Coffee Bars With Chocolate Glaze – a delicious recipe with milk, coffee beans, egg yolks, sugar, cornstarch, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 12 x 8-inch baking pan. Line bottom and long sides with parchment paper, extending paper 2 inches over sides.
2
Bring milk and coffee beans almost to a boil in medium saucepan. Remove from heat. Let stand 45 mins.
3
Whisk egg yolks, sugar and cornstarch in large bowl until combined. Bring milk mixture almost to a boil. Whisk into egg mixture until smooth. Strain over large saucepan; discard beans. Cook on high heat, whisking constantly, until mixture boils and thickens. Remove from heat. Whisk in butter until combined. Spread custard onto plastic wrap lined tray. Cover surface of custard with plastic wrap. Refrigerate until cold.
4
Meanwhile, preheat the oven to 450u00b0F.
5
Place each pastry sheet on separate greased baking pans. Bake about 15 mins or until puffed and lightly browned. Cool. Flatten pastry with hand. Line bottom of prepared pan with a layer of pastry, trimming to fit.
6
Spread custard over pastry. Top with remaining pastry, trimming to fit. Press down slightly.
7
For the chocolate glaze, stir chocolate and butter in small saucepan on low heat until smooth. Pour glaze over pastry. Refrigerate until set. Cut into bars to serve.
1030
kcal
Calories
57
g
Fat
95
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups milk, 3/4 cup roasted coffee beans, 8 None egg yolks, 3/4 cup sugar, and more.
Yes, Coffee Bars With Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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