165142 coffee cognac chantilly cream Recipes
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plain sweet biscuits, butter, packaged cream cheese and14 Moreplain sweet biscuits, butter, packaged cream cheese, caster sugar, plain flour, eggs, sour cream, lemon juice, dark chocolate, instant coffee powder, coffee liqueur (tia maria or kahlua), water, egg yolk, instant coffee powder, water, cream, sugar11 hour , 17 ingredients
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coffee liqueur, irish cream, creme de cacao (dark ) and5 Morecoffee liqueur, irish cream, creme de cacao (dark ), grand marnier (or other brandy-based orange liqueur), chocolate syrup, coffee (hot, freshly brewed ), cream, maraschino cherries (garnish ) or 1 chocolate shavings (garnish)2 min, 8 ingredients
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coffee cake, butter, softened, sugar, eggs, instant coffee and12 Morecoffee cake, butter, softened, sugar, eggs, instant coffee, vanilla, sour cream, unbleached flour, baking powder, baking soda, salt, brown sugar, unbleached flour, cinnamon, butter, melted, granny smith apples, peeled cored and sliced40 min, 17 ingredients
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Chantilly Cream (Emeril Lagasse)
heavy cream, cold, powdered sugar, marshmallow20 min, 3 ingredients -
Coffee Sambuca Shakes (Rachael Ray)
cold regular or decaf coffee, half-and-half or cream and4 Morecold regular or decaf coffee, half-and-half or cream, shots sambuca liqueur, scoops coffee or vanilla ice cream, cream, chocolate covered coffee beans, for garnish , optional5 min, 6 ingredients -
Coffee Brulee Spoonfuls
freshly ground coffee or crushed coffee beans, heavy cream and9 Morefreshly ground coffee or crushed coffee beans, heavy cream, half-and-half, vanilla bean , split lengthwise, or 1/8 tsp pure vanilla extract, egg yolks, granulated sugar, coarse sugar , raw sugar, or demerara sugar, an 8 to 9-inch square baking dish, preferably not aluminum, a hot-water bath, spoons , preferably long-handled, a kitchen torch1 hour 20 min, 11 ingredients -
Tips On Using Heavy Whipping Cream
i have found for cooking heavy whipping cream is best. co... and19 Morei have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.15 min, 20 ingredients -
Coffee Toffee Pie
flour, chopped pecans, brown sugar and16 Moreflour, chopped pecans, brown sugar, sq. bittersweet chocolate, finely chopped, butter, room temp ., vanilla, cold water, sq. bittersweet chocolate, instant coffee powder, unsalted butter, room temp ., granulated sugar, eggs, instant coffee powder, whipping cream, vanilla, coffee liqueur (kahlua or tia maria), icing sugar1 hour , 20 ingredients -
Coffee Toffee Puffs
egg yolks, sugar, flour, cornflour, milk (divided ) and6 Moreegg yolks, sugar, flour, cornflour, milk (divided ), instant coffee powder, coffee liqueur, heavy cream, sugar, water, toasted flaked almonds , for decoration20 min, 11 ingredients -
Coffee-Ice Cream Punch
chilled coffee concentrate, whipping cream, almond extract and4 Morechilled coffee concentrate, whipping cream, almond extract, salt, vanilla ice cream, chocolate ice cream, garnishes: whipped cream , freshly grated nutmeg20 min, 7 ingredients -
Coffee-Toffee Ice Cream Tart
ground or crushed chocolate wafer cookie crumbs (about 7 ... and8 Moreground or crushed chocolate wafer cookie crumbs (about 7 oz), ground cinnamon, unsalted butter, melted, coarsely chopped chocolate-covered english toffee bars (such as skor or heath; about 4 oz), coffee ice cream, slightly softened, whipping cream, unsalted butter, good-quality white chocolate (such as lindt or baker s), chopped, vanilla extract9 ingredients -
Coffee-Toffee Ice Cream Tart
ground chocolate wafer cookies, ground cinnamon and7 Moreground chocolate wafer cookies, ground cinnamon, butter, melted, coarsely chopped heath candy bar, coffee ice cream, slightly softened, whipping cream, unsalted butter, good quality white chocolate, chopped, vanilla extract8 hour 5 min, 9 ingredients
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