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. 4.6

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.

Tags :

Machines for this recipe

CITIZ & MILK KRUPS - Fire Engine Red
 
CITIZ & MILK KRUPS - Frosted Aluminium
 
Citiz & Milk Krups - Titan
 
CITIZ & MILK MAGIMIX - Limousine Black
 
CITIZ KRUPS - Fire Engine Red
 
CITIZ KRUPS - Titan
 
CITIZ MAGIMIX - Limousine Black
 
CITIZ MAGIMIX - Retro White
 
Citiz Single - Shanghai Tang
 
DeLonghi CitiZ EN165 60's White
 
DeLonghi CitiZ EN165 Limousine Black
 
DeLonghi CitiZ EN165 Silver Chrome
 
DeLonghi CitiZ&Co EN325 Limousine Black
 
DeLonghi CitiZ&milk EN265 Limousine Black
 
DeLonghi CitiZ&milk EN265 Silver Chrome
 
DeLonghi CitiZ&milk EN266 Creamy White
 
Nespresso CitiZ C110 Fire Engine Red
 
Nespresso CitiZ C110 Steel Grey
 
Nespresso CitiZ C110 Titan
 
Nespresso CitiZ&Co C130 Steel Grey
 
Nespresso CitiZ&Milk C120 Aluminium
 
Nespresso CitiZ&milk C120 Fire Engine Red
 
Nespresso CitiZ&milk C120 Titan
 
DeLonghi Pixie Carmine
 
DeLonghi Pixie EN125 Electric Aluminium
 
DeLonghi Pixie EN125 Electric Lime
 
DeLonghi Pixie EN125 Electric Steelblue
 
Nespresso Pixie Brown
 
Nespresso Pixie C60 Electric Indigo
 
Nespresso Pixie C60 Electric Red
 
Nespresso Pixie C60 Electric Titan
 
PIXIE KRUPS - Electric Titan
 
PIXIE KRUPS - Brown
 
PIXIE KRUPS - Electric Red
 
PIXIE MAGIMIX - Carmine
 
PIXIE MAGIMIX - Electric Aluminium
 
PIXIE MAGIMIX - Electric Lime
 
PIXIE MAGIMIX - Electric Steelblue
 
Delonghi Essenza Manual Grey (EN90GY)
 
ESSENZA KRUPS AUTOMATIC - earth
 
ESSENZA MAGIMIX AUTOMATIC - Sand
 
Nespresso Essenza C101 Titan
 
Nespresso Essenza Manual Black (C91BK)
 
Aeroccino +
 
Aeroccino 3 Black
 
Aeroccino 3 Red
 
Aeroccino 3 White
 

Accessories for this recipe

Ritual Lungo

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Characteristic

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