Steps

• Mix the flour with the potato starch, coffee powder (the one you use to fill the moka), and sifted baking powder. Pour the mixture into a fountain shape on a pastry board and make a classic well in the center where you will place the lightly beaten eggs, butter, vanilla, and a pinch of salt.

  
  Knead everything quickly until you get a smooth and homogeneous dough, wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.

  
  You can also knead the shortcrust pastry in a stand mixer with a paddle attachment.

  
  With the Bimby:

  
  Place the flour, baking powder, powdered sugar, potato starch, eggs, diced butter, vanilla, a pinch of salt, and coffee powder into the bowl 30 sec/speed 3.

  
  Transfer the dough to a pastry board and knead it quickly until it is smooth and homogeneous, wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.

• Take the dough and roll it out into a half-centimeter thick sheet. With a small cookie cutter, make many discs and place them on baking sheets covered with parchment paper (re-knead the scraps and make more cookies), continue like this until the dough is finished.

  
  Now count the obtained cookies and use a small cookie cutter to make a hole in the center of half of them (so you’ll have half cookies with a central hole, half without). In this case, also knead and quickly roll out the scraps to form more cookies.

  
  Bake in a preheated oven at 350°F for about 10 minutes, depending on your oven; they should lightly brown.

  
  Let them cool.

• Make sure the coffee and cream are nice and cold from the fridge. If it’s very hot, you can also put the mixer whisks and bowl in the fridge.

  Place the cream, coffee powder, 3 tablespoons of liquid coffee, and sugar into the bowl and whip it with the electric whisks to stiff peaks.

  Taste to see if you like the sweetness, and if you prefer it sweeter, add a little more sugar.

  The filling is ready.

  With the Bimby:

  Mount the butterfly attachment in the clean bowl.

  Place the cream, coffee powder, 3 tablespoons of liquid coffee, and sugar into the bowl 3 minutes/speed 3.

  Check if the cream is well whipped; otherwise, whip it for another minute, it must be well whipped.

  Taste to see if you like the sweetness, and if you prefer it sweeter, add a little more sugar.

• Place the coffee cream in a pastry bag with a star tip and fill the side of the cookie without a hole, close the cookie by laying the other cookie with a hole on top of the filling, place the pastries on a tray as you fill them.

  Fill all the pastries like this.

  Finally, dust with a light layer of powdered sugar and store them in the fridge until ready to serve.

  

• The coffee pastries are ready to be enjoyed…Enjoy your dessert!

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