By Kenneth Davids

Now in its latest revised edition, Kenneth Davids's complete and pleasing espresso: A consultant to purchasing, Brewing and having fun with, is still a useful source for an individual who really enjoys a superb cup of espresso. It positive aspects up-to-date info and definitions, a heritage of espresso tradition, pointers on storing and brewing, and different crucial suggestion designed to enhance the espresso event. espresso fanatics all over will welcome this energetic, entire advisor to the attention-grabbing international of America's nationwide beverage.

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Extra resources for Coffee: A Guide to Buying, Brewing, and Enjoying (5th Edition)

Sample text

TO MAKE THE PASTRY CREAM: Place a fine- mesh strainer over a clean bowl and set aside. In a small saucepan over medium heat, boil the tangerine juice for 5 to 10 minutes, or until it is thick and syrupy and measures about ¼ cup [60 ml]. Watch it closely once it begins to reduce so that it doesn’t scorch. Set aside. In a medium saucepan over low heat, stir together ½ cup [100 g] of the granulated sugar and the water. Turn the heat to mediumhigh and boil until the sugar caramelizes and the mixture is a deep golden amber, 5 to 7 minutes.

Refrigerate to set the glaze, about 10 minutes, then serve. Or, refrigerate, covered loosely with plastic wrap, for up to 1 day; the éclairs will taste best if you let them stand at room temperature for about 15 minutes before serving. MAKES ABOUT 20 ÉCLAIRS mon cher éclair 46 SAFFRON PASTRY CREAM Pinch of saffron threads 2½ cups [600 ml] whole milk Two 2-in [5-cm] strips orange peel ½ cup [100 g] granulated sugar ½ vanilla bean 1 recipe Pâte à Choux (page 13) ROSE GLAZE ¼ cup [55 g] unsalted butter, melted and warm 3 Tbsp cornstarch ¼ tsp sea salt 1 cup [120 g] powdered sugar 4 to 5 tsp rosewater 1 or 2 drops pink food coloring (see Note) 1 Tbsp light corn syrup 5 egg yolks Saffron-Rose Éclairs You can decorate the tops of these pretty éclairs with candied or fresh, unsprayed rose petals if you like.

Spoon the filling into each bottom half (see Note, page 19). Dip the top half in the glaze, allowing the excess to drip back into the bowl. Place the glazed top on the filled bottom. Repeat to fill and glaze the remaining éclairs. Refrigerate to set the glaze, about 10 minutes, then serve. Or, refrigerate, covered loosely with plastic wrap, for up to 1 day. MAKES ABOUT 20 ÉCLAIRS mon cher éclair 40 KAFFIR LIME PASTRY CREAM 2½ cups [600 ml] whole milk ½ cup [100 g] sugar 2 kaffir lime leaves, rinsed and dried ½ vanilla bean, split lengthwise 1 recipe Pâte à Choux (page 13) 3 Tbsp cornstarch 1 recipe Lime Glaze (see page 36) ¼ tsp sea salt 5 egg yolks Kaffir Lime Éclairs The glossy double leaves of the kaffir lime tree have a sweet, floral aroma that is delicious in custards, and the addition of a vanilla bean makes the end result even more swoonworthy.

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