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I've used espresso grounds in a tiramisu cake that we make in this famous Chicago Hotel. We only put a tad just to add the character of the cake. You could barely notice it though. This reminds me of Chocolate covered espresso beans. I think the recipe came from one of the owners of The French Pastry School in Chicago.
Trablit is a very good product. It imparts a very good coffee flavor to the end product.
Au Coeur Des Saveurs is a very nice book, quite pricey though. Very European.
Trablit is a very good product. It imparts a very good coffee flavor to the end product.
Au Coeur Des Saveurs is a very nice book, quite pricey though. Very European.