Gourmet Coffee Recipe Book By Krups

Recipes and ideas by Sophie Menut, photographed by Thomas Dhelemmes.

KRupS CooK BooK

GouRMeT CoffeeSfrom morning… until evening

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GouRMeT Coffee… In the morning, to start the day right 10eXpReSSo RISTReTTo 12Coffee SMooTHIe 13CApuCCINo & LATTe MACHIATTo 14Coffee CANNeLÉS 16CHANTILLY CReAM WITH Coffee 17Coffee SHoRTBReAD CooKIeS 18MoCHA oR MoKA 19pANCAKeS WITH MApLe SYRup 20pANNA CoTTA 22CHoCoLATe AND Coffee foNDANT 23

GouRMeT Coffee… At lunchtime, for an energy boost 24CAffe MACCHIATo 26LITTLe poTS of CReMe Au CAfe 28HoT Coffee SouffLÉ 29Coffee CHeeSeCAKe 30ICeD eSpReSSo 32AffAGATo 33Coffee TRuffLeS WITH SeSAMe AND CoCoA 34MILLe-feuILLe WITH GINGeRBReAD AND CReMe Au CAfe 36SpeCuLooS AND Coffee ICe CReAM 37

GouRMeT Coffee… for a gourmet afternoon snack 38CARAMeL Coffee 40Coffee WITH pRALINe 41SofT Coffee CARAMeLS 42Coffee MILKSHAKe 44CRuNCHY Coffee SuNDAe WITH CHoCoLATe SAuCe 45Coffee MACARooNS WITH LIQuoRICe CReAM 46RoLLeD Coffee SpoNGe CAKe WITH HAZeLNuT CReAM 48ICeD CAfÉ Au LAIT 50CIGAReTTeS fILLeD WITH Coffee-pISTACHIo CReAM 51Coffee AND WALNuT pIe 52

GouRMeT Coffee… To relax during cocktail hour 54ITALIAN KISSeS 56VANILLA Coffee 57Coffee fRAppÉ 58MINT MoKA fRAppÉ 59CReAMY CoCoNuT Coffee 60CINNAMoN Coffee 62VIRGIN IRISH Coffee 63

GouRMeT Coffee… An after-dinner treat 64opeRA CAKe WITH eSpReSSo CReAM 66CoLD-WeATHeR Coffee 68Coffee pARfAIT 69pINeAppLe CARpACCIo WITH Coffee AND oRANGe SAuCe 70Coffee VACHeRIN 71CHoCoLATe GANACHe WITH Coffee CuSTARD 72TIRAMISu 74CAfÉ LIeGeoIS 75SpICeD Coffee 76 fRoZeN Coffee SouffLÉ 77

A LITTLe ABouT Coffee 4

INfuSIoN, fILTRATIoN, peRCoLATIoN: 3 ways of making coffee 5

To eACH HIS MACHINe, To eACH HIS Coffee… 6

SoMe ADVICe for making gourmet coffee 8

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from k’hawah to coffee… the coffee you enjoy every day comes from the grains of the coffee tree, “coffea” in Latin, a shrub that grows in many tropical countries. A plant with evergreen foliage, it produces fleshy red and orange fruits, called “cherries,” with two pits, each containing a coffee bean.

Robusta or Arabica... There are about sixty different varieties of coffea, but the coffee you drink most likely comes from one of these two main cultivated species.

Robusta coffee is mainly cultivated in the plains of tropical Africa. It is more resilient than Arabica coffee, and owes its name to its robust and sturdy shrubbery. Because of its medium quality and its strong, invigorating, slightly bitter taste, this coffee is ideal for producing instant coffee.

Arabica coffee is known for its delicacy and its aroma. It is less caffeinated than Robusta, and its cultivation is more delicate and less productive. originating from ethiopia (which accounts for 75% of its worldwide production), it is also grown in South America, particularly in Brazil and Colombia.

The post-harvest process is roasting, a veritable art that allows all of the coffee’s qualities to be revealed. The result and quality of the coffee beans then depends on a number of factors: the temperature, heat, roast, and blend.

espresso, filter coffee, Ristretto, Americano… contrary to common belief, filter coffee contains more caffeine than an espresso, since infusion time is shorter in an espresso machine. on the other hand, an espresso has more aroma than a cup of filter coffee of equal quantity.

3 WAYS of MAKING Coffee

A LITTLe ABouT Coffee Indeed, filter coffee is made by slowly allowing very hot water to pass through a paper filter filled with ground coffee beans. An espresso, on the other hand, is made using percolation: water is pressurized through a pump, then heated and passed quickly through the ground coffee. A filter coffee, which is “less strong,” is generally consumed from a large cup, while the “stronger” espresso is consumed from a smaller cup, in a smaller quantity.

And white coffee… some coffee lovers prefer to drink it with milk or cream. There is a large variety of possible approaches, for all tastes and all times of the day: hot or cold, milk or cream, with differing order and dose of ingredients… it is up to you!

By infusion… this is done using a french press, the coffee machine for those who like to prepare coffee by hand, or prefer to make coffee the old-fashioned way. Hot water is poured directly onto the ground coffee; the blend is left several minutes to settle, and then pressed down toward the bottom using a plunger in order to extract the coffee grinds.

By filtration… this is the method most common today: filter coffee is prepared by slowly allowing hot water to pass through a paper filter that is filled with ground coffee.

By percolation… this high-pressure process is used to make an espresso, a dense, highly aromatic coffee, topped with a light layer of cream. The name “espresso” comes from express coffee, as the percolation method allows for very quick preparation: water is pressurized, ideally using a 15 bar pump, then heated and passed very quickly through the ground coffee.

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AuToMATIC MACHINeS…eSpReSSo oR LuNGo, RISTReTTo oR CAppuCCINo...WITH A fuLLY AuToMATeD MACHINe, eNJoY THe SAMe QuALITY of Coffee THAT You WouLD AT A ReSTAuRANT oR A CAfÉ

These easy-to-use machines allow specialty coffees to be prepared by simply pressing a button.

These machines are equipped with a Thermoblock heating system and a 15 bar pump, which will allow you to make a hot drink containing the maximum amount of aroma, topped with a smooth golden cream. Their automatic cleaning and build-up removing programs add to their ease of use.

eSpReSSo MACHINeSfoR Coffee THAT TASTeS LIKe IT WAS MADe AT A CAfÉ… STRoNG TASTe AND ARoMA, WITH LIGHT fRoTH oN Top.

The pressure of the water on the coffee, blasted by a 15 bar pump, allows for the preparation of an espresso with an intense aroma and topped by smooth froth.

The machine’s steam nozzle allows for the preparation of beverages with milk, such as the cappuccino and caffe latte… or hot beverages such as tea…

To eACH HIS MACHINe,To eACH HIS Coffee…

CHooSING A MACHINe

THe 6 GoLDeN RuLeS foR A GeNuINe AND DeLICIouS eSpReSSo

• 6 to 8 g of coffee.• A 15 bar pressure pump.• The right temperature: 90-92°C.• The correct kind of cup: thick, tulip-shaped and preheated.• The purest possible water: spring water or filtered water. • The right extraction time: maximum 20 to 30 seconds.

fILTeR Coffee MAKeRIDeAL foR BReAKfAST: A CAffeINe-RICH Coffee To KICK-START THe DAY!

A cup of filter coffee is less aromatic, but has more caffeine than a cup of espresso: the infusion time is much longer in filter coffee. The filter coffee maker is the most convenient solution for preparing a lot of coffee (10 to 15 cups) in advance and keeping it hot on the hot plate… ideal for inviting over friends and being with them, not in the kitchen!

