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. 4.75

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 coffee and mix with two-thirds of the milk and half a vanilla pod in a saucepan
  • Boil the mixture and set aside to let the vanilla flavour 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-flavoured 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 or bowl
  • Prepare an Espresso Grand Cru directly on top of each and serve immediately

Tags :

Machines for this recipe

DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Red
Nespresso Pixie C60 Electric Titan
Aeroccino +
Aeroccino 3 Black
Aeroccino 3 Red
Aeroccino 3 White
Delonghi U - Black
Nespresso U - White
Nespresso CitiZ C110 Fire Engine Red
Nespresso CitiZ&milk C120 Fire Engine Red

Accessories for this recipe

Ritual Lungo

Characteristic

Difficult
Difficulty
Difficult
Preparation
PT30M15 min. + 4 hours
Material
8 Cappuccino cups (170 ml)
1 saucepan
1 bowl
Ritual Lungo
Ritual Cappuccino
Ritual Mug
Origin
Switzerland

Ingredients

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