Original mocha cream recipe, from the hand of
Ingredients
- 8 egg yolks
- 250 gr of common sugar
- 70 cc of water (enough to make a syrup with the sugar)
- 250 g of butter (it must be creamy, that is, at room temperature)
- A splash of cognac
- 1 tbsp of coffee
How to make original Mocha Cream step by step
- Mix the coffee with the cognac and set aside while you continue with the rest of the preparation.
- Beat the yolks until white. They should be clearer and with small bubbles on their surface. Set aside while the syrup is made.
- For the syrup, add all the sugar to a saucepan and barely cover with the water. Place over medium heat until the temperature reaches 118 degrees. You can check it with a thermometer or scoop some out with a spoon and place it in a bowl of cold water. If you can form a ball with your fingers, the syrup is ready! Use very cold water and please don’t burn yourself, I ask you.
Another way to tell if the syrup is ready is when large bubbles form and hold for a while before exploding and forming other bubbles… But perhaps it is a little more difficult to explain in writing.
- Begin to beat the yolks again and add the syrup in a thread, from the top of the container, slowly and without stopping beating. It should fall over the edge of the bowl so it reaches the bottom and is wrapped along with the yolks in the batter and incorporated evenly. With the mixer at maximum speed.
- Beat until the preparation is cool and warm. More or less 20°. This point is very important so that when the butter is added it does not melt and ruin the cream.
- Lower the speed of the mixer a little and add the butter in small pieces, without stopping beating at any time. When it has a creamy and homogeneous texture, stop beating.
- Add the cognac and coffee mixture little by little and incorporate with a spatula and using surrounding movements. Ready! You can now add mocha cream to your desserts and cakes! Reserve in refrigerator until use.
Option 2: Super easy Mocha Cream
Ingredients
- 500 ml of milk or cream
- 1 tbsp instant coffee
- 6 tbsp powdered sugar or icing sugar
- Optional: a tbsp of cognac or whiskey and/or vanilla essence
Easy mocha cream recipe step by step
- Beat the cream a little and before it reaches the middle point, add the icing sugar. Beat until halfway point.
- Add a few drops of water to the coffee, until you achieve a consistency that is neither too thick nor too liquid. Add to the cream while continuing to beat. Add little by little, until you achieve the desired color and flavor.
- Once the coffee is integrated, add the cognac and vanilla essence. Beat until you have a very creamy mixture. Keep the mocha cream in the refrigerator until used!
FOUNTAIN: Paulina Kitchen