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ConservationGround coffee should be kept in a sealed container at room temperature or in the refrigerator, but it loses its flavour quickly. The coffee beans should not be ground until you are ready to use them. You may also freeze your coffee beans or ground coffee, removing only the amount needed each time you make coffee.

Water

When ground coffee comes into contact with water that is very hot but not boiling, all of its characteristic substances are released. It is best to use special filters or a water softener.

Grind

The degree of grinding will be different depending on the desired use of the coffee. A fine or very fine grind is used for espressos, and a medium or fine grind for filter coffee. use 6 to 8 g of ground coffee per cup of espresso. for filter coffee, use one spoonful per cup, or if you want extra strong coffee, add another spoonful.

Drinking

Drink your coffee when it is hot, out of a warmed cup of the right size and shape for your beverage. use a large cup or mug for an Americano, or if you plan to add milk, and a

small porcelain tulip-shaped cup for an espresso: if the froth is spread too thinly, it will quickly deteriorate, losing its magic and its ability to preserve the espresso’s heat and flavour. purists do not put sugar in their coffee, in order to better appreciate its acidity and bitterness; but if you add sugar, use granulated sugar, so as not to “break” the froth.

Milk froth

We advise you to use whole or pasteurized milk rather than untreated milk; it is always best to use milk that was opened recently. Recommendation: in addition to simply adding dairy to your beverage, milk froth also keeps your drink hot for a longer period of time. Making milk froth manually with your espresso machine. All espresso machines (pump, automatic, and combined) are equipped with a steam nozzle which helps to create a large variety of recipes and beverages with milk. pour milk into a container (preferably made of stainless steel) until it is half-full. Begin a steam cycle and dip the steam nozzle in the centre of the container, just below the surface of the milk. Shift the container as needed so that the nozzle remains below the surface of the milk. When you have enough milk froth, dip the nozzle down to the bottom of the container, tilting it to the side, creating a swirl to mix the milk froth with the remaining hot milk, so as to create very creamy milk. Stop the steam cycle before removing the container. Important: After each use, it is recommended to clean your equipment well. In the case of an Automatic Milk frother, we recommend that you take out the emulsifier, scrub the container with a sponge and a gentle cleaning product, and rinse it with warm water. Replace the emulsifier. You will feel a click when it has snapped into its correct position.for classic espresso machines, we recommend that you clean the nozzle well and use a cycle in order to eliminate any milk that was sucked into the tube.

SoMe ADVICe foR MAKING GouRMeT Coffee

GouRMeT Coffee… In the morning, to start the day right

eXpReSSo RISTReTTo

Coffee SMooTHIe

CAppuCCINo & LATTe MACCHIATo

Coffee CANNeLÉS

CHANTILLY CReAM WITH Coffee

Coffee SHoRTBReAD CooKIeS

MoCHA oR MoKA

pANCAKeS WITH MApLe SYRup

pANNA CoTTA

CHoCoLATe AND Coffee foNDANT

1 cup

eXpReSSo RISTReTTo

1. Be sure to use an espresso machine, and use very little water.

2. Choose a finely ground coffee and press it carefully. for automatic coffee grinders, set to grind finely, and do not hesitate to use the “strong espresso” button.

A delicious way to start the morning, along with Madeleine cookies.

7 to 9 g of finely ground coffee

20 to 30 ml of water

The recipe for… Madeleine cookiesBeat 2 eggs and 60 g of sugar with an electric mixer until the mixture is white. Add 60 g of sifted flour, followed by 60 g of slightly melted butter and one teaspoonful of vanilla extract. pour this batter into soft madeleine moulds and let the cookies bake for 10 minutes at 180 °C. enjoy the cookies with your ristretto while they are still warm.

In Italian, “ristretto” means “strong,” so it should be about half the size of an espresso.

For this recipe, it is best to use Arabica coffee, which is less bitter than Robusta.

The recipe for… lemon fruitcakeBeat 250 g of butter and add 250 g of sugar in several doses, while continuing to beat. Add 4 eggs, one by one, mixing each egg in carefully. Add 250 g of flour, 1 packet of baking powder, and the zest from one lemon. Bake the fruitcake for 45 minutes at 175 °C. When taking it out of the oven, sprinkle it with juice from 2 lemons mixed with 50 g of powdered sugar.

Coffee SMooTHIe

1 creamy plain yogurt or 12.5 cl of soy milk

30 ml of filter coffee or espresso

1 tsp of coffee extract or 1 very strong espresso

1 tsp of liquid honey

1 glass

Perfect for breakfast with lemon fruitcake.

Mix all of the ingredients together in a blender, until they reach a creamy consistency.

other flavours can be added depending on the season. A banana or a peach can make the smoothie even thicker and creamier.

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CAppuCCINo & LATTe MACCHIATo

Serves 1 – preparation time: 45 minutes

A yogurt cake is ideal for a gourmet breakfast!

1. froth the milk using your espresso machine, until you have equal parts hot milk and milk froth, or use your Automatic Milk frother.

2. pour the espresso into a cup so as to obtain equal proportions of each component: 1/3 hot milk, 1/3 espresso, and 1/3 milk froth. Because milk is thicker than coffee, it will remain at the bottom of the cup, and if your cup is clear, you will be able to see 3 distinct layers.

To make a latte macchiato, proceed in the same fashion, frothing less milk in order to obtain the following proportions: 3/5 hot milk, 1/5 espresso, and 1/5 milk froth.

This is an original alternative to your plain morning white coffee. Depending on your taste, or if you prefer a lighter coffee, you can also use a mug of filter coffee.

The recipe for... yogurt cake use a yogurt cup as a measure. use a mixer to whip 3 yogurt cups of sugar with 3 eggs. Whip until the mixture turns white. Next, add one yogurt, 1 yogurt cup of oil, 3 yogurt cups of flour, 1 packet of baking soda, and the zest from one lemon. Mix well, then pour into a buttered cake mould and bake for 45 minutes at 180 °C.

Contrary to popular ideas, a real Italian cappuccino does not contain cream or whipped cream, and is consumed first thing in the morning.

1 cup of espresso

1 cup of milk

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20 cannelés – preparation time: 15 minutes – Cooking time: 50 minutes

The day before serving:

1. Bring the milk, coffee, butter, and vanilla pod (split in two and scraped) to a boil in a saucepan.

2. In a bowl, beat the sugar with the eggs, adding the flour. pour the hot milk into the bowl, while still beating. Let it cool.

3. Leave the bowl in the refrigerator for 24 hours.

The following day, preheat the oven to 210 °C

1. Take out the vanilla pod, stir the batter well, butter the cannelé moulds and fill them three-quarters of the way.

2. place the moulds in the oven and reduce the heat to 180 °C after 10 minutes. Continue to bake without opening the oven until the cannelés are a golden colour and soft on the inside.

3. Remove the cannelés from the moulds while they are still hot. They should be crunchy on the outside and soft inside.

You can bake the cannelés in either small or large moulds. Today, you can find moulds made of flexipan, but your cannelés will bake better in moulds made of copper or coated aluminium.

Serves 4 – preparation time: 10 minutes – Refrigeration: 10 minutes

CHANTILLY CReAM WITH Coffee

To savour with an espresso.

25 cl of whipping cream

3 tsp of very strong cold espresso or 1 tsp of coffee extract

50 g of powdered sugar

50 cl of milk

2 whole eggs and 2 egg yolks

1 cup of strong espresso or 1 tbsp of coffee extract or 1 tbsp of instant coffee

1. pour the cream into a large bowl and let it cool in the freezer for 10 minutes.

2. Take the bowl out of the freezer and whip the cream with an electric mixer. Add the powdered sugar when the cream begins to stiffen.

