Cuisine : Cuisine, Issue 144
at your request 168 CUISINE CAFÉ MIRABELLE Recently I went to Carterton for the daffodil festival. However, the piece of espresso cake I bought at Café Mirabelle alone was worth the trip -- a beautiful light cake, soaked in something espresso-sweet and a creamy topping swirled through, then sprinkled with walnuts. I would love the recipe and think it well worth being published in Cuisine. Astrid Nogaitzig Wellington ESPRESSO CAKE MAKES 7-8 LARGE BUNS Megan and Olivier Rochery's Café Mirabelle (31 High St, Carterton, ph: 06-379 7247) is a French family-style café and bistro. Megan does all the baking, including this delectably rich version of a Chelsea bun. Credit: iittala Teema plate from The Studio of Tableware. For full details, see Credits Index. For the brioche 250g high-grade flour 15g instant dried yeast pinch of salt 30g caster sugar 3 large eggs, lightly beaten 125g unsalted butter, cubed and softened 100g soft brown sugar 50g unsalted butter, melted 120g walnut halves, coarsely chopped 2 tablespoons apricot jam, passed through a sieve for glazing Line a 25cm round cake tin with baking paper. Mix together the flour, yeast, salt and sugar. Place in the bowl of a mixer with the dough hook fitted, add the eggs and mix at low speed until the dough comes together. Turn the mixer up to medium and add the butter cubes a few at a time until the dough has come together and is smooth and glossy (around 10 minutes). Smack the dough down on a cold, lightly floured bench from a height of about 30cm and gently roll into a rectangular shape about the size of a Swiss roll tin and so the dough is about 5mm thick. Sprinkle the dough with the brown sugar, drizzle with the melted butter and scatter the walnuts on top. Carefully roll up the dough into a log shape. Cut into 4cm-5cm pieces and place in the tin. Preheat the oven to 200°C. Allow the dough to rise until doubled in size (between 15 and 30 minutes). Place in the oven and turn the temperature down to 190°C. Bake for 20 minutes or until the central bun is cooked. Heat the apricot jam then brush it over the top of the hot buns. Cool before icing with the following espresso cream. Espresso cream 180g caster sugar 30ml water 75g egg whites (about 3) 180g unsalted butter, softened 4 tablespoons very strong espresso 50g walnut halves, coarsely chopped icing sugar for dusting Heat 120g of the sugar with the water in a small saucepan and boil until the mixture reaches 118°C (about 5 minutes). Meanwhile, in a mixer beat the egg whites to soft peaks then add the remaining 60g of sugar and whip until thick and glossy. Drizzle the hot sugar syrup in and beat until cool (about 10 minutes). In a separate bowl, beat the butter and coffee together until light and fluffy. Add to the meringue mix and beat until combined and thick. Slather the espresso cream over the top of the buns and scatter the walnuts over. Dust with icing sugar before serving.
Cuisine, Issue 145