The Café
- In a saucepan, heat milk, coffee, chocolate and half the sugar
In the meantime, whisk the egg yolks for 1 minute. with the remaining sugar until the mixture white.
- Pour gradually the milk over the egg yolks, then pour it into the fire to cook casserole.Faites very soft, while continuing to stir with a spatula, wooden, never boil.
Once the water cream spatula, stop cooking and transfer to a saladier.Battez by hand or electric whisk until cool completely.
- Beat Swiss grandchildren with the sugar until a preparation légère. Battez white snow farm, gently incorporate them in preparing small-Swiss-sugar, lifting upward to 'Using a wooden spoon.
- Divide the coffee mousse in ramekins, cups or tall glasses and then take in the refrigerator for 4 h.
- Just before serving decorate with coffee beans in a small chocolate bites topped with seasonal berries (grapes, litchi, kiwi, raspberry or pink and yellow) or decorating chocolate coffee beans and chips.
- Remove the butter from the refrigerator shortly before.
- Boil a pot, discard the water. In bowl, whip work in the softened butter with icing sugar and extract café.Ajoutez the egg yolks, one by one while continuing to beat.
- Place the cake on the work plan, and cut horizontally into 3 parties.Garnissez below the 2 discs with the cream précédente.Reconstituez biscuit, coat it with the remaining cream (reserve a little for decoration) .
- The day before, soak the dried apricots for 30 minutes. cognac in the water cut.
Preheat oven to 160 ° C. (th.5-6). Paper cake in a mold with parchment paper beurré.Dans a pot or bowl, whisk the egg yolks, sugar and vanilla sugar until a ribbon sparkling.
- Add flour, cornstarch and baking powder mixed, 100 gr. melted butter, cream, coffee dissolved in 3 tablespoons. tablespoons of water and sifted cocoa.
- Mix the coffee into the hot milk. And let cool 1 hour cool.
- Mix milk with coffee, ice coffee and cream chantilly. Puis pour the mixture into two tall glasses. Serve immediately.
- Preheat oven to 50 ° C. (th.1)
Beat the egg whites from whipping snow ferme.Continuez adding sugar to rain, and coffee extract.
- Paper tray from the oven with baking paper, spread of small piles of meringue with a spoon.
- Bake at half height for 1 h. 15 min env.Les meringues should be dry, but not brown. Let them refroidir.Selon dessert you can make meringues bigger when cooked, cut them in half in terms of length, you can garnish with the cream of your choice, whipped cream and flavored by taste of alcohol.
- Preheat oven to 180 ° C. (th.6)
Mix well the almonds with the powdered sugar and coffee soluble.Ajoutez the egg whites and work it until a homogeneous paste.
- Form dough into a roll of 4 cm. diamètre.Découpez of it in slices of 1 cm. thickness approx.
- Coat the slices of almond paste éffillées, pressing lightly so they adhere well to the dough.
- Paper tray from the oven with baking paper, place small fours.Enfournez halfway up for 20 minutes.
- Put inflated raisins in rum for a few moments.
- Wash oranges thoroughly and dry them well. Using a sharp knife, make incisions in order to introduce 22 coffee beans in each of them, between the skin and pulp.
- Split vanilla bean in half lengthwise. In a large bowl, put the oranges, the brandy, sugar and split vanilla pod. Let macerate, covered, for 44 days, stirring occasionally so the sugar completely based.
- After this time of soaking, remove the oranges, squeeze them and add the juice to the spirits. Strain the liquor, put in bottles and keep cool in the dark.
- Prepare coffee with ground coffee and 30 cl. water. Add the sugar, allow to cool. Beat with a whisk coffee sweetened with cream and milk. Please take the ice in the ice cream maker.
- Just before serving decorate with seasonal fruit, whipped cream to cookies, coffee with sugar or chocolate or candied nuts.
- Squeeze lemons to get juice. Sweeten the coffee and let it cool. Add the lemon juice, liqueur, mix well.
- Drop in each glass 1 / 4 with crushed ice, pour the mixture and serve immediately.
- In a bowl, combine the rum and 5 cl. coffee. In a saucepan, melt the butter, beat it with egg yolks, powdered sugar and remaining coffee until smooth and creamy smooth.
- Butter a mold failed, and have small butter-dipped one by one in the coffee-rum mixture, alternating layers of cream. (layer of small layer of butter-cream).
- Cover and leave to cool for 12 hours. Remove the cake just before serving, remove it from the serving dish, coat it with cream and decorate with coffee beans into chocolate.
- Beat the egg whites to snow farm, add 80 gr. powdered sugar and continue beating lightly, not to break the snow.
- Put in a small saucepan 3 tablespoons. tablespoons water and remaining sugar, then prepare a caramel. Paper carefully savarin mold with caramel.
- Gently drop the egg whites to snow in the pan, then bake in a bain-marie in the oven halfway up for 15 to 20 minutes.
- Separate egg whites yellows.
- In a bowl, work the softened butter with powdered sugar. Add egg yolk, and soluble coffee. Work well together in order to obtain a smooth cream.
- On a serving plate, make the cake layers in alternative small-butter soaked with strong coffee, creamy layer. Finish with the remaining cream to form small rafters with a pick and decorate with chopped nuts.
