Liegeois Coffee Barista

Icon - Inspiration - Morning Icon - Inspiration - Milk Icon - Inspiration - Level
Icon - Time 20 min Icon - Level Easy

Here is what you need

Ingredients

Icon - Person {{ persons }}
  • Whipped cream 1 Tea Spoon
  • Egg Yolk 1 Unit
  • Brown sugar 1 Tea Spoon
  • Plan de travail 1 Serving tray or platter
  • Plan de travail 1 Oven
  • Icon - Material - Aeroccino Cappuccino Cup

Materials

  • Plan de travail 1 Serving tray or platter
  • Plan de travail 1 Oven
  • Icon - Material - Aeroccino Cappuccino Cup

Let's make it!

Liegeois Coffee Barista

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  • Step
    01

    For the Liégeois Coffee: 1/3

    Extract 40 ml of BARISTA Corto coffee, let it slightly cool down.

  • Step
    02

    For the Liégeois Coffee: 2/3

    Take a Cappuccino cup and put a scoop of ice cream to the bottom.

  • Step
    03

    For the Liégeois Coffee: 3/3

    Pour the coffee on top of the ice cream and add a touch of whipped cream. Decoration: sprinkle with some grated dark chocolate

  • Step
    04

    For the sugarcinnamon sticks: 1/3

    Preheat the oven to 210°C (410°F) Line a baking tray with greaseproof paper or a silicon baking sheet.

  • Step
    05

    For the sugarcinnamon sticks: 2/3

    Unroll the pastry, cut into 2 cm strips with a small knife, brush one side with the egg yolk, sprinkle with sugar and cinnamon.

  • Step
    06

    For the sugarcinnamon sticks: 3/3

    Place the strips, evenly spaced, on the tray and bake for 8-10 min. - Reduce the heat to 180°C (356°F) if they brown too quickly.

Step01

For the Liégeois Coffee: 1/3

Extract 40 ml of BARISTA Corto coffee, let it slightly cool down.

Step02

For the Liégeois Coffee: 2/3

Take a Cappuccino cup and put a scoop of ice cream to the bottom.

Step03

For the Liégeois Coffee: 3/3

Pour the coffee on top of the ice cream and add a touch of whipped cream. Decoration: sprinkle with some grated dark chocolate

Step04

For the sugarcinnamon sticks: 1/3

Preheat the oven to 210°C (410°F) Line a baking tray with greaseproof paper or a silicon baking sheet.

Step05

For the sugarcinnamon sticks: 2/3

Unroll the pastry, cut into 2 cm strips with a small knife, brush one side with the egg yolk, sprinkle with sugar and cinnamon.

Step06

For the sugarcinnamon sticks: 3/3

Place the strips, evenly spaced, on the tray and bake for 8-10 min. - Reduce the heat to 180°C (356°F) if they brown too quickly.

Icon - Ingredients
  • Whipped cream 1 Tea Spoon
  • Egg Yolk 1 Unit
  • Brown sugar 1 Tea Spoon

Recommended Nespresso coffees

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Ristretto 10 Chart - Intensity

Liegeois Coffee Barista

  • Icon - Time 20 min
  • Icon - Level Easy

Materials

  • Plan de travail 1 Serving tray or platter
  • Plan de travail 1 Oven
  • Icon - Material - Aeroccino Cappuccino Cup

Recommended Nespresso coffees

Ingredients

  • Whipped cream 1 Tea Spoon
  • Egg Yolk 1 Unit
  • Brown sugar 1 Tea Spoon

Inspirations

Icon - Inspiration - Morning Icon - Inspiration - Milk Icon - Inspiration - Level

Let's make it!

  • Step 01 For the Liégeois Coffee: 1/3

    Extract 40 ml of BARISTA Corto coffee, let it slightly cool down.
  • Step 02 For the Liégeois Coffee: 2/3

    Take a Cappuccino cup and put a scoop of ice cream to the bottom.
  • Step 03 For the Liégeois Coffee: 3/3

    Pour the coffee on top of the ice cream and add a touch of whipped cream. Decoration: sprinkle with some grated dark chocolate
  • Step 04 For the sugarcinnamon sticks: 1/3

    Preheat the oven to 210°C (410°F) Line a baking tray with greaseproof paper or a silicon baking sheet.
  • Step 05 For the sugarcinnamon sticks: 2/3

    Unroll the pastry, cut into 2 cm strips with a small knife, brush one side with the egg yolk, sprinkle with sugar and cinnamon.
  • Step 06 For the sugarcinnamon sticks: 3/3

    Place the strips, evenly spaced, on the tray and bake for 8-10 min. - Reduce the heat to 180°C (356°F) if they brown too quickly.

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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