Whipped Cream Pastries With Jam And Coffee Glaze Recipes

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

Steps:

• Preheat oven to 400°F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes.
• Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.)
• Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
• Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute. Remove from heat. Pour 1/2 cup cream into large bowl. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
• Place second pastry strip on work surface, trimmed side up. Spread jam over. Top with dollops of whipped cream; spread gently to cover. Top with iced pastry, iced side up. Refrigerate at least 1 hour and up to 3 hours. Using serrated knife, carefully cut pastry crosswise into 8 slices. Transfer to plates.

Steps:

• Preheat oven to 400°F.
• Line heavy large baking sheet with parchment paper.
• Roll out pastry on floured surface to 15x12-inch rectangle.
• Cut crosswise into three 12x5-inch strips.
• Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
• Pierce pastry all over with fork; freeze 10 minutes.
• Bake pastry strips until golden and puffed, about 15 minutes.
• Transfer baking sheet to rack; cool pastry.
• Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.).
• Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
• Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
• Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
• Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften.
• Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat.
• Pour 1/2 cup cream into large bowl.
• Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
• Place second pastry strip on work surface, trimmed side up; spread jam over.
• Top with dollops of whipped cream; spread gently to cover.
• Top with iced pastry, iced side up.
• Refrigerate at least 1 hour and up to 3 hours.
• Using serrated knife, carefully cut pastry crosswise into 8 slices.

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.