The Pie Hole: Cupping Season.

In Pie Hole, The Menu by Quiet Lunch1 Comment

Coffee Cake Cups.↓

Now, these have to be the most adorable treats we’ve ever seen in our damn lives. Poached from The Cookie Fairy, this recipe looks complicated and guess what, it is — but not as complicated as it seems. With a little elbow grease and caramel glue, you can be impressing your cake addicted friends in no time.

Warning: The recipe was translated from Hebrew so the English may be a little wonky.

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Baileys white chocolate whipped cream:

• 250 ml cream
• 100 g white chocolate
•  3 tablespoons liqueur Baileys or Kahlua (a coffee can also be dissolved in hot water)

Coffee Cream:

• brown sugar
• 450 ml cream
• 2 egg yolks
• 100 g light brown sugar Demerara
• 1 tablespoon of cornstarch beautiful
• 1 heaping tablespoon granulated coffee
• 1/2 teaspoon cardamom (optional)
• 2 tablespoons of Baileys or Kahlua liqueur (optional)
• 1/2 teaspoon gelatin

Cups Cough:

• 50 g hazelnuts or pecans
• 250 grams of flour
• 60 g white sugar
• 30 g light brown sugar Demerara
• Pinch of salt
• 180 g cold butter, in cubes
• 1 egg yolk
• 1 teaspoon vanilla extract

Caramel Paste for Handles:

• 40 g sugar
• 25 ml of water


• 6 Individual paper baking cups or Ringim

Photo Courtesy of The Cookie Fairy.


Baileys white chocolate whipped cream:

The day before baking cups, begin preparation
Pour cream in a small pot and bring to a boil.

Turn off the heat, add the white chocolate and let it sit splash minute.
Stir the mixture is smooth. Stir in the Bayliss, cool and transfer to cooling.

Coffee cream:

Pour 250 ml heavy cream (one cup) in a small pot and bring to a boil.

Small bowl Beat the egg yolks with the sugar and cornstarch.

Pour the hot cream to the egg yolk mixture in a thin stream while mixing for smooth liquid,
And answer the mixture to the pot. Dissolve the coffee in the palm of boiling water and add to the pot, along with cardamom and Baileys.
Cook the mixture until it thickens a few minutes and leave to cool completely.

Sprinkle the gelatin in a small glass with a tablespoon of water, put a little absorb fluids, solvents and stir into the coffee cream.

Whip the remaining cream until firm and fold into the mixture smooth frothy coffee. Transfer to cooling.

Cups dough:

Roast the pecans on a hot pan without oil, stirring occasionally, until lightly browned and toasted aroma than at home.

Let Cool.

In a food processor or spice grinder grind the pecans into crumbs thin as possible.
Add flour, two types of sugar and salt and stir.
Add the diced butter and process dough crumbs.
Add the egg yolk and vanilla extract, process smooth dough into a ball and transfer to cool for several hours.
Roll out the dough on a work surface lightly Mokmh leaf thickness of about 5 mm, cut dough circles large.
And line the dough personal tools to their height.  Alternatively, you can also just flatten the dough with your hands glasses.
Create a balance of dough rolls inch thick, and form designers handles of cups.Place the cups and handles full stabilization freeze, preferably the night.

Next day, preheat the oven to medium heat to 180 degrees. Line the inside of the glasses their sides with plastic wrap and fill with baking weights them to the brim.

Bake the dough glasses straight from the freezer for 25 minutes baking blind, and 15 minutes normal baking, until brown. Cool. place the dough on a template handles lined with baking paper and bake for 15-20 minutes browned. After complete cooling glasses, gently peel off the paper cups,

And answer the short dry dough cups for 10-15 minutes at 150 degrees.


Mix in a small saucepan the sugar and water and cook until the sugar is completely dissolved.Bring to a boil, lower the heat and cook without stirring add, until golden caramel. Dip each of the handles at either end, and coupled into the glass.

Place on stand.


Divide the coffee cream between the glasses.

The Divvy Up.↓

Makes 6 cups.

Photo Courtesy of The Cookie Fairy.


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