Capucine Recipes

CAPPUCCINO CUPS

Steps:

• Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
• To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
• Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
• Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
• 1/4 cup water
• 1 1/2 tablespoons corn syrup
• 2/3 cup sugar
• 1/2 cup heavy cream
• 2 tablespoons Cognac
• Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
• 1/2 cup heavy cream
• 1 tablespoon instant coffee
• 1 cup chopped white chocolate
• 1 tablespoon coffee liqueur
• 1/2 teaspoon coffee extract
• Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
• 1/2 cup heavy cream
• 3/4 cup chopped white chocolate
• Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.

CAPPUCCINO

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.

CAPPUCCINO MIX

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

CAPPUCCINO MIX

Steps:

• Combine all ingredients. Store in an airtight container. To prepare 1 serving, stir 3 tablespoons mix into 6 oz. hot water.

CAPUCINE

Steps:

• Place sugar in airtight container. Bury vanilla bean pieces in sugar. Cover and let stand at room temperature 2 days. Stir mixture once a day. (Can be prepared 1 month ahead.)
• Beat cream to soft peaks in large bowl. Gradually add 1/4 cup vanilla sugar and beat to stiff peaks.
• Place filter in drip-type coffee maker. Fill with ground coffee. Bring 6 cups water to boil. Slowly ladle water over coffee. Let water drip through before adding more. Divide coffee among 4 glasses or coffee cups. Top each with dollop of cream.

HOMEMADE CAPPUCCINO MIX

Steps:

• Combine creamer, drink mix (I used instant hot chocolate), coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container.
• Makes 3 cups dry mix, 15 servings.
• To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.

FRENCH VANILLA CAPPUCCINO

Steps:

• Using a saucepan, add 1 cup of milk and 1/2 tea spoons of vanilla.
• On a medium heat warm the milk until it starts bubbling (stirring to prevent burning).
• Remove the milk from heat and stir sugar in to taste (suggestion 1/2 tea spoons).
• Using a hand Frother or Blender whisk milk until frothy (suggestion 60 seconds).
• Half fill a cup with fresh hot coffee.
• Add the hot milk to almost fill cup (spooning milk froth to top).
• Dust the top of cup with cinnamon.