Festive Variations Confetto Recipes with Nespresso

FOOD & LIFESTYLE

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01. Berry, Peach & Orangette Coffee Galette

Ingredients

Crust:

• 1 1/4 cup flour

• 1 1/2 teaspoons sugar

• 4 to 6 Tbsp ice water

• 1 stick of butter cut into cubes

Filling:

• 4 large yellow or white peaches pitted, thinly sliced 

• 1 cup of blackberries 

• 1 cup of blueberries

• 3 Tbsp sugar

• 2 Variations of Confetto Orangette Capsules, extracted as espresso's

• 1 teaspoon butter

• 1 egg

• A sprinkling of coarse sugar (optional)

Method

1. Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter and mix. Slowly add the water until dough begins to clump. Put dough on a clean surface and use hands to form into a disc. Sprinkle some flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. 

2 Toss peaches, berries with sugar and soak in Variations Confetto Orangette Espresso. Let filling marinate in a bowl. Preheat oven to 220°C. 

3 Whisk egg: In a small bowl and set aside.

4 Roll out dough: Arrange the peach slices, blackberries and blueberries in the centre of the dough and fold the outer edges of the dough round over the filling in an accordion fashion. Using a pastry brush coast exposed outer dough with egg wash. 

5 Bake: Place in the oven and bake at 220°C for 15 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes. Sprinkle with sugar to garnish.

Great served with a side of Confetto Orangette espresso.

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02. Cherry & Coffee Licorice Pie

Ingredients

Pastry:

• 1 1/4 cup flour

• 1 1/2 teaspoons sugar

• 4 to 6 Tbsp ice water

• 1 stick of butter cut into cubes

Filling:

• 600g pitted cherries

• 1 cup of blackberries 

• 1/3 cup of sugar

• 1 Variations Confetto Orangette Licorice capsule, extracted as a lungo

• Melted Butter

Method

1. Make the pastry dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter and mix. Slowly add the water until dough begins to clump. Put dough on a clean surface and use hands to form into a disc. Sprinkle some flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. 

2 Toss cherries, berries with sugar and soak in Variations Confetto Licorice Lungo. Let filling marinate in a bowl. Preheat oven to 220°C. 

3. Spoon cooled cherry mixture into pastry. Roll out remaining pastry between 2 sheets baking paper, to form a 20cm-round disc. Cut stars out of the remaining pastry crust with a medium star cookie cutter or just using a knife.

4. Arrange stars on top of the pie. Using a brush, wash over the top of the pie.  Brush pastry with melted butter.

5. Bake. Place pie dish on heated tray in oven and bake for 25 minutes at 180°C  until pastry is golden. Stand for at least 15 minutes before cutting. Sprinkle icing sugar to garnish

Read more about Limited Edition Variations Confetto Here

CREATIVE DIRECTION: LI-CHI PAN
VIDEOGRAPHY: ANDY LEWIS & ARVIN PREM KUMAR
AFTER EFFECTS: MICHELLE BAE
PHOTOGRAPHY: KILLIAM PHAM & LI-CHI PAN

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