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Sweet apricot 1

Sweet apricot

Once again, a fruit dessert: after strawberries, raspberries and cherries (you can find here, here and here), today a dessert with colors and flavors of summer: apricots, almonds and lemon.
Delicious, sweet but not too much, soft and crunchy.
Perfect for a Sunday lunch with friends.

Sweet apricot 1

Sweet apricot 2

Sweet apricot - serves 6
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Ingredients
  1. - Almond Joconde biscuit -
  2. ½ cup (50 g) almond powder
  3. 1/3 cup + 1 tbs (50 g) icing sugar
  4. 1 tbs + 1 tsp (15 g) pastry flour
  5. 1 big whole egg (2.5 oz-65 g)
  6. 1 tbs (15 g) pistachio paste
  7. a scant tbs (10 g) unsalted butter
  8. ¼ cup (50 g) egg whites, room temperature
  9. 2 tsp (10 g) superfine granulated sugar
  10. a pinch of salt
  11. - White chocolate croustillant -
  12. generous 2 oz (60 g) white chocolate
  13. 1oz (30 g) shredded gavottes or corn flakes
  14. - Almond lemon mousse -
  15. 2 tbsp + 2 tsp (38 g) full fat milk
  16. 2 scant oz (52 g) white chocolate Opalys
  17. 1 g lemon zest
  18. ¼ cup + 1 tbsp (77 g) whipping cream
  19. 1 tbsp + 2 tsp (25 g) white almond paste
  20. 1,26 g gelatin sheets (200 bloom) 0.7 %
  21. - Apricot jelly -
  22. ½ cup (125 g) apricot puree
  23. 2 tbsp (32 g) superfine granulated sugar
  24. 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  25. 2,75 g gelatin sheets (200 bloom) 1.6%
  26. - Apricot mousse -
  27. 2 cups (500 g) apricot puree
  28. 1/3 cup + 1/8 cup (60 g) icing sugar
  29. ¾ cup + 3 tbsp (210 g) whipping cream
  30. 9,2 g gelatin sheets (200 bloom) 1.2%
  31. - Orange glaze -
  32. ½ cup + 1 tbsp + 2 tsp (125 g) water
  33. 2 cups + 1 scant tbsp (412 g) superfine granulated sugar
  34. 1 + ¼ cups + 2 tbsp + 1 tsp (300 g) heavy cream or whipping cream
  35. 5 oz (142 g) glucose syrup
  36. 2 oz (55 g) inverted sugar (or honey)
  37. 1.5 g salt
  38. 21 g gelatin sheets (200 bloom) 2%
  39. liposoluble yellow food colour
  40. a pinch liposoluble red food colour
Instructions
  1. - Almond Joconde biscuit -
  2. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
  3. (9x12 in- 30x22 cm.) with baking paper.
  4. Melt butter and set aside.
  5. In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
  6. Add egg and mix until you get a smooth mixture.
  7. Add melted butter and stir to combine.
  8. Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
  9. Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
  10. Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
  11. Use an offset spatula and gently spread the batter in the center of the tray.
  12. Bake for 12 minutes (I did 16 minutes).
  13. Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
  14. Wrap in clingfilm and freeze.
  15. - White chocolate croustillant -
  16. Melt white chocolate and crumble Gavottes® with your hands.
  17. Combine both in a mixing bowl until you get a homogeneus mixture.
