Saturday, October 5, 2013



Assuming that you know me a day or two, I'm sure you know I'm a big fan of challenges -
If this is life in general and in particular the kitchen, mainly cold when it comes to particularly creative challenges. 
been given this challenge Barack surf waves, and is written as follows:

Short chain investigation, I discovered that real edible coffee cups, designed for the Italian coffee giant LavAzza-
Admit that it's a great idea!
These cute cups dough still not sold substantially cafes,
But until they reach the market, I decided to accept the challenge of the waves, and produce my home version.

After reflection and deliberation about the best way to create dough cups,
I decided to be the most simple and easy to bake them in individual baking cups standard -
Just like baking a tart crust, only higher walls.
My biggest concern was my spoiled dough covered easily cracking or Irtbo cream in them
So I decided to bake them twice just like they do in preparing Biscotti:
Ie after baked and cooled completely, they where another short drying oven.

I baked the dough handles separately and glued to the glass with caramel, this time I received a citation for the function assignment -
Handle firmly stuck to the glass, and even allowed to hold it like a real cup :)

The cute glasses filled with coffee cream - rich brown sugar and decorated with cream and white chocolate Baileys ... Iammmm!
The result came out delicious in my opinion, especially the insanely cute
Waves - I hope you'll love!

Start preparing two cup filling creams asap:
First cooked cream with white chocolate and some Baileys or coffee liqueur -
Ganache is basically a type of very thin Snktzif delicious whipped cream later.
Second cream coffee cream brown sugar sweetness and added a special flavor.
I made a lot of coffee cream for intense flavor and fine - those who love bold coffee flavor can reduce the quantity.
When two creams idling refrigerator, cutting to the chase for which we gathered - Preparing a cup of coffee.
Prepare crispy dough enriched with nuts, and watch with the cooler inside of the small cups for baking.
Balance prepare dough rolls, will any small roll crescent shape, and design looking glass handle. After baking 
prepare caramel goop to help the handle cup.

And this lovely result obtained -
Eating a cup of coffee and cute!

After filling creams, looks like ...

Two coffee please!

So you come to me for coffee and cake?

Just before the warning light recipe -
Since still very hot these days, and it's a nightmare to work with a slightly crispy dough
Anyone who wants to make the dessert peace of mind and without hairs plucked,
Welcome to wait a little bit for it to cool ...

Cup of coffee

Ingredients for 6 espresso cups:

Baileys white chocolate whipped cream:
250 ml cream
100 g white chocolate
3 tbsp Baileys or Kahlua liqueur (you can also some coffee dissolved in warm water)

Coffee cream - brown sugar:
450 ml cream
2 egg yolks
100 g light brown sugar Demerara
1 tablespoon cornstarch beautiful
1 heaping tablespoon coffee granules (I'd rather bold taste 2 tablespoons)
1/2 teaspoon cardamom (optional)
2 tablespoons Kahlua or Baileys liqueur (optional)
1/2 teaspoon gelatin

Cups dough:
50 g hazelnuts or pecans
250 g flour
60 g white sugar
30 g light brown sugar Demerara
Pinch of salt
180 g cold butter, in cubes
1 egg yolk
1 teaspoon vanilla extract

Caramel paste handles:
40 g sugar
25 ml of water

 Individual paper baking cups   


Baileys white chocolate whipped cream:
The day before baking cups, begin preparation -
Pour cream in a small pot and bring to a boil.
Turn off the flame, add the white chocolate and let it sit dabble minute.
Mix well and smooth. Stir in the Bayliss, cool and transfer to cooling.

Coffee cream - brown sugar:
Pour cream 250 ml (one cup) in a small pot and bring to a boil.
In a small bowl beat well the egg yolks with the sugar and cornstarch.
Pour the hot cream mixture to yolks in a thin stream while mixing for smooth liquid,
And answer the mixture into a pot. Dissolve the coffee in the palm of boiling water and add to the pot, along with cardamom and Baileys.
Cook the mixture until it thickens a few minutes and leave to cool completely.
Sprinkle the gelatin in a small cup with a tablespoon of water, put a little absorb liquids, solvents and stir into the coffee cream.
Whip the remaining cream until firm and fold the mixture smooth frothy coffee. Pass cooling.

Cups dough:
Roast the pecans on a hot pan without oil while stirring occasionally, until lightly browned and toasted aroma rising home. Cool.
In a food processor or spice grinder and grind to fine crumbs pecans as possible.
Add flour, two types of sugar and a pinch of salt and stir. Add the diced butter and process dough crumbs.
Add the egg yolk and vanilla extract, process dough into a ball and transfer to cool for several hours.
Roll out the dough on a work surface lightly Mokmh leaf thickness of about 5 mm, cut out circles of dough large
And line the dough personal tools to their height.  Alternatively, you can also just flatten the dough with your hands into glasses.
Create a balance of dough an inch thick cylinders, and designers form the handles of cups.
Transfer the cups and freeze stabilization control levers, preferably night.

The next Preheat oven to moderate 180 degrees.
Sidon line the inside of the cups with plastic wrap and fill with baking weights them to the brim.
Bake the dough cups straight from the freezer for 25 minutes baking blind, and 15 minutes more traditional baking, until the brown color. Cool.  place the dough handles on a pan lined with baking paper and bake for 15-20 minutes browned.
After cooling glasses full, gently peel off the paper cups,
And answer the short dry dough cups for 10-15 minutes at 150 degrees.

Mix in a small saucepan the sugar and water and cook until the sugar is completely dissolved.
Bring to a boil, lower the heat and cook without stirring add, until golden caramel.
Dip each of the handles at either end, and coupled glass. Place a few stabilize.

Divide the coffee cream between the glasses.
Beat the white chocolate mixture electric mixer until firm and drizzle over.


  1. Mummification was not limited to Egyptians. Greeks and Romans who resided in Egypt were also mummified in Egyptian fashion.
  2. The process of mummification continued in Egypt as late as the fifth century C.E., then slowly tapered off when Christianity took hold.
  3. From 400 to 1400 C.E. there was a common belief that mummia was a potent medicine with curative powers. This mummia was obtained by grinding up actual mummies.
  4. Many travelers who visited Egypt from Europe in the 1600s and 1700s took mummies home and displayed them as centerpieces or in curio cabinets.
  5. The study of Egyptian antiquities, known as Egyptology, became a popular academic discipline in the 1800s. The event of "unwrapping a mummy" became a popular attraction and draw to European museums.
  6. In 1896, British archaelogist William Flinders Petrie began using X-ray techniques to examine mummies without unwrapping them.
  7. In the early 1970s, scientists began using computed tomography, or CAT scans, to create images of the insides of mummies. This aided them in determining information about the embalming and wrapping processes the Egyptians used.
  8. During the 1980s and 1990s, scientists extracted DNA from mummies in hopes of gathering information about ancient Egyptian patterns of settlement and migration, as well as information on diseases, and genetic characteristics.
  9. Recent approaches to studying mummies involve the interdisciplinary cooperation of Egyptologists, physicians, radiologists, physical anthropologists, and specialists in ancient languages.
  10. Recent discoveries of mummies in the Sinai Peninsula, the desert oases, and the eastern delta of the Nile River are providing abundant information about the regional mummification styles.