![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/35143333_10156406345239265_7628391134976278528_n.png\")
<\/h3>\n<\/h3>\nThe highly-anticipated relaunch presents two variants, Carte Noire Classique Instant (100g and 200g) and Carte Noire Decafeine Instant (100g), and it is the solution for the time-poor coffee-lover who does not want to compromise on taste and quality. Carte Noire Instant coffee is available nationwide in all major retailers, RRP \u00a33.99.<\/p>\n
www.cartenoire.co.uk<\/a><\/p>\n FACEBOOK<\/a> | INSTAGRAM<\/a> | TWITTER<\/a><\/p>\n FRENCH TOAST WITH COFFEE, CARAMEL & HAZELNUT SYRUP<\/strong><\/p>\n This brunch staple is given a twist with an indulgent salted caramel topping. Carte Noire instant coffee means no mess or fuss and just totally delicious coffee-infused results.<\/p>\n DETAILS<\/p>\n FEEDS: 4 PREPARATION<\/p>\n TIME: 10 minutes<\/p>\n COOKING TIME: 10 minutes<\/p>\n FRENCH TOAST INGREDIENTS:<\/p>\n 1 medium\/small crusty white loaf COFFEE, CARAMEL & HAZELNUT SYRUP INGREDIENTS:<\/p>\n 5 tbsp \/ 90g butter FRENCH TOAST METHOD:<\/p>\n Begin by slicing your bread. It actually works in your favour if the bread is a little stale.<\/p>\n Next, mix together all french toast ingredients to make an egg mix.<\/p>\n Soak the bread in egg mix for around 30 seconds flipping so each side is evenly coated.<\/p>\n Heat a non-stick pan with a generous drizzle of oil.<\/p>\n Fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread.<\/p>\n Remove and keep warm in the oven on 60\u00b0C.<\/p>\n COFFEE, CARAMEL & HAZELNUT SYRUP METHOD:<\/p>\n Melt the butter in a small pan over a medium to low heat until liquid.<\/p>\n Whisk sugar, coffee and cream into the melted butter, making sure the coffee is fully dissolved.<\/p>\n Gently bring to the boil, whisking the whole time.<\/p>\n Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little.<\/p>\n Remove from the heat and add in the vanilla paste.<\/p>\n Drizzle the syrup over french toast if serving immediately.<\/p>\n (You can also make the syrup before the toast and store in the fridge. If you do this, make sure to gently reheat when ready to use as it will solidify in the fridge.)<\/p>\n ICE CREAM METHOD:<\/p>\n Simply blitz frozen banana and scoop into balls<\/p>\n to serve alongside the French Toast.<\/p>\n COFFE & YOGHURT ICE POPS<\/p>\n DETAILS:<\/p>\n MAKES: 8<\/p>\n PREPARATION TIME: 5 minutes<\/p>\n FREEZING TIME: 2 hours<\/p>\n INGREDIENTS:<\/p>\n 600g good quality natural yoghurt METHOD:<\/p>\n Combine the yoghurt, maple syrup, honey and hazelnut syrup, adjusting the sweetness to your preference<\/p>\n Pour your espresso into the bottom of the ice pop moulds and then spoon or pour in the yoghurt, using a spoon gently mix the espresso through the yoghurt. Depending on how much you combine will affect how marbled it is<\/p>\n Freeze for at least two hours and serve<\/p>\n TIP: These are also great blitzed into an ice coffee style smoothie<\/p>\n BOMBOLONI WITH COFFEE & HAZELNUT CREAM<\/strong><\/p>\n A traditional Italian breakfast option packed full of the most decadently rich hazelnut and coffee creme patissiere. Carte Noire instant coffee adds a rich depth of flavour and is super simple to incorporate into the recipe, working perfectly with the dish. Serve alongside an espresso and you\u2019re good to go.<\/p>\n DETAILS<\/p>\n Makes: 20 Bomboloni<\/p>\n Bomboloni preparation time: 3 hours<\/p>\n Bomboloni cooking Time: 10 minutes<\/p>\n Coffee and Hazelnut cream filling preparation time: 5 minutes<\/p>\n Coffee and Hazelnut cream filling cooking time: 10 minutes<\/p>\n BOMBOLONI INGREDIENTS:<\/p>\n 250g bread flour COFFE AND HAZELNUT CREAM FILLING:<\/p>\n 250ml milk BOMBOLONI METHOD:<\/p>\n Using a food processor and the dough-hook, combine all ingredients except for one of the whole eggs and beat on a medium speed for 5 minutes then on a high speed for 5 more minutes<\/p>\n Add in the remaining egg and beat on a medium speed until a smooth and elastic dough forms. You may have to add a little more flour if it seems too sticky<\/p>\n Knead by hand for a couple of minutes and then place the dough in a large, lightly oiled bowl. Cover the bowl with cling film and allow the dough to rise in a warm place for at least 2 hours and until it has roughly tripled in size<\/p>\n After the first rise, lightly knead the dough then roll it out to 1.5 cm thickness and cut out rounds. A wine glass does the job to achieve the right size<\/p>\n Transfer all your rounds to baking sheets lined with wax paper and then cover with cling film or a tea towel. Allow the bomboloni to rise for another hour and a half until they triple in size once more<\/p>\n When ready to fry heat vegetable oil in a large, deep pan to a