3. Delicately mix in the coffee or coffee extract, stirring gently.

4. Leave the cream in the refrigerator until it is time to serve.

You can use this whipped cream to top your coffee or, if you prefer, your hot chocolate.

This cream goes well on cakes, such as the Chocolate and Coffee fondant (see recipe on page 18).

In order for the cream to whip more easily, it is important for it to be cold. Use heavy whipping cream.

Ensure that the espresso is very strong by using Arabica coffee from Costa Rica, which has a slightly tangy taste and is rich in flavour.

Coffee CANNeLÉS

Enjoy with a hot espresso.

100 g of butter

150 g of granulated sugar

25 g of butter

1 vanilla pod

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30 shortbread cookies – preparation time: 20 minutes – Cooking time: 10 minutes

Coffee SHoRTBReAD CooKIeS

1. preheat the oven to 180 °C. Line a baking tray with a large sheet of buttered greaseproof paper.

2. Beat the butter, sugar, and coffee together in a bowl.

3. Add the flour and corn flour through a sieve.

4. put the mixture into a fluted piping bag and squeeze out small round cookies at a distance of about 3 cm apart. put a walnut on top of each cookie.

5. put the baking tray into your refrigerator for one hour, and then bake it for 10 minutes.

6. Watch your cookies as they bake, to ensure that they do not burn.

Eat with a sweetened espresso… any time of day.

125 g of softened butter


75 g of flour

These little crumbly cookies are exceptionally light.

1 cup

MoCHA oR MoKAenjoyed with a Diamond cookie, this is a truly gourmet way to begin a quiet morning.

1 cup of espresso

1 cup of hot milk

1 tbsp of cocoa powder

1 half-cup of milk froth or whipped cream

1. Mix a freshly prepared espresso with the spoonful of cocoa and hot milk.

2. Top it with the milk froth or whipped cream, depending on your preference.

The recipe for… Diamond cookiesKnead 140 g of softened butter with 80 g of granulated sugar, 20 g of powdered sugar and one tablespoon of vanilla extract. Add 200 g of flour, without kneading the batter too much. Roll the batter into rolls and let it cool in the refrigerator for about 1 hour. Dip the rolls into a beaten egg yolk, and then into some granulated sugar. Cut into thin slices and bake on greaseproof paper for 8 minutes at 180 °C.

Prepare a coffee using a Colombian blend, a mix of washed coffees from Colombia, Kenya, and Tanzania.

25 g of corn flour

2 tbsp of coffee extract

A few hazelnuts, for decoration Go

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pANCAKeS WITH MApLe SYRup


15 cl of maple syrup

1 cup of espresso

15 cl of hot milk

25 g of butter

1 handful of chopped walnuts

12 pancakes – preparation time: 5 minutes – Cooking time: 8 minutes

1. pour the sugar into a small saucepan and put it on low heat, watching it carefully, until it turns into caramel. Slowly pour the maple syrup into the caramel, little by little, to deglaze it, and then add the hot coffee, constantly stirring. finally, add the milk, followed by the butter.

2. Heat your pancakes in a microwave oven for several seconds, sprinkle them with walnuts and glaze them with the hot maple sauce as desired.

This sauce can be conserved cold or at room temperature for several days. You can use it as syrup for french toast or even for a chocolate cake.

Be careful of splashing when you pour liquids into the caramel. For this reason, it is best to use hot milk, in order to avoid strong differences in temperature.

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Serves 6 – preparation time: 20 minutes – Cooking time: 35 minutes

CHoCoLATe AND Coffee foNDANT

Enjoy in the morning with an espresso!

1. preheat the oven to 180 °C.

2. In a small saucepan, gently melt the chocolate (cut into pieces), butter, and sugar with the coffee. Mix well.

3. Turn off the heat and let the mixture cool a little before adding the egg yolks one by one. Add the flour.

4. Beat the egg whites until they are stiff in a large bowl, and slowly blend them into the mixture in the pan.

5. pour everything into a baking pan with high sides (preferably silicone) and bake for 35 minutes.

In order to make it even more elegant and gourmet, ice it with a mix of 100 g of melted chocolate, 25 g of butter, 25 g of sugar, and a small cup of coffee. or, if your time is limited, simply use ready-made icing.

Do not forget that a chocolate cake is better undercooked – otherwise, it will be less tender. Therefore, pay close attention to its cooking time, and do not be afraid to take it out of the oven while it is still very soft inside, as it will continue to cook outside the oven and will solidify as it cools.

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200 g of dark chocolate

1 cup of espresso

150 g of butter

100 g of sugar

4 eggs

1 tbsp of flour

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pANNA CoTTA


125 g of brown sugar

2 tbsp of coffee extract or 1 small, very strong espresso

2 big sheets of gelatine

1. Soak the sheets of gelatine in a large glass of cold water in order to soften them.

2. In a saucepan, bring the cream and sugar to a boil. Add the coffee. Drain the sheets of gelatine and add them.

3. Allow the mixture to cool, and then pour it into small individual glasses.

4. Leave the glasses in the refrigerator for at least 5 hours before serving.


A delicious morning treat with a big mug of filter coffee.

In the morning, you can replace your yogurt by serving a glass of Panna Cotta sprinkled with your favourite cereal.

The sugar and cream in this recipe can be balanced with the bitterness of a Robusta coffee, prepared with a filter coffee machine.

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GouRMeT Coffee… At lunchtime, for an energy boost

CAffe MACCHIATo

LITTLe poTS of CReMe Au CAfe

HoT Coffee SouffLÉ

Coffee CHeeSeCAKe

ICeD eSpReSSo

AffAGATo

Coffee TRuffLeS WITH SeSAMe AND CoCoA

MILLe-feuILLe WITH GINGeRBReAD AND CReMe Au CAfe

SpeCuLooS AND Coffee ICe CReAM

Great for dessert with a hazelnut financier.

CAffe MACCHIATo

1 cup of espresso

1 cup of milk

1 tsp of cocoa powder

Sugar

1. prepare some milk froth using your Automatic Milk frother or with your coffee machine’s steam nozzle.

2. Make the espresso, allowing it to drip into a cup.

3. Cover it with the milk froth such that the froth stands at least 2.5 cm above the top of the cup. This way, the beverage consists of equal parts of espresso and milk froth.

4. powder the milk froth with a little bit of cocoa, add sugar to taste, and enjoy immediately.

The best kind of milk for frothing is pasteurized rather than untreated milk. To obtain a creamier froth, use whole milk. It is best to use milk at room temperature. If you take the milk directly out of the refrigerator, heat it slightly before using it.

The recipe for… hazelnut financiersHeat 170 g of butter in a small saucepan until it takes on a hazelnut colour. Mix 250 g of powdered sugar with 150 g of hazelnut powder and 55 g of flour in a bowl. Add 5 egg whites using a spatula and pour the hot butter in, all the while continuing to mix. pour the batter into small buttered cupcake moulds so that they are halfway full, and bake in the oven for 5 minutes at 220 °C, and another 5 minutes at 200 °C.

Turn off the heat and leave them in the oven for another 5 minutes.

“Macchiato” means “speckled” in Italian, and refers to different beverages topped with a layer of milk froth (such as the latte macchiato).


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HoT Coffee SouffLÉ

1/4 l of milk

5 egg yolks


40 g of flour

2 tbsp of coffee extract or 2 very strong espressos

preheat the oven to 200 °C.

1. Heat the milk in a small saucepan.

2. Beat 4 egg yolks with the sugar in a bowl, until the mixture becomes white. Add sifted flour and continue to beat. finally, slowly pour in the hot milk. pour everything into a saucepan and cook until the mixture becomes thick and begins to boil slightly. Remove it from the stove, allow it to cool slightly, and add the remaining egg yolk and coffee.

