Coffee Toffee Crunch Torte Recipes

COFFEE - TOFFEE TORTE

Steps:

• For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
• Add 5 tblsps butter, blend until nuts are finely chopped.
• To moisten crumbs, if necessary, blend in 1 tblsp butter.
• Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
• Freeze 15 minutes.
• Bake crust until golden, about 12 minutes.
• Freeze crust.
• For ganache: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool to room temperature.
• For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
• Remove bowl from over water.
• Add nutmeg.
• Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
• Fold cream mixture and toffee into egg mixture.
• Spoon half of mousse into crust.
• Drizzle ¼ cup ganache over.
• Using tip of knife, swirl mixtures together.
• Carefully spoon remaining mousse over; smooth top.
• Cover and freeze torte overnight.
• Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
• If necessary, let stand until firm enough to pipe.
• Spoon ganache into pastry bag fitted with star tip.
• Run sharp knife around torte pan sides.
• Release pan sides.
• Pipe ganache in lattice design atop torte.
• Pipe ganache in star shapes around border.
• Garnish with almonds.
• Note: This torte can be prepared up to 1 week ahead.
• Freeze until lattice sets, then cover and keep frozen.

COFFEE TOFFEE CRUNCH BARS

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

COFFEE-TOFFEE CRUNCH TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
• Bake crust until golden, about 12 minutes. Freeze crust.
• For ganache:
• Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
• For mousse:
• Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

BLUM'S COFFEE-TOFFEE PIE

Steps:

• For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
• Press mixture firmly into bottom and up the sides of pie plate.
• Bake at 375 degrees for 15 minutes.
• Cool the pastry shell in the pie plate on a wire rack.
• For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
• Gradually add sugar,beating until light.
• Blend in cool,melted chocolate and 2 teaspoons instant coffee.
• Add 1 egg and beat 5 minutes.
• Add egg number 2 and beat 5 more minutes.
• Turn filling into cooled pastry shell.
• Refrigerate pie,covered,overnight.
• Next day make topping.
• In a large bowl,combine cream with instant coffee and powdered sugar.
• Refrigerate mixture,covered,for one hour.
• Beat cream mixture until stiff.
• Decorate pie with topping.
• If you feel like being really fancy add chocolate curls as a garnish.
• Refrigerate for 2 hours berfore serving.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.