Whipped Cream Pastries With Jam And Coffee Glaze Recipes

COFFEE WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

WHIPPED CREAM PASTRIES WITH JAM AND COFFEE GLAZE

Steps:

• Preheat oven to 400°F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes.
• Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.)
• Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
• Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute. Remove from heat. Pour 1/2 cup cream into large bowl. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
• Place second pastry strip on work surface, trimmed side up. Spread jam over. Top with dollops of whipped cream; spread gently to cover. Top with iced pastry, iced side up. Refrigerate at least 1 hour and up to 3 hours. Using serrated knife, carefully cut pastry crosswise into 8 slices. Transfer to plates.

WHIPPED CREAM PASTRIES WITH JAM AND COFFEE GLAZE

Steps:

• Preheat oven to 400°F.
• Line heavy large baking sheet with parchment paper.
• Roll out pastry on floured surface to 15x12-inch rectangle.
• Cut crosswise into three 12x5-inch strips.
• Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
• Pierce pastry all over with fork; freeze 10 minutes.
• Bake pastry strips until golden and puffed, about 15 minutes.
• Transfer baking sheet to rack; cool pastry.
• Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.).
• Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
• Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
• Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
• Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften.
• Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat.
• Pour 1/2 cup cream into large bowl.
• Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
• Place second pastry strip on work surface, trimmed side up; spread jam over.
• Top with dollops of whipped cream; spread gently to cover.
• Top with iced pastry, iced side up.
• Refrigerate at least 1 hour and up to 3 hours.
• Using serrated knife, carefully cut pastry crosswise into 8 slices.

COFFEE GRANITA WITH WHIPPED CREAM

Steps:

• Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
• Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

WHIPPED CREAM FILLING

Steps:

• Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.