Coffee Expertise
Recurring Order
Nespresso Madeleines
Recipe includes the allergens flour, almonds, egg and milk (cream and butter)
CHOCOLATE MADELEINES
INGREDIENTS (# makes depends on size – we make medium, classic size – and this yields approx.30-35)
Make the mix at least 24 hours ahead.
- 270g Dark Chocolate (please check the allergens in the dark chocolate of your choice)
- 80g Flour
- 80g ground Almond
- 1200g Butter
- 200 Icing sugar
- 240 Egg whites
METHOD
1. Mix egg whites with icing sugar, to firm peaks.
2. Sieve the flour and ground almond together. Incorporate it into the meringue mix. Melt the butter and dark chocolate together. Mix, and slowly fold into the meringue flour mix.
3. Use a classic madeleine matfer (non-stick is ideal) tray. Brush the inserts with soft butter and a sprinkle of flour.
4. Pipe the mix into the moulds. Bake at 200 degrees for 10-14 minutes (depending on size). Serve straight from the oven.
WHISKY ANGLAISE
INGREDIENTS (makes 1 litre / 20 servings)
- 500g Milk
- 500g Cream
- 1 Vanilla Pod
- 200g Whisky
- 150g Sugar
- 10 Egg Yolks
METHOD
1. In a saucepan, boil the milk cream and vanilla together.
2. In a separate bowl, mix the yolk with the sugar – mix well – until the sugar dissolves
3. Flambé the whisky in a small pan. When the flame disappears (the alcohol has evaporated), set aside
4. When the milk mix reaches boiling, pour this into the sugar egg yolk mix. Whisk to combine.
5. Put back into the milk cream pot. Place on stove until it reaches 82 degrees.
6. Pour in the whisky. Whisk together. Set aside to cool.
COFFEE SORBET
INGREDIENTS (makes 12 servings)
1x extracted Espresso capsule
- 1 litre of café Americano (needs to be a long coffee – ideally ‘1part coffee = 2 parts water’)
- 300g caster sugar
METHOD
1. Dissolve sugar into the coffees.
2. Pour into a Carpigiani machine. Turn as a sorbet.
3. The consistency should reach that of a mousse / aeriated.
4.Remove from the machine. Serve immediately.
