CLASSIC FRESH FRUIT TART
Orange sweet pastry shell, traditional vanilla pastry cream – milk, eggs, sugar, bourbon vanilla beans and a small amount of cornstarch. Topped with fresh berries and kiwi, finished with Grand Marnier infused glaze.
City-roast coffee (48-50 Agtron) to complement the dessert of super-sweet characters, medium acidity, and slight nuttiness: Brasil NY2 Strictly-soft, fine [...]
From Flickr: Oceana Grill New Orleans
KENTUCKY BOURBON PECAN PIE
Classic ingredients: eggs, sugar, dark corn syrup, butter, pecans and Jim Beam Kentucky bourbon. Coffee cuts the sweetness of this dessert and pairs well with the buttery caramel pecan filling. The Pastry Chef makes the pie dough using bourbon in the dough, to add flavor and [...]
DEVIL’S FOOD CAKE
Ingredients in tested Devil’s Food Cake: Panama Volcan Beru Coffee, buttermilk, Cocao Barry Extra Brut (100% cocoa, 24% cocoa butter) dark cocoa powder, sugar, cake flour. The cake is finished with Italian butter cream infused with the same coffee and Crème Anglaise made with the Panama Volcan Beru coffee as well. The cake [...]
Pairing and Food – Spencer Turer, Director of Coffee Operations at Coffee Analysts, presented “Pairing Coffee & Dessert” business luncheon at the recent National Coffee Association annual convention held in Charleston, South Carolina.
The presentation detailed the sensory attributes, both aromatic and flavor, used to compare desserts and coffee to better understand complimentary and contradictory attributes [...]