Ingredient and Portion
Chiboust coffee cream with chopped hazelnuts
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Preparation (8 persons)
9 capsules of either Roma or Decaffeinato Intenso Grand Cru (to produce 11 oz,320 ml of Espresso coffee)
3 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):
1 capsule of Grand Cru Roma (to produce 1.35 oz,40 ml of Espresso coffee)
250 ml / 8.5 oz of milk
2 egg yolks
75 g / 2.7 oz of sugar
25 g / 0.9 oz of flour
half a vanilla pod, split lengthways
9 capsules of either Roma or Decaffeinato Intenso Grand Cru (to produce 11 oz,320 ml of Espresso coffee)
3 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):
1 capsule of Grand Cru Roma (to produce 1.35 oz,40 ml of Espresso coffee)
250 ml / 8.5 oz of milk
2 egg yolks
75 g / 2.7 oz of sugar
25 g / 0.9 oz of flour
half a vanilla pod, split lengthways
Method
1. Confectioner's Chiboust custard: Prepare one capsule of either Roma or Decaffeinato Intenso Grand Cru in espresso (40 ml / 1.5 oz)
2. Mix it with two-thirds of the milk and half a vanilla pod in a saucepan
3. Boil the mixture and set aside to let the vanilla flavor infuse
4. Pour the egg yolks and the sugar into a large bowl and beat vigorously
5. Add the flour, followed by the rest of the cold milk to avoid lumps from forming
6. Then add the vanilla-flavored mixture, removing the vanilla pod first
7. Pour the whole mixture into another saucepan
8. Let the mixture boil for 3 minutes while stirring with a whisk
9. Leave to cool, then refrigerate
10. When the custard is cold, add the chopped hazelnuts and whipped cream
11. Place a tablespoon of the Chiboust cream at the bottom of each cup
12. Prepare a capsule of Roma or Decaffeinato Intenso Grand Cru in Espresso (40 ml / 1.5 oz) directly on top of each capuccino cup
13. Serve immediately.
2. Mix it with two-thirds of the milk and half a vanilla pod in a saucepan
3. Boil the mixture and set aside to let the vanilla flavor infuse
4. Pour the egg yolks and the sugar into a large bowl and beat vigorously
5. Add the flour, followed by the rest of the cold milk to avoid lumps from forming
6. Then add the vanilla-flavored mixture, removing the vanilla pod first
7. Pour the whole mixture into another saucepan
8. Let the mixture boil for 3 minutes while stirring with a whisk
9. Leave to cool, then refrigerate
10. When the custard is cold, add the chopped hazelnuts and whipped cream
11. Place a tablespoon of the Chiboust cream at the bottom of each cup
12. Prepare a capsule of Roma or Decaffeinato Intenso Grand Cru in Espresso (40 ml / 1.5 oz) directly on top of each capuccino cup
13. Serve immediately.
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