Diplomatic cream coffee with cocoa wafers
Ingredients
DIPLOMATIC CREAM COFFEE
What you need (for 6 cups of coffee)
300 milliliters of milk
100 grams of castor sugar
30 grams of flour
2 egg yolks
8 coffee beans
125 milliliters fresh cream
50 grams sugar
1 vanilla bean
coffee liqueur
Chocaviar Extra Dark Venchi
COCOA WAFERS
What you need (for 50 wafers)
100 grams butter
100 grams icing sugar
70 grams flour
30 grams unsweetened cocoa powder
3 egg whites
1 teaspoon of vanilla extract
Preparation
1
How to proceed for diplomatic cream coffee
2
The night before: pour the cream into a container with a boxcutter and cut the vanilla bean for its length scraping from inside the small seeds blacks.
3
Add the sesame seeds, berries and cream, close the container in the refrigerator covered for the night.
4
The next day, filter the cream, pour into a cold bowl and mount it with a whisk.
5
As soon as the cream will be mounted, always beating, slowly add the powdered sugar.
6
In a bowl with a fork, mix the yolks with the sugar, then add the flour. Stir until mixture is smooth.
7
Meanwhile heat a pan on fire (I used the pot of Ballarini GreenLine) 2/3 of the milk with crushed coffee beans, up to almost boiling point without boiling.
8
Pour cold milk into the bowl with remaining egg mixture and sugar, breaking with a whip cream.
9
Add the hot milk filtered through a colander, then transfer it all back into the saucepan and cook over medium heat stirring constantly with a whisk for about 4 minutes or until the cream has reached the desired consistency.
10
Remove from heat and cover it in contact with a sheet of cling film.
11
Once cool, mix the whipped cream custard with movements from the bottom up and to separate the cream in 6 cups on the bottom of which you paid to taste a teaspoon of coffee liqueur.
12
Sprinkle the cream with extra chocolate fondant Venchi very cold and serve with wafers.
13
How to proceed for cocoa wafers
14
Preheat the oven to 200°C.
15
Whip butter with sugar until mixture is puffy and fluffy.
16
Sift flour with cocoa and vanilla, add them gradually to the mixture of butter and sugar in a mixing adding the next.
17
Whip the egg whites until stiff and mix them gently with a spoon to turn the mixture until the dough is perfect and without lumps.
18
Put the mixture into a disposable pastry bag with a plain nozzle and formed on a baking sheet lined with parchment paper so many thin sticks about 7 cm long, spaced and cook for about 8-10 minutes.
19
Among a batch and the other kept the pastry bag in the refrigerator.
20
Let cool briefly before removing the wafers from the baking paper.
.
Yield:
10
Added:
Friday, February 11, 2011 - 12:23pm
