John Myers
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Coffee Beans
The perfect coffee beans recipe with a picture and simple step-by-step instructions.
dough
- 200 g Butter at room temperature, diced
- 150 g Sugar
- 100 g Food starch
- 80 ml. Sunflower oil
- 100 ml. Milk
- 30 g Baking cocoa
- 0,5 Tl. Baking powder
- 2 tbsp Instant coffee
- 1 tbsp Vanilla sugar
- 400 g Flour
Besides that
- 200 g Couverture, dark chocolate or whole milk
- Put all the ingredients for the dough in a bowl and knead well.
- Line a baking sheet with parchment paper. Take hazelnut-sized pieces from the dough, shape them into a ball, then press them flat and press the sides a little with your fingers so that the shape becomes oval.
- Place the pieces on the baking sheet and use the back of the knife to make a vertical indentation (see photo).
- Bake in a preheated oven at 200 degrees, fan-assisted, for 8 minutes. Then let it cool down.
- Cut the couverture (I used whole milk) into small pieces and let it melt in a water bath.
- Place the coffee beans in the couverture and carefully lift them out again with a (meat) fork and place with the side without couverture on baking paper and ideally leave to dry overnight.
- I have completely covered a few coffee beans with the couverture and some not at all. Keep the coffee beans in a can.
Info about the recipe:
- The amount depends on the individual coffee beans, not on the person. Unfortunately, the photos didn’t turn out that well, but I noticed too late.
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