Chiboust coffee cream with chopped hazelnuts Chiboust coffee cream with chopped hazelnuts Velvety smoothness on the palate. A reinvented Chiboust cream tames the intense, grilled flavour of an Espresso Grand Cru, for a smooth taste. 4.67

Chiboust coffee cream with chopped hazelnuts

Velvety smoothness on the palate. A reinvented Chiboust cream tames the intense, grilled flavour of an Espresso Grand Cru, for a smooth taste.

Preparation (8 persons)

  • Confectioner's Chiboust custard: Prepare one capsule of either Roma or Decaffeinato Intenso Grand Cru in espresso (40 ml / 1.5 oz)
  • Mix it with two-thirds of the milk and half a vanilla pod in a saucepan
  • Boil the mixture and set aside to let the vanilla flavor infuse
  • Pour the egg yolks and the sugar into a large bowl and beat vigorously
  • Add the flour, followed by the rest of the cold milk to avoid lumps from forming
  • Then add the vanilla-flavored mixture, removing the vanilla pod first
  • Pour the whole mixture into another saucepan
  • Let the mixture boil for 3 minutes while stirring with a whisk
  • Leave to cool, then refrigerate
  • When the custard is cold, add the chopped hazelnuts and whipped cream
  • Place a tablespoon of the Chiboust cream at the bottom of each cup
  • Prepare a capsule of Roma or Decaffeinato Intenso Grand Cru in Espresso (40 ml / 1.5 oz) directly on top of each capuccino cup
  • Serve immediately.

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Accessories for this recipe

Ritual Lungo

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Characteristics

Difficult
Difficulty
Difficult
Preparation
PT30M15 min. + 4 hours
Material
8 Cappuccino cups (170 ml/6 oz)
2 saucepans
1 bowl
Ritual Lungo
Origin
Switzerland

Ingredients

  • 9 capsules of either Roma or Decaffeinato Intenso Grand Cru (to produce 11 oz,320 ml of Espresso coffee)
  • 3 hazelnuts, chopped coarsely
  • 100 ml /3.5 oz of whipped cream
  • 250 ml /8.5 oz of coffee-flavoured custard
  • Ingredients for preparing 250 ml / 8.5 oz of home-made coffee-flavoured custard (to be prepared the previous day):
  • 1 capsule of Grand Cru Roma (to produce 1.35 oz,40 ml of Espresso coffee)
  • 250 ml / 8.5 oz of milk
  • 2 egg yolks
  • 75 g / 2.7 oz of sugar
  • 25 g / 0.9 oz of flour
  • half a vanilla pod, split lengthways
<em>Roma</em>
Roma
Intensity : 8
Order
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
Order