1 3/4 cups all-purpose flour
7 tablespoons unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon granulated sugar
1 egg
3 tablespoons cold water (approximately)
For the filling:
4 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
A pinch of salt
3 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons boiling water
2 tablespoons orange liqueur
1 tablespoon instant coffee
2 tablespoons coffee liqueur
3 tablespoons brandy
For garnishing:
candied cherries
rasps of chocolate
coffee grounds
1 3/4 cups all-purpose flour
7 tablespoons unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon granulated sugar
1 egg
3 tablespoons cold water (approximately)
For the filling:
4 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
A pinch of salt
3 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons boiling water
2 tablespoons orange liqueur
1 tablespoon instant coffee
2 tablespoons coffee liqueur
3 tablespoons brandy
For garnishing:
candied cherries
rasps of chocolate
coffee grounds
Makes the dough: In a large bowl, sift together flour
Add in the butter and, with the help of your fingers or two knives, mix until it resembles coarse crumbs
Add in the sugar, egg, and enough cold water to form a dough, mixing lightly
Forms a ball and wraps in aluminum foil
Refrigerate for 2 hours
Preheat oven to hot temperature (200°C)
On a flat surface, lightly dust with flour, roll out the dough with a rolling pin
Cut into rounds and use to line the bottoms and sides of 24 cupcake liners
Poke each bottom with a fork
Bake until golden brown
Remove from oven and let cool slightly
Makes the filling: In a medium bowl, whisk together egg yolks, sugar, salt, cornstarch, and milk with vanilla extract
Add in remaining milk, warm, to the mixture of cornstarch and whisk constantly until it thickens and becomes smooth and creamy
Let cool, stirring frequently
In a medium bowl, beat together butter and confectioners' sugar until light and fluffy
Add in 1 tablespoon of this mixture each time, to the mixture of milk, beating well after each addition
Divide cream into three parts
Dissolve chocolate in 1 cup with 1 tablespoon boiling water
Add in orange liqueur and mix into one part
Dissolve instant coffee in 1 cup with 1 tablespoon boiling water, add in coffee liqueur and mix into the second part
Add in brandy to the third part of cream
Fills cakes: Using a pastry bag, fill each cake with the various creams
Refrigerate for 2 hours or until filling is firm
For garnishing, decorate with candied cherries, chocolate shavings, and coffee grounds.
