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Coffee bells

Coffee bells

    

Sweet Christmas cakes with a delicate taste of coffee.

Cook

No. of servings

25

Ready in

60 min.

Difficulty

low

 

 

1. 

coffee instant 3 tsp

Pour boiling water over the coffee and let it cool.

2. 

all-purpose flour / plain flour 10.5 oz (300 g)  unsalted butter 5.25 oz (150 g)  powdered sugar 2.5 oz (70 g)  chicken egg 1 pc

Add cutted butter, sugar and eggs to the flour.

3. 

Add 3 tablespoons of cooled coffee and knead a dough.

4. 

Form into a loaf and put in the fridge for an hour to harden.

5. 

Roll the lightly hardened dough on a floured board to a thickness of 6-7 mm. Cut the bells out, which you lay on a baking sheet lined with baking paper.

6. 

Bake for 10 minutes at 180 °C.

7. 

whipping cream (30-33% fat) 3.25 tbsp (50 ml)  coffee instant 2 tsp  white chocolate 7 oz (200 g)

Heat the cream in a pot, melt the coffee in it. Pour the chocolate into the warm coffee cream and stir until the chocolate melts.

8. 

Put two and two bells with cream together.

9. 

cooking chocolate 1.75 oz (50 g)  almonds 1.75 oz (50 g)

Melt the chocolate in the water bath and coat the blanched almonds in it.

10. 

Garnish the bells with the rest of the cream and chocolate almonds.

Bon appetit!

all-purpose flour / plain flour10.5oz300grams
almonds1.75oz50grams
chicken egg1pc1piece
coffee instant5tsp5teaspoon
cooking chocolate1.75oz50grams
powdered sugar2.5oz70grams
unsalted butter5.25oz150grams
whipping cream (30-33% fat)3.25tbsp50milliliters
white chocolate7oz200grams

 

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