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Cappuccino Mousse Timbales

Cappuccino Mousse Timbales

4 3

This coffee lover's dream dessert has it all!  The filling is light and rich, sweet and creamy...the pastry is just divine!

serves 12 pieces

Ingredients

cost per recipe: $3.72

The price is determined by the national average.

  • 2

    egg

  • 1/3

    cup granulated sugar

  • 2

    tablespoons cornstarch

  • 1

    teaspoon instant coffee crystals

  • 3/4

    cup milk

  • 1

    teaspoon unflavored gelatin

  • 1

    tablespoon cold water

  • 1

    teaspoon butter, softened

  • 1/2

    cup heavy cream, whipped

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 3

    tablespoons confectioners' sugar

view nutrition info

How to Make It

Heat the oven to 375°F.  Beat the eggs in a medium bowl with a fork or whisk. Stir the granulated sugar, cornstarch and coffee crystals in a 1-quart saucepan.  Add the milk and stir until the mixture is smooth.  Cook and stir over medium heat until the mixture boils and thickens.  Remove the saucepan from the heat.  Gradually stir half the milk mixture into the eggs. Return the egg mixture to the saucepan.  Cook and stir over medium heat for 1 minute.  Remove the saucepan from the heat. Pour the water into a small cup.  Sprinkle the gelatin over the water and let stand for 1 minute.  Stir the gelatin mixture into the pastry cream.  Stir in the butter.  Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 30 minutes.
Fold the whipped cream into the pastry cream.  Cover and refrigerate the cream mixture for 15 minutes or until well chilled. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (12x3-inch) rectangles. Cut 3 rectangles into 4 squares, making 12 squares in all. Cut the remaining rectangle into 12 (2x1 1/2-inch) rectangles.  Prick the pastries with a fork.  Place the pastry squares and pastry rectangles onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Divide the cream mixture among the pastry squares.  Top with the pastry rectangles and sprinkle with the confectioners' sugar.
Step 1

Heat the oven to 375°F.  Beat the eggs in a medium bowl with a fork or whisk.

Step 2

Stir the granulated sugar, cornstarch and coffee crystals in a 1-quart saucepan.  Add the milk and stir until the mixture is smooth.  Cook and stir over medium heat until the mixture boils and thickens.  Remove the saucepan from the heat.  Gradually stir half the milk mixture into the eggs. Return the egg mixture to the saucepan.  Cook and stir over medium heat for 1 minute.  Remove the saucepan from the heat.

Step 3

Pour the water into a small cup.  Sprinkle the gelatin over the water and let stand for 1 minute.  Stir the gelatin mixture into the pastry cream.  Stir in the butter.  Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 30 minutes.

Step 4

Fold the whipped cream into the pastry cream.  Cover and refrigerate the cream mixture for 15 minutes or until well chilled.

Step 5

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (12x3-inch) rectangles. Cut 3 rectangles into 4 squares, making 12 squares in all. Cut the remaining rectangle into 12 (2x1 1/2-inch) rectangles.  Prick the pastries with a fork.  Place the pastry squares and pastry rectangles onto 2 baking sheets.

Step 6

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Step 7

Divide the cream mixture among the pastry squares.  Top with the pastry rectangles and sprinkle with the confectioners' sugar.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(3)
  • BeckyBeeWI

    December 31, 2006

    Cappuccino Mousse Timbales

    This is a very complicated recipe. Don't be fooled with the look. It looks good but tastes terrible.

    Was this helpful?

    (0) (0)
  • robertwrenees

    December 31, 2006

    Cappuccino Mousse Timbales

    I thought this was great to make and I make them each year for New Years.

    Was this helpful?

    (0) (0)
  • chesda

    February 27, 2006

    Cappuccino Mousse Timbales

    This is excellent for guests!

    Was this helpful?

    (0) (0)

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