  18. With a spoon, sppon a thin layer over biscuit Joconde, let the chocolate set, then freeze.
  19. - Almond lemon mousse -
  20. Line with clingfilm a 6 inches-16 cm. pastry ring and set aside.
  21. Soak gelatin sheets in cold water.
  22. Bring milk to a boil, then melt gelatin.
  23. Melt chocolate, add almond paste, lemon zest and mix to combine.
  24. Pour boiling milk on chocolate mixture in 3 batches, mixing well with a rubber spatula.
  25. Whip cream until soft peaks form.
  26. When mixture reaches 100F-37°C, gently add whipped cream.
  27. Pour the mousse in the prepared pastry ring and freeze.
  28. - Apricot jelly -
  29. Soak gelatin sheets in cold water.
  30. Heat a part of apricot puree in the microwave.
  31. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  32. Add sugar, dextrose and stir to combine.
  33. Add the remaining cold puree to the mixture, stir to combine and pour a thin layer over almond mousse (you colud have 3 tbsp leftovers…….it depends on thickness you want to get).
  34. Freeze.
  35. - Apricot mousse -
  36. Soak gelatin sheets in cold water.
  37. To apricot puree, add icing sugar and blend to combine.
  38. Heat a part of apricot puree, add wringed gelatin sheets and stir to melt.
  39. Add the remaining puree to the mixture, stir to combine.
  40. Whip cream until soft peaks form and in batches, add the whipped cream to the apricot mixture.
  41. - Orange glaze -
  42. Soak gelatin sheets in cold water and set aside.
  43. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  44. Meanwhile, cook water and sugar until 258F - 125°C.
  45. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  46. When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  47. With a hand blender, mix until well combined.
  48. Let cool until 95F-105F - 35-40°C before using.
  49. The glaze does not need to be refrigerated overnight before using.
  50. - To assemble -
  51. Line with clingfilm a 7 inches-18 cm. pastry ring and use acetate strip inside.
  52. Pour some apricot mousse inside the mould, freeze for 10 mimutes to set.
  53. Place the almond mousse with apricot jelly inside the mould (jelly side down) and press a little.
  54. Pour the remaining apricot mousse, add the biscuit Joconde (with chocolate croustillant side down) and freeze.
  55. - To serve -
  56. Remove the frozen dessert from the ring and invert on a rack.
  57. Glaze the dessert.
  58. Garnish with fresh apricot slices as you prefer.
  59. Refrigerate for 18/24 hours before serving.
  60. Enjoy.
Notes
  1. Apricot mousse: I used store bought apricot puree.
  2. If you use fresh apricots, add a few drops of lemon juice.
  3. You will have some leftovers (220 g).
  4. Orange glaze: you can reduce 30%.
  5. If you want to use meringues to garnish, I suggest you to arrange them a few minutes before serving.
  6. Otherwise, you can brush the meringues with melted cocoa butter on both side.
Cookingmesoftly http://www.cookingmesoftly.it/
Sweet apricot 3Sweet apricot 4

