Coffee Break recipes from The Flavour Collective from Douwe Egberts
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Ingredients

  • 25 g polyunsaturated margarine
  • 200 g light soft brown sugar
  • 1 medium egg
  • 350 g plain flour
  • 25 g cocoa powder
  • 1 ½ tsp bicarbonate of soda
  • 200 ml low fat butter milk
  • 1 tbsp
  • 2 tsp water
  • 1 tbsp toasted hazelnuts
  • 50 g unsalted butter
  • 150 g icing sugar
  • 1 tbsp
  • 2 tsp hot water
  • 4 and line
  • 2 baking tray
  • 4. Bake in the oven for 12
  • 5. Mix all the filling ingredients together in a bowl until smooth then spread evenly onto one half of a cooled shell, pressing another shell on top to make one whoopie pie. Repeat with the rest of the mixture.
  • 12 mini cakes
  • 2 medium eggs
  • 50 g caster sugar
  • 50 g plain flour, sifted
  • ½ tsp The Flavour Collective Smooth Caramel coffee dissolved in
  • 3 tsp hot water
  • 75 g icing sugar, sifted
  • ½ tsp The Flavour Collective Smooth Caramel coffee
  • 3 tsp hot water
  • 1 small bag of white chocolate chips
  • 2. In a bowl whisk the eggs and sugar until the mixture has increased by two thirds of the original volume and leaves the trail of the whisk.
  • 5. Set aside to cool for 10 minutes, then remove from the cake tin and cool on a wire rack.
  • 450 ml single cream, double cream or low fat thick Greek yogurt
  • 1 tbsp The Flavour Collective Delicate Vanilla coffee dissolved in
  • 1 tsp hot water
  • 4 medium egg yolks
  • 100 g golden caster sugar
  • 115 g caster sugar
  • 2 tbsp water
  • 4 oven
  • 170 ml in size
  • 2. Put the cream and coffee in a small pan and warm on a gentle heat for 5 minutes being careful not to boil. Remove from the heat and set aside.
  • 3. In a bowl whisk the egg yolks and sugar together until pale and thick
  • 4. Pour the mixture into the
  • 6. To make the caramel topping, heat the remaining sugar with the water in a pan
  • 3 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
  • 2 tbsp hot water
  • 200 g milk chocolate, broken into small pieces
  • 1 tbsp golden caster sugar
  • 1 litre milk (skimmed or full fat)
  • 1 tsp vanilla extract
  • 1. In a pan mix together the coffee, chocolate and sugar over a low heat until the chocolate has melted.
  • 2. In another pan pour in the milk and whisk to the boil until very frothy.
  • 125 g plain white flour, sifted
  • ½ tsp ground cinnamon
  • 50 g icing sugar, sifted
  • 100 g unsalted butter, at room temperature
  • 1 medium egg yolk
  • 1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
  • 2 tsp hot water
  • 25 g toasted hazelnuts, chopped
  • 50 g milk chocolate
  • 4. In a large bowl mix the flour, cinnamon, icing sugar, egg yolk, coffee and nuts. Once evenly mixed, the biscuit dough should be soft and easily form a ball.
  • 4. Bake for 8
  • 6. Drizzle each biscuit with melted chocolate and allow to set before eating.
  • 16 slices
  • 400 g plain chocolate, broken into small pieces
  • 120 g unsalted butter
  • 140 g golden caster or soft brown sugar
  • 100 ml single or whipping cream
  • 2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
  • 2 tbsp hot water
  • 5 medium eggs, beaten
  • 2 tbsp plain flour, sifted
  • 2. Place the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.
  • 4. Pour the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for
  • 1 ½ hour
  • 6. When cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.
  • 50 g unsalted butter
  • 175 g light brown muscovado sugar
  • 200 g self raising flour, sifted
  • 1 tbsp golden syrup
  • 2 tbsp black treacle
  • 2 medium eggs, beaten
  • 1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in
  • 2 tsp hot water
  • 225 g pitted dates, coarsely chopped
  • 1 tbsp bicarbonate of soda
  • 100 g light brown muscovado sugar
  • 100 g unsalted butter
  • 180 ml double cream
  • 1 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
  • 2 tsp hot water
  • 100 g caster sugar
  • 2. For the caramel shard, heat the sugar in a heavy
  • 3. For the cake mixture, cream the butter and sugar together in a large bowl until light and fluffy. Stir in the flour, syrup, black treacle, eggs and coffee.
  • 300 ml water
  • 8 minutes until the dates are soft
  • 5. Pour into the cake tin and bake for about 40
  • 6. To make the sauce, put all the ingredients into a pan and continually stirring until it comes to the boil
  • 7. To serve, cut the cake into squares and drizzle with the sauce
  • 2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in
  • 100 ml hot water
  • 4 scoops caramel or vanilla ice cream
  • 2-3 heaped tbsp whipped cream
  • 1. Make up the coffee and divide evenly into 2 heatproof glasses.
  • 2 tbsp ice cream
  • 4. As an extra indulgent treat, top with finely diced fudge pieces.
  • Iced Coffee
  • Cold water (dependent on glass size)
  • 3 - 5 Ice cubes
  • Milk (to taste)
  • Sugar (to taste)
  • 1 tsp of your favourite flavour of The Flavour Collective coffee
  • 1. Put some cold water in a tall glass (about fifth of the capacity)
  • 1 teaspoon
  • 1 teaspoon of sugar
  • 3. Use a milk frother to blend the mix for about one minute, until a rich and creamy foam is created. If you don

Instructions

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