Ultimate

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15
min.
For
8 People
Difficulty
Difficult

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.

Tags

Ingredients

  • 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

Materials

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

Preparation

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

Recommended Grands Crus

Roma
INTENSITY : 8
Arpeggio Decaffeinato
INTENSITY : 9
Decaffeinato Intenso
INTENSITY : 7

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