Brioche Mousseline 1

Brioche Mousseline by Philippe Conticini

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … ..
In despite the high amount of butter and eggs, it is lighter than a cloud.
The original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici’s one.
It’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.

Brioche Mousseline 1

Brioche Mousseline 2

Brioche Mousseline by Philippe Conticini - makes 12 brioches
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Ingredients
  1. - Brioche dough -
  2. 2.5 cups (325 g) very strong bread flour - 400 W
  3. 3 tbsp + 2 tsp (52 g) superfine granulated sugar
  4. 13 g fresh yeast (scant ½ oz)
  5. 5 medium large whole eggs (260 g) cold from the fridge
  6. 1 cup + 1.5 tbsp (247 g) soft unsalted butter
  7. seeds from 1 vanilla pod
  8. 1 tsp (7 g) salt
  9. - For the syrup -
  10. 2 tbsp (30 g) water
  11. 2 tbsp (30 g) superfine granulated sugar
  12. - To garnish -
  13. egg yolk
  14. whole fat milk
  15. pearl sugar
Instructions
  1. - For the syrup -
  2. In a small saucepan, place water and sugar and heat on a slow heat, until sugar has completely dissolved.
  3. Let cool and set aside.
  4. - Brioche dough -
  5. In the bowl of a stand mixer, fitted with hook attachment, combine flour with sugar and vanilla.
  6. In another small bowl, whisk eggs with fresh yeast.
  7. Very very slowly and gradually, add eggs/yeast mixture to flour (you will need 10 minutes or more) until well combined, then knead for 7-8 minutes more.
  8. Add butter, a small piece at a time, then add salt.
  9. The dough will be very very soft because of eggs and butter.
  10. With floured hands and on a floured surface, shape the dough into a ball, place into a bowl, cover with cling film, and let rise until double in size.
  11. Then deflate the dough, shape the dough into a ball, place into a bowl, cover with cling film, and refrigerate for 12 hours or overnight.
  12. The morning, butter mini loaf pans (4x2x1.8 inches - 10x6,5x4,5 cm) and set aside.
  13. On a floured counter, with the dough shape small balls about 35 g each, and with your hands, sliding the balls, shape into a cylinder.
  14. Place 2 cylinders into the greased tin and repeat until no dough remains.
  15. You have to work fast, as the dough becomes soft quickly.
  16. Place the small tins on a baking tray, cover with cling film and let proof until the dough reaches the edges of the mould (when the proofing is almost done, remove plastic wrap so it does not stick to the dough).
  17. Meanwhile, heat fan oven 340°F-170°C.
  18. Brush the brioches with egg yolk beaten with milk, sprinkle with pearl sugar and bake for 15 minutes.
  19. Out of the oven, brush the brioches with sugar syrup.
  20. Let cool before enjoying.
Cookingmesoftly http://www.cookingmesoftly.it/
Brioche Mousseline 3

