cups (310 mL) 2% milk
1 ¼ cups (310 mL) 18% cream
6 large egg yolks
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar, sifted
¼ tsp (1 mL) vanilla extract
Directions
1. For the crust, preheat the oven to 350 F (180 C). Stir the cookie crumbs and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling.
2. For the filling, place the chocolate, butter and vanilla in a bowl with a strainer placed over it. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and cream and then the egg yolks and then bring this up to a simmer on medium heat while whisking constantly, until the mixture just begins to bubble and is glossy and thick (once it starts to thicken, it happens quickly.) Pour this through the strainer over the chocolate and butter and whisk until the chocolate and butter have melted. Place a piece of plastic wrap directly on the surface of the filling, cool to room temperature and then chill for at least 4 hours to set.
3. Once chilled, stir the filling gently and spoon this into the pie shell, spread to level it.
4. For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this over the chocolate cream and serve.
The crust and chocolate cream can be prepared a full day in advance, but the topping should be made within 4 hours of serving.
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How To Make Easy Chocolate Cream Pie!
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How To Make Easy Chocolate Cream Pie!
In today's show, I’ll be making an easy chocolate cream pie! This chocolate pie recipe makes a super smooth and creamy pie your family and guests are sure to love! It's quick and easy and a great pie to bring to parties and get-togethers!
This chocolate pie recipe is on page 250 in our Dining On A Dime Cookbook.
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