🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Cappuccino Cheesecake Can you use actual expresso instead of the instant one?

A5abe363 a005 485c 993f b8d573c6bc74  042611f 809

I have a question about step 6 on the recipe "Cappuccino Cheesecake" from boulangere. It says:

"Warm 1/2 cup cream in a microwave just enough so that you can dissolve the coffee in it. Stir to blend, then add to filling mixture along with vanilla. Mix on lowest speed until fully incorporated."

asked by majoayala over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 2030 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

What is your question?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Hi, I wanted to know if you can use actual espresso instead of instant one, and if so, if it would also need to be mixed with cream.

Thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

2 T of the espresso powder is about 5 3-oz servings of espresso, so I'd vote no.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

HLA is correct - I'm afraid it would add too much liquid.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

If you used the ground coffee, it would be gritty--the instant dissolves. I suppose you could steep the hot cream in fresh grounds, then strain, but I wouldn't have a clue how much to use.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Actually, nutcakes, that is how I used to infuse the coffee flavor into the cream. I just sort of guessed at quantity, but finally I changed to Medaglia d'Oro because I really liked the more intense flavor, and no matter how I tinkered with it, I could never get the bean version not to be gritty or to have a sort of muddy flavor. I'm glad you brought that up, thanks.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

For another recipe, I used 1/2 cup of broken/bruised whole beans (pulsed a few times so some were still whole, many broken and many just bruised) in 1 cup of milk and heated it to scalding, then let it infuse for 1 1/2 hours. Then I strained it through 2 layers of medium cheesecloth. It had a lovely, rich coffee flavor. I used Blue Bottle Cafe Noir decaf and the result was sensational. Just getting some espresso powder sounds much easier, though. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

thanks for all your answers! I´ll try to get some espresso powder!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.