Prep time: 35 - 40 min
Cook time: 35 - 45 min
Serves: 6 cups
Although they may look difficult to make, cookie cups are an
easy way to impress your guests. Create little cups from cookie dough and fill
to go with just about any dessert.
INGREDIENTS
Baileys White Chocolate Whipped Cream:
250ml Whipping Cream
100g White Chocolate
3 Tbsp Baileys Coffee Liqueur
Coffee Cream:
100g Light Brown Sugar
450ml Full Cream
2 Egg Yolks
1 Tbsp Cornstarch
1 Tbsp Granulated Coffee
2 Tbsp Baileys Coffee Liqueur
½ Tsp Gelatine
Coffee Cups:
50g Hazelnuts/ Pecans
50g Flour
60g White Sugar
30g Light Brown Sugar
180g Butter
1 Egg Yolk
1 Tsp Vanilla Essence
Pinch of Salt
Caramel (to stick the handles on)
DIRECTIONS:
Baileys White Chocolate Whipped Cream:
1. Pour whipping
cream into a small pot and begin to heat. Once heated, add the baileys and
white chocolate. Stir until the white chocolate has melted; remove from heat
and leave to cool.
Coffee Cream:
2. Add the full cream into a pot and start to heat over
stove. Then stir in the Baileys and granulated coffee until dissolved.
3. In another bowel mix together the sugar, egg yolk and
cornstarch. Pour the hot cream mixture into the bowl slowly and continue to mix
to ensure the liquid stays smooth.
4. Sprinkle the gelatin in a tiny bit of hot water and to
the coffee cream. Leave the cream to cool.
Coffee Cups:
5. Roast the pecans /hazelnuts until toasted and golden.
Once the nuts have cooled, put in food processor and blend until they feel
doughy to touch.
6. Add the flour, white and brown sugar as well as the salt
and combine well. Then add the butter, egg yolk and vanilla extract and mix until
the mixture turns into dough.
7. Roll the dough out to about 5mm thickness and line the
dough in panettone baking cups. You can purchase them here!
8. Use the remaining dough and roll and shape into handles.
9. Each of these coffee cups need to be baked in its
individual little panettone cups with baking weights filled to the rim to
ensure the dough doesn’t rise.
10. Freeze the cups and handles for 2 hours.
11. Preheat oven to 180 degrees and remove dough cups and handles
straight from freezer to the oven. Bake for 15min until browned then eave to
cool. Once cooled peel the paper from the cups and bake again for a further 10
minuets.
12. Once cooled, you can stick the handles on with the
caramel and place in freezer until ready to use.
13. When ready to serve divide the coffee cream into the 6
cups. Whip the baileys white chocolate cream with mixer and top to serve.
