Derek's Obsessions

Coffee Anyone!?!

If you’re like any of us here at the DLS office, then you need multiple cups of coffee to make it through the day!! Check out the Barista Prima Coffeehouse event hosted by Franceso Sanapo!!!

Written By: Canon Christine

On Tuesday October 4, Francesco Sanapo hosted his Barista Prima Coffeehouse event!! Sanapo is an Italian Barista Champion, and has been around coffee & making it since he was a young boy in his home of Lece, Italy. So when Barista Prima asked him to endorse their new K-cup blends, they knew he’d be a perfect match!

Barista Prima coffee has four blends; Colombia, House Blend. Italian Blend and French Roast. Each flavor has a different, but equally addicting and delicious taste!!

Take a look at some of the photos from the events!!!

You can purchase your own K-cups online, and at select grocery & retail stores! So if you’re a coffee lover make sure you get a box of your own!!! We know we’ll be trying every flavor, which one will you buy?!

Here are is one of our favorite recipes that can go hand in hand with your gourmet Barista Prima Coffeehouse K-Cups.

Salted Caramel Macaroons by Bravo’s Top Chef  Zac Young

Macaroons:

• 5 ½ ounces/150g almond flour

• 5 ½ ounces/150g powdered sugar

• 1 cup/185g granulated sugar

• 4 egg whites

Salted Caramel Buttercream:

• ½ cup/100g plus 1 cup/200g sugar

• 2 ½ ounces/60g heavy cream

• 1 ounce/20g corn syrup

• 3 egg whites

• 13 ½ ounces/375g butter, at room temperature

• 2 teaspoons sea salt

Directions:

For the macaroons: Sift the almond flour with the powdered sugar in a bowl.

In a saucepan on high heat, bring the granulated sugar and 3 Tablespoons water for the syrup to 230° degrees Fahrenheit  on a candy thermometer, 3 to 5 minutes. When the sugar syrup reaches about 190° degrees Fahrenheit , start whipping 2 egg whites. Whip until they reach full peaks, and then slowly add   the boiling syrup. Continue to whip on medium-high speed until they are completely cooled and you have a shiny meringue, about 10 minutes.

Mix the remaining 2 egg whites and the sifted almond/sugar and carefully fold into the meringue.

Preheat the oven to 320° degrees Fahrenheit. Line baking sheets with silicone baking mats.

Fill a pastry bag fitted with a plain tip with the meringue and pipe macaroons about 3 inches in diameter on the prepared baking sheets. Tap the baking sheets to get rid of any air bubbles, and let dry out at room temperature for about 10 minutes. Sprinkle the tops of the macaroons with coarse sea salt.

Bake for 12 to 18 minutes, depending on your oven. Check to see if the macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend the baking time by 2 minute intervals, checking after each extension. Allow to cool fully before trying to take them off the baking sheet.

For the Buttercream:

Cook the ½ cup sugar and corn syrup with ½ cup water, without agitating it, to a dark amber color, or about 400° degrees Fahrenheit on a candy thermometer. Deglaze with the cream and whisk together off the heat to obtain the caramel sauce. Allow to cool to room temperature.  Bring the remaining 1 cup sugar and ½ cup water to a boil in a small saucepan. Cover with a lid or plastic wrap and let boil for 2 to 3 minutes. Remove the lid and cook the sugar to 244° degrees Fahrenheit, 3 to 5 minutes.

While your syrup is boiling, whip the whites on medium speed of your stand mixer to soft peaks.  This is a timing issue, so watch them carefully. Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244° degrees fahrenheit.

When the syrup is ready, with the mixer on medium-low speed, pour the syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keep the syrup from getting spun all over the sides of the mixer by the whisk attachment. Turn the mixer to high and whip until the whites are completely cool and hold firm peaks, about 10 minutes.

Add the butter, a bit at a time, making sure one addition is blended in before adding the next. At the very end, add the caramel sauce and salt.

To Assemble:

Fill a piping bag with the buttercream at room temperature (if it’s refrigerated, paddle in the mixer while torching the side until it comes back together).  Fill the center of the macaroon cookie, and sandwich the top with another cookie until they look like little burgers.

xoxo

Team Fabulous