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Skill Level » Advanced

Sweet Cream and Espresso Bar

Posted by: AUI

Active Time

0 Hour   45 Minutes

Total Time

3 Hour   50 Minutes


1Espresso Maracaibo Fudge Brownie



  1. Combine eggs with sugars and vanilla and whip to combine. Stir in warm butter and chocolate. Sift in dry ingredients. Fold in coffee extract. Bake at 325˚F and don’t overbake.

2Espresso and Sweet Cream Ganache



  1. Boil the heavy cream, butter, invert sugar, coffee extract, and sweet cream compound together. Melt the couverture and cocoa butter together. Once the cream mixture is ready slowly add to the couverture by emulsifying with a hand blender. Dispense as desired and allow to crystallize.

3Sweet Cream Filling



  1. Bloom the gelatin and set aside. In a pot boil the first amount of heavy cream, whole milk, and granulated sugar. Temper into the egg yolks and add back into the pot and heat until 180°F/82.2°C. Strain through a fine mesh strainer then add the bloomed gelatin and Sweet Cream Compound. Cool in the refrigerator. Once cooled fold in the whipped cream.

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Cocoa
  • Others

Texture Profile

  • Chewy

Temperature Profile

  • Room Temperature

Nutrition / Allergens

Nutrition Facts
24 Servings 
Serving Size 4.6 oz
Amount Per Serving
Calories 30
% Daily Value*

Total Fat  2.0g 3%
Saturated fat 1.2g 0
Trans Fat 0.0
Cholesterol  12.4mg 0%
Sodium  13.9mg 0%
Total Carbohydrate  2.6g 1%
Dietary Fiber 0.2g 0%
Sugars 1.9g
Includes 0.2g Added Sugar 0%
Protein  0.5g
Vitamin D 0.000IU 0%
Calcium 6mg 0%
Iron 0.26mg 0%
K 16mcg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Egg
  • Milk
  • Soy

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