From the Reno Gazette-Journal. Charlie Palmer has a steakhouse here in the Grand Sierra Resort.
The recipe is from pastry chef Megan Romano's new cookbook "It's a Sweet Life".
http://www.rgj.com/article/20101201/FOOD01/12010383/1090/FOOD/It-s-a--Sweet-Life--for-Charlie-Palmer-pastry-chef-Megan-Romano
ESPRESSO SHORTBREAD COOKIES FILLED WITH CHOCOLATE GANACHE
For caramel espresso beans:
1/4 cup sugar
3 tablespoons water
1/4 cup espresso beans
In a small saucepan on high heat, cook sugar and water until caramelized, 300 F. Stir in espresso beans, then pour onto a sheet tray lined with a nonstick baking mat. Cool completely, then grind caramel beans to a fine powder in a food processor.
For shortbread dough:
1 pound (4 sticks) butter
1/2 cup sugar
1/2 cup confectioners' sugar
4 cups all-purpose flour
1 1/2 teaspoons sea salt
Whipped chocolate ganache (optional; recipe follows)
Preheat oven to 325 F.
In a mixer using a paddle attachment, cream butter until smooth. Sift sugar and gradually add to butter. Sift together espresso bean powder, confectioners' sugar, flour and salt and add by thirds until incorporated.
Roll out dough very thin between 2 sheets of parchment paper. Cover dough with plastic wrap and chill for 30 minutes. Cut dough into desired shapes and bake for 10 minutes, until golden brown.
To fill cookies, if desired, place ganache in a pastry bag fitted with a star tip. Pipe whipped ganache onto the inside of the bottom cookie, then place another cookie on top. Repeat with remaining cookies and ganache.
WHIPPED CHOCOLATE GANACHE
7 ounces milk chocolate
2 ounces dark chocolate
1/2 cup heavy cream
2 drops coffee extract
Pinch salt
1/4 cup crème fraîche
Melt milk and dark chocolates in double boiler. In a small saucepot, heat cream, coffee extract and salt. Whisk 1/2 of the cream mixture into the melted chocolate, which will look granular at this stage. Whisk in remaining cream mixture to produce a thick, creamy ganache.
Whisk in crème fraîche and allow the ganache to cool to room temperature.
Place ganache in a mixing bowl with the whisk attachment. Whip for 2 minutes, until the mixture becomes thick and stiff.
Do not overwhip or the ganache will separate, becoming granular again. Yields 2 cups of ganache.
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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