Coffee And Chocolate Paris Brest With Warm Caramel Sauce Food

PARIS-BREST

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across.
• Sift the flour onto a sheet of baking parchment. Put the milk, salt, sugar, butter and 80ml/2¾fl oz water in a pan and bring slowly to the boil over a medium heat, until the butter has just melted.
• When the mixture is bubbling, remove quickly from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and cook over a low heat for at least 5 minutes.
• Leave to cool slightly, then gradually beat in the lightly beaten eggs, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a disposable piping bag, and snip off the tip to make a generous hole. Pipe 4 thick rings approximately on to the circles (piping the rings in one motion).
• Lightly brush the top with the egg wash, then sprinkle flaked almonds over the top of the choux.
• Bake for 10-15 minutes, then reduce the heat to 180C/160C Fan/Gas 4 and bake for a further 10 minutes until they are well risen and golden-brown. Once baked, remove from the oven and immediately slice the rings in half horizontally and return to the oven to dry out for approximately 3-4 minutes.
• For the praline, melt the caster sugar in a pan over a medium heat until the sugar has melted to a caramel. Add the hazelnuts and swirl to coat the hazelnuts in the caramel. Carefully pour onto a silicon mat and leave to cool and harden (boiling sugar gets very hot - take care not to burn yourself). Once cool, pulse the praline to a fine dust in a food processor.
• For the filling, pour the cream into a large mixing bowl. Add the vanilla seeds and whip until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a star nozzle.
• Sprinkle half the praline onto the bottom halves of the choux rings, then pipe a generous amount of cream over the praline. Sprinkle the remaining praline over the cream and place the pastry lids on top. Dust with icing sugar and serve.

COFFEE AND CHOCOLATE PARIS-BREST WITH WARM CARAMEL SAUCE

Steps:

• For Sauce:
• Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, occasionally washing down sides of pan with wet pastry brush, about 9 minutes. Add cream (mixture will bubble up). Reduce heat to very low. Stir until caramel dissolves completely and mixture is smooth. Add butter, chocolate and espresso powder and stir until smooth. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• For Filling:
• Whisk sugar and yolks in medium bowl until thick, about 1 minute. Add flour and beat until well blended. Combine half and half and espresso powder in heavy medium saucepan. Scrape in vanilla seeds; add pod. Bring just to simmer over medium heat. Gradually whisk hot half and half mixture into egg mixture. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Pour mixture into medium bowl. Remove vanilla pod. Add chocolate and whisk until smooth. Press plastic wrap directly on surface of filling to prevent skin from forming; cool completely.
• Whisk filling until smooth. Beat chilled whipping cream in another medium bowl until stiff peaks form. Fold whipped cream into filling in 2 additions. Cover and chill at least 2 hours. (Can be prepared 8 hours ahead.)
• For Pastry:
• Position rack in center of oven and preheat to 425°F. Stack 2 cookie sheets. Line top cookie sheet with parchment. Trace 8 1/2-inch-diameter circle on parchment, using cake pan as guide. Turn parchment over. Butter circle lightly and dust with flour.
• Combine milk, butter, sugar, espresso powder and salt in heavy medium saucepan. Bring just to boil over medium heat, stirring until butter melts and sugar dissolves. Add flour and cook 3 minutes, stirring vigorously with wooden spoon (mixture will form ball). Remove from heat. Make well in center of dough. Break 1 egg into well. Using wooden spoon, beat rapidly until egg is incorporated and dough is smooth, about 1 minute. Repeat with second egg. Beat third egg to blend in small bowl. Reserve 1 tablespoon egg for glaze. Add remaining beaten egg to dough and beat until smooth.
• Fit pastry bag with 3/4-inch star tip (no. 7). Transfer warm dough to bag. Pipe 3/4-inch-wide ring over traced circle on parchment. Pipe second ring inside first, making certain batter adheres to inside of first ring. Pipe third ring atop center of first two rings. Brush lightly with reserved egg glaze. Sprinkle with sliced almonds.
• Bake pastry 2 minutes. Reduce oven temperature to 375°F. and bake until pastry is golden brown and firm to touch, about 40 minutes longer. Turn off heat. Leave pastry in oven 5 minutes. Remove from oven. Carefully remove pastry from parchment. Using serrated knife, cut pastry in half horizontally. Arrange cut sides up on rack (pastry will appear moist and slightly doughy inside). Cool completely.
• Fit clean pastry bag with 3/4-inch (no. 7) star tip. Transfer filling to bag. Place pastry bottom on platter. Pipe filling into pastry in large circular mounds. Set top of pastry over filling. Dust lightly with powered sugar. Gently heat sauce in heavy small saucepan. Mix in rum. Using serrated knife, cut pastry into wedges. Serve, passing sauce separately.

MEXICAN CARAMEL COFFEE

Steps:

• Mix all ingredients in a mug and enjoy!

COFFEE-CARAMEL SAUCE

Steps:

• Cook ingredients in saucepan on low heat 5 min. or until heated through, stirring frequently.

MINI PARIS-BREST WITH WHITE CHOCOLATE & CRYSTALLISED FRUIT

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with baking paper and mark 8 circles about 8-9cm across using a glass or mug. Turn the paper over. Sift the flour onto a sheet of baking paper. Put the butter and 150ml water into a pan, then bring slowly to the boil until the butter has melted. When the water is bubbling, remove quickly from the heat, tip in the flour all at once and beat quickly with a wooden spoon until it forms a dough that leaves the side of the pan clean. Remove from the heat and cool for 3 mins.
• Lightly beat the eggs with a fork. Add the egg to the dough gradually, beating well with each addition until the dough is smooth and glossy. Put this dough into a piping bag fitted with a large plain nozzle (about 2cm across) or use a large food bag with the corner snipped off. Pipe 8 thick rings onto the baking sheet using the marked circles as a guide.
• Bake the buns for 20-25 mins until crisp and golden, then split them carefully in half through the centre using a sharp knife in a sawing action; return to the oven for 5 mins. Transfer to a cooling rack, taking care to keep the tops and bottoms together, and leave to cool. Whip the cream to soft peaks and stir in the vanilla. Melt 100g of the chocolate for 1-2 mins in a microwave. Leave to cool slightly, then fold into the cream.
• Stir half the crystallised fruit and the almonds through the cream. Fill the choux rings with the mixture using two teaspoons. Melt the remaining chocolate and drizzle over the choux rings. Scatter with crystallised fruit and leave to set. Dust with icing sugar before serving.

TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan.
• Beat together the cake mix, oil, ½ cup coffee and eggs.
• Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
• Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
• Bake this layer for 10 minutes.
• In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
• Pour the filling over the partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Spoon the remaining ¼ batter mix over the pecans.
• Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 30 minutes.
• Allow the pan to cool completely and cut into square bars.

WARM CHOCOLATE-CARAMEL COFFEE

Steps:

• Place flavored instant coffee in cup or mug. Stir in hot milk until instant coffee is completely dissolved.
• Add toppings; stir until well blended.
• Top with thawed COOL WHIP Whipped Topping, if desired. Serve immediately.