Trio of Coffee-Inspired Dessert Recipes

Trio of Coffee-Inspired Dessert Recipes

Created by Chef Tony Marotta at Disney’s Port Orleans Resort Riverside

 

Have you ever tried a dessert made with Joffrey’s coffee?! Well now you can. Walt Disney World Chef, Tony Marotta, hosted a live demo at the Epcot Food and Wine Festival to show us just how magical coffee desserts can be. Here are three amazing recipes to try at home!  You’re going to love every bite.

 

Café au Lait Pot de Crème,Vanilla Cappuccino Shooter and Mocha Crème Puff with Coffee Ganache

Servings: 4

 

Café au Lait Pot de Créme

¾ cup milk

½ cup heavy cream

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1 cup Joffrey’s French Press coffee, reduced by 75%  

1 teaspoon vanilla extract

Pinch kosher salt

1 whole egg

2 egg yolks

 

Method:

  1. Preheat oven to 325°F.
  2. Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture.
  3. Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins.
  4. Place in the oven on the center rack and bake 25 minutes. The edges will be set and the center a touch looser. Remove from the pan and refrigerate immediately.

 

Vanilla Cappuccino Shooter

1 cup freshly brewed Joffrey’s Coffee – try our French Roast for this!

1 cup vanilla ice cream

½ teaspoon vanilla extract

1 cup ice

½ cup heavy cream

1 tablespoon powdered sugar

½ teaspoon cinnamon, optional

 

Method: 

  1. In a steel shaker cup, add the coffee, ice cream, vanilla extract and ice.
  2. Shake well and strain into glasses.
  3. Combine the powdered sugar and heavy cream in a stainless-steel mixing bowl, whip to a soft peak.
  4. Top the shot with the whipped cream and dust with cinnamon (optional).

 

 

Mocha Créme Puff with Coffee Ganache (pastry)

1 cup water

1 stick unsalted butter

½ teaspoon salt

1 ½ teaspoons granulated sugar

1 cup all-purpose flour

4 whole eggs

 

Method: 

  1. Preheat the oven to 425 degrees F.
  2. In a saucepan, bring the water, butter, salt and granulated sugar to a boil.
  3. Remove from the heat and add the flour. Mix well for 30 seconds.
  4. Return the pan to the heat and cook, continuously stirring for 1 minute to dry the remaining moisture.
  5. Add to the bowl of an electric mixer with paddle attachment. Turn to medium speed, mix for 1 minute to remove steam.
  6. Add eggs one at a time with the mixer on. Mix until the dough is smooth and the eggs are completely incorporated. Place in piping bag and pipe into puffs on sheet pan.
  7. Bake 15 minutes at 425 degrees F, then reduce the heat to 375 and bake for 20 additional minutes. Let cool on a wire rack.

 

Mocha Créme Puff with Coffee Ganache (cream filling)

3 cups whole milk

1 tablespoon Joffrey’s Italian Espresso reduction (1/2 cup reduced by 75%)

1 teaspoon vanilla extract

6 tablespoons cornstarch

8 egg yolks

¾ cup granulated sugar

2 tablespoons unsalted butter, softened

 

Method: 

  1. In a small saucepan, combine the milk, espresso and vanilla extract.
  2. Bring to a boil and remove from the heat. Stir in the cornstarch and set aside.
  3. Combine the yolks and sugar in the bowl of a standing mixer with the whisk attachment. Beat until light and fluffy.
  4. Pour 1/3 of the hot milk mixture into the mixer while it’s on low to temper the eggs. Then return this tempered mixture back to the saucepan and mix well over low heat.
  5. Let it simmer for 30 seconds and then transfer to a small stainless steel bowl.
  6. Stir in the butter and then place in the refrigerator to cool completely.
  7. When cool, place plastic wrap over the bowl and press down onto the surface of the cream to prevent a skin from forming. Refrigerate until ready to assemble.

 

Coffee Ganache

1 cup heavy cream

1 tablespoon Joffrey’s Italian Espresso reduction (1/2 cup reduced by 75%)

8 ounces chocolate morsels

 

Method: 

  1. In a small saucepan on high heat, bring the cream and espresso to a boil.
  2. Pour into a stainless steel bowl containing the chocolate morsels, whisk until the ganache forms. Let sit for 10 minutes to set up.

 

For Mocha Cream Puff Assembly: 

  1. Place the cream into a pastry with a star-tip.
  2. Pierce the bottom of a cream puff pastry and fill with cream.
  3. Dip the top of the cream puff in the ganache for an even coating.

 

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