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Cafe Gourmand is one of my favorite new desserts to order in France! It’s such a great way to enjoy a cup of coffee and a bite of 3-5 different desserts. Here’s how to make one at home that you can prep in advance!
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APRICOT PISTACHIO COOKIE
Makes 48 cookies
INGREDIENTS:1 cup (240 g) of unsalted butter1 cup (200 g) sugar1 egg 1 ½ tsp (7.5 ml) vanilla extract
Zest of 1 small lemon
2 tsp (10 ml) fresh thyme, minced3 cups (360 g) flour¾ tsp (3.75 ml) salt¼ tsp (1.25 ml) baking powder
1/3 cup roasted, unsalted pistachios
½ cup diced dried apricot
METHOD:Beat together butter and sugar with an electric mixture until fluffy. Add egg, lemon extract, lemon zest and thyme. Beat to combine.
Whisk together the flour, salt and baking powder. Set aside.Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a log, roll up in parchment paper, twist the ends and refrigerate for 2 hours.To bake: Slice cookie log ¼” thick place on a parchment lined cookie sheet and bake for 12-15 mins until set and golden brown. Allow to cool.
CHEESECAKE LEMON MOUSSE
8 servings
INGREDIENTS:
8 oz whipped cream cheese
¼ cup powdered sugar
2 tsp lemon zest + ½ tsp for garnishing
1 tsp vanilla extract
pinch of salt
1 cup heavy cream
½ tsp vanilla extract
1 tbsp powder sugar
4 raspberries
METHOD:
Beat together the cream cheese, sugar, lemon zest vanilla and salt with an electric mixer. It should be smooth and creamy. Place in a large bowl.
Then whip together the cream, vanilla and sugar until stiff peaks form.
Add the whipped cream, in thirds, to the cream cheese mixture, folding in the cream and lightening the mousse. Transfer mousse to a pastry bag fitted with a start tip.
Pipe the mousse into small dishes or food safe jar. Garnish with lemon zest. Keep covered and refrigerated until ready to serve. OR Refrigerate the pastry bag and pipe just before serving. Right before serving, add spoon and raspberry.
RICH CHOCOLATE MINI CAKES
Makes 30 mini cakes (these freeze well!)
INGREDIENTS:
2 ounces dark chocolate (60% cacao)
½ cup of unsweetened cocoa powder
½ cup boiling hot water
1 cup of sugar
1/3 cup vegetable oil
2 eggs
2 tsp vanilla extract
¾ cup flour
¾ tsp salt
¾ tsp baking soda
GARNISH:
¼ cup unsweetened cocoa powder
METHOD:
Preheat Oven to 425F.
In a large bowl add dark chocolate and cocoa powder. Pour hot water on top. Allow it to sit for 5 minutes then whisk together.
Then add the sugar, and whisk together, the oil, and whisk, and the eggs, one at a time, and whisk together until smooth. Set aside.
In a small bowl whisk together the flour, salt and baking soda.
Add the flour mixture to the chocolate mixture, in thirds, gently until combined.
Fill a mini muffin tin that you have sprayed will with baking spray, ¾ of the way full.
Bake for 12-13 minutes until set and tops are dry. Allow to cool completely before removing since these are fudgy and need to set up.
Keep lightly covered on counter top in their tin.
Just before serving, remove muffins, dust with cocoa powder and place on plate.
TIP: For a square plate, add 1 more dessert…a small scoop of store-bought Ice Cream!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.