Liegeois Coffee & Cinammon Sticks Liegeois Coffee & Cinammon Sticks Crisp sweet cinnamon pastry is the perfect companion for this classic rich coffee dessert. 0

Liegeois Coffee & Cinammon Sticks

Crisp sweet cinnamon pastry is the perfect companion for this classic rich coffee dessert.

Preparation

For the Liegeois Coffee:

  • Prepare your coffee in a cup, add the cane sugar syrup, and leave it to cool
  • Put one scoop of coffee ice-cream into a Ritual water glass
  • Pour the coffee onto the ice-cream and then add the whipped cream
  • You can sprinkle with chocolate shavings or cocoa powder if desired

For the sugar-cinnamon sticks:

  • Preheat the oven to 210°C
  • Line a baking tray with greaseproof paper or a silicon baking sheet
  • Unroll the pastry, cut into 2 cm strips with a small knife, brush one side with the egg yolk, sprinkle with sugar and cinnamon
  • Place the strips, evenly spaced, on the tray and bake for 8-10 min
  • Reduce the heat to 180°C if they brown too quickly

Accessories for this recipe

CitiZ Lungo
CitiZ Water
Ritual Lungo
Ritual Water
Pixie Lungo, Vivalto
Pixie Lungo, Fortissio
Pixie Lungo, Decaffeinato
Premium Lungo White Ring
Glass Lungo - Glass Range

Characteristic

Medium
Difficulty
Medium
Preparation
PT20M10 min. + 10 min. baking time
Material
1 Lungo cup (150 ml)
1 Ritual water glass (110 ml)
1 bake-tray
1 oven
Origin

Ingredients

For the Liegeois Coffee

  • 1 capsule of Grand Cru Ristretto or Arpeggio or Decaffeinato Intenso
  • 2 tablespoons of cane sugar syrup
  • 1 scoop of coffee ice-cream
  • whipped cream
  • chocolate shavings or cocoa powder

For the cinnamon sticks

  • 1 roll of pure butter puff pastry
  • 1 egg yolk
  • caster sugar
  • cinnamon
<em>Arpeggio</em>
Arpeggio
Intensity : 9
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
<em>Ristretto</em>
Ristretto
Intensity : 10