Coffee Creation A collection of espresso based ultimate recipes

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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.


  • capsules of either Roma or Decaffeinato Intenso Grand Cru (to produce 11 oz,320 ml of Espresso coffee)
  • hazelnuts, chopped coarsely
  • 100 ml (3.5 oz) of whipped cream
  • 250 ml (8.5 oz) of coffee_flavoured custard
  • Ingredients for preparing 250 ml (8.5 oz) of home_made coffee_flavoured custard (to be prepared the previous day):
  • capsule of Grand Cru Roma (to produce 1.35 oz,40 ml of Espresso coffee)
  • 250 ml (8.5 oz) of milk
  • egg yolks
  • 75 g of sugar
  • 25 g of flour
  • half a vanilla pod, split lengthways


  • Cappuccino cups (170 ml/6 oz)
  • saucepan
  • bowl


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 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

Advised Grands crus

: 8
Arpeggio Decaffeinato
: 9
Decaffeinato Intenso
: 7

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