Chocolate, Cardamom And Coffee Creams With Orange And Cinnamon Tuiles
- 20m Prep Time
- 50m Cook Time
- 5h Ready In
Rich chocolate creams infused with cardamom and coffee, served with crisp orange and cinnamon tuiles. A sophisticated dessert perfect for entertaining.
Ingredients
- 50 g unsalted butter
- 150 g plain flour
- 100 g caster sugar
- 1 pinch ground cinnamon
- orange zest grated
- 100 g golden syrup
- 50 g coffee beans
- 4 cardamom pods lightly crushed
- 1/2 stick cinnamon stick
- 300 ml double cream
- 80 g dark chocolate
- 5 egg yolks
- 180 g caster sugar
- lightly whipped cream
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.4 mg
- Iron: 2.55 mg
- Magnesium: 33.3 mg
- Phosphorus: 138 mg
- Potassium: 169 mg
- Zinc: 1.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 50 g unsalted butter
- 150 g plain flour
- 100 g caster sugar
- 1 pinch ground cinnamon
- 100 g golden syrup
- 50 g coffee beans
- 1/2 stick cinnamon stick
- 300 ml double cream
- 80 g dark chocolate
- 5 egg yolks
- 180 g caster sugar
- lightly whipped cream
Prepare
- Grate orange zest
- 4 cardamom pods, lightly crushed
Let's Cook
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Step 1.
To make the tuiles, gently melt the butter in a small pan over low heat. In a bowl, combine the flour, sugar, cinnamon, and orange zest, then add the golden syrup and whisk in the melted butter until smooth. Cover the bowl and chill for 30 minutes.
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Step 2.
While the tuile mixture chills, preheat the oven to 200°C/400°F/gas mark 6 and line a baking sheet with baking parchment.
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Step 3.
Place 3 teaspoons of the chilled tuile mixture on the prepared baking sheet, spacing them well apart. Spread each into an 8cm (3in) circle using the back of a spoon. Bake for 6–8 minutes, until golden brown.
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Step 4.
Remove the baking sheet from the oven. Working quickly, use a metal spatula to lift each tuile and drape it over a rolling pin to cool and crisp. Once set, transfer to a cooling rack. Repeat with the remaining mixture, baking in batches. Store cooled tuiles in an airtight container.
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Step 5.
To make the creams, heat a frying pan over low heat and toast the coffee beans, cardamom pods, and cinnamon stick, shaking the pan occasionally, until fragrant (about 2–3 minutes). Transfer to a spice grinder or food processor and grind to a coarse powder.
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Step 6.
In a saucepan, combine the cream with the ground coffee-spice mixture. Bring slowly to a boil over medium heat, then reduce the heat and simmer for 2–3 minutes. Remove from heat and let cool and infuse for 10–15 minutes.
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Step 7.
Strain the cooled cream through a fine sieve into a clean saucepan, pressing on the solids. Return the cream to low heat, add the chocolate, and stir until melted and smooth.
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Step 8.
In a bowl, whisk the egg yolks and sugar until pale and fluffy. Gradually pour the warm chocolate cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and heat gently over low heat, stirring continuously, until it thickens into a custard (about 1–2 minutes). Do not let it boil.
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Step 9.
Pour the custard into coffee cups or small glasses. Chill for at least 4 hours, until set. Serve topped with a little lightly whipped cream and garnished with the orange and cinnamon tuiles.