three "scary" desserts to make with coffee – Italian Cuisine


Original and fun, pastry chef Loretta Fanella created them with Lavazza's organic coffee. Try to replicate them!

There is not Halloween no treats, but no treats either! If you are thinking of accomplishing something greedy to celebrate here are three ideas, perfect especially for the older ones who want to have fun.
The pastry chef Loretta Fanella created three recipes for the scariest night of the year using ¡Tierra! Bio-Organic by Lavazza, the first organic coffee created for domestic consumption. Here's how to make them.

Three coffee desserts: scary recipes for Halloween

Waiting for midnight

For the whipped almond pastry
300 g of butter
200 g of sugar
75 g of egg yolks
250 g of flour type 0
100 g of starch
100 g of almond flour
0.5 g of vanilla
10 g of Lavazza ¡Tierra! Ground coffee Bio-Organic
Work the soft butter with the sugar and vanilla in a planetary mixer with the leaf, then add the egg yolks and finally the sifted flour with the vanilla and coffee. Work quickly and pour the mixture into a pastry bag and fill the mold. Cook at 170 ° C for about 10 minutes.

For the chestnut ganache
250 g of milk chocolate
200 g of fresh cream
65 g boiled chestnut pulp
1 g of salt
Heat the cream and pour it over the chocolate. Leave to rest for a couple of minutes, add the chestnut pulp and blend with a hand blender for 3 minutes, until you get a nice smooth and silky cream. Leave to rest for at least 12 hours.

To decorate
Fill two biscuits with chestnut ganache.

halloween sweets lavazza

Zuvva Cubik

For the ¡Tierra! Bio-Organic
340 g of cream
112 g of milk
135 g of egg yolks
90 g of granulated sugar
200 g of milk chocolate
30 g of Lavazza ¡Tierra! Bio-Organic
3.5 g of isinglass
Cook the egg yolks with sugar, milk and cream in a bain-marie for 10 minutes. Remove from the heat and add the chocolate and coffee. Grind with a mixer and refrigerate at 4 ° C. As soon as it has solidified, with a pastry bag, place some points at the base of the cube-shaped mold and place in the freezer.

For the candied pumpkin
200 g of fresh pumpkin
500 g of water
500 g of sugar
Put the water and sugar in a saucepan and boil them slowly for a couple of minutes. Separately, cut the pumpkin into squares and dip it into the syrup. Leave to cook slowly for 15 minutes.
Turn off the heat and let it cool inside. The next day, remove it from the syrup and let it dry to drain the excess sugar.

For the mascarpone cream
250 g of cream
60 g of egg yolks
40 g of sugar
1 pinch of salt
6 g of isinglass
250 g of mascarpone
Cook the reds with sugar and salt with the cream in a bain marie at 80 ° C. Remove from the heat and add the isinglass; mix well and add the mascarpone. Leave to rest in the refrigerator for 24 hours and whisk in a planetary mixer for about 5 minutes.

For the cubes
50 g of crumbled amaretti biscuits
Creamy coffee
Mascarpone cream
With the whipped mascarpone cream fill the cube-shaped mold with the coffee cream, alternating with the pieces of candied pumpkin and pieces of amaretti. Place in the freezer.

For the mascarpone chocolate coating
200 g of white chocolate
1 gr of orange food coloring for chocolate. Melt the chocolate and color with the orange coloring. Mix well for a couple of minutes. Quickly dip each cube of cream that is still frozen.

To decorate
Bronze powder spray

sweets halloween lavazza coffee

Chestnut gold

For the chocolate mousse
1st part
225 g of milk
45 g of egg yolk
22 g of sugar
1 pinch of salt
Separately mix the egg yolks with the sugar; in a saucepan, boil the milk and add the mixed eggs. Remove with a whisk, add the salt and cook up to 85 ° C. Remove from heat and use.

2nd part
275 g of custard
3 g of gelatin
15 g of water to hydrate the gelatin
425 g of dark chocolate
430 g of whipped cream
Add the chocolate and rehydrated gelatin to the hot cream; emulsify for a few minutes and when the mixture reaches 38 ° C add the whipped cream. With the help of a pastry bag, fill the special silicone molds and place in the freezer.

For the chestnut pie
260 g of egg yolks
250 g of egg whites
250 g of sugar
225 g of chestnut flour
2.5 g of salt
250 g of butter
15 g of baking powder
Mix all the ingredients with the help of a mixer and bake in a plum cake mold in a preheated oven at 170 ° C for about 25 minutes. Leave to cool and refrigerate. Cut out rectangles.

For the Tierra coffee caramel! Bio-Organic
100 g of granulated sugar
50 g of butter
80 g of fresh cream
10 g Lavazza ¡Tierra! Bio-Organic
2 g of salt
Caramelize the sugar until golden in color.
Add the soft butter, mix well and add the cream at a temperature of 32 ° C. Bring to the boil and add the salt. Remove from the heat and allow to cool.

To decorate
Chocolate spray dark gold spray powder

This recipe has already been read 168 times!

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