I was sent a Capresso Infinity Plus Burr Grinder at no charge for review so I figured I should make a coffee cake to go with my freshly ground coffee. It is long established that I love a good coffee cake. One of my favorite treats to have with a cup of coffee is a pastry I learned about while watching the Great British Bake Off, the couronne. I have made a couple of variations; a sweet apricot couronne and a savory one. A couronne sounded good so I looked around the kitchen to see what I had on hand and I came up with this recipe for a strawberry pear couronne. I was also sent the Hawaij spice blend from Raw Spice Bar.

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Strawberry Pear Couronne with Three Drizzles

Serves 12

For the Pastry

9 oz bread flour (around 2 cups)
1 tsp salt
heaping tablespoon active dry yeast (1/3 oz)
3 1/2 TBS butter at room temperature
1/2 cup less 1 TBS milk
1 large egg, lightly beaten

For the Filling

1 stick butter, at room temperature
1 tsp Hawaij spice mix or alternatively mix together 1/4 tsp each of cinnamon, ginger, cardamon and cloves
1/3 cup brown sugar
1 cup diced fresh strawberries
1 pear, peeled, corred and cut into small dice
1/3 cup sugar in the raw
1 TBS fresh lemon juice

For the Drizzles:

Vanilla

2 TBS confectioner’s sugar
1 tsp pure vanilla extract

Chocolate Ganache

1/4 cup heavey cream
1/4 cup chocolate chips

Strawberry Butter Caramel

Liquid left from draining the strawberries
2 tsp unsalted butter
pinch of salt

To finish:

1/3 cup toasted walnuts, chopped if desired

Mix the diced strawberries and pears together with the sugar in the raw and lemon juice and set aside.
Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough.
Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.
Place the dough in a greased bowl and cover to let rise for and hour or until doubled in size
While the dough is rising, make the filling:

Drain the strawberry/pear mixture retaining the liquid for the strawberry butter caramel

Mix the butter, brown sugar and spices together until smooth. Set aside.
Like a baking tray with parchment or silicone
When the dough is done it’s first rise, turn it out onto a lightly floured counter

Roll it out to a 13 x 10″ rectangle
Gently mix the strawberry/pear mixture with the brown sugar mixture.
Add the topping to the dough rectangle
Spread the topping to just about the edges

With the wide edge facing you, tightly roll the dough up like a jelly roll.
Pinch the edge to close and roll it to seal.
Cut the dough all the way through, keeping it intact for just a little bit at the top
Take a hold of each end and twist (like braiding but with only two pieces), then bring the the twisted piece together in a circle

Place the dough on the prepared baking sheet, cover with plastic wrap and let rise until doubled in size. About 30 - 45 min
Preheat oven to 400°
Bake the couronne for 25 - 35 min until risen and golden brown.

Cool on a wire rack
While the couronne is cooling make the drizzles.
Mix the confectioner’s sugar with the vanilla extract until you have a thick but pourable mixture.
For the ganache: heat the heavy cream until just boiling and pour over the chocolate chips. Let sit for a minute or so and then stir until dissolved. Place the ganache in the refrigerator to cool down and thicken.

For the strawberry butter caramel: place the reserved liquid from the strawberry pear mixture into a small pot and heat over medium heat until reduced by half. Add the butter and let cook until dissolved and to a caramel sauce like consistency. Add the pinch of salt and stir. Let cool

After the couronne has cooled drizzle with the three sauces, one a time and top with the toasted walnuts if desired.

How Was the Strawberry Pear Couronne?

Oh my word! This was really delicious. All of the flavors came together so beautifully. Both the pear and the strawberries shine; I believe that the lemon really helped to bring out their flavor. The three drizzles combine to add a lovely addition to the rich pastry and fresh fruit. A perfect accompaniment to a delicious cup of coffee in the morning.

And nothing makes a cup of coffee more delicious than grinding the beans right before your make your cup. The Capresso Infinity Plus V2 Conical Burr Grinder. It’s a machine that gives you a choice of various grinds to make you the cup of coffee you want:

No other conical burr grinder in its class preserves more flavor and aroma from coffee beans than the Infinity Plus
An innovative gear reduction motor allows for the slowest grinding speed available, creating less friction and heat for the best results at any grind setting
These commercial-grade solid steel burrs are built to last and allow you to choose between 16 fineness settings with precise, consistent and flavorful results every time
From ultra-fine to very coarse, this grinder delivers
Conical burrs grind for every time of brewing method (Turkish, espresso, drip coffee, French press, pour-over brewers and percolators)—no other grinder comes close

The hopper holds a good quantity of beans so you can wake up in the morning and just push your set grind and you are good to go to set up for a great cup of coffee and a delicious piece of pastry.

It’s also very quiet compared to other grinders we have used in the past. My coffee was DE-licious and it was wonderful with my strawberry pear couronne.

The hubby likes the Capresso Infinity Plus V2 Conical Burr Grinder because he can grind the beans for my cup of regular coffee then make a quick change and then grind the beans for his homemade mocha that he makes with the Capresso EC300.

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