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Recipe: Coffee Napoleons with Espresso Pastry Cream

Coffee Napoleons with Espresso Pastry Cream

coffee napoleons at
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.


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

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