Crostata red passion 1

Raspberries Red Passion tart

Raspberries are my favorite berries….so today another summery dessert.
It is a rich tart, made of different textures: silky,soft, crunchy, where the taste of raspberries is ruling.
A fresh and greedy treat, festive and delicious Sunday dessert.

Crostata red passion 1

Crostata red passion 2

Crostata red passion 3

Raspberries Red Passion tart - serves 8
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Ingredients
  1. - Short crust pastry by Michalak -
  2. 1.5 cups (190 g) pastry flour
  3. 1 tbsp + 2 tsp (20 g) potatoes starch
  4. ¾ cup less 1 tbsp (90 g) icing sugar
  5. ½ cup + 1.5 tbsp (130 g) soft unsalted butter
  6. ¼ + 1/8 cup (35 g) almond flour
  7. a generous pinch of salt
  8. 1 small-medium whole egg (50 g), lightly beaten
  9. - Almond filling -
  10. ½ cup (50 g) almond flour
  11. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  12. 3.5 tbsp (50 g) soft unsalted butter
  13. 1 small-medium whole egg (50 g)
  14. 1 tbsp + 2 tsp (25 g) heavy cream
  15. - Raspberries confit -
  16. 1 cup + 2 tsp (250 g) raspberries puree
  17. 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  18. ¼ tsp + 1/8 tsp + 1/8 tsp (2.5 g) Nh pectin
  19. - Raspberries mousse -
  20. 1 cup + 1.5 tbsp (285 g) raspberries puree
  21. 2/3 cup (85 g) icing sugar
  22. 8,5 g di gelatin sheets (200 bloom) - 1.75%
  23. juice from 1 lemon
  24. ½ cup (120 g) whipping cream
  25. - Red mirror glaze -
  26. ½ cup less 1.5 tbsp (92 g) water
  27. 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  28. 1 cup (221 g) heavy cream
  29. 1/3 cup (105 g) glucose syrup
  30. 1/8 cup (40 g) inverted sugar syrup (or honey)
  31. a generous pinch pf salt
  32. 15.6 g gelatin sheets (200 bloom) - 2%
  33. 2 g red food coloring
Instructions
  1. - Short crust pastry by Michalak -
  2. In the bowl of a stand mixer fitted with paddle attachment, sift all the flours, icing sugar, potatoes starch and salt.
  3. Add butter and mix to combine.
  4. Add the whole egg and mix just the time to have a combined mixture.
  5. Flatten the dough into a disc and refrigerate for a coulpe of hours.
  6. - Almond filling -
  7. Soften the butter with a small whisk.
  8. Then add sugar and almond flour and mix to combine.
  9. Then, add whole egg, mix to combine (do not whisk), then the heavy cream.
  10. Mix until well incorpotared.
  11. - To line the pastry ring -
  12. Brush the interior of your ring with butter (8 inches - 21.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  13. Roll the dough gently until you have an even 3mm thickness
  14. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  15. Using the knife, remove the overhanging pastry.
  16. Prick the base with a fork and refrigerate for 2 hours.
  17. - To bake -
  18. Heat fan oven to 320 F - 160°C.
  19. Bake the tart shell for 20 minutes.
  20. Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
  21. Bake for 22 minutes.
  22. - Raspberries confit -
  23. In a small bowl, combine sugar with pectin.
  24. Heat raspberries puree until 145F - 60°C and add sugar/pectin mixture and stir to combine.
  25. Bring the mixture to boil and cook for 2 minutes, stirring constantly.
  26. Mix with a hand blender and when the mixture reaches 165F - 75°C, pour over cooled almond filling.
  27. Refrigerate to set.
  28. - Raspberries mousse -
  29. Soak gelatin sheets in cold water.
  30. To raspberries puree, add icing sugar, lemon juice and blend to combine.
  31. Heat a part of raspberries puree, add wringed gelatin sheets and stir to melt.
  32. Add the remaining puree to the mixture, stir to combine.
  33. Whip cream until soft peaks form and in batches, add the whipped cream to the raspberries mixture.
  34. Lay the silicone mould (or a pastry ring 7 inches-18 cm) on a plate.
  35. Pour the raspberries mousse into the mould to get 2 cm thick and freeze.
  36. - Red mirror glaze -
  37. Soak gelatin sheets in cold water and set aside.
  38. In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
  39. Meanwhile, cook water and sugar until 258F - 125°C.
  40. Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
  41. When the temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  42. With a hand blender, mix until well combined (see notes).
  43. Let cool until 95F-105F - 35-40°C before using.
  44. The glaze does not need to be refrigerated overnight before using.
  45. - To assemble -
  46. Place the tart on a serving plate and brush the surface with neutral glaze or red glaze.
  47. Remove the frozen raspberries mousse from the mould (or from the ring) and place on a rack to glaze.
  48. Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
  49. Garnish with raspberries as you prefer.
  50. - To serve -
  51. Refrigerate for 4-6 hours to allow the mousse bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata red passion 4

