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I've been all over these forums & can't find the 'right forum', so mybe i'll find an answer on the front porch ?
I have 2 cans of 'cheapie' coffee ; tried mixing them so they would be more flavorful, but not-so-much did it work. Might buy a more spendy brand & mix them, but in meantime, anyone have any ideas on how to make these cheap brands taste better ?
Coffee and cake go good together! Here is coffee "in" cake. Maybe even better.
This is a great combination:
Chocolate and Vietnamese Coffee Tart
Makes about (8) 4" tarts or (1) 8" tart
from Pichet Ong’s The Sweet Spot
Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1 1 /3 cups (203 grams) all-purpose flour
1 large egg
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1 3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk
Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 tablespoon sweetened condensed milk
1/8 teaspoon salt
For the tart shells: Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal.
Add the egg and process just until the dough comes together.
Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.
When you are ready to bake the tart shells, preheat the oven to 325 degrees F.
Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8" thickness.
Place your tart pan or tart rings on a baking sheet lined with parchment paper or a Silpat.
Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.
Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch.
Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.
For the ganache: Place the chocolate into a large bowl and set aside.
In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.
Pour the hot mixture through a sieve over the chocolate and whisk to combine.
Add the eggs one at the time to the chocolate mixture and whisk to combine.
Add in the condensed milk and whisk until the mixture is very smooth and shiny.
Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle.
Let tarts cool on a rack and unmold to serve.
Something new and different........
Striped Coffee Pudding
- Instant Coffee 4.5tsp
- Milk 420ml
- Whipping Cream 30ml
- Water 410ml
- Gelatin Powder 18g
- Sugar 90g
Good morning everyone! I hope this works.
If you are on Facebook the link below will take you to my Facebook page!
Hello how are things here. There's nothing like a good fresh brewed coffee.
I'm new and not new here. I've been on years ago and trying to get my self use to using this again. Getting around and finding all comments back and forward. I spent time on the guess you would say the old My front Porch. Thanks
I generally have one cup of coffee a day. On a rare occasion, I may have two cups. Today I had no cups and right now I feel my tail dragging. So tomorrow I will get myself back on track with at least that one cup of java -- heavy on the creamer and Truvia!
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