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Hazelnut Latte Trifles Recipe

Hazelnut Latte Trifles Recipe
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Serving : 2
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Prepare the ingredients before making Hazelnut Latte Trifles in your home. Then, follow these steps below to serve Hazelnut Latte Trifles for your family or friends.

Ingredients: Hazelnut Latte Trifles

  • Custard Cream:
  • 200 ml * Milk
  • 25 grams * Granulated sugar
  • 2 * Egg yolks
  • 5 grams * Cake flour
  • 10 grams * Unsalted butter
  • 30 grams Whole skinned hazelnuts
  • 50 grams Granulated sugar
  • 200 ml Heavy cream
  • 1/2 of a sheet cake Sponge cake (storebought is fine)
  • 2 tsp Instant coffee powder
  • 1 Coffee liqueur

How to Make Hazelnut Latte Trifles

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Hazelnut Latte Trifles in your home by yourself.

    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.
  • Step 14
  • Top with the remaining caramelized hazelnuts.
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