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

Glass Lungo Cup & Black Saucer

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
France

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