Mocha Madelines Recipes

MOCHA GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
• Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
• Mix chocolate chips into cooled granola and store in an air-tight container.

MOCHA MADELEINES

Steps:

• Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
• Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
• Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
• Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
• Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.

ASHLEY'S MOCHA MADELEINES

Steps:

• Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
• Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
• Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
• Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.
• Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso.
• Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.

MOCHA MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Sift espresso powder over half of unbaked rounds.
• Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

MOCHA MARJOLAINE

Steps:

• Make nut meringue:
• Preheat oven to 325°F. Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment. Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold nut mixture into meringue in 2 additions. spread meringue mixture evenly in prepared pan.
• Bake meringue until golden brown and dry to touch, about 20 minutes. Cool meringue in pan on rack.
• Cut around pan sides. Using parchment as aid, lift meringue onto work surface. Press large sheet of waxed paper onto meringue to cover. Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle. Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
• Make ganache:
• Bring 1 1/4 cups cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache. Refrigerate light ganache until cold, at least 30 minutes. Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
• Make coffee cream:
• Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form. Refrigerate.
• Place cake rack on work surface. Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack. Spread with 1/3 cup dark ganache. Peel waxed paper and parchment off second meringue; place atop dark ganache. Whisk light ganache just until thick and stiff. Spread over second meringue. Peel waxed paper and parchment off third meringue; place atop light ganache. Spread with half of coffee cream; cover and refrigerate remaining coffee cream. Peel waxed paper and parchment off fourth meringue; place atop coffee cream. spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface. Refrigerate on rack 45 minutes. Place torte on rack onto large sheet of aluminum foil. Stir remaining dark ganache over very low heat just until warm enough to pour. Pour dark ganache over torte. Using icing spatula and working quickly, smooth top and sides for even coverage. Refrigerate on rack until glaze is firm, at least 2 hours. (Torte can be made 2 days ahead. Cover loosely; keep refrigerated.)
• Using metal spatula, transfer torte to platter. Rewhip remaining coffee cream. Pipe in decorative pattern atop torte. Garnish with hazelnuts and serve.