Espresso-filled cookie cups

Espresso-filled cookie cups

12 ratings

Michael Mayer, Pâtissier & Blogger at LAPÂTISSERIE

lapati.eu

„Coffee and cookies is always a winning pair, and with this clever cookie cup, we combined both in one for ultimate satisfaction.“

Difficulty

Medium 👍
45
min.
Preparation
20
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
90 g
butter (soft)
77 g
sugar
77 g
raw cane sugar
1 pinch
salt
¼ tsp
vanilla extract
1
egg yolk
220 g
flour
100 g
dark chocolate (divided)
flour for dusting
6 shots
espresso
edible gold, chopped almonds, or chocolate sprinkles for garnish (optional)
milk for foam (optional)
Metric
Imperial
  • 90 g butter (soft)
  • 77 g sugar
  • 77 g raw cane sugar
  • 1 pinch salt
  • ¼ tsp vanilla extract
  • 1  egg yolk
  • 220 g flour
  • 100 g dark chocolate (divided)
  • flour for dusting
  • 6 shots espresso
  • edible gold, chopped almonds, or chocolate sprinkles for garnish (optional)
  • milk for foam (optional)

Utensils

  • pastry brush
  • saucepan
  • baking sheet
  • mixing bowl
  • ruler
  • refrigerator
  • 6 x 6-cm/2.5-in. metal baking tins
  • oven
  • espresso machine
  • thermometer
  • plastic wrap
  • parchment paper
  • knife
  • heatproof bowl
  • spatula
  • rolling pin

Enjoy with

Nespresso Dharkan Roast
A velvety espresso with hints of cocoa, this is the ideal roast to serve in the indulgent cookie cup.

Nutrition per serving

Cal
433
Protein
6g
Fat
20g
Carb
60g

Step 1/7

Add butter, sugar, raw cane sugar, salt, vanilla extract, and egg yolk to a mixing bowl and mix by hand or with a spatula until well combined. Add flour and knead until combined and a firm dough has formed.
  • 90 butter (soft)
  • 77 sugar
  • 77 raw cane sugar
  • 1 pinch salt
  • ¼ tsp vanilla extract
  • 1 egg yolk
  • 220 flour
  • mixing bowl
  • spatula

Add butter, sugar, raw cane sugar, salt, vanilla extract, and egg yolk to a mixing bowl and mix by hand or with a spatula until well combined. Add flour and knead until combined and a firm dough has formed.

Step 2/7

Lightly flour work surface and roll dough out until 3 – 4-mm/1/8-inch thick. Cut out rectangles that are approx. 6 cm/2 1/3 in. high and 19 cm/7.5 in. long. Set aside remaining dough.
  • flour for dusting
  • ruler
  • knife
  • rolling pin

Lightly flour work surface and roll dough out until 3 – 4-mm/1/8-inch thick. Cut out rectangles that are approx. 6 cm/2 1/3 in. high and 19 cm/7.5 in. long. Set aside remaining dough.

Step 3/7

Wrap dough rectangles around the inside of the metal tins, making sure to seal the seams tightly by overlapping the dough and pushing the two layers together. From the remaining dough, cut out circles the size of the tins to serve as the base of the cookie cups. Press the dough circles into the tins and seal the seams between the bottoms and the walls tightly.
  • 6 x 6-cm / 2.5-in. metal baking tins
  • plastic wrap

Wrap dough rectangles around the inside of the metal tins, making sure to seal the seams tightly by overlapping the dough and pushing the two layers together. From the remaining dough, cut out circles the size of the tins to serve as the base of the cookie cups. Press the dough circles into the tins and seal the seams between the bottoms and the walls tightly.

Step 4/7

Place the cups on a parchment-lined baking sheet and refrigerate for approx. 30 min. Meanwhile, preheat oven to 180°C/350°F. Bake the cups for approx. 10 min., then turn upside-down and bake for approx. 5 - 7 min. more. Leave cookie cups in the tins to cool for approx. 10 min. When fully cooled, they can be carefully taken out of the forms.
  • baking sheet
  • oven
  • parchment paper

Place the cups on a parchment-lined baking sheet and refrigerate for approx. 30 min. Meanwhile, preheat oven to 180°C/350°F. Bake the cups for approx. 10 min., then turn upside-down and bake for approx. 5 - 7 min. more. Leave cookie cups in the tins to cool for approx. 10 min. When fully cooled, they can be carefully taken out of the forms.

Step 5/7

Set up a double-boiler by placing a heatproof bowl over a small pot of simmering water. Place half of the chocolate in the heatproof bowl and melt. Take off heat once it has reached 50°C/122°F. Set aside. Add rest of chocolate and gently stir.
  • 100 dark chocolate
  • saucepan
  • thermometer
  • heatproof bowl
  • spatula

Set up a double-boiler by placing a heatproof bowl over a small pot of simmering water. Place half of the chocolate in the heatproof bowl and melt. Take off heat once it has reached 50°C/122°F. Set aside. Add rest of chocolate and gently stir.

Step 6/7

Once the mixture has reached 32°C/90°F, start to glaze the cookie cups with a pastry brush. To make sure the inside of the cups are leak-proof, apply two layers of the chocolate to the insides of the cup. To form the rim, dip the cup into the chocolate and let the excess drip off. If you like, garnish the cups with chocolate sprinkles, chopped almonds, or once the chocolate has dried, with edible gold dust. Transfer cookie cups to refrigerator to chill for approx. 20 min.
  • edible gold, chopped almonds, or chocolate sprinkles for garnish (optional)
  • pastry brush
  • refrigerator

Once the mixture has reached 32°C/90°F, start to glaze the cookie cups with a pastry brush. To make sure the inside of the cups are leak-proof, apply two layers of the chocolate to the insides of the cup. To form the rim, dip the cup into the chocolate and let the excess drip off. If you like, garnish the cups with chocolate sprinkles, chopped almonds, or once the chocolate has dried, with edible gold dust. Transfer cookie cups to refrigerator to chill for approx. 20 min.

Step 7/7

Once chocolate has set, the cups are ready to be filled with espresso. If you like, top the espresso with milk foam. Enjoy!
  • 6 shots espresso
  • milk for foam (optional)
  • espresso machine

Once chocolate has set, the cups are ready to be filled with espresso. If you like, top the espresso with milk foam. Enjoy!