Hazelnut Latte Trifles

Name: How to cook Hazelnut Latte Trifles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Hazelnut Latte Trifles

I wondered if I could make a non-baked sweet using hazelnuts. The caramelized hazelnuts I made were delicious, so I decided to try them in a dessert.

Ingredient

Food ration :

2 servings

200 ml

of a sheet cake Sponge cake (storebought is fine)

2 tsp

Cooking instructions

* Step 1

Make the custard cream. Mix the granulated sugar amount marked with an ＊ and the egg yolk very well. Add the cake flour and mix it in well too.

* Step 2

Warm up the milk until it's bubbling lightly, and add it to the Step 1 mix. Stir quickly.

* Step 3

Pour the mixture back into the pan through a strainer. Cook over high heat while mixing continously with a spatula. When it starts to bubble, lower the heat to medium, and keep mixing without pausing.

* Step 4

When the custard is cooked through thoroughly, add the butter. Transfer the custard to a shallow tray, cover tightly with plastic wrap, and cool over a bowl of ice water.

* Step 5

Chop up the hazelnuts roughly.

* Step 6

Put 50 g of granulated sugar in a pan, and cook over medium heat until the sugar melts. When it has completely melted and has started to color, add the hazelnuts.

* Step 7

Keep cooking over medium heat while coating the hazelnuts with the sugar. When it all turns a caramel color, take the pan off the heat and spread out onto a baking sheet while it's still hot. Leave to cool.

* Step 8

When the hazelnuts have cooled and the caramel has hardened, put it all into a thick plastic bag, and bash it lightly with a rolling pin.

* Step 9

Cut the sponge cake into 2 1cm thick slices, and cut them out with the glasses you'll be using. Soak them in coffee liqueur (use as much as you like).

* Step 10

Whip the heavy cream until it forms soft peaks, and divide into 3 portions.

* Step 11

Divide the custard cream into 2 portions. Mix 2 tablespoons of the caramelized hazelnuts into one portion with 1/3 of the whipped cream.

* Step 12

Add the instant coffee and 1/3 of the whipped cream to the other half and mix.

* Step 13

Layer the Step 9, 11 and 12 mixture in any order you like in the glasses. End with a layer of whipped cream, which is reminiscent of the foamy milk on lattes.