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Creamy coffee cream

Catégorie : Recipe

A smooth and shiny coffee cream, with a perfect hold, here is the promise of this recipe! With only 4 ingredients. I offered you my creamy chocolate cream recipe and many of you asked me for the coffee one. I had to do some tests, because without the chocolate and its cocoa butter which gives a nice texture, the recipe does not work the same way. It’s done and you can of course adapt it without coffee, but with vanilla!

Recipe for 4 to 6 people:

  • 130g of sugar
  • 105g cornstarch
  • 12 to 14 g of soluble coffee (you can take decaf!)
  • 1000g whole milk

Vanilla cream:

  • 110g of sugar (it’s less because it doesn’t have the bitterness of coffee)
  • 105g cornstarch
  • 1 vanilla pod
  • 1 tablespoon liquid vanilla extract
  • 1000g whole milk

Put the sugar, cornstarch and soluble coffee in a container or even directly in a large saucepan. For the coffee I took 2g soluble coffee sticks. I put 7, but you can put more or less!

Mix then pour in the milk little by little while whisking.

Bring to a simmer over moderate heat, whisking constantly.

The cream will thicken after about 10 minutes. Bring it to a boil.

When the cream boils, pour it into a clean container.

Film directly in contact with a heat-resistant film.

Leave to cool to room temperature then at least 4 hours in the refrigerator, the best being overnight. Then remove the stretch film, then that’s where the magic happens! Blend the cream in an immersion blender. The cream will become smooth and shiny.

 

Put back in the fridge, always with a stretch film in contact and then enjoy it very cold!

Crème onctueuse au café

4.5 de 6 notes
Prep Time 5 mins
Cook Time 10 mins

Ingredients
  

Instructions
 

  • Mettez le sucre, la maïzena et le café soluble dans un récipient ou même directement dans une grande casserole.
  • Mélangez puis versez le lait petit à petit tout en fouettant.
  • Mettez à chauffer sur feu modéré toujours en fouettant continuellement.
  • La crème va épaissir au bout de 10 minutes environ. Portez-la à ébullition.
  • Quand la crème bout, versez-la dans un récipient propre.
  • Filmez directement au contact avec un film résistant à la chaleur.
  • Laissez refroidir à température ambiante puis au moins 4 heures au réfrigérateur, le mieux étant une nuit. Enlevez alors le film étirable, puis c’est là que la magie opère ! Passez la crème au mixeur plongeant. La crème va devenir lisse et bien brillante.
  • Remettez au frais, toujours avec un film étirable au contact et dégustez-la ensuite bien froide !
Tried this recipe?Let us know how it was!

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