One of the most traditional coffee-based cream recipes, Moka Cream, is simple to prepare, resulting in a smooth-textured preparation with an excellent aroma. It can be used to accompany desserts, fill cakes and tarts, or simply served on its own well-chilled. It’s incredibly versatile and a favorite among coffee lovers. This is a recipe that must be included in your collection of basic pastry preparations. It requires just a few ingredients and is very easy...
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Place the sugar in a saucepan and add just enough water to cover it.
Bring to a boil and cook until it reaches a strong thread stage syrup. Remove from heat and set aside.
In a bowl, place the egg yolks and slowly add the syrup while constantly whisking.
Add the instant coffee, vanilla extract, and the butter, previously melted.
Whisk well until you achieve a smooth, homogeneous cream.
Place the mixture in the refrigerator to chill.
Ensure the syrup reaches the strong thread stage for the right consistency.
Whisk continuously while adding the syrup to prevent the egg yolks from curdling.
For a richer flavor, use high-quality instant coffee.
Chill the cream thoroughly before serving for the best texture and taste.
What is the strong thread stage in syrup?
The strong thread stage is when the syrup forms thick threads that do not break easily when pulled between your fingers or a spoon. It typically occurs at around 110-112°C (230-234°F).
Can I use fresh coffee instead of instant coffee?
Instant coffee is recommended for this recipe as it dissolves easily and provides a concentrated flavor. Fresh coffee may alter the texture and flavor balance.
How long can I store Moka Cream?
You can store Moka Cream in an airtight container in the refrigerator for up to 3 days.
Can I use salted butter instead of unsalted butter?
Unsalted butter is recommended to maintain the sweetness and flavor balance of the cream. If using salted butter, reduce the sugar slightly.
Can I freeze Moka Cream?
Freezing is not recommended as it may affect the texture and consistency of the cream.
