Monday, April 26, 2010

Coffee Chiffonlets

Scale of difficulty ★★
Yummy-ness ★★★★

I looooove coffee :) I love almost anything coffee flavoured so how can I possibly not make these chiffonlets? The cake batter was relatively easy to make. I had a bit of mishap with the meringue tho :( I accidentally dropped a bit of yolk in my egg white but managed to scoop it out. The cake was very soft and fluffy, very much like an angel food cake actually, but of course it is coffee flavoured. Since I didn't have a mini bundt pan, I just used the ordinary cupcake molds.

I made the syrup and ended up only using maybe 1/3, in hindsight I probably shouldn't have used it at all because the syrup made the cake all gooey and stinky :( I ended up throwing all the cupcakes into the oven for another 10 minutes to try and dry out the syrup.

I didn't use the dulce de leche whipped cream because I wanted to bring these to work as we'll be having a birthday morning tea on Tuesday. I thought the dulce de leche whipped cream might not survive the bus ride to work. So I decided to go with a mocha whipped ganache because the addition of chocolate is meant to make cream a lot more stable. I have no idea what is the problem with me, chocolate, cream and ganache! But I've made ganache probably 5 times and 3 out of 5 times my chocolate/cream have split!! I was very gutted this time that I think either my ganache has split or I've overwhipped it. Not quite sure what went wrong :( However I ended up adding a bit of gelatine in it and it turned out a bit like chocolate mousse, which is not necessarily a bad thing.

Hopefully my chocolate 'mousse' will survive the bus journey to work tomorrow! Fingers crossed :)

PS: does anyone have tips on how to make chocolate ganache?


Saira said...

In the 'Cake Bible' and the I'm sure it's also in Heavenly Cakes Rose has a great technique for ganache. It has solved my problems with ganache! you're to finely chop the chocolate in a food processor (I use a small chopper) and heat the cream to a boiling point in the microwave. Then just add the cream to the chocolate and blend it in the chopper until combined and the ganache is smooth. Try it this way and see if this helps.

Not making the whip cream was a good idea...mine didn't even survive stacking so I doubt the bus ride wouldv'e been gentle to it!

Monica said...

They look yummy and anything with chocolate and coffee is all good in my universe.

I hope everyone rave about them.

Hanaâ said...

Your cupcakes look great. I will definitely be making these again. I too will not use the syrup next time, but for a different reason: too much coffee flavor (I don't drink coffee and don't like it much). Will you update us on how your coworkers liked the cupcakes? I think I already know the answer though... :o)

Vicki said...

I wondered how they would work as cupcakes. Good to know! I put my cakes in the refrigerator overnight and it kept them from getting too soggy. The syrup definitely adds flavor.

evil cake lady said...

i used to break my ganache every time too, until i started doing it the way saira explains above. haven't had a broken ganache since! good to know these work as cupcakes too.

Mendy said...


I agree with Saira about Rose's method except I found that you don't even need a food processor. Just roughly chop up the chocolate bar with a knife.

faithy, the baker said...

your cupcakes look great!

ButterYum said...

Easy Ganache - heat cream and add to chocolate and stir to combine. I like to do it in a food processor if I'm making a lot. Otherwise I just do it in a bowl with a whisk. I've even been known to put the chocolate and cream together in a heavy bottomed pan over a very low flame. Most important thing is not to get any water in the chocolate. Allow to cool to room temperature before you try to whip it. I prefer to not whip it.

Good luck.


Baking Sorceress' Apprentice said...

Great job! They look delicious.

Baking Sorceress' Apprentice said...

Mmmm - these just look delicious. I am sure you had raves!