Vanilla-scented foam spooned over two large espressos, and on the saucer a tiny pastry-shop window: Canasuc’s Ronde de Douceurs Sugar, macarons and religieuses crafted in France from white cane sugar, adds a playful nod to French pâtisserie.
Serves 2 · 10 min
Ingredients
- Two espressos
- 1 1/2 cups (350 ml) milk
- 1/2 tsp vanilla extract
- Ronde de Douceurs Sugar (Canasuc), macarons and religieuses, to serve
Method
- Brew two espressos into two large cups.
- Heat 1 1/2 cups (350 ml) of milk with 1/2 tsp of vanilla extract and froth it well.
- Pour the milk over the espressos, holding back the foam with a spoon, then spoon the foam on top.
- Serve with Ronde de Douceurs macaron and religieuse sugars on the saucer, a playful nod to French pâtisserie.
The star of this recipe: Ronde de Douceurs Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