3. Beat the egg whites using an electric mixer. Halfway through, add the powdered sugar, and continue to beat until the mixture is very firm. Delicately add the egg whites to the coffee pastry cream, mixing from top to bottom.

4. Butter a soufflé mould heavily and pour the mixture into the mould, filling it 3/4 of the way. put it in the oven and lower the temperature to 180 °C after 5 minutes. Let it bake for about 20 minutes, watching it constantly. Serve immediately.

You can sprinkle it slightly with powdered sugar or cocoa, or bake it in individual moulds, decreasing the baking time.

For a very gourmet dessert, serve the soufflé with a scoop of coffee ice cream (the contrast of hot and cold is very appetizing), but be sure to eat it quickly, before it deflates.


LITTLe poTS of CReMe Au CAfÉ

1. preheat your oven to 180 °C.

2. Heat the milk and cream in a saucepan on low heat.

3. Beat the egg yolks and sugar using an electric mixer until the mixture becomes white. Add the coffee extract or espresso and the hot milk and cream, continuing to beat the mixture with the electric mixer.

4. Remove the froth that forms on top and pour the mixture into little pots suitable for the oven.

5. put the pots into a deep baking dish and fill it with water to create a double-boil.

6. Cook in the oven for 30 minutes.

Depending on the season, these can be served warm or cold, with hot or iced coffee.

250 g of milk

250 g of whipping cream

100 g of sugar

5 egg yolks

1 tbsp of coffee extract or 1 cold, very strong espresso

You can use a variety of flavours – chocolate, vanilla, tea, liquorice, or an assortment of flavours.

6 egg whites


15 g of butter

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Coffee CHeeSeCAKe

150 g of shortbread or digestive biscuits

1 tbsp of coffee extract or 1 very strong espresso


250 g of cottage cheese or philadelphia cream cheese

The night before serving:

1. Mash the biscuits into crumbs and mix them with the softened butter and coffee extract. Spread this mixture at the bottom of a mould with a removable bottom or inside a pastry ring.

2. Let the sheets of gelatine soften in a small amount of cold water.

3. Blend the cottage cheese with the sugar. Add the orange zest and juice.

4. Leave a spoonful of orange juice. Heat it, then drain and add the gelatine.

5. Mix it with the cottage cheese blend.

6. Whip the cream and delicately add it to the cottage cheese blend. pour the mixture into the mould and leave it in the refrigerator for at least 8 hours before serving.

The flavour of the orange goes very well with the taste of the biscuits and the coffee.

You can serve this cheesecake with stewed oranges (cut 3 oranges roughly and cook with 200 g of sugar for 20 minutes, then purée).


Enjoy at lunchtime with an espresso, or in the evening with an Virgin Irish coffee (see p. 63).

1/4 l of whipping cream


4 sheets of gelatine

The juice and zest from one small orange

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1 glass - preparation time: 10 minutes

ICeD eSpReSSo


pour a mug of cold coffee into an ice tray and leave it in the freezer.

The following day:

pour the two cold espressos into a large glass. Add as many coffee ice cubes as you would like, and finish by adding the two scoops of ice cream.

If you want, you can add sugar to the espressos.

There are two schools of thought on enjoying this beverage:

- Do not mix anything; begin by eating the ice cream, then drink the remaining liquid,

or

- Mix everything… it’s all a matter of taste!

Drink with shortbread almond cookies for a real gourmet experience!

1 large mug of cold filter coffee

2 cold espressos

2 scoops of coffee ice cream

The recipe for… shortbread almond cookiesMix 200 g of butter with 70 g of powdered sugar. Add 150 g of powdered almonds and 250 g of flour. Make little flat croissant-shaped balls and bake them at 160 °C for 12 minutes. Dip the cookies in powdered sugar before serving.

1 glass – preparation time: 2 minutes

AffAGATo

Enjoy with speculoos…

1 scoop of vanilla ice cream

1 espresso

1. put a scoop of vanilla ice cream into a glass that can withstand both heat and cold.

2. Make a hot espresso into the same glass, and enjoy immediately.

Choose a creamy Italian ice cream. You can also replace the vanilla ice cream with coffee ice cream, if you are a coffee purist: this will no longer be an affagato in the way that Italians make it, but it will be equally delicious.

The recipe for… speculoos cookiesMix 150 g of brown sugar with 75 g of butter, one egg, 250 g of flour, and 4 g of baking powder. Add 2 tablespoonfuls of powdered spices (cinnamon, cloves, ginger, nutmeg, anise). Mix well and spread the dough using a rolling pin.

use a knife to make little rectangles and bake for 10 minutes at 175 °C.

Choose a coffee blend consisting of 60% Arabica and 40% Robusta, for a mild cup of coffee with thick froth, which will go perfectly with the ice cream.

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Coffee TRuffLeS WITH SeSAMe AND CoCoA

The night before serving:

1. Cut the chocolate into very small pieces.

2. In a small saucepan, bring the cream to a boil, and then turn off the heat. Add the chocolate and let it melt for two minutes without stirring.

3. pour in the coffee and add the butter, mixing well.

4. pour everything into a small bowl and leave it in a cool place (but not in the refrigerator).

The following day:

1. Make small balls the size of walnuts, rolling them quickly between your hands so that they do not have a chance to warm up.

2. pour the sesame seeds and the cocoa into two different plates.

3. Dip half of the truffles into the sesame seeds, and the other half into the cocoa.

These truffles can be conserved for 3 weeks in the refrigerator.

24 truffles – preparation time: 15 minutes – Cooking time: 4 minutes

Enjoy with a coffee for dessert.


250 g of dark bitter chocolate

1 small cup of strong espresso or 2 tbsp of coffee extract

15 g of unsalted butter

100 g of toasted sesame seeds

100 g of unsweetened cocoa powder

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Serves 4 – preparation time: 15 minutes– Cooking time: 5 minutes

MILLe-feuILLe WITH GINGeRBReADAND CRÈMe Au CAfÉ


2. Cut the gingerbread into the thinnest slices possible. put the slices onto your oven rack and let them brown, paying close attention, in order to obtain crunchy slices of bread. Leave them to cool outside the oven.

3. Whip the mascarpone with the powdered sugar, and add the coffee extract or espresso.

4. Whip the cream and delicately add it into the mascarpone mixture.

5. put a slice of gingerbread on each plate, then delicately cover it with some crème au café, and top it with another slice of gingerbread. Layer on as many slices as you like.

Top the last slice with a little bit of candied ginger.

1 small, slightly stale loaf of gingerbread

150 g of mascarpone



If you have a good slicer, a mandolin, or a high-quality bread knife, put the gingerbread in the freezer so that it hardens, in order to cut extra-thin slices.


SpeCuLooS AND Coffee ICe CReAM

Serve with a cinnamon coffee (see recipe on p.62).

1/2 l of whole milk

6 egg yolks


1 small, strong espresso (30 ml)

8 speculoos

1. put the sugar and the egg yolks in a small saucepan to cook in a double boiler, while beating them with an electric mixer, and gradually add boiling milk.

2. put the saucepan directly on the stove and continue to turn the mixture until it thickens, but without ever allowing it to boil.

3. Next, add the coffee, and let the mixture cool.

4. pour the mixture into your ice cream maker and let it turn into ice cream.

5. 10 minutes before serving the ice cream, crumble the speculoos and add them to the coffee ice cream. Turn the ice cream maker on for another 5 minutes.

If you cook the pastry cream too much, you can save it by using your electric mixer; it should bring it back to its earlier smooth state.

