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magazine irish coffee caramel mousse
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The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
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This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
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Crunchy, toasty, and sugary sweet, this unique dessert gets an added kick from Nespresso Variations Paris Madeleine coffee, developed by chef Daniel Rose for our Paris in New York dinner.
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Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.
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(3)
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Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.
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(3.9)
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Try chocolate-covered espresso beans in place of the coffee beans for garnish.
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Don’t be afraid to customize this coffee cocktail. Soy milk, almond milk, half-and-half—it all works in this delicious mix of caffeine and dessert.
4.3
(4.28)
Easy
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The Guinness cream lends a malty, slightly bitter richness to this Irish classic.
3.0
(3.1)
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Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.
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They use a pour over coffee method, pouring the whiskey and water over the coffee right at the bar.
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(4)
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Articles
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Cooking
Oh temporary, sugary joy!
Alex Beggs
Shopping
Blue Bottle’s freeze-dried granules are a morning game changer.
Kelsey Borovinsky
Classic Irish coffee gets ready for warmer weather with this cocktail recipe
Rochelle Bilow
Culture
It’s the most caffeinated and art-directed cold brew liqueur around.
Aliza Abarbanel
Culture
Just like the Aussies
Julia Bainbridge
Culture
And we can't stop drinking it.
Alex Delany
Videos
(159)
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Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz at home as they make their favorite cups of coffee (or mate, or tea, or chai, if you like). Who likes pour over coffee? Where are our drip coffee people at? And which ones are our Chemex and AeroPress folks?
Filmed on 3/19 and 3/23/20
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Produced by Bon Appétit with The Home Depot | We used a mixer and coffee maker to coax the maximum mocha flavor out of this staff favorite.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.