Coffee chiffonlets with coffee crème chantilly
Fancy name for such a simple and utterly delicious mini chiffon cakes with whipped cream .....
Of course , you already know that crème chantilly means sweetened whipped cream but the former sounds fancy , right ? lol
There's a difference between whipped cream and crème chantilly though ....
Go on , check wiki or just Google it !
I have yet to make a dent on my bookmarked recipes but when I see recipe with coffee , it always goes in front of my never ending list of " need to bake/cook ASAP " ^___^ ''
So , for those coffee lovers out there who loves to bake , this is a must-try recipe , heck ! even the coffee crème chantilly is worth making .....
I've used a donut tin in baking this .
You can never go wrong with Rose Levy Beranbaum's recipe , just don't mind the long winded instructions on most of her recipes heh !
The frosting of this cakes is actually dulce de leche whipped cream and also comes with Kahlua syrup but I've omitted that since in my opinion , the chiffon is moist enough without it . Saves time writing the two recipe lol
Recipe adapted from Rose's Heavenly Cakes
85 grams cake flour
113 grams superfine / caster sugar
1/4 tsp baking soda
1/4 tsp salt
4 1/2 teaspoons coffee extract or 2 1/2 teaspoons instant espresso powder
1 to 2 tablespoons water
3 large egg , separated , plus 1 additional white , at room temperature
56 grams yolks
120 grams whites
40 grams canola or safflower oil , at room temperature
1/2 tsp vanilla extract
1/2 tsp cream of tartar
You need four 4 1/2 by almost 2-inch nonstick mini angel food cake pan ( 1 3/4 cups capacity ) or six 4 by 1 3/4-inch ( 1 1/4 cups capacity ) , ungreased .
* Twenty minutes or more before the baking time , set oven rack to the lower third and preheat oven at 325°F/160°C .
* In a bowl of a stand mixer , mix flour , all but 2 teaspoons of sugar , baking soda and salt , mix on low speed for 30 seconds . Make a well in the center of the mixture .
* In a small bowl , stir together the coffee extract and 1 tbsp of the water ( or instant espresso and 2 tablespoons of the water until the coffee granules has dissolved . Pour mixture into the well of the dry ingredients , together with the yolks , oil and vanilla . Beat on medium speed for about 1 minute or until very smooth , scraping down sides of the bowl as necessary . If you don't have a second mixer bowl , scrape this mixture into a large bowl and thoroughly wash , rinse and dry the mixer bowl and whisk beater to remove any trace of oil .
* In a clean mixer bowl , beat egg whites on medium speed until foamy . With the beater off , add the cream of tartar . Beat until soft peaks form when the beater is raised slowly . Raise speed to medium-high and beat in remaining sugar , beating until stiff peaks form when beater is raised slowly .
* With a large whisk or slotted spoon or large silicon spatula , stir about 1/4 of the meringue into the batter . Gently fold the remaining meringue into batter until uniform in color . Pour batter evenly into the pan .
* Bake for 20 to 25 minutes or until wire cake tester or skewer comes out clean and the cakes spring back when pressed lightly in the middle . Immediately invert the pans onto the wire rack to cool completely , 20 to 30 minutes before removing .
Coffee crème chantilly , recipe adapted from Leiths Techniques Bible
150 ml double cream
1-2 teaspoons icing sugar
2 drops of vanilla essence
* Chill ingredients and equipment beforehand .
* Put cream into a chilled bowl and whisk steadily but not to fast for about 2 minutes or until cream starts to thicken .
* Add icing sugar and vanilla .
* Whisk faster until mixture is very fluffy and forms soft peaks .
*** Dissolve 2 teaspoons instant coffee powder in 1 tbsp hot milk and allow to cool . Add the cooled coffee to the sweetened cream before beating .
I don't know the difference between whipped cream and Chantilly ,what I know is that I love these coffee flavored chiffonlets. I am bringing my coffee to your house.ReplyDelete
Hi Anne! I thought it's a clever idea to use the donut tin to bake this... For the cream to sit nicely on top covering the hole... the cakes look bigger than they really are... so thumbs up for calorie-conscious people like me! :DReplyDelete
Anne, your mini cakes are just gorgeous!!! And your coffee cream topping is exquisitely done...your rocked this one, my friend!!!ReplyDelete
Anne, Your Chiffonlets are as cute as the sound of their name! I wouldn't mind starting my day with a cup of coffee and a couple of those chiffonlets = my naughty breakfast :)ReplyDelete
I love coffee but I can't drink much because it will upset my tummy. But I guess for such lovely chiffonlets there would be a problem I can have 2-3 pieces...lol
Your chiffonlets look so nicely and neatly done.
I will try this chiffonlets. The 56g yolks and 120g whites, are.they from the 3 egg seperated and 1 white?
I have some awards for you, dear.
Please collect here: http://my123favourites.blogspot.com/2013/02/sesame-roasted-chicken-and-awards.html?m=1
Doreen , yup , that's right re eggs :D Thank you so much for that award !Delete
Happy Easter Day to you.
Look like i have to dig out Rose'book that i put aside for too long and never try any of her recipe in view of the long instruction, hehehe..I really love this series of photos, simply gorgeious, well done Anne!ReplyDelete
Ooo Anne I love your mini cakes! They're so pretty esp with the posh creme chantilly ;)ReplyDelete
Anne! I love these mini chiffon cake look delicious!!ReplyDelete
Ah Anne I love thrse little chifon cakes look amazing!:)ReplyDelete
Hi Anne, these babies are really cute! Would be nice if i can have one for my after lunch dessert :)ReplyDelete
Beautiful! The frosting makes the cake!ReplyDelete
These coffee chiffon cakes look really delicious... So soft and fluffy. Perfect with that cream on top.ReplyDelete
Hi Anne, these are such beauties (they look so airy) and the coffee cream I could eat all by itself!ReplyDelete
The name of these little delicious cuties, sounds so classy and elegant! And sure enough, your lovely chiffonlets do look classy and elegant! And so delicious! I think I could finish a few in one sitting! Coffee is my must-have in the mornings! Having it in cute little cakes is a delicious bonus!
These are so gorgeous! Beautiful presentation and they look seriously yummy.ReplyDelete
They look so tempting, Anne! It's tea time for me and I would love one of those right now!ReplyDelete
chiffonlets! that is adorable! and mmm a light coffee flavor? sounds heavenly.ReplyDelete
hi anne, what a good idea of using donut pans to bake these chiffonlets! I never thought of that, they turned out very pretty too with the piped chantilly cream! if you put this in front of me, sure i'm going to grab five! LOL!ReplyDelete
Totally agree is Rose Levy Beranbaum's recipe is super long winded but very reliable... Feel tried already just reading her recipes... LOL!
Love this fanciful name, Coffee chiffonlets with coffee crème chantilly... Sounds very quirky French :p
HI Anne, your this chiffonlets look like to die for kind. AWESOME! Lovely topping, it look so inviting. I'm coming over with my cappuccino. :)ReplyDelete
Have a nice week ahead,regards.
Wow! These lovely chiffonlets look tasty & with coffee Chantilly cream too! YUM! For coffee lover like me who can't drink coffee , this would be a great alternative . Drooling just by looking at the mouthwatering pictures! Throw some over pretty please! :DReplyDelete