John Myers
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Espresso Loops
The perfect espresso loops recipe with a picture and simple step-by-step instructions.
Decoration:
- 100 g Soft butter
- 1 pinch Salt
- 150 g Powdered sugar
- 1 Pck. Vanilla sugar
- 1 Egg
- 200 g Flour
- 10 g Unsweetened cocoa
- 2 pinch Mace spice
- 4 tbsp Cream
- 75 g Dark couverture
- 1 tsp Cocoa butter
- 1 tbsp Instant espresso powder
- Dissolve espresso in 1 teaspoon of hot water and stir creamy with butter, salt, powdered sugar and vanilla sugar. Add egg and whisk everything vigorously.
- Mix the flour, cocoa and mace and stir into the butter mixture. Refine the consistency with the cream, spoon at a time. The mass must be sprayable.
- Preheat the oven to 180 ° (convection 160 °). Line the tray with baking paper. Pour the dough into a piping bag with a large star nozzle and squirt “loops” (in the shape of a figure eight) onto the baking paper. Bake on the middle rack for 8-10 minutes. Take out immediately and place on a rack along with the baking paper. Let cool down.
Decoration:
- Melt the couverture and cocoa butter over a double boiler over medium heat and stir in the espresso powder. With the help of a teaspoon, put a small dab of the couverture in the holes of the bows.
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