John Myers
Contents
show
Espresso Sticks
The perfect espresso sticks recipe with a picture and simple step-by-step instructions.
Dough:
- 4 tbsp Milk
- 2 tsp Soluble espresso powder – instant
- 160 g Ground hazelnuts
- 250 g Butter
- 250 g Powdered sugar
- 2 Eggs size M.
- 360 g Flour
Molding:
- 200 g Dark chocolate couverture
- 2 tsp Soluble espresso powder – instant
- If you like, mocha beans for decoration
Dough:
- Heat the milk, stir in the espresso powder and allow to cool.
- Mix the butter with the powdered sugar until creamy, add the eggs and the espresso milk and whip for another 2 minutes.
- Let the flour and nuts trickle in while stirring and keep stirring until everything is well mixed and a firm, but pasty dough is formed. Let rest a little longer in the bowl.
- In the meantime, line a few larger work boards with baking sheet-sized parchment paper. If available, fill a large cake syringe with batter and sprinkle sticks or waves onto the baking paper. Then put these in the cold for 2 – 3 hours (cellar or similar).
- Preheat the oven to 180 degrees.
- After the resting time has expired, bake the cookies for 10-15 minutes. Let cool down.
Molding:
- Roughly chop the couverture and melt it in a large saucepan in a hot water bath. Stir in the coffee powder. Either dip or decorate pastries as desired. Then decorate with mocha beans if you like.
Facebook Comments