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Big and Beardy

Beard Unpractical v2After a week of girl power last week, we’re going a bit more masculine this week by celebrating all things big and beardy as it’s World Beard Day on Saturday. Hurrah! Apparently, if you have a beard, or could grow one by Saturday, the idea is to celebrate this hairy facial accessory by taking it to extremes of length, colour, shape and style. Don’t  worry if you can’t grow a beard by Saturday, you can also purchase a suitably outrageous false beard to get stuck into the beardy festivities, especially all you ladies out there. So send us your beardy selfies via Facebook or Twitter. We’ll give a free coffee to the silliest one we receive. Yes, that’s right, a whole free coffee!

Chocolate Eclaire Latte v2
DRINK OF THE WEEK

And why not celebrate this auspicious occasion with our drink of the week which is our very special Chocolate Éclair Latte invented by our very own Café Manager, Josh? It’s a luscious caramel latte, topped with a dash of chocolate sauce on top. It’s really yummy, but do be careful not to spill any on your beard as you drink it though, as it’s not a great look.

RECIPE OF THE WEEK
If all this talk of éclairs is making you hanker after the real thing, we’ve also got a scrumptious Latte Éclair Recipe for you to try at home which is a coffee inspired twist on the classic chocolate éclair (see below).

TTFN
Moira (who is just off to buy a false beard)

LATTE ÉCLAIRS RECIPE

Ingredients

Pastry
3 free-range eggs
75g/2 ½ oz unsalted butter
100g/4oz plain flour
110ml/4fl oz water
½ tsp ground ginger
Pinch salt
Plain flour for dusting

Filling
25ml/1fl oz strong coffee
300ml/10 ½ fl oz double cream
50g/2oz icing sugar
1 vanilla pod – split and deseeded

Topping
25ml/1fl oz espresso
125g/4oz soft brown sugar (dark)
60g/2oz unsalted butter
175g/6oz icing sugar
2 tbsp double cream

Equipment
Piping bag with large nozzle

METHOD
Begin by preheating over to 200C/400F/Gas Mark 6.

To make the pastry, add butter and water to a saucepan and bring to the boil. When butter has melted, remove pan from heat and add the flour and ginger. Beat the mixture with a wooden spoon until it comes away from the side of the pan. One at a time beat in the eggs until fully incorporated. Add the salt and stir. Pour into a piping bag and allow the mixture to cool for a few minutes.

Flour a baking sheet and pipe 6-8 lengths of dough onto it. As the pastry cooks it will double in size therefore leave plenty of space around them on the baking sheet to allow for expansion. Bake for 30 mins or until crispy and golden brown.

To make the filling, place the cream and vanilla in a mixing bowl and whisk until it forms soft peaks. Add the coffee and icing sugar and whisk until completely combined. Pour mixture into piping bag with large nozzle. Slice the éclairs in half lengthways and pipe in the coffee cream.

To make the topping, add all ingredients excluding the icing sugar into a saucepan and heat on a low heat until all of the brown sugar has dissolved. Remove the pan from the heat. Sift in the icing sugar and stir well. Allow the topping mixture to cool but remember to stir occasionally. Once the topping has cooled and thickened, spread on top of the éclairs and serve.

Recipe from www.rijo42.co.uk