On a cold day, you can serve this ice cream coated with hot chocolate sauce.

1 tbsp of coffee extract or 1 strong espresso

Several pieces of candied ginger

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GouRMeT Coffee… for a gourmet afternoon snack

CARAMeL Coffee

Coffee WITH pRALINe

SofT Coffee CARAMeLS

Coffee MILKSHAKe

CRuNCHY Coffee SuNDAe WITH CHoCoLATe SAuCe

Coffee MACARooNS WITH LIQuoRICe CReAM

RoLLeD Coffee SpoNGe CAKe WITH HAZeLNuT CReAM

ICeD CAfÉ Au LAIT

CIGAReTTeS fILLeD WITH Coffee-pISTACHIo CReAM

Coffee AND WALNuT pIe

1 cup

CARAMeL Coffee

1. froth the milk using your espresso machine until you have equal parts milk and froth, or use your Automatic Milk frother.

2. prepare a hot espresso.

3. Mix in the milk, caramel sauce and vanilla syrup using a spoon.

4. Top it off with milk froth.

For a gourmet snack, serve this coffee with marble cake.

1 espresso

10 cl of hot milk

5 cl of milk froth

2 tbsp of caramel sauce

1 tbsp of vanilla syrup

The recipe for… marble cakeBeat 5 egg yolks with 200 g of sugar using an electric mixer. Little by little, add 250 g of softened butter, 250 g of flour, and one packet of baking powder. Whip the egg whites until they are stiff and delicately add them to the other mixture. Divide the batter into two parts. Mix 125 g of melted chocolate into one, and 1 tablespoonful of vanilla extract into the other. Alternately pour each of the batters into a cake pan and bake for 45 minutes at 200 °C.

Coffee and caramel are two flavours that go marvellously together.

1 cup – preparation time: 10 minutes – Cooking time: 5 minutes

Coffee WITH pRALINe

A delicacy for a flavourful afternoon break!

1 large espresso or filter coffee

100 g of sugar

40 g of sliced almonds

40 g of roughly chopped hazelnuts

1. put the sugar in a small saucepan and heat it until it turns into caramel.

2. Turn off the heat and carefully pour the nuts into the saucepan. Mix well, so that they are fully covered in caramel.

3. pour everything onto a marble surface or onto a sheet of greaseproof paper spread on a tray.

4. using a rolling pin, flatten the praline into a half-centimetre thick sheet.

5. Let it cool, and then break into small pieces. Chop them roughly in your food processor.

6. put about a spoonful of praline into your cup of hot coffee.

For this beverage, use Santo Bourbon, a Brazilian Arabica whose softness goes well with praline.

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SofT Coffee CARAMeLS


75 g of water

50 g of salted butter


1. Line a tray with oiled greaseproof paper.

2. prepare caramelized sugar in a small saucepan using the sugar, and then add the glucose and water.

3. Next, mix the butter, cream, and coffee into the caramelized sugar.

4. Reheat the caramel on low heat for 10 to 15 minutes.

5. pour the caramel onto the tray. As soon as the layer begins to harden, cut it into 2 cm squares. Spread them out so that they do not touch, and allow them to harden.

6. Wrap the caramels individually into cellophane wrappers.

These caramels will delight guests of all ages!

You can also add roasted hazelnut crumbs to give your caramel some variety.

50 caramels – preparation time: 15 minutes – Cooking time: 10 minutes

300 g of glucose

1 very strong espresso, or 1 tbsp of coffee extract

1 spoonful of oil

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1 large glass

Coffee MILKSHAKe

pour all of the ingredients into the bowl of your blender and mix well until the mixture becomes creamy.

Drink with a straw, while eating Reine de Saba cake.

1 cup of cold strong coffee

2 scoops of coffee ice cream

1 glass of cold milk

1 spoonful of liquid vanilla extract

The recipe for… Reine de Saba cakeuse an electric mixer to mix 180 g of granulated sugar with 4 egg yolks. Melt 180 g of chocolate with 180 g of butter and 180 g of powdered almonds. Combine the two mixtures. Beat the egg whites until very stiff and delicately add them into the mixture. pour the mixture into a deep baking dish and bake at 180 °C for 20 minutes.

You can replace the coffee ice cream with vanilla ice cream; this will make the milkshake less strong, but it may be more appealing to children.

1 bowl – preparation time: 15 minutes – Refrigeration: 3 hours

CRuNCHY Coffee SuNDAe WITH CHoCoLATe SAuCe

This recipe is perfect with a strong espresso for a relaxing afternoon.

1 large mug of cold coffee


50 g of chocolate

12 cl of espresso

The night before serving, prepare a coffee granita:

1. Mix the large mug of coffee with 30 g of granulated sugar and pour into a non-divided ice tray.

2. put the ice tray in the freezer. After 30 minutes, stir the contents with a fork to form crystals. put the tray back into the freezer for an hour, and repeat the stirring. Do this twice.

3. Cut the chocolate into small pieces, melt it, and add the espresso.

4. using an electric mixer, whip the cream, adding 25 g of powdered sugar at the end.

5. pour a little bit of coffee-chocolate sauce into a serving bowl, then add some coffee granita, and top with whipped cream. finally, crumble the chocolate chip cookies and add them on top.

This cold treat is delicious and has a surprising contrast of textures… liquid, soft, crystals… and crunchy, thanks to the cookies.



1 or 2 chocolate chip cookies

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Coffee MACARooNS WITH LIQuoRICe CReAM


125 g of powdered almonds

125 g of egg whites




2. Line a baking tray with a sheet of greaseproof paper.

3. Mix the powdered almonds and the powdered sugar, to obtain a very fine powder. Sift this powder over a bowl.

4. Beat the egg whites using an electric mixer, gradually adding the granulated sugar. Beat for at least 5 minutes so that they are very stiff. Add the coffee extract, mixing it in delicately.

5. pour the sifted almond powder mixture into the beaten egg whites, lifting both batters. The resulting batter should be smooth and glossy, but not too liquid.

6. pour the batter into a piping bag. Squeeze out small round bits of dough on the baking sheet, spacing them out carefully.

7. Leave them at room temperature to form a crust. When you touch them with a finger, the batter should not stick.

8. Bake the macaroon halves for 12 minutes. Take them out of the oven and let them cool.

9. Spread a hazelnut-sized amount of cream onto one out of two of the macaroon halves, and stick it to another half.

Making macaroons is a delicate process, and it is important to respect the proportions.

You can also use coffee butter cream or even chocolate mousse as filling for the macaroons.

30 macaroons – preparation time: 30 minutes – Cooking time: 12 minutes

filling:

200 g of pastry cream (see the recipe for cigarettes filled with cream)

1 large tbsp of powdered liquorice extract

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RoLLeD Coffee SpoNGe CAKe WITH HAZeLNuT CReAM

4 eggs

80 g of flour

20 g of starch


1 packet of baking powder


2. Beat the egg yolks with the sugar in a large bowl, using an electric mixer, until the mixture becomes white and doubles in volume.

3. Sift the flower, starch, and baking powder, and add them to the mixture. Add the coffee extract and mix well.

4. Beat the egg whites until stiff, and add them delicately into the mixture.

5. Line a baking tray with buttered greaseproof paper. Spread the batter evenly over the tray and bake for 10 minutes, making sure it does not burn.

6. As soon as the sponge cake layer is ready, take it out of the oven and turn it over onto a moist kitchen towel. Cover it with another moist towel and let it cool.

7. Spread the hazelnut cream onto the cake layer. Roll it carefully, making sure that it does not break.

8. Serve it sprinkled with powdered sugar.

If you would like to make this recipe even more sophisticated, replace the hazelnut cream with espresso cream (see recipe on page 66).



