Best Espresso Cream Crunch Recipes

WICKED ESPRESSO LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat six 6-inch round cake pans (or four 9-inch pans) with flour based baking spray.
• Dissolve the espresso in the hot water by stirring in a small bowl and set aside.
• Sift together flour, baking soda and salt into a separate bowl, and combine granulated sugar with the half cup brown sugar in a separate bowl also; set these aside.
• Mix 1/2 cup of sugar mixture, butter and 2 teaspoons vanilla in the bowl of an electric mixer on low speed until well combined. Increase to medium speed and add remaining sugar mixture about 1/4 cup at a time, beating at least 15 seconds after each addition. Scrape down sides of bowl and beat 5 more minutes. Add the six eggs one at a time, beating for 1 minute after each addition. Add dissolved espresso, then add the flour mixture and buttermilk alternately, beginning and ending with flour mixture.
• Pour the batter into the prepared pans and bake 30-40 minutes or until a pick inserted into the center of the cake layers comes out clean. Cool in pans 10 minutes on wire racks, then turn the layers out on the racks to cool completely. Level the cakes using a cake leveler or a large serrated knife.
• Dissolve espresso powder in 2 tablespoons hot water in a small bowl and set aside.
• In a small bowl, dissolve in the cornstarch in 1/2 cup of the cold milk. Beat the eggs, then the yolks one at a time into the cornstarch mixture.
• In a saucepan, combine the remaining milk and the sugar; bring to a boil, whisking constantly until the sugar is dissolved. Remove from heat.
• Slowly pour a third of the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Return the remaining milk in the saucepan to medium low heat and pour the tempered egg mixture into the saucepan in a thin stream, whisking so as to not scramble the eggs. Increase the heat to medium-high and whisk constantly until the mixture begins to boil. Remove from heat and whisk in butter, vanilla and espresso. Strain the pastry cream through a sieve into a bowl to remove any lumps. Press a sheet of plastic wrap directly onto the surface of the pastry crème, so it does not form a skin. Refrigerate until firm, about 2 hours. When the pastry cream is set, whip 1 cup heavy whipping cream and 1/4 cup sugar in the bowl of an electric mixer, whisking on high speed until a thick, fluffy consistency is achieved. Fold the whipped cream into the cooled pastry crème until a light, fluffy consistency is formed (crème légère = light cream, in this case meaning lightened pastry cream).
• Place the egg yolks into a stand mixer bowl and beat with the whip attachment on medium high speed until thick and light yellow in color, about 7-10 minutes. While the yolks are whipping, combine 2/3 cup water and sugar in a small saucepan. Heat the sugar without stirring over medium high heat until the temperature of the mixture reaches 238F/115C on a candy thermometer. (Note: during cooking, use a pastry brush dipped in water to dissolve any crystalized sugar building up on the inside of the pan.) Keep the stand mixer running on medium speed and carefully pour the hot sugar syrup in a thin, slow and steady stream into the egg yolks.
• Once all the sugar syrup has been added, increase to high speed and, with a timer set, whisk for 7 minutes, or until the mixture is thick and pale in color. The mixing bowl should be lukewarm to the touch. If it is hot, keep mixing until the bowl cools to lukewarm. Remove the whip attachment and replace with the paddle attachment. Add softened butter 1-2 tablespoons at a time, mixing for about 15-20 seconds after each addition, and scraping down sides of bowl often so that all the butter is mixed in well. The mixture may appear to deflate at first, but it will begin to thicken as more butter is added.
• After adding all the butter, add the melted chocolate, salt, and dissolved espresso. Mix again for a few minutes until a uniform, fluffy frosting forms. Place 2/3 of the frosting in an extra-large piping bag fitted with a plain 1/2-inch tip.
• Place one cake layer on a serving platter or cake stand. Pipe a line of buttercream on the top edge of the cake. Fill with coffee crème légère. Place a cake layer on top of gently press the two layers together. Continue the piping and filling process, and end with an unfrosted cake layer on top. (This is a tall cake, so feel free to add a dowel down the center if you feel it's a bit wobbly or unstable. We did fine without one.) Cover the entire cake with a crumb-coat of buttercream frosting. Chill until firm, about 20 minutes. Apply a second thicker coat of buttercream to the cake and smooth using an offset spatula or a bench scraper. Use leftover frosting to create buttercream orbs using a half-sphere mold (see blog post for details).
• Melt the 10 ounces of chocolate in a medium bowl the microwave at 30 second intervals until melted and smooth when stirred (no lumps!). Add the corn syrup and stir until well-combined and thickened but still pourable. Pour the chocolate over the bottom 1/3 of a large (16-inch or greater) impression mat with coffee bean motif (see post for resources). Chill in the refrigerator until firm. Flip the mat over and peel away to reveal the coffee bean texture. Using a kitchen-dedicated X-acto knife, trim around some of the coffee bean impressions so that the top of the chocolate piece is various heights (slight zigzag fashion). Use a small round cookie cutter to 4-6 rounds from the leftover chocolate.
• Transfer remaining frosting to a piping bag fitted with a grass tip (#233 Wilton) or other multi strand piping tip. Pipe frosting on top of cake, swirling the strands to-and-fro in wavy patterns or the motion that makes you happiest. Top the cake with buttercream orbs, chocolate pieces, and coffee beans.
• Place the chocolate collar around the bottom edge of the cake and trim to size; press to adhere. Store the cake in the refrigerator. Bring to room temperature before serving.

ESPRESSO ICE CREAM

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

ESPRESSO CREAM PIE

Steps:

• Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
• Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

ESPRESSO WHIPPED CREAM

Steps:

• Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
• Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

ESPRESSO CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, and then add the sour cream and vanilla extract. Beat until combined. Mixture may look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. Pour in the dry ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, and then beat in the chocolate chips just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick. Do not overmix.
• Pour batter evenly into cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool in the pans set on a wire rack for 30 minutes. Run a knife around the edges and then remove from pans. Allow cakes to cool completely set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Taste and beat in more espresso powder to taste if desired. I usually add another 1/4 teaspoon for more flavor. Yields about 4 cups frosting.
• If your cakes are domed on top, very carefully use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup frosting. I use and recommend an icing spatula to apply the frosting. Top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting. A bench scraper is helpful to smooth the sides and feel free to pipe any frosting on top- I used Ateco 849 piping tip to pipe a border around the pictured cake.
• Refrigerate cake for 10-20 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

ESPRESSO ICE CREAM

Steps:

• Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
• Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.
• Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon.
• Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.

MOCHA CRUNCH ICE CREAM CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
• For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
• Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
• Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
• Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.