Cherry tart 1

Cherry tart

When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have.
This time something different happened.
I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladurée, but I was not completely convinced.
The only things I was sure of, were the red sabée pastry (my interpretation) and Claire Heitzler’s pistachio filling.
I decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo.
I prepared it twice, but i never used to garnish a tart.
But I think that, to call a tart “Cherry and Pistachio tart”, there should be another cherry preparing, and not only a single layer at the bottom of the sable.
So I decided to use a cherries chantilly to resume the add more taste of this delicious fruit.
In short, I completely changed Claire Heitzler’s tart … … which also included as a decoration, a red chocolate disc …… but I’m very pleased with the result.
What do you think, Claire will forgive me? Hope so.

Cherry tart 1

Cherry tart 2

Cherry tart 3

Cherry Tart - serves 6/8
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Ingredients
  1. - For the pâte sablée -
  2. 1 + 2/3 cups (220 g) pastry flour
  3. ½ cup + 1 tbsp (130 g) soft unsalted butter
  4. 1 medium (50 g) whole egg
  5. 2/3 cup (85 g) icing sugar
  6. ¼ cup + 1 tbsp (30 g) almond powder
  7. a generous pinch of salt
  8. 1,5 g liposoluble powder red food colour
  9. - For the pistachio filling -
  10. 5 tbs (70 g) soft unsalted butter
  11. 4 tbs + 1 tsp (70 g) superfine granulated sugar
  12. 2 small whole eggs (2.5 oz - 70 g)
  13. ¾ cup (70 g) pistachio powder (flour)
  14. 1 tbsp (10 g) pistachio paste
  15. 1 tsp (5 g) pastry flour
  16. pinch of salt
  17. - For the pistachio custard -
  18. 1 cup + 1.5 tbsp (245 g) heavy cream
  19. 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  20. 3 medium (55 g) egg yolks
  21. scant 2 oz (50 g) pistachio paste
  22. 2.4 g gelatin sheets - 200 bloom - 0.62%
  23. - For the cherries chantilly -
  24. 3 tbsp (50 g) cherries puree
  25. ¾ cup + 2 tbsp + 1 tsp (200 g) whipping cream
  26. 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  27. ¼ oz (8 g) cocoa butter, melted
  28. 1,5 g gelatin sheets - 200 bloom - 0.52%
  29. - To garnish -
  30. 4.5 oz - 130 g di wild cherries in syrup, drained and halved
  31. fresh cherries
Instructions
  1. - For the pâte sablée -
  2. In a small bowl, sift icing sugar with almond powder and set aside.
  3. In the bowl of a stand mixer, fitted with paddle attachment, mix flour with butter until you get a sandy mixture.
  4. Add the whole egg with salt and mix to combine.
  5. Add, then, icing sugar/almond powder mixture, food color and mix until you get a smooth mixture.
  6. With your hands, shape the dough into a ball, flatten in a disc, cover with plastic wrap and refrigerate for at least 6 hours.
  7. - For the pistachio filling -
  8. In a small bowl, mix whole eggs with pistachio paste and set aside.
  9. In another bowl, using a fork, mix butter with sugar and salt.
  10. Add flour and pistachio powder and mix to combine.
  11. Then, add pistachio/eggs mixture and mix to combine.
  12. - For the pistachio custard -
  13. Wrap with cling film an 8 inches - 20 cm pastry ring and set aside.
  14. Soak gelatin sheets in cold water.
  15. Mix egg yolks with sugar and bring heavy cream to the boiling point.
  16. Remove from heat, pour the cream into the yolks mixture and mix to combine.
  17. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  18. Fastly chill the mixture until 145F - 60°C, add wringed gelatin sheets and pistachio paste and blend the mixture with a hand blender for a couple of minutes.
  19. Pour the batter into the prepared ring and freeze.
  20. - For the cherries chantilly -
  21. Soak gelatin sheets in cold water.
  22. Heat the cherries puree with sugar until 145F - 60°C.
  23. Remove from the heat, add wringed gelatin sheets, melted cocoa butter and cold whipping cream (not whipped, just cold).
  24. Blend the mixture with a hand blender, cover with plastic wrap and refrigerate for at least 12 hours.
  25. - To line the pastry ring -
  26. Brush the interior of your ring with butter (8.5 inches - 21 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  27. Roll the dough gently until you have an even 3mm thickness
  28. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the ring.
  29. Using the knife, remove the over hanging pastry.
  30. Prick the base with a fork and refrigerate for 2 hours.
  31. - To bake -
  32. Heat fan oven 300F - 150°C.
  33. (while the oven is heating, I freeze the pastry ring).
  34. Bake the sablée for 15 minutes and let cool for a few minutes.
  35. Increase oven temperature to 320 F - 160°C.
  36. Scatter at the bottom of the sablée, in an even layer, wild cherries in syrup (cut side down).
  37. Pour the pistachio filling in a pastry bag and fill the shell.
  38. Smooth the surface with a small spatula.
  39. Bake for 20 minutes and let cool.
  40. - To assemble and to serve -
  41. Remove the pistachio custard from the pastry ring and lay on the sablée shell.
  42. Refrigerate for a couple of hours to bring the custard to the right temperature.
  43. In the bowl of a stand mixer, fitted with with whisk attachment, whip the chantilly until you get a smooth a shiny mixture.
  44. Split the chantilly in 2 pastry bags with plain and star nozzles and garnish the tart as you prefer.
  45. Add some fresh cherries and serve immediately.
Notes
  1. Cherry chantilly: I used store-bought cherry puree.
  2. If you used blended fresh cherries, the colour will be browny. you can use a bit of red colouring to get better.
Cookingmesoftly http://www.cookingmesoftly.it/
Cherry tart 4Cherry tart 5

brioches di rose 1

Roses brioche

A Brioche to share for breakfast.
In occasion of some friends who came to meet us during the weekend, I thought It could be nice to give to typical morning brioche a different shape.
A brioche dough I prepared several times, which never disappoints…..
You can even prepare single rose brioche, placing them to rise in a muffin mould and dust with icing sugar to serve.

