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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.
Tags :
hazelnuts
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Characteristic
Difficulty
Difficult
Difficult
Preparation
15 min. + 4 hours
15 min. + 4 hours
Material
8 Cappuccino cups (170 ml/6 oz)
2 saucepans
1 bowl
8 Cappuccino cups (170 ml/6 oz)
2 saucepans
1 bowl
Origin
Switzerland
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
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