1 jar of spreadable hazelnut cream (such as Nutella)

1 knob of butter

powdered sugar for decoration

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1 large glass

ICeD CAfe Au LAIT

1. pour the coffee, milk, vanilla, and ice cubes into a blender, and mix them well.

2. Serve in a large glass. If you prefer sweeter beverages, you may add two spoonfuls of brown sugar.

Making coffee ice cubes is very simple: pour a large cup of strong coffee into an ice tray, and leave it in the freezer for at least 3 hours to freeze.

To heighten its refreshing effect, serve this drink with a light cottage cheese cake.

2 espressos

1 cup of cold milk

2 tbsp of vanilla syrup

1 cup of whipped cream

1 dozen coffee ice cubes

The recipe for… light cottage cheese cakeMix 200 g of sifted flour with 200 g of softened butter, 100 g of low-fat cottage cheese, 100 g of sugar, and 3 eggs. Slowly pour in a glass of milk, a pinch of salt, and the zest from one lemon. pour the mixture into a deep buttered baking dish and let it bake at 180 °C for about 40 minutes. Keep the cake refrigerated, and eat it cold.

Serves 4 – preparation time: 15 minutes – Refrigeration: 1 hour

CIGAReTTeS fILLeD WITH Coffee-pISTACHIo CReAM

1 packet of “cigarette” biscuits

for the filling:

20 cl of milk


2 eggs

1. Heat the milk in a small saucepan.

2. At the same time, use an electric mixer to beat the eggs with the sugar, coffee, flour, and corn flour, until the mixture becomes white.

3. Slowly pour in the hot milk, continuing to beat the mixture. Next, place the mixture in a saucepan on the stove, and let it heat for about 5 minutes while stirring with a wooden spoon, until it thickens.

4. Let the mixture cool.

5. Chop the pistachios and candied ginger roughly and add them to the cooling cream. Let it cool in the refrigerator for at least 1 hour.

6. pour the cream into a piping bag and fill the hole in each cigarette with cream.

You may prepare the cream the night before serving, but do not fill the cigarettes until just before serving, so that the cream does not soften the biscuits.

You can also serve this treat to children with creamy hot chocolate.

15 g of flour

15 g of corn flour

1 very strong espresso or 1 tbsp of coffee extract

30 g of shelled unsalted pistachios

30 g of candied ginger

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Coffee AND WALNuT pIe

Shortbread dough:


150 g of flour

70 g of sugar

1 egg yolk

1 tbsp of coffee extract, or

1 small, very strong espresso

1 pinch of fine salt


1. pour the granulated sugar into a bowl; add the egg yolk, softened butter, salt, and coffee, and mix well.

2. Next, add the flour, and kneed it by hand to get consistent dough. Leave it in the refrigerator for 1 hour.


4. Take the dough out of the refrigerator and spread it thinly, using a rolling pin. use a pie dish or individual moulds, and let the dough bake for about 15 minutes.

5. As it bakes, prepare the filling. pour the sugar into a small saucepan and heat it until it turns into caramel, then add the walnuts and stir well. Add the coffee carefully, so as not to let it splash.

6. for the Sabayon sauce, use an electric mixer to beat the eggs and egg yolks with the sugar, until the mixture becomes white with a ribbon-like consistency. Add the pinch of flour and continue to beat (for about 10 minutes in total).

7. Carefully mix the walnut sauce and sabayon sauce, and then pour the mixture onto the shortbread dough.

8. Increase the oven temperature to 200 °C and let the pie bake for about 4 minutes, then turn off the oven and leave the pie inside with the door open.

9. Serve the pie warm, with a good cup of coffee and coffee whipped cream.

Walnut filling:

100 g of brown sugar

70 g of walnut halves

1 strong coffee

30 g of butter

Sabayon sauce:

3 eggs

3 egg yolks


1 tsp of flour

If you would like to simplify this recipe, you can buy ready-made shortbread dough.

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GouRMeT Coffee… To relax during cocktail hour

ITALIAN KISSeS

VANILLA Coffee

Coffee fRAppÉ

MINT MoKA fRAppÉ

CReAMY CoCoNuT Coffee

CINNAMoN Coffee

VIRGIN IRISH Coffee

1. Whip the cream, which must be very cold, with an electric mixer. Delicately add the cocoa powder.

2. pour the two espressos, amaretto syrup, chocolate sauce, almond syrup, and vanilla ice cream into a shaker. Add a few ice cubes and shake hard.

3. pour the mixture into a large glass and top it with the cocoa whipped cream.

This is the perfect cocktail for two lovebirds. Soft and sweet, it can be consumed in one gulp.

1 cup

VANILLA Coffee

1 espresso

1 tsp of vanilla extract

1. Make a hot espresso.

2. pour the vanilla extract into a teaspoon.

3. When you are ready to drink the coffee, drip the teaspoon into the cup and let the vanilla extract permeate the coffee.

It is not necessary to put sugar in the coffee, as the vanilla extract is sufficiently sweet. You may, however, add a little bit of milk.

An easy recipe with a subtle flavour.

Select an Arabica from Nicaragua with a slightly tangy taste to enhance the sweetness of the vanilla.

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2 espressos

1 dash of amaretto syrup

1 dash of chocolate sauce

1 dash of almond syrup


1 large glass – preparation time: 10 minutes

Just like the virgin Irish coffee, it can replace dessert at the end of a meal.


1 tsp of cocoa powder

Ice cubes

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1. pour all of the ingredients except the mint leaves into a blender and mix well to get a frothy liquid.

2. pour the liquid into a large glass.

3. Decorate with mint leaves.


1. pour the coffee, milk, and sugar into a shaker.

2. Add ice cubes, shake well, and your drink is ready.

Coffee fRAppÉ

This drink is ideal for hot days!

2 espressos

1 tbsp of condensed milk

1 tbsp of granulated sugar

Ice cubes

Brown sugar is a better choice than white sugar, because it goes better with the coffee; it has more flavour, and therefore you need less of it!

For a true coffee frappé, you can make this recipe with coffee ice cubes (see recipe on p. 32).

1 large glass – preparation time: 5 minutes

MINT MoKA fRAppÉ

Excellent as a pre-dinner drink, it gives you a boost and increases your appetite!

30 ml of strong cold coffee

15 ml of mint syrup

2 scoops of chocolate ice cream

2 tbsp of whole milk

1 tbsp of granulated sugar

Several mint leaves for decoration

This beverage is like a drinkable after-dinner mint.

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CReAMY CoCoNuT Coffee

1 large mug of coffee

8 cl of coconut cream

1 tbsp of sugar syrup

1. Whip the cream, adding the vanilla sugar.

2. pour the coffee, coconut milk, and sugar syrup into a blender to obtain a frothy mixture.

3. pour the mixture into a cup or bowl.

4. Cover the drink with vanilla whipped cream, and decorate it with the coconut shavings.

You may replace the vanilla sugar with vanilla extract.

Coconut cream is preferable to coconut milk. The cream goes better with sweet beverages, and will make the coffee creamier.

To feel like you are on a tropical island, enjoy this drink with coconut pyramids!

The recipe for… coconut pyramidsMix 2 eggs with 150 g of granulated sugar. Next, add 250 g of shredded coconut.

Mix using a spatula. Make little peak-shaped mounds on a baking tray, and bake for 15 minutes at 180 °C.

1 cup – preparation time: 5 minutes

For an extra-exotic treat, enjoy this beverage with coconut pyramids.


