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    Come for Coffee: Our 100 top recipes presented in one cookbook
    Come for Coffee: Our 100 top recipes presented in one cookbook
    Come for Coffee: Our 100 top recipes presented in one cookbook
    Ebook330 pages1 hour

    Come for Coffee: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    Homemade cakes for your coffee morning with the girls!

    The girls, the latest gossip, a beautifully laid table and homemade cakes, pastries and biscuits - naturally. Who says a coffee morning is old-fashioned? This book gives you the best sweet recipes to go with a really good gossip: delicate pastries and creamy cupcakes, fruity cakes and creamy gateaux, crunchy biscuits, fine pralines and aromatic coffees. Enjoy them while you chat.

    - Delicious recipes for your coffee morning including classic favourites and trendy, modern ones
    - Fruity, airy, creamy, nutty or smooth - a range of recipes for every baking fan
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 24, 2015
    ISBN9783815587584
    Come for Coffee: Our 100 top recipes presented in one cookbook

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      Book preview

      Come for Coffee - Naumann & Göbel Verlag

      cool.

      Pastries, cupcakes & Co.

      Nut brownies

      with chocolate

      Preparation time: approx. 20 minutes (plus baking time)

      Per brownie approx. 260 kcal/1090 kJ

      Makes approx. 20

      100 g macadamia nuts

      100 g hazelnuts

      200 g dark chocolate (70 % cocoa content)

      250 g butter

      360 g sugar

      4 eggs

      125 g flour

      ½ tsp baking powder

      45 g cocoa powder

      butter for the baking frame

      1Roughly chop the macadamia and hazelnuts. Dry fry the hazelnuts in a pan until golden. Pre-heat the oven to 180 °C (fan oven 160 °C).

      2Melt the chocolate and butter over a low heat, then leave to cool slightly. Combine the sugar, eggs, flour, baking powder and cocoa until well blended, then work in the chocolate butter and nuts.

      3Set a baking frame to 20 x 20 cm. Grease well, then place on a baking tray lined with baking paper. Pour in the cake mix and smooth the surface, then bake for 30—35 minutes. Leave to cool in the frame, then cut into 20 equally-sized pieces.

      Chocolate cakes

      with vanilla

      Preparation time: approx. 15 minutes (plus baking time)

      Per cake approx. 195 kcal/815 kJ

      Makes 10

      100 g dark chocolate (70 % cocoa content)

      50 g butter

      2 eggs

      2 egg yolks

      100 g sugar

      pulp of 1 vanilla pod

      50 g flour

      butter for the tins

      icing sugar to dust

      1Melt the chocolate and butter in a warm bain-marie, then stir well and leave to cool. Pre-heat the oven to 200 °C (fan oven 180 °C).

      2Whisk together the eggs, egg yolks, sugar and vanilla pulp with an electric mixer until light and thick, then gradually stir in the chocolate butter. Sift the flour over this mixture and fold in.

      3Butter 10 small preserving jars well, then spoon the mixture into them and bake for about 15 minutes. Leave to cool slightly, then turn out onto a cooling rack and leave until cool. Dust with icing sugar.

      TIP

      These little cakes go well with vanilla ice cream and pears poached in red wine. Bring some red wine and a little sugar to the boil, then add some sliced pears and simmer over a low heat. Serve while still warm.

      Mini profiteroles

      with chocolate cream

      Preparation time: approx. 30 minutes (plus baking, chilling and cooling time)

      Per profiterole approx. 80 kcal/335 kJ

      Makes approx. 35

      130 ml cream

      200 g dark chocolate coating (70 % cocoa content)

      125 g butter

      125 ml milk

      pinch of salt

      1 tsp sugar

      100 g flour

      3 eggs

      1To make the chocolate cream, heat the cream over a medium heat until just at boiling point. Remove from the heat. Break the coating into small pieces and put in the hot cream along with 65 g of butter to melt, and stir until creamy. Chill in the refrigerator until thick.

      2Pre-heat the oven to 220 °C (fan oven 200 °C). Bring the milk, remaining butter, salt and sugar to the boil. Add the flour in one go, and beat in with a wooden spoon. Continue stirring over a low heat until the pastry leaves the bottom of the saucepan clean. Remove from the heat and stir in 1 egg.

      3Cool the pastry slightly, then stir in the remainder of the eggs one by one. Spoon into a piping bag with a medium star nozzle. Line a baking tray with baking paper and pipe 35 small mounds onto it. Spray the pastry mounds with a little cold water. Bake for 25–30 minutes, then place on a wire cooling rack to cool.

      4Stir the chocolate cream again. Halve the profiteroles, then spread some of the cream over the bottoms and top with the other halves.

      TIP

      You can also fill the profiteroles with the chocolate cream by putting it in a pipping bag and using a long, thin nozzle to pipe the cream into the profiteroles from the side.

      Cocoa waffles

      with dark chocolate

      Preparation time: approx. 15 minutes (plus resting and baking time)

      Per waffle approx. 320 kcal/1340 kJ

      Makes approx. 8

      50 g dark chocolate (70 % cocoa content)

      125 g butter

      150 g sugar

      1 sachet vanilla sugar

      4 eggs

      150 g flour

      150 g cornflour

      ½ tsp baking powder

      50 g cocoa powder

      8 tbsp milk

      1Finely grate the chocolate. Combine the butter, sugar, vanilla sugar and eggs. Sift over the flour, cornflour, baking powder and cocoa powder and stir in, then add the milk and grated chocolate. Leave to stand for 2 hours.

      2Heat a waffle iron and grease lightly with butter. Bake the waffles, then place on a wire cooling rack to cool.

      TIP

      The waffle dough should be thick, but still flow easily from the spoon. If it is too heavy, add more milk until the consistency is right.

      Marbled muffins

      with blueberries

      Preparation time: approx. 25 minutes (plus baking time)

      Per muffin approx. 340 kcal/1425 kJ

      Makes 12

      100 g soft butter

      110 g sugar

      pinch of salt

      1 sachet vanilla sugar

      2 eggs

      6–7 tbsp milk

      250 g flour

      2 level tsp baking powder

      1 heaped tbsp cocoa powder

      200 g blueberries

      12 soft toffees

      butter for the tray

      1Pre-heat the oven to 180 °C (fan oven 160 °C). Grease a muffin tray well with butter. Whisk the butter, sugar, salt and vanilla sugar with a hand mixer until the sugar has dissolved. Gradually add the eggs, then the milk.

      2Combine the flour and baking powder, then sift over the egg mixture and fold in. Put about one-third of the mixture into another bowl and stir in the cocoa powder.

      3Wash and pat dry the blueberries and fold into the light dough. Spoon into the muffin cups. Top with the dark pastry then, using a cocktail stick, draw a figure eight through the two lots of

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