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How To make Chilled Orange Cappuccino Cream w/ Grated Choc
KAREN PHILLIPS CBTX40A:
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated 1/2 c Granulated sugar
EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt saucepan, electric mixer with paddle, and balloon whip, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), pastry bag, 8 8-oz coffee cups Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan over medium-high heat. Bring to a boil. While the cream is heating, combine the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the bowl of an electric mixer fitted with a paddle. Beat the mixture on high for 2 minutes, scrape down the sides of the bowl, and continue mixing on high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At this point the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If his is not done, the eggs will develop undesirable lumps.) Pour the boiling cream into the beaten egg mixture and whisk to combine. Return to the saucepan and heat over medium-high heat, whisking constantly, until the cream reaches a temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool the espresso-custard mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25 minutes. Continued >>>
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Citrus Infused Espresso with Whipped Cream | Emeril Lagasse
This is not your average cup of espresso. Steeped with orange peel and chocolate sauce, this generous sized cup of espresso is dolloped with cocoa whipped cream for a drink that will have your friends thinking you’ve decided to become a barista.
CITRUS INFUSED ESPRESSO WITH WHIPPED CREAM
SERVES 4
1/2 cup chocolate syrup
¼ cup granulated sugar
4 (1-inch) pieces fresh orange peel, pith removed
24 ounces espresso coffee, hot
Cappuccino Cream (recipe follows)
Cocoa powder, for garnish
Grated bittersweet chocolate, for garnish
Into each of 4 coffee mugs, place 2 tablespoons chocolate syrup, 1 tablespoon sugar, 1 piece orange peel. Add 6 ounces espresso to each mug and stir to combine. Top with cappuccino cream, and garnish with cocoa and grated chocolate. Serve immediately.
CAPPUCCINO CREAM
MAKES 2 ½ CUPS
1 1/4 cups heavy cream
1/4 cup granulated sugar
4 teaspoons unsweetened cocoa powder
6 tablespoons cold brewed espresso, or strong regular coffee
1/2 teaspoon pure vanilla extract
In a large bowl, beat cream until soft peaks begin to form. Gradually add remaining ingredients, beating constantly, until well combined and stiff peaks form. (Can be made up to 1 hour in advance, covered tightly and refrigerated).
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
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Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
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Hot coffee cream|Ginger????#shorts#coffee#Hotcoffee#Starbucksdrink#espresso#cappuccino#coffeecream
Hot coffee cream|Ginger????#shorts#coffee#Hotcoffee#Starbucksdrink#espresso#cappuccino#coffeecream
This Hot coffee cream Ginger will make your morning cup of joe little extra cozy. It's creamy, sweet, and full of warm spices!
Ginger coffee is an intriguing hot beverage with intensity and aroma from coffee as well as mild fragrance and heat from ginger
We first tried Hot coffee cream two years ago when we just moved back to Vietnam. The Vietnamese name is cà phê gừng, and it is one of the signature drinks of a popular local coffee chain. It is intense, aromatic with a gentle warmth slowly spreading throughout your body when you drink it.
Hot Ginger Coffee
Ingredients
6 tablespoons ground coffee (not instant)
1 tablespoon grated orange zest
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground cinnamon
6 cups cold water
Optional: Whipped cream, cinnamon sticks and additional orange zest
1 Whipped cream
Directions
Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions.
Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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