temperature between 170-180C<\/p>\n Fry the bomboloni a few at a time making sure to not crowd the pan. Fry them for about 2 minutes on each side until they are golden brown, then drain off the excess oil and set them on a wire rack to cool<\/p>\n While they are still warm pour some granulated sugar in a small bowl and roll the bomboloni around until completely coated in the sugar<\/p>\n You can also bake these at 350F for about 20 minutes instead of frying<\/p>\n COFFEE AND HAZELNUT CREAM FILLING METHOD:<\/p>\n Begin by placing the gelatine sheets in cold water for 10 minutes<\/p>\n Combine milk, instant coffee, hazelnut syrup and vanilla paste with half of the granulated sugar in a saucepan. Bring almost to the boil over a medium to low heat<\/p>\n In a small bowl combine the remaining sugar, egg yolks and cornflour. Whisk until thoroughly combined<\/p>\n Pour a small amount of the warmed milk mixture into the bowl with the egg yolks, sugar and cornflour, whisking the whole time. After 30 seconds or so add another splash of the warm milk mixture, again whisking the whole time.<\/p>\n Next pour the egg, sugar and milk mixture back into the pan with the remaining warmed milk, ensuring you stir continuously to avoid any lumps or curdling<\/p>\n Now place all the combined ingredients back on the heat and allow to boil for around 2 minutes stirring the whole time to avoid lumps forming<\/p>\n Remove from the heat, add in the butter and whisk until dissolved<\/p>\n Next add in the softened sheets of gelatine and again whisk until fully dissolved<\/p>\n Pour the full final mix into a bowl or tray and cover with cling film to avoid a skin forming<\/p>\n Whip up the double cream until it begins to hold its shape then combine with the cooled pastry cream then return to the fridge to keep shape<\/p>\n Pipe into bomboloni shortly before serving<\/p>\n \u00a0\u00a0\u00a0 Recipes & and a stocking filler, this year why not try Carte Noire Instant Coffee. Perfect for coffee lovers, Carte Noire promises to give you a morning kick and inspire you to create delicious recipes, such as the Italian classic Tiramisu, ideal for the festive season. The highly-anticipated relaunch presents two variants, Carte Noire Classique […]<\/p>\n","protected":false},"author":5,"featured_media":530185,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-530175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/530175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=530175"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/530175\/revisions"}],"predecessor-version":[{"id":530359,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/530175\/revisions\/530359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/530185"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=530175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=530175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=530175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/44346247_10156708897949265_1789434000016670720_n.jpg\")
<\/p>\n
\n5 large eggs \u2013 whisked together
\n3 heaped tbsp plain flour
\n3 tbsp caster sugar
\n2 pinches of cinnamon
\n2 pinches of ground nutmeg
\n1 pinch of mace
\nGenerous sprinkle of sea salt flakes
\nOil for frying
\n30g butter for frying<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/37208299_10156485476569265_2296791228198420480_n.png\")
<\/p>\n
\n125g light brown sugar
\n170ml single cream
\n1 \u00bd tsp of Carte Noire instant coffee
\n\u00bc tsp vanilla bean paste \/ 1tsp vanilla extract
\nSprinkle of sea salt flakes – to taste<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/37379681_10156494082929265_1790179413065728000_n.jpg\")
<\/p>\n
\n4 tbsp maple syrup or honey
\n3 tbsp hazelnut syrup
\nEither a single or double shot (depending on how strong you want your ice pops) of Carte Noire Classic<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/38057397_10156520473069265_4463338157261193216_n.jpg\")
<\/p>\n
\n250g plain white flour
\n75g granulated sugar
\n100g unsalted butter \u2013 room temperature
\n20g fresh yeast\/ 7g dry instant yeast
\n7g table salt
\n3 large eggs\/150g
\n2 egg yolks\/40g
\n110ml luke-warm water
\nzest of 1 orange
\n1 tsp vanilla extract
\ngranulated sugar for coating<\/p>\n
\n4tsp of Carte Noire
\n3 tbsp hazelnut syrup
\n\u00bd tsp vanilla bean\/paste
\n2 large egg yolks
\n45g granulated sugar
\n15g corn flour
\n15g unsalted butter
\n2 sheets of gelatine
\n150ml double cream<\/p>\n<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/45103355_10156736801299265_2829441394232262656_n.jpg\")
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/11\/44821348_10156722179259265_5182544033137819648_n.jpg\")
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