Coffee Toffee Food

COFFEE TOFFEE CRUNCH BARS

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

COFFEE PECAN TOFFEE

Steps:

• Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
• Set pan aside.
• Butter the sides of a heavy 3-quart saucepan.
• Melt the 2 cups butter in saucepan.
• Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
• Cook and stir over medium-high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
• ,soft-crack stage (about 25 minutes).
• Watch carefully after 280 degree F to prevent scorching.
• Remove saucepan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan.
• Let candy stand about 1 hour or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces that are about 2 inches in size.
• Melt the 3 tablespoons butter in a heavy medium saucepan.
• Stir in the 1 teaspoon espresso powder till dissolved.
• Add chocolate pieces and melt over low heat, stirring often.
• Place pecans in a shallow dish or on waxed paper.
• Dip half of each candy piece into melted chocolate mixture, coating all sides.
• Place dipped candy on waxed paper.
• Sprinkle with pecans.
• Chill until chocolate is firm.
• Store in a tightly covered container.
• Makes about 2-3/4 pounds (about 48 piecies).
• Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
• Package the pieces in a cone-shaped paper container.
• Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
• Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

COFFEE - TOFFEE TORTE

Steps:

• For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
• Add 5 tblsps butter, blend until nuts are finely chopped.
• To moisten crumbs, if necessary, blend in 1 tblsp butter.
• Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
• Freeze 15 minutes.
• Bake crust until golden, about 12 minutes.
• Freeze crust.
• For ganache: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool to room temperature.
• For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
• Remove bowl from over water.
• Add nutmeg.
• Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
• Fold cream mixture and toffee into egg mixture.
• Spoon half of mousse into crust.
• Drizzle ¼ cup ganache over.
• Using tip of knife, swirl mixtures together.
• Carefully spoon remaining mousse over; smooth top.
• Cover and freeze torte overnight.
• Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
• If necessary, let stand until firm enough to pipe.
• Spoon ganache into pastry bag fitted with star tip.
• Run sharp knife around torte pan sides.
• Release pan sides.
• Pipe ganache in lattice design atop torte.
• Pipe ganache in star shapes around border.
• Garnish with almonds.
• Note: This torte can be prepared up to 1 week ahead.
• Freeze until lattice sets, then cover and keep frozen.

COFFEE TOFFEE PUFFS

Steps:

• Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
• Beat until combined.
• Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
• Gradually add this to egg mixture while continuing to beat on medium speed.
• Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
• Transfer to a bowl, cover and cool to room temperature.
• Beat cream until soft peaks form, then lightly fold into the cold mixture.
• Toffee:.
• Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
• Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
• Remove from heat and use to top puffs.
• PUFFS:.
• Cut puffs in half and fill with the coffee cream.
• Top with the toffee and place on the almonds.

COFFEE TOFFEE YUM YUMS

Steps:

• Preheat oven to 350°F.
• Cream butter with the brown sugar and sugar in a large mixing bowl. Add 1 egg and beat, add last egg and beat. Add vanilla and stir until incorporated.
• Dissolve coffee in the water by stirring in a small bowl. Add this mixture to the large bowl.
• Add 1 cup flour, 1/4 cup cocoa powder, and 1 teaspoon baking soda. Stir by hand with wooden spoon until well mixed. Add enough remaining flour until a thick dough is formed.
• Grease baking sheets. Drop dough onto sheets by rounded teaspoon. Bake until crackers in the center of the cookie form, and edges turn light brown. About 10-12 minutes. Remove from oven and let sit about 2 minutes, transfer to wire rack to cool completely.

SEA SALTED COFFEE TOFFEE BARS

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy.
• Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated.
• Pat batter into ungreased 9x13x2-inch baking pan in an even layer.
• Bake until edges are lightly browned and center is puffy, 12 to 15 minutes.
• Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons butter over low heat until butter melts. The mixture will thicken and become smooth. Stir in vanilla or rum, remove from heat and let sit until bottom layer is done baking.
• Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.
• Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.
• Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars. Bars can be kept up to one week in an airtight container.