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Monday, 4 February 2013

Douwe Egberts The Flavour Collective Coffee


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee
















Warning: long post due to 3 recipes included at the end

I remember since young, while we were still living in Holland, my parents have been drinking filtered coffee from Douwe Egberts. Of course I didn't know it was Douwe Egberts then, but that classic logo had burned an image in my head. I had no idea that it was a Dutch coffee until much later on (liking the brand that much more because of our origin!)

Now that I'm older, I have started drinking coffee myself too, and a large mug of thick, creamy coffee has become part of my morning routine. We love our current quality instant coffee, but it is just that, plain coffee, unlike the fancy stuff they serve in cafes - Mocha, Caramel Macchiato, Vanilla Frappuccino, with cream, with marshmallows, etc etc. So when Douwe Egberts offered me their The Flavour Collective instant coffees to try, I immediately said yes!


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee
















Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee
latte version - frothed milk













Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee
with coffee mate














The Flavour Collective includes Delicate Vanilla, Roasted Hazelnut and Smooth Caramel. I had problem writing up this review as every time I remembered to write my thoughts down, I've already finished the coffee I was trying out! (I blame the small glass mugs I purposely bought for these pictures) 

The Flavour Collective coffee are of good quality, fragrant and smooth (could it be the creamer I used?) without the burned coffee smell or taste. They are all medium roast, and since they are unsweetened, you can have it exactly the way you want it.


I normally don't like Vanilla coffee from the cafes as they tend to smell and taste sickly sweet. But the Vanilla smell from this coffee wasn't overpowering, and because you can adjust the sweetness yourself, it's certainly not sickly sweet. Instead, it was as delicate as the name has suggested. I've also made a Vanilla Coffee Creme Brulee (more of this later) and the coffee went perfectly well with the dessert!

The Roasted Hazelnut is really nutty but for some reason chocolatey as well, as Claire (twitter @cjplus4) has pointed out, it tasted like Ferrero Rocher! This is hubby's favourite out of the three.

Before I tried the Delicate Vanilla (I didn't like Vanilla coffee before so I left it till last), the Smooth Caramel was my favourite. It smelled much sweeter than the Vanilla, though not as strong as the Vanilla in the cafes.


I really like the idea of having these varieties at home than just plain quality coffee, and I have been using my aerolatte Compact Heat & Froth Machine more often to make fun and delicious ones! (One reason why I have been sleeping at 3am lately...) The only problem is that now we don't know what to order in cafes when we go out, since we can get them at home and better!


It was the PR's idea to use the coffee in recipes, so I've tried out 3 of their recommendations, where I used my own recipe for the Vanilla Coffee Creme Brulee. It was my favourite out of the three and I think that the Delicate Vanilla went absolutely well with Creme Brulee! I then made Hazelnut Coffee Whoopie Pies (I kept calling them Whoopsie Pies!) for the first time ever, and to my surprise, the kids loved the unfilled pies (I didn't let them have the coffee buttercream). In fact, they've been fighting over them! The last one was the Skinny Coffee Cupcakes, which didn't contain any butter at all. That's my second favourite recipe. It has a lovely bouncy (elastic?) texture, and so simple to make too! I do think that the icing was a bit too sweet, but it was nice nonetheless.


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











Vanilla Coffee Creme Brulee (makes 4-6 depending on ramekin size)

Ingredients:

4 Egg Yolks
45g Caster Sugar
350g Double Cream
95g Full Fat Milk
1Tbsp Douwe Egberts The Flavour Collective - Delicate Vanilla coffee
1tsp Hot Water

Preheat oven to 140 Degrees Celcius
Prepare a roasting tin with (equal sized) ramekins on top, and a kettle full of water

1. Dissolve the coffee in the hot water


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











2. Whisk the egg yolks, sugar and coffee paste in a large heat proof jug
3. In a thick pot, boil the cream and milk until it starts to simmer
4. Add the cream mixture to the egg a little at a time, stirring it continuously. This will prevent the egg from turning into scrambled egg


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











5. Boil the kettle of water while skimming as much of the bubbles off from the top of the mixture as possible, and divide the mixture into the ramekins
6. Skim some more bubbles off the top, and pour the hot water into the roasting tin up to half the height of the ramekins.
7. Carefully place the roasting tin with ramekins into the oven and bake for 30 minutes (if you made 6 medium ones) or 35 minutes (if you made 4 large ones). The creme brulee are done if the centre wobbles slightly when shaken.



Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











8. Remove from the oven and hot water bath, and cool them on a cooling rack. Once cooled enough, wrap them up with clingfilm and chill them in the fridge for approx. 3 hours until they are ready to be served.
9. Sprinkle a teaspoon of caster sugar on the top of each creme brulee


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee



10. Use a grill or torch to caramelise the sugar. (My torch ran out of fuel so the caramel shell was lumpy bumpy). Enjoy!



Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee












Hazelnut Coffee Whoopsie Pie (Make 4.5 giant pies, or 6 normal ones)

Ingredients:

12.5g Unsalted Butter, room temperature
100g Light Soft Brown Sugar
0.5 Medium sized Egg, beaten
175g Plain Flour, sieved
12.5g Cocoa Powder, sieved
3/4 tsp Bicarb. of Soda
100ml Buttermilk
0.5 Tbsp Douwe Egberts The Flavour Collective - Roasted Hazelnut Coffee
1tsp Hot Water
0.5Tbsp Toasted Hazelnuts, chopped (optional)

Preheat the oven to 180 Degree Celcius
Line a baking sheet with greaseproof paper

1. Dissolve the coffee in the hot water
2. Cream the butter and sugar until light and fluffy
3. Beat the egg into the butter
4. In a separate bowl, Mix the buttermilk and coffee paste into the flour, cocoa powder and bicarb of soda, then mix it into the butter mixture
5. Divide the mixture into 12 dollops on the lined baking sheet, pressing down gently to flatten them slightly
6. Bake for 12-15 minutes until a skewer comes out clean after poking it into the centre of a cake
7. Cool them completely on a cooling rank


For the Buttercream filling

25g Unsalted Butter, softened
75g Icing Sugar, sieved
0.5 Tbsp Douwe Egberts The Flavour Collective - Roasted Hazelnut Coffee
1 tsp Hot Water

- Dissolve the coffee in the hot water and let it cool. Then mix everything together


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











Skinny Coffee Cupcakes (makes ~12 mini cupcakes)

Ingredients:

2 Medium sized Egg
50g Caster Sugar
50g Plain Flour
0.5tsp Douwe Egberts The Flavour Collective - Smooth Caramel Coffee
3tsp Hot Water

Preheat oven to 190 Degree Celcius
Line mini cupcake tin with cupcake cases

1. Dissolve the coffee in the hot water


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee












2. Whisk the eggs and sugar in a large bowl, using an electric mixer, until it has trippled the volume and become light and thick and when it forms a trail in the mixture
3. Fold in the flour with a big metal spoon until there are no more lumps, then fold in the coffee


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











4. Divide the mixture into the lined cupcake tin and bake them in the oven for 8-10 minutes until a skewer test comes out clean
5. Cool them on a cooling rack


Douwe Egberts, Douwe Egberts coffee, The Flavour Collective coffee











For the icing:

75g Icing Sugar
0.5tsp Douwe Egberts The Flavour Collective - Smooth Caramel Coffee
3tsp Hot Water
White Chocolate Chips to decorate


- Dissolve the coffee in the hot water, then mix it with the icing sugar


These recipes are really worth trying out. There is a lot of things you can make with these coffee, and the flavour still comes through. They are slightly more expensive comparing to other instant coffee, as for £2.99 you'll only get 50g, but I think that they are still worth buying, and I'll drink them as special drinks (froth, cream, whipped cream, marshmallows, etc etc) than just the wake up coffee.

For the wake up coffee, there is Douwe Egberts Senseo Coffee machine coffee, which I'll be posting about very shortly!


Disclosure: We were sent a few coffee samples to try and review; all opinions are honest and my own
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