Coffee Cream Cake
2 servings
40 minutes
The pastry with coffee cream is an exquisite dessert inspired by European cuisine. Its delicate dough, made from milk, butter, and flour, has an airy texture and a subtle creamy flavor. The addition of Baileys liqueur adds a refined bitterness, while nuts provide a pleasant crunch. Historically, such desserts emerged in France, where refined pastries were highly valued. The coffee cream in this pastry harmoniously complements the rich flavor of the dough, creating a complex yet delightfully balanced ensemble of tastes. It pairs perfectly with morning coffee or serves as an elegant treat on a festive table.
1
Combine water (90 g), milk (90 g, fat content 2–3%), and butter (75 g, fat content 82.5%) in a saucepan.
- Water: 90 ml
- Milk: 90 ml
- Butter: 75 g
2
Set to medium heat and wait for the oil to fully dissolve in the liquid. Add a pinch of salt and sugar.
- Salt: to taste
- Sugar: to taste
3
Then add all the flour (125 g), start actively mixing the future dough and return it to the heat, adding Baileys liqueur for flavor.
- Wheat flour: 125 g
- Baileys liqueur: to taste
4
Stir until the dough forms a ball and a thin crust appears on the walls and bottom of the saucepan. Transfer to a mixing bowl and let it cool for a couple of minutes. Then add the eggs (3 pcs., one at a time).
- Chicken egg: 3 pieces
5
The dough should be completely smooth and homogeneous. Transfer the dough to a bag. The nozzle is about 10 mm, open star, 6-8 rays. You can use another one as well. Draw round guides on the parchment.
6
Next, you need to push out three rings. One follows the outline of the drawing. The second is adjacent to it. The third lies on top of these two rings (a kind of pyramid).
7
Sprinkle any nuts on top. Place in an oven preheated to 170 degrees. Bake for 15-20 minutes (time depends on size) until golden brown.
- Nuts: to taste