1 packet of vanilla sugar

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CINNAMoN Coffee

2 espressos or one large mug of filter coffee

5 cl of cold milk

1 tsp of cinnamon

1 tsp of vanilla extract

1 bar of white chocolate

1. Make chocolate shavings by using a potato peeler on the bar of white chocolate.

2. pour the coffee, milk, cinnamon, and vanilla into a blender. Work the blender until the mixture is frothy.

3. Serve in a glass or a cup topped with white chocolate shavings.

Use an Ethiopian moka. It is very aromatic and strong, and will go very well with the milk and the cinnamon.

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VIRGIN IRISH CoffeePerfect during cocktail hour, or at dessert-time while munching on a buckwheat shortbread cookie.

5 cl of Irish coffee syrup

10 cl of coffee

2 tsp of sugar

5 cl of double cream

1. Heat a glass using very hot water. pour the irish coffee syrup and the sugar to the hot glass, and stir until the sugar dissolves.

2. Next, pour the hot coffee into the glass, making sure not to mix the two liquids.

3. finish by carefully adding the cream. pour it in slowly over the back of a spoon.

The recipe for… buckwheat shortbread cookiesBeat an egg with 125 g of sugar and add 150 g of buckwheat flour, 100 g of white flour, and a packet of baking powder. Mix in 125 g of softened butter. Roll the dough into a ball and leave it in the refrigerator for 2 hours. Next, roll the dough out to be 4 mm thick, and cut circles using a cookie cutter. Bake the cookies at 180 °C for 12 minutes.

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GouRMeT Coffee… An after-dinner treat

opeRA CAKe WITH eSpReSSo CReAM

CoLD-WeATHeR Coffee

Coffee pARfAIT

pINeAppLe CARpACCIo WITH Coffee AND oRANGe SAuCe

Coffee VACHeRIN

CHoCoLATe GANACHe WITH Coffee CuSTARD

TIRAMISu

CAfÉ LIeGeoIS

SpICeD Coffee

fRoZeN Coffee SouffLÉ


opeRA CAKe WITH eSpReSSo CReAM


1. Bring the cream and instant coffee to a boil. Remove it from the stove and add the chopped chocolate, let it melt for 5 minutes, and then stir well. Let it cool overnight.

2. Beat the eggs and sugar with an electric mixer for 5 minutes. Add the coffee and butter, continuing to beat, in order to obtain a light cream.

3. Line a square or rectangular mould with plastic film, such that the film extends out of the mould.

4. Soak the biscuits into the mug of coffee and arrange them on the bottom of the mould.

5. Cover them with a layer of ganache and cover it with another layer of coffee-soaked biscuits.

6. Spread on a layer of coffee cream, and then another layer of coffee-soaked biscuits. Wrap the loose plastic film over the top and push down gently, then place the cake in the refrigerator.

Before serving:

Take the cake out of the mould, carefully peeling off the plastic film. Cover the cake with chocolate sauce, cut it into thin slices, and serve.

This is a simpler and faster version of the traditional opera cake.

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1 box of “cat’s tongue” biscuits (flat finger biscuits)

1 large mug of cold coffee

1 small bottle of chocolate sauce

for the espresso cream:



2 eggs


for the ganache:


5 g of instant coffee

200 g of chopped dark couverture chocolate

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CoLD-WeATHeR Coffee

1. Whip the cream. Delicately add the maple syrup and cinnamon, such that the whipped cream does not deflate.

2. Make an espresso in a large cup and add the whipped cream.

3. enjoy while it is hot.

You can also add a pinch of cinnamon on top of the cream for decoration.

1 strong espresso


1 tbsp of maple syrup

3 pinches of cinnamon powder

If you would like this coffee for breakfast or during an afternoon snack, serve it with pancakes.


Coffee pARfAIT


6 egg yolks


1 cup of very strong cold coffee

1. Whip the cream, which must be very cold, using an electric mixer.

2. Heat the sugar with 3 tablespoonfuls of cold water, bringing the temperature to 120 °C. If you do not have a thermometer, verify the temperature by pouring a few drops of the mixture into cold water. They should form little balls. Remove the sugar from the stove.

3. Beat the 6 egg yolks in a bowl until they become white. Slowly pour in the sugar syrup, continuing to beat. The mixture should turn into a light, airy cream. Next, add the cup of coffee and continue to beat for another 2 minutes.

4. Let the mixture cool, and then delicately add the whipped cream.

5. pour the mixture into small individual round or conical moulds.

6. Leave in the freezer at least overnight.

Here is a recipe for unbelievably creamy ice cream that does not require an ice cream maker.

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pINeAppLe CARpACCIo WITH Coffee AND oRANGe SAuCe

1. Remove the skin from the pineapple and cut it into extremely thin circular slices.

2. Take some zests from the orange and blanch them for 2 minutes in a saucepan with boiling water. Drain them and put them aside.

3. Melt the sugar in a small saucepan for 3 minutes, and then squeeze in the juice from the orange. Allow the mixture to reduce and add the espresso. Let the sauce thicken over the heat for 5 minutes.

4. Lay out the pineapple slices on a large platter or on individual plates, sprinkle on the orange zests, and serve with the warm coffee sauce.

1 pineapple


1 orange

1 espresso

30 g of butter

You can serve this dessert with pineapple sorbet or with little coffee cannelés (see recipe on p. 16).


Coffee VACHeRIN


200 g of meringue


1 very strong espresso, or


100 g of sliced, roasted almonds

1. use an electric mixer to whip the cream, adding the powdered sugar halfway in.

2. Crumble the meringue by hand to obtain large crumbs.

3. Delicately add the meringue crumbs and coffee extract to the whipped cream.

4. pour everything into a cake mould and leave it in the freezer for at least 8 hours.

5. 10 minutes before serving, pour hot water over the mould so that the vacherin comes out easily. Serve it cut into slices, sprinkled with sliced almonds.

This dessert can be made very quickly, but makes a big impression. You can make multiple vacherins and leave them in the freezer to await an improvised dinner.

During winter, serve this dessert with hot chocolate sauce, and in the summer, serve it with chocolate granita.

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If you would like to save time, you can buy ready-made custard and flavour it with coffee.

CHoCoLATe GANACHe WITH Coffee CuSTARD

prepare the ganache the day before.1. Boil the cream. Break the chocolate into small pieces and let it melt in the cream without stirring for

5 minutes. Next, stir it well. Let it cool slightly. 2. Line a tray with greaseproof paper, place pastry rings with a diameter of 3 cm on the tray, spacing them

out somewhat. fill each circle with chocolate ganache. put the tray in the freezer.

The next day, prepare the coffee custard.1. Bring the milk to a boil in a small saucepan. Add the coffee extract. 2. Whip the egg yolks and sugar with an electric mixer until white. Next, slowly pour in the hot milk,

continuing to beat, and put the mixture onto the stove at very low heat.3. Let the custard thicken, continuing to stir with a wooden spoon. Remove it from the heat when it is thick

enough to coat the spoon. pass the custard through a conical colander and let it cool.

Before serving:1. preheat the oven to 200 °C.2. put the bar of liquorice in a blender and work the blender until the liquorice turns into powder.3. place the frozen ganache circles onto a foil-lined baking tray and put it in the oven for 2 minutes.4. To serve, pour some custard into each plate. place a ganache circle in each plate. Sprinkle with liquorice

powder and serve immediately.


for the ganache:

250 g of very high quality dark chocolate


for the coffee custard:

1/2 l of whole milk

5 egg yolks


1 tbsp of coffee extract or 1 strong espresso

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1 bowl – preparation time: 5 minutes

CAfÉ LIeGeoIS

2 cold sweetened espressos


1 scoop of coffee ice cream

10 cl of vanilla whipped cream

1. pour the cold coffee into a dainty serving bowl, and add the two scoops of ice cream.

2. finish by covering everything with whipped cream.

