h a l f b a k e r yNo serviceable parts inside.
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Pastry is different from bread because it's 'short' - it hasn't had the kneading action which bread dough gets which develops the gluten and gives it the toughness and elasticity to allow the yeast to form bubbles. If you wanted to make a strong, tough pastry for an espresso cup it would basically be an unleavened bread and nearly inedible. I think an alternative approach to the structurally demanding bits of the cup is needed, such as using a strip of crystallised fruit for the handle. A hard candy glaze for the interior is a good idea - I'd also suggest using egg white which bakes to a clear, smooth
water-resistant finish and is stronger than caramel. |
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You don't need a handle if the walls insulate your fingers from your fresh expression. And imagine the smell... |
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[+] because they are environmentally friendly. |
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I just had a delicious espresso followed by a custard tart made from puff pastry. If the tart had slightly higher walls I'm sure it could hold an espresso, and the custard would stop the pastry from getting soggy. Delicious! |
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New Idea (for UnaBubba): Espresso flavored pastry bra cup. |
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Gene Wilder's buttercup cup was made of wax; he had to keep chewing untill 'cut', then spit it out. I'm tempted to try baking this. A hardtack recipe might be a good starting point, with extra fat. I made hardtack for a pirate party recently and found it surprisingly more-ish. Unfortunately, I didn't sail into the wind off the Iberian peninsula, which would have been a hard tack which was surprisingly moorish. |
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The cup can be made out of pretty much any sort of pastry; the key is the lining, which must be resistant to hot liquids. |
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Yorkshire puddings will retain gravy for quite a while, possibly due to the formation of the crispy outer shell. |
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