The Café

The coffee that we are all familiar, but is perhaps not so common the only ca. And if we learned more about coffee, it's not just the morning, thanks to our record you will know everything: How to choose your coffee, The history of coffee, how to conserve, how to prepare, how to choose your coffee, utensils, how to taste, diet, the savoir-vivre à l'heure du café ... More than 40 recipes just for you, and nothing but the cafévous can not say that it does not deal with you;)

Coffee and sweets with nuts

Bonbons au café et aux noix
  1. Pilez the walnuts finely. Add the sugar and coffee extract, and mix well.
     
  2. Remove small pieces of dough and shape them into small balls. Roll them in granulated sugar.

Rolled biscuit coffee

Biscuit roulé au café
  1. In a bowl, beat 8 Yellow (reserve the whites) with the powdered sugar and vanilla sugar until the mixture becomes white and foamy. Gradually add flour and starch subdued, without ceasing to beat.
    Preheat oven to 180 ° C. (th.6)
     
  2. 8 Beat the reserved white snow firm and incorporate them in the dough gently, lifting upward with a wooden spoon.
    In a square pan with low sides, and butter, pour and spread the pâte. Enfournez for 25 minutes.

Turkish coffee

Café Turc
  1. In a saucepan bring to boil 6 cups of coffee to water. In another saucepan, put the coffee and sugar poudre. Versez above boiling water, stir slightly and bring to boil.
  2. When coffee rises, remove from heat and let stand for 1 to 2 mn.Renouvelez this twice, then let rest.
  3. Drop in each cup a bit of foam that formed on the surface, and pour the coffee dessus. Déposez a few drops of cold water, in order that the mark is deposited at the bottom of the cups.

Bavarian coffee

Bavarian coffee
  1. Please soften the gelatine leaves in a little cold water.
    In a saucepan, bring to boil made 25 cl. milk added to the coffee extract. Beat the egg yolks with sugar until a white and sparkling mixture. Add gradually to boiling milk flavored egg-sugar mixture, while continuing to stir with a spatula or wooden spoon. Drain the gelatine and add it.
     
  2. Make thicken over low heat, without ceasing to stir until the custard layer spoon. Let cool, stirring often.

Cafe Quetzalcoatl

Café Quetzalcoatl
  1. Make a strong coffee. Cut the chocolate into pieces, then melt it into the shop on fire doux.Ajoutez cinnamon, vanilla and the four spices. Mix well together, then add in the net hot sweet milk.
  2. Fill two cups, place 1 tsp. cream on the surface of each. Serve immediately.

Amandine coffee

Amandine coffee
  1. Preheat oven to 180 ° C. (th.6)
     
  2. Melt the beurre. In a bowl, beat egg yolks with sugar until a white and sparkling mixture.
     
  3. Add the melted butter, powdered almonds and flour. Work the dough, it should be smooth and homogeneous, then add it the coffee extract and baking powder sifted. In a failed buttered mold, pour the dough and Bake for 50 minutes.

Vin de chicorée

  1. Wash and remove the zest of lemon or orange. In a large bowl, pour the wine, zest of lemon or orange, vanilla bean split in half lengthwise, pieces of sugar and chicory. Leave in the dark for 15 days.
  2. Then, filter preparation, add the brandy, and put in a few days bouteille.Attendez before consuming this drink.

Soufflé au cafe

Soufflé au café
  1. Heat the beans in the oven, then add the milk to boiling, then remove from heat and let steep for 10 minutes.Beat the egg yolks with a whisk with 100 gr. sugar poudre.Ajoutez cream of rice, then add gradually milk flavored (free coffee beans).
  2. Heat the mixture over low heat, stirring without ceasing. Remove from fire when boiling. Let cool, stirring occasionally.

Coffee Truffles

Truffes au café
  1. Make soften butter. Break the chocolate into pieces and have it melt in a bain-marie on low heat.
  2. Then add the melted chocolate, softened butter, egg yolk, coffee extract and rum. Mix well together and allow to harden the whole.
  3. Take small pieces of dough and shape them into small balls. Roll half of sugar and the rest in the sweet cocoa powder.

Vacherin Irish coffee

Vacherin Irish coffee
  1. Beat the white snow, when inflated without being firmly to rain in the powdered sugar and continue beating until the mousse is firm.
    Mix icing sugar and soluble coffee, and then incorporate them gently with white snow, lifting the bottom up with a wooden spoon.
     
  2. On a piece of buttered greaseproof paper and put on the grill of the oven, carefully draw a nice circle (18 cm. In diameter) with a flexible spatula, then with a piping bag 1 draw circle of 18 cm. diameter for the top.
     
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