Recipes & and a stocking filler, this year why not try Carte Noire Instant Coffee. Perfect for coffee lovers, Carte Noire promises to give you a morning kick and inspire you to create delicious recipes, such as the Italian classic Tiramisu, ideal for the festive season.
The highly-anticipated relaunch presents two variants, Carte Noire Classique Instant (100g and 200g) and Carte Noire Decafeine Instant (100g), and it is the solution for the time-poor coffee-lover who does not want to compromise on taste and quality. Carte Noire Instant coffee is available nationwide in all major retailers, RRP £3.99.
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FRENCH TOAST WITH COFFEE, CARAMEL & HAZELNUT SYRUP
This brunch staple is given a twist with an indulgent salted caramel topping. Carte Noire instant coffee means no mess or fuss and just totally delicious coffee-infused results.
DETAILS
FEEDS: 4 PREPARATION
TIME: 10 minutes
COOKING TIME: 10 minutes
FRENCH TOAST INGREDIENTS:
1 medium/small crusty white loaf
5 large eggs – whisked together
3 heaped tbsp plain flour
3 tbsp caster sugar
2 pinches of cinnamon
2 pinches of ground nutmeg
1 pinch of mace
Generous sprinkle of sea salt flakes
Oil for frying
30g butter for frying
COFFEE, CARAMEL & HAZELNUT SYRUP INGREDIENTS:
5 tbsp / 90g butter
125g light brown sugar
170ml single cream
1 ½ tsp of Carte Noire instant coffee
¼ tsp vanilla bean paste / 1tsp vanilla extract
Sprinkle of sea salt flakes – to taste
FRENCH TOAST METHOD:
Begin by slicing your bread. It actually works in your favour if the bread is a little stale.
Next, mix together all french toast ingredients to make an egg mix.
Soak the bread in egg mix for around 30 seconds flipping so each side is evenly coated.
Heat a non-stick pan with a generous drizzle of oil.
Fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread.
Remove and keep warm in the oven on 60°C.
COFFEE, CARAMEL & HAZELNUT SYRUP METHOD:
Melt the butter in a small pan over a medium to low heat until liquid.
Whisk sugar, coffee and cream into the melted butter, making sure the coffee is fully dissolved.
Gently bring to the boil, whisking the whole time.
Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little.
Remove from the heat and add in the vanilla paste.
Drizzle the syrup over french toast if serving immediately.
(You can also make the syrup before the toast and store in the fridge. If you do this, make sure to gently reheat when ready to use as it will solidify in the fridge.)
ICE CREAM METHOD:
Simply blitz frozen banana and scoop into balls
to serve alongside the French Toast.
COFFE & YOGHURT ICE POPS
DETAILS:
MAKES: 8
PREPARATION TIME: 5 minutes
FREEZING TIME: 2 hours
INGREDIENTS:
600g good quality natural yoghurt
4 tbsp maple syrup or honey
3 tbsp hazelnut syrup
Either a single or double shot (depending on how strong you want your ice pops) of Carte Noire Classic
METHOD:
Combine the yoghurt, maple syrup, honey and hazelnut syrup, adjusting the sweetness to your preference
Pour your espresso into the bottom of the ice pop moulds and then spoon or pour in the yoghurt, using a spoon gently mix the espresso through the yoghurt. Depending on how much you combine will affect how marbled it is
Freeze for at least two hours and serve
TIP: These are also great blitzed into an ice coffee style smoothie
BOMBOLONI WITH COFFEE & HAZELNUT CREAM
A traditional Italian breakfast option packed full of the most decadently rich hazelnut and coffee creme patissiere. Carte Noire instant coffee adds a rich depth of flavour and is super simple to incorporate into the recipe, working perfectly with the dish. Serve alongside an espresso and you’re good to go.
DETAILS
Makes: 20 Bomboloni
Bomboloni preparation time: 3 hours
Bomboloni cooking Time: 10 minutes
Coffee and Hazelnut cream filling preparation time: 5 minutes
Coffee and Hazelnut cream filling cooking time: 10 minutes
BOMBOLONI INGREDIENTS:
250g bread flour
250g plain white flour
75g granulated sugar
100g unsalted butter – room temperature
20g fresh yeast/ 7g dry instant yeast
7g table salt
3 large eggs/150g
2 egg yolks/40g
110ml luke-warm water
zest of 1 orange
1 tsp vanilla extract
granulated sugar for coating
COFFE AND HAZELNUT CREAM FILLING:
250ml milk
4tsp of Carte Noire
3 tbsp hazelnut syrup
½ tsp vanilla bean/paste
2 large egg yolks
45g granulated sugar
15g corn flour
15g unsalted butter
2 sheets of gelatine
150ml double cream
BOMBOLONI METHOD:
Using a food processor and the dough-hook, combine all ingredients except for one of the whole eggs and beat on a medium speed for 5 minutes then on a high speed for 5 more minutes
Add in the remaining egg and beat on a medium speed until a smooth and elastic dough forms. You may have to add a little more flour if it seems too sticky
Knead by hand for a couple of minutes and then place the dough in a large, lightly oiled bowl. Cover the bowl with cling film and allow the dough to rise in a warm place for at least 2 hours and until it has roughly tripled in size
After the first rise, lightly knead the dough then roll it out to 1.5 cm thickness and cut out rounds. A wine glass does the job to achieve the right size
Transfer all your rounds to baking sheets lined with wax paper and then cover with cling film or a tea towel. Allow the bomboloni to rise for another hour and a half until they triple in size once more
When ready to fry heat vegetable oil in a large, deep pan to a temperature between 170-180C
Fry the bomboloni a few at a time making sure to not crowd the pan. Fry them for about 2 minutes on each side until they are golden brown, then drain off the excess oil and set them on a wire rack to cool
While they are still warm pour some granulated sugar in a small bowl and roll the bomboloni around until completely coated in the sugar
You can also bake these at 350F for about 20 minutes instead of frying
COFFEE AND HAZELNUT CREAM FILLING METHOD:
Begin by placing the gelatine sheets in cold water for 10 minutes
Combine milk, instant coffee, hazelnut syrup and vanilla paste with half of the granulated sugar in a saucepan. Bring almost to the boil over a medium to low heat
In a small bowl combine the remaining sugar, egg yolks and cornflour. Whisk until thoroughly combined
Pour a small amount of the warmed milk mixture into the bowl with the egg yolks, sugar and cornflour, whisking the whole time. After 30 seconds or so add another splash of the warm milk mixture, again whisking the whole time.
Next pour the egg, sugar and milk mixture back into the pan with the remaining warmed milk, ensuring you stir continuously to avoid any lumps or curdling
Now place all the combined ingredients back on the heat and allow to boil for around 2 minutes stirring the whole time to avoid lumps forming
Remove from the heat, add in the butter and whisk until dissolved
Next add in the softened sheets of gelatine and again whisk until fully dissolved
Pour the full final mix into a bowl or tray and cover with cling film to avoid a skin forming
Whip up the double cream until it begins to hold its shape then combine with the cooled pastry cream then return to the fridge to keep shape
Pipe into bomboloni shortly before serving
