COFFEE CUSTARD CUPS
Makes 36
Hands-on time: 35 minutes
Hands-off time: 1 hour 20 minutes
INGREDIENTS
4 tbsp (32g) corn flour
2Ā½ cups fat free milk
ā cup (67g) granulated sugar
1 tsp vanilla essence
2 tbsp NESCAFĆ Classic Black Roast
1 roll (400g) puff pastry, thawed
1 large egg, whisked
Serving suggestion:
Mixed berries like blueberries and raspberries
NESCAFĆ Classic Black Roast
METHOD
1. Preheat the oven to 180Ā°C and line a baking tray with baking paper.
2. Grease 2 x 16-hole plastic ice trays and 4 more holes of a third ice tray with non-stick cooking spray.
3. In a large heatproof bowl, whisk together the corn flour with Ā¼ cup of milk until smooth.
4. Whisk in the remaining milk, sugar, vanilla essence and NESCAFĆ Classic Black Roast granules.
5. Microwave the mixture on high for 4 minutes. Whisk to remove any lumps.
6. Microwave for another 12-14 minutes. Whisk in 2-minute intervals to ensure a thick and lump-free custard is formed. Set aside to cool for 45 minutes while preparing the pastry.
7. Lay the pastry horizontally on a lightly floured surface and roll it to a thickness of Ā¼ cm. Cut the pastry into 4 equal strips. Place one piece of pastry each over two of the ice trays. Keep the other tray aside for later use. Using your thumb, press the pastry down in the centre of each hole to create small wells.
8. Add 1 teaspoon of the cooled coffee custard filling to each hole and leave 4 teaspoons of filling aside. Brush the pastry edges with the whisked egg and cover the trays with the 2 remaining pastry sheets.
9. Using a rolling pin, roll over the trays to seal the edges.
10. Cut the excess pastry from around the edges and flip the trays over onto a cutting board.
11. Using the pastry that has been cut off the edges, re-roll and cut in half. Line the 4-holes of the third ice tray, add the remaining custard filling and top with the other half of pastry. Cut the excess pastry from around the edges and flip over onto a cutting board.
12. Cut through the sealed edges of all the pastries to create individual puffs. Place them on the prepared baking tray and refrigerate for 30 minutes before baking. *Chefās Tip: Re-seal the pastry edges with a fork if needed!
13. Brush the remaining whisked egg over the pastries and bake for 15 minutes until puffed and golden.
14. Transfer the coffee custard puffs to a wire rack to cool for 20 minutes.
15. Serve the puffs with some mixed berries and a warm cup of NESCAFĆ Classic Black Roast and ENJOY!
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āCINNAMON COFFEE KNOTS
Makes 40
Hands-on time: 35 minutes
Hands-off time: 45 minutes
INGREDIENTS
1 tbsp NESCAFĆ Classic Ivory Coast
2 tbsp (28g) margarine, softened
Ā¼ cup (50g) golden brown sugar
1 tsp ground cinnamon
1 roll (400g) puff pastry, thawed
1 large egg, whisked
Serving suggestion:
NESCAFĆ Classic Ivory Coast
METHOD
1. Preheat the oven to 180Ā°C and line 2 baking trays with baking paper. Grease the paper lightly with some non-stick cooking spray.
2. Combine the NESCAFĆ Classic Ivory Coast with 1 tsp of hot water and stir until smooth. Allow to cool for 5 minutes.
3. Add in the softened margarine and whisk until smooth and glossy to form a spread.
4. In a separate bowl, stir the sugar and cinnamon together.
5. Unroll the puff pastry and lay it horizontally on a lightly floured surface. Spread the margarine mixture evenly over the pastry. Sprinkle the cinnamon sugar evenly on top.
6. Cut the pastry sheet in half, from left to right to form 2 sheets of pastry. *Chefās Tip: A large chefās knife or pizza cutter works best!
7. Cut each sheet of pastry into 20 even strips.
8. Fold each strip into a knot.
9. Arrange the pastries on the baking trays and brush with the whisked egg.
10. Bake for 12-15 minutes until golden and crisp.
11. Transfer the pastries to a wire rack to cool for 15 minutes.
12. Serve the pastries with a warm cup of NESCAFĆ Classic Ivory Coast and ENJOY!
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āCLASSIC COFFEE CAKE
Serves 40
Hands-on time: 25 minutes
Hands-off time: 1 hour 45 minutes
INGREDIENTS
For the cake:
2 tbsp NESCAFĆ Classic
Ā¾ cup (172g) margarine, softened
Ā¾ cup (135g) golden brown sugar
2 large eggs
1Ā¾ cups (217g) cake flour
2 tsp baking powder
1 cup fat free milk
For the icing:
1 tub (230g) fat free smooth cottage cheese, room temperature
3 tbsp light brown sugar
Ā½ tsp NESCAFĆ Classic
Serving suggestion: Strawberries
NESCAFĆ Classic
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 170Ā°C using the fan-assisted setting and line a medium rectangular baking dish with baking paper.
For the cake:
2. Dissolve the NESCAFĆ Classic in 3 tablespoons of boiling water and stir to combine. Set aside to cool while you prepare the batter.
3. Combine the margarine and sugar. Using a hand mixer, beat the mixture for 2 minutes until pale and fluffy.
4. Add the eggs, one at a time, and beat to combine.
5. Sieve in the flour and baking powder and beat until smooth.
6. Pour in the milk and cooled coffee and beat until smooth.
7. Spoon the mixture into the prepared baking dish and smooth out the top.
8. Bake for 20-25 minutes until golden. *Chefās Tip: A toothpick that comes out clean when inserted means the cake is done!
9. Place the dish on a wire rack to cool for 1 hour.
For the icing:
10. Place the cottage cheese in a mixing bowl. Using a hand mixer, beat for 30 seconds until smooth.
11. Add the sugar and NESCAFĆ Classic Original and beat until smooth.
12. Spread the icing over the cooled cake and smooth out the top.
13. Cut the cake into squares. Top each portion with a heart-shaped strawberry. Serve with a warm cup of NESCAFĆ Classic Original and ENJOY! *Chefās Tip: To make heart-shaped strawberries remove the strawberry leaves. Cut out a small āvā-shape from the top of the strawberry and split it in half by cutting vertically to form two hearts.
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