The Café
- Preheat oven to 180 ° C. (th.6)
In a saucepan, put the coffee, sugar and butter into small pieces. Bring to the boil, everything must be melted.
- Remove from heat and add all at once sifted flour. Work quickly with a wooden spoon until a dough is smooth and homogeneous.
Put the saucepan on the fire and let heat for 20 seconds, while continuing to stir. Then remove from heat and let cool a bit before you incorporate the eggs one by one (add the next egg when the previous is amalgané). The dough should be soft but not too soft.
- Put a bowl in the refrigerator, to be refreshed. Open the cardamom pods to gather the seeds, then put them in the coffeemaker. Make a strong coffee in the grinding versabt on 15 cl. of boiling water, then let cool. Pass the coffee to get the cardamom seeds and book cool.
- Remove the bowl from the refrigerator, put the cream there and mount it in whipped cream with a whisk electrical, gradually incorporating the sugar bourbon vanilla.
- Mix coffee, cognac, sugar and cream in a shaker. Pour the contents into two glasses filled with crushed ice to a quarter of their height. Serve immediately.
- In a bowl, beat the Swiss grandchildren with milk and cream, until you get a smooth and homogeneous preparation. Then add the powdered sugar and extract café.Faites take the ice in the ice cream maker. Decorate with fresh fruit or preserves.
- Crushed coffee beans with a rolling pin or a bottle. In a large bowl with 2 l., made coffee crushed macerate in brandy, covered for 8 days.
- After this time, filter the alcohol. In a saucepan, melt the sugar syrup with 75 cl. water, add alcohol to the filtered cool.
- Then put in bottles and keep cool in the dark.
- In a mortar, grind coffee beans and peanuts, and arrange them in a jar seal. Add the mint leaves. Pour the alcohol, close tightly and let marinate for 15 days as well.
- After this time, make a syrup by mixing cold water and sugar until completely dissolved. Next, add the soaking, mix well and filter into a colander lined with a cotton swab, change it as often as necessary.
- Pour into bottles and keep away from light in a cool place.
- In a saucepan, boil the milk with sugar. Pour 1 tsp. coffee essence or coffee (in a small saucepan boil 1 / 2 cup water, add 2 tablespoons. tablespoons of ground coffee, and cook until the value of a teaspoon. 1 / 2 coffee and filters).
- Beat the egg yolks, add a little cold milk and grind bien.Ajoutez a little boiling milk, stirring rapidly. Pour the yolk preparation, in the boiling milk, leave on low heat until the cream thickens slightly, while remuant.Passez cream through a sieve and put in a cool 2 to 3 hours.
- Bring milk to a boil. Add the sugar and coffee extract. Let cool.
- Preheat oven to 150 ° C. (th.5)
- In a bowl, beat egg yolks and white, then add the fillets flavored milk to coffee, while continuing to beat.
- Butter the ramekins and pour in the crème. Dans put a large bowl of simmering water, add the ramekins. They must have water coming halfway up. Bake for 40 minutes. and let them put refroidir.Ensuite the ramekins in the refrigerator for at least 3 h.
- Mix the hot coffee with sugar and brandy and let stand for 12 h.
- Add the boiled and cooled milk mixture. Defeat all the whip and filter.
- Pour into 6 tall glasses, fill with 1 / 4 with crushed ice. Serve immediately.
- In a large saucepan, pour water. In another pot, put the egg yolks, powdered sugar, 1 / 2 cup of hot water and lemon juice, then place it in the bath marie prepared, made chauffer. Battez preparedness training fouet 8. Never stop whipping.
- Once the water boils remove from heat for the water bath does not continue to bouillr.
- Prepare 1 liter strong coffee. Cut the orange in four and prick each quarter of a clove.
- Place orange slices in a saucepan with rum, sugar syrup from cane and cinnamon. Bring to boil over low heat, then remove from heat.
- Incorporate preparing coffee cold. Let stand in refrigerator for 5 to 6 h.
- Pour into 6 tall glasses filled with ice cubes.
- Heat the milk. Beat the egg yolks with sugar until a white and sparkling mixture. Add the hot milk into the net without ceasing to beat.
- Made on a low heat to thicken the cream, stirring constantly with a wooden spoon until the cream spoon tablecloth. Then add the coffee and let cool.
- Break the chocolate into pieces and have it melt on low heat in a bain-marie. When the chocolate is melted and smooth, add it to your coffee hot. Pour the wine into two cups. Serve immediately, each guest according QO sugar taste.
- In a shaker, mix the cold coffee, aniseed aperitif and 4 ice cubes. Pour into two tall glasses and serve immediately.
- Think out of the fridge butter a bit in advance. Work the softened butter with a wooden spoon until it becomes crémeux.Continuez to beat the butter with icing sugar, egg and coffee extract to obtain a homogeneous mixture.
- Put the rum in a soup plate with 25 cl. water. Butter a charlotte mold, paper it carefully biscuits blade before soaked the smooth side with the rum and mix eau.Afin that the board is straight cut biscuits.
- Fill with the previous preparation and the rest of biscuits cut into pieces, this alternating layers.