You may also sprinkle some roasted and sliced almonds or chocolate sprinkles on top.

Enjoy this dessert with a long spoon, or even a straw.

Arabica coffee from Colombia has a soft, acid, slightly caramelized taste that goes well with the ice cream and whipped cream in this dessert.

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Serves 4 – preparation time: 15 minutes – Refrigeration: 8 hours

TIRAMISu

1. Break the eggs and separate the whites and the yolks into different containers. use an electric mixer to beat the egg yolks and sugar for 5 minutes. Add the mascarpone and continue to beat for another 5 minutes.

2. Beat the egg whites until stiff and delicately add them to the previous mixture.

3. Mix the coffee and amaretto syrup. Quickly soak the ladyfingers in the mixture and spread them on the bottom of a large mould.

4. pour in half of the mascarpone mixture. Next, add a layer of coffee-soaked biscuits, and then add the rest of the mascarpone mixture.

5. Leave in the refrigerator for at least 8 hours.

6. Before serving, sprinkle cocoa powder on top through a sifter.

250 g of mascarpone

1 packet of ladyfingers

4 eggs


You may also prepare the tiramisu in small glass dishes which will allow guests to see the different layers of the dessert.

1 small glass of amaretto syrup

1 large mug of strong coffee

50 g of cocoa powder

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SpICeD Coffee

1. Whip the cream.

2. Make an espresso and add the spices and syrup.

3. Stir it gently with a spoon and top it with whipped cream.

1 espresso

1 tbsp of sugarcane syrup


1 pinch of cinnamon powder

1 pinch of ginger powder

As you drink, bite into a piece of candied ginger or a coffee Madeleine cookie, or both! They go excellently with this deliciously exotic coffee.

Serves 4 – preparation time: 30 minutes– Cooking time: 5 minutes

fRoZeN Coffee SouffLÉ

15 cl of strong coffee



4 egg yolks

2 egg whites

1. Soak the sheets of gelatine in a glass of cold water.

2. Beat the egg yolks with 75 g of sugar until the mixture whitens. pour it into a small saucepan and double-boil it until the cream thickens. Drain and add the gelatine, followed by the coffee and chocolate syrup, and mix well. Let it cool.

3. Beat the egg whites with the rest of the sugar until very stiff.

4. Whip the cream. Add the whipped cream and the egg whites to the coffee cream, mixing the batters very delicately.

5. Line the sides of a soufflé mould or individual cups with greaseproof paper, leaving an additional 5 cm sticking out of the sides. pour in the mixture, evening out the surface with a spatula.

6. Leave in the refrigerator for at least 8 hours.

7. Before serving, peel off the greaseproof paper and sprinkle the soufflé with a little bit of cocoa powder.

Serve cold.

2 sheets of gelatine

1 tsp of chocolate syrup

Cocoa powder Go

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76 77

IND

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A

Almond, pp. 32, 41, 44, 46, 56,

71, 75

Amaretto syrup, pp. 56, 74

B

Biscuit, pp. 30, 51, 66, 74

– Ladyfinger biscuits, p. 74

Brazilian cookies, p. 41

C

Candied ginger, pp. 36, 51, 76

Cannelés, p. 16

Caramel, p. 20, 40

– Soft coffee caramels, p. 42

Chocolate, p. 45

– Chocolate and coffee

fondant, p. 23

– Chocolate ganache with coffee

custard, p. 72

– Marble cake, p. 40

– opera cake with espresso

cream, p. 66

– Reine de Saba cake, p. 44

– Coffee truffles with sesame

and cocoa, p. 34

Cigarettes filled with coffee-pistachio

cream, p. 51

Cinnamon, p. 68

– Cinnamon coffee, p. 62

– Spiced coffee, p. 76

Coconut

– Creamy coconut coffee, p. 60

– Coconut pyramids, p. 60

Cottage cheese

– Coffee cheesecake, p. 30

– Light cottage cheese cake, p. 50

Cream, pp. 22, 32, 34, 42, 45, 56,

69, 71, 77

– Coffee custard, p. 72

– Coffee cream, p. 66

– Coffee Chantilly cream, p. 17

– pastry cream, p. 46

– Coffee pastry cream, pp. 29, 51

D

Diamond cookies, p. 19

G

Ginger, p. 76

Gingerbread, p. 36

H

Hazelnuts, pp. 18, 26, 41

– Hazelnut financier, p. 26

I

Ice cream

– Coffee ice cream, pp. 32, 44

– Coffee parfait, p. 69

– Café Liegeois, p. 75

– Chocolate ice cream, p. 59

– Vanilla ice cream, pp. 33, 56, 75

L

Lemon cake, p. 13

Liquorice, pp. 46, 72

M

Macaroons

– Coffee macaroons with liquorice

cream, p. 46

Madeleine cookies, p. 12

Maple syrup, pp. 20, 68

Marble cake, p. 40

Mascarpone, p. 36

– Tiramisu, p. 74

Meringue, p. 71

Milk, pp. 14, 16, 19, 20, 26, 32,

37, 50

– Coffee milkshake, p. 44

Mint, p. 59

N

Nutella®, p. 48

o

opera cake with espresso

cream, p. 66

orange, pp. 30, 70

p

pancakes, p. 20

pineapple

– pineapple carpaccio with coffee

and orange sauce, p. 70

pistachios, p. 51

praline, p. 41

R

Rolled coffee sponge cake

with hazelnut cream, p. 48

S

Shortbread

– Buckwheat shortbread

cookies p. 63

– Coffee shortbread cookies, p. 18

– Shortbread almond cookies, p. 32

Shortbread dough, p. 52

Sesame, p. 34

Soufflé

– Hot coffee soufflé, p. 29

– frozen coffee soufflé, p. 77

Speculoos, pp. 33, 37

T

Truffles

– Coffee truffles with sesame

and cocoa, p. 34

V

Vacherin, p. 71

Vanilla, pp. 16, 40, 44, 55, 57, 62

– Vanilla coffee, p. 57

Y

Yogurt

– Yogurt cake, p. 14

– Coffee smoothie, p. 13

W

Walnuts, p. 20

– Coffee and walnut pie, p. 52

White chocolate, p. 62

IND

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78 79

We would like to sincerely thank all of those who have enthusiastically worked with us to create the fourth Krups Cookbook…

… the team members of the SeB Group… Thomas Dhellemmes for his elegant imagery of

… Sophie Menut’s delicious gourmet recipes

… Anne Chaponnay, for her harmonious layouts

We would also like to thank:

ALeSSI - Tel: +33 1 42 66 31 00

BoDuM - Tel: +33 1 42 33 01 68

CoNRAD - Tel: +33 1 42 84 10 01

MeuBLeS eT foNCTIoN - Tel: +33 1 42 21 32 44

pRINTeMpS De LA MAISoN - Tel: +33 1 42 82 50 00

SAGAfoRM - Tel: +33 1 56 37 06 12

SeNTou - Tel: +33 1 45 49 00 05

CoLLeCTIoN DIReCToRS

Helene picaud and emmanuel Jirou-Najou

Graphics and DTp: Anne Chaponnay

proofreading: Isabelle Cappelli

photoengraving: Maury Imprimeur

Translation: Textra evelyne Strechinsky with Lidia Arshavsky and Isabelle Robert

printed in the european union

Legal deposit: 3d quarter of 2007

ISBN 978 2 841231270

Copyright Lec. 2007

Lec-Les editions Culinaires

84 avenue Victor Cresson

92441 Issy-les-Moulineaux cedex

tel: +33 1 58 00 21 95 0 – www.cookboutic.fr

[email protected]

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Gourmet Coffee Recipe Book By Krups

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