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Recipe: Coffee Napoleons with Espresso Pastry Cream

Coffee Napoleons with Espresso Pastry Cream

coffee napoleons at ROASTe.com
By Deb Powers
Published: May 18, 2012
I’m still playing with coffee recipes for a culinary coffee cookbook and this one is my latest attempt. It’s not perfect, but my taste testers tell me that this coffee pastry was “the bomb”.

 

This coffee dessert is a simple one — light and airy, but surprisingly filling. It consists of a coffee meringue wafer topped with a spoonful of espresso pastry cream and finished off with a plain meringue wafer. It’s not an easy recipe to do — meringues and pastry cream can both be finicky. My first attempt, in fact, totally bombed because I made the mistake of making the coffee meringues on a rainy day. Total waste of six eggs!

Disclaimer on this one — I started out using standard measurements and adjusted as I went along by feel so your mileage may vary.

[edamam-recipe-recipe:4]

Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
Deb Powers on Google+
Deb Powers (Chamie) at ROASTe.com

Deb Powers – who has written posts on CoffeeBreak.Today.


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