Chiboust Coffee Cream with Chopped Hazelnuts

Velvety smoothness on the palate. A reinvented Chiboust cream tames the intense, grilled flavor of an Espresso Grand Cru, for a smooth taste.

Icon - Inspiration - Level Icon - Inspiration - Milk
Icon - Time 15 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • capsules of either Roma or Ristretto Decaffeinato Grand Cru (to produce 10.8 oz/320 ml of Espresso coffee)
  • hazelnuts, chopped coarsely
  • 3.5 oz/100 ml of whipped cream
  • 8.5 oz/250 ml of coffee_flavored custard
  • Ingredients for preparing 8.5 oz/250 ml of home_made coffee_flavored custard (to be prepared the previous day):
  • capsule of Grand Cru Roma (to produce 1.35 oz/40 ml of Espresso coffee)
  • 8.5 oz/250 ml of milk
  • egg yolks
  • 75 g of sugar
  • 25 g of flour
  • half a vanilla pod, split lengthways
  • Cappuccino cups (5.75 oz/170 ml)
  • saucepan
  • bowl

Materials

  • Cappuccino cups (5.75 oz/170 ml)
  • saucepan
  • bowl

How to make this recipe?

Confectioner's Chiboust custard: Prepare one capsule of either Roma or Ristretto Decaffeinato 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 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 vanillaflavored 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Roma 8 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity
Roma 8 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity

Chiboust Coffee Cream with Chopped Hazelnuts

  • Icon - Time 15 min.
  • Icon - Level Difficult

Materials

  • Cappuccino cups (5.75 oz/170 ml)
  • saucepan
  • bowl

Recommended Nespresso coffees

Ingredients

  • capsules of either Roma or Ristretto Decaffeinato Grand Cru (to produce 10.8 oz/320 ml of Espresso coffee)
  • hazelnuts, chopped coarsely
  • 3.5 oz/100 ml of whipped cream
  • 8.5 oz/250 ml of coffee_flavored custard
  • Ingredients for preparing 8.5 oz/250 ml of home_made coffee_flavored custard (to be prepared the previous day):
  • capsule of Grand Cru Roma (to produce 1.35 oz/40 ml of Espresso coffee)
  • 8.5 oz/250 ml of milk
  • egg yolks
  • 75 g of sugar
  • 25 g of flour
  • half a vanilla pod, split lengthways

Inspirations

Icon - Inspiration - Level Icon - Inspiration - Milk

How to make this recipe?

Confectioner's Chiboust custard: Prepare one capsule of either Roma or Ristretto Decaffeinato 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 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 vanillaflavored 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

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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