How-To Make a Cafe Gourmand at Home

2019-09-07 19:34:36

by Entertaining With Beth

1751

entertainingwithbeth CookingChannel EasyRecipesCafe Gourmand is one of my favorite new desserts to order in France It s such a great way to enjoy a cup of coffee and a bite of 3 5 different desserts Here s how to make one at home that you can prep in advance PRODUCTS SEEN IN THIS VIDEO These links go to Amazon where I am compensated on products sold at no cost to the consumerAPRICOT PISTACHIO COOKIEMakes 48 cookiesINGREDIENTS 1 cup 240 g of unsalted butter1 cup 200 g sugar1 egg 1 ½ tsp 7 5 ml vanilla extractZest of 1 small lemon 2 tsp 10 ml fresh thyme minced3 cups 360 g flour¾ tsp 3 75 ml salt¼ tsp 1 25 ml baking powder1 3 cup roasted unsalted pistachios½ cup diced dried apricotMETHOD Beat together butter and sugar with an electric mixture until fluffy Add egg lemon extract lemon zest and thyme Beat to combine Whisk together the flour salt and baking powder Set aside Slowly add flour mixture to butter mixture in thirds until well combined Form dough into a log roll up in parchment paper twist the ends and refrigerate for 2 hours To bake Slice cookie log ¼ thick place on a parchment lined cookie sheet and bake for 12 15 mins until set and golden brown Allow to cool CHEESECAKE LEMON MOUSSE8 servingsINGREDIENTS 8 oz whipped cream cheese¼ cup powdered sugar2 tsp lemon zest ½ tsp for garnishing1 tsp vanilla extractpinch of salt1 cup heavy cream½ tsp vanilla extract1 tbsp powder sugar4 raspberriesMETHOD Beat together the cream cheese sugar lemon zest vanilla and salt with an electric mixer It should be smooth and creamy Place in a large bowl Then whip together the cream vanilla and sugar until stiff peaks form Add the whipped cream in thirds to the cream cheese mixture folding in the cream and lightening the mousse Transfer mousse to a pastry bag fitted with a start tip Pipe the mousse into small dishes or food safe jar Garnish with lemon zest Keep covered and refrigerated until ready to serve OR Refrigerate the pastry bag and pipe just before serving Right before serving add spoon and raspberry RICH CHOCOLATE MINI CAKESMakes 30 mini cakes these freeze well INGREDIENTS 2 ounces dark chocolate 60 cacao ½ cup of unsweetened cocoa powder ½ cup boiling hot water1 cup of sugar1 3 cup vegetable oil2 eggs2 tsp vanilla extract¾ cup flour¾ tsp salt¾ tsp baking sodaGARNISH ¼ cup unsweetened cocoa powderMETHOD Preheat Oven to 425F In a large bowl add dark chocolate and cocoa powder Pour hot water on top Allow it to sit for 5 minutes then whisk together Then add the sugar and whisk together the oil and whisk and the eggs one at a time and whisk together until smooth Set aside In a small bowl whisk together the flour salt and baking soda Add the flour mixture to the chocolate mixture in thirds gently until combined Fill a mini muffin tin that you have sprayed will with baking spray ¾ of the way full Bake for 12 13 minutes until set and tops are dry Allow to cool completely before removing since these are fudgy and need to set up Keep lightly covered on counter top in their tin Just before serving remove muffins dust with cocoa powder and place on plate TIP For a square plate add 1 more dessert a small scoop of store bought Ice Cream ABOUT THIS CHANNEL