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  1. Back to homepage
  2. Recipes
  3. Turkish coffee and cardamom creams with orange & cinnamon tuiles

Turkish coffee and cardamom creams with orange & cinnamon tuiles

This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes:

50 grams 
4  cardamom pods
0,5  cinnamon stick
300 ml cream
50 grams dark chocolate
180 grams sugar
5  egg yolk
50 grams unsalted butter
100 grams golden syrup
100 grams 
150 grams plain flour
1 zest of orange
 pinch of ground cinnamon


Instructions

STEP 1/9

Lightly roast the coffee beans, cardamom and cinnamon stick. Place them in the Braun coffee and spice grinder accessory and pulse the mixture to a course powder just within seconds.

STEP 2/9

Place the cream and freshly ground spice mixture in a saucepan and bring slowly to the boil. Lower the heat and simmer for 2-3 minutes. Turn off the heat and leave to cool and infuse. Pass through a fine sieve into a clean saucepan and return to the heat. Add the dark chocolate and stir until it has melted.

STEP 3/9

Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory. Then, whisk the egg yolks and sugar in a bowl and add the warm chocolate cream. Pour the mixture back into a saucepan and heat gently, stirring continuously, until it thickens to a custard consistency.

STEP 4/9

Pour the coffee creams into coffee cups or glasses and chill well before serving with little lightly whipped cream on top.

STEP 5/9

For the orange & cinnamon tuiles, gently melt butter. Place the sugar, flour, orange zest, and cinnamon in a bowl and add the golden syrup. Whisk in the melted butter, cover and chill for 30 minutes.

STEP 6/9

Pre-heat the oven to 200°C.

STEP 7/9

Line a baking sheet with non-stick baking parchment or a silpat mat. Place three teaspoonfuls of the mixture well apart on the baking sheet and spread out to 8cm circles. Bake in the oven for 6-8 minutes, or until golden-brown. Remove from the oven.

STEP 8/9

The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.

STEP 9/9

As soon as the biscuits are cool, garnish the coffee creams with orange and cinnamon tuiles. Store the rest straight away in an airtight tin to keep them crisp.


This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.

  1. Back to homepage
  2. Recipes
  3. Turkish coffee and cardamom creams with orange & cinnamon tuiles

Turkish coffee and cardamom creams with orange & cinnamon tuiles

This recipe was prepared using Braun's MultiQuick hand blender with its Stainless steel coffee and spice grinder.
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum
Servings:8
Makes:

Ingredients


50 grams 
4  cardamom pods
0,5  cinnamon stick
300 ml cream
50 grams dark chocolate
180 grams sugar
5  egg yolk
50 grams unsalted butter
100 grams golden syrup
100 grams 
150 grams plain flour
1 zest of orange
 pinch of ground cinnamon

Instructions

STEP 1/9

Lightly roast the coffee beans, cardamom and cinnamon stick. Place them in the Braun coffee and spice grinder accessory and pulse the mixture to a course powder just within seconds.

STEP 2/9

Place the cream and freshly ground spice mixture in a saucepan and bring slowly to the boil. Lower the heat and simmer for 2-3 minutes. Turn off the heat and leave to cool and infuse. Pass through a fine sieve into a clean saucepan and return to the heat. Add the dark chocolate and stir until it has melted.

STEP 3/9

Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory. Then, whisk the egg yolks and sugar in a bowl and add the warm chocolate cream. Pour the mixture back into a saucepan and heat gently, stirring continuously, until it thickens to a custard consistency.

STEP 4/9

Pour the coffee creams into coffee cups or glasses and chill well before serving with little lightly whipped cream on top.

STEP 5/9

For the orange & cinnamon tuiles, gently melt butter. Place the sugar, flour, orange zest, and cinnamon in a bowl and add the golden syrup. Whisk in the melted butter, cover and chill for 30 minutes.

STEP 6/9

Pre-heat the oven to 200°C.

STEP 7/9

Line a baking sheet with non-stick baking parchment or a silpat mat. Place three teaspoonfuls of the mixture well apart on the baking sheet and spread out to 8cm circles. Bake in the oven for 6-8 minutes, or until golden-brown. Remove from the oven.

STEP 8/9

The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.

STEP 9/9

As soon as the biscuits are cool, garnish the coffee creams with orange and cinnamon tuiles. Store the rest straight away in an airtight tin to keep them crisp.

Notes

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