brioches di rose 1

brioches di rose 2

brioches di rose 3

brioches di rose 4

Roses Brioche - for 8 inches springform pan
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Ingredients
  1. - To flavor -
  2. 2 tsp (10 g) honey
  3. ½ tbsp. (7 g) dark Rum
  4. ½ lemon zest
  5. seeds from ½ vanilla pod (Tahiti)
  6. - For the brioche dough -
  7. 2.5 cups (325 g) strong bread flour (360 W)
  8. 4 tbsp (52 g) whole fat milk
  9. 10 g fresh yeast
  10. 2 medium-large whole eggs (4 oz - 115 g)
  11. 3 tbsp (45 g) superfine granulated sugar
  12. ½ cup (1 stick)(115 g) soft unsalted butter
  13. generous ½ tsp (5 g) salt
  14. - To brush -
  15. egg yolk
  16. whole fat milk
Instructions
  1. - To flavor -
  2. In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
  3. (to prepare the day ahead or at least 2 hours before).
  4. - For the brioche dough -
  5. In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
  6. On low speed, start to knead adding the milk.
  7. Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
  8. Add butter, a little at a time (you can increase a little the speed of the machine)
  9. Then, add flavours then salt (preparing the dough will take about 20 minutes).
  10. The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
  11. On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
  12. Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
  13. The morning after, line with baking sheet the bottom and butter the sides of a springform pan 8 inches - 20 cm. and set aside.
  14. On a lightly floured surface, roll the dough 3-4 mm thick and with a 3 inches - 8 cm cookie cutter, cut circles from the dough.
  15. Overlap 3 circles at a time, sealing well the dough, roll up and cut them in half.
  16. Place each piece flat side down in the prepared cake pan, leaving room to spread.
  17. Place a 3 inches - 8 cm buttered cookie cutter in the middle of the pan.
  18. Cover with plastic wrap and let rise 60 minutes in the oven with a pot with boiling water on the bottom.
  19. Heat fan oven 340F-170°C.
  20. Brush with beaten egg yolk and milk and bake for 25 minutes.
Notes
  1. You can re-knead leftovers dough and shape small brioches.
Cookingmesoftly http://www.cookingmesoftly.it/
brioches di rose 5brioches di rose 6brioches di rose 7brioches di rose 8brioches di rose 9brioches di rose 10brioches di rose 11brioches di rose 12fiori

Crostata Caraibi 1

Caribbean tart

If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes.
The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.

Crostata Caraibi 1

Crostata Caraibi 2

Crostata Caraibi 3

Caribbean tart - serves 6/8
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Ingredients
  1. - Pâte sucrée -
  2. 1 ¾ cup (230 g) pastry flour
  3. ½ cup (115 g) soft unsalted butter
  4. ½ cup (60 g) icing sugar
  5. a generous ¼ cup (30 g) almond powder
  6. 1 small whole egg (1.5 oz - 45 g) lightly beaten
  7. pinch of salt
  8. - Coconut filling -
  9. 1 medium egg white, room temperature
  10. 9,5 tbsp (60 g) shredded coconut
  11. 4 tbsp (60 g) superfine granulated sugar
  12. 3 tbsp (40 g) coconut puree
  13. - Pineapple/passion fruit compote -
  14. 5.5 oz (150 g) fresh small pineapple cubes
  15. 3 tbsp (30 g) passion fruit puree
  16. grated zest from ½ lime
  17. 2 tsp (10 g) superfine granulated sugar
  18. 3 tbsp + 1 tsp (50 g) water
  19. 2 tsp (5 g) maizena
  20. 2 tsp (10 g) superfine granulated sugar, extra
  21. 1 g Nh pectin
  22. 2 tsp (10 g) water, extra
  23. - Pineapple brunoise -
  24. generous 3 oz (90 g) fresh small pineapple cubes
  25. - Coconut mousse -
  26. 1 cup (250 g) coconut puree
  27. ½ cup + 1 tbsp (68 g) superfine granulated sugar
  28. 5.5 g gelatin sheets, gold strenght, 200 bloom (1.02%)
  29. 1 cup (225 g) whipping cream
  30. - Neutral nappage -
  31. 12 g gelatin sheets, gold strenght, 200 bloom (2.5%)
  32. 1 cup + 2 tbsp + 2 tsp (240 g) superfine granulated sugar
  33. 1 cup + 1 tbsp (240 g) water
Instructions
  1. - Pâte sucrée -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
  3. Gradually add beaten egg and when it is well combined, add flours and salt.
  4. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
  5. - To line the pastry ring -
  6. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  7. Roll the dough gently until you have an even 3-4 mm thickness
  8. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Prick the base with a fork and refrigerate for 1 hour.
  11. - Coconut filling -
  12. With a fork, lightly whisk the egg white.
  13. Add shredded coconut, sugar, coconut puree and mix to combine.
  14. - To bake -
  15. Heat fan oven to 340 F - 170°C.
  16. Bake the tart shell for 10/12 minutes.
  17. Fill the tart shell halfway with coconut filling (you will have some leftovers) and bake for 18/20 minutes.
  18. Let completely cool before removing the pastry ring.
  19. - Pineapple/passion fruit compote -
  20. In a small saucepan, place 5.5 oz (150 g) fresh pineapple cubes, passion fruit puree, lime zest,
  21. 2 tsp (10 g) superfine granulated sugar and 3 tbsp + 1 tsp (50 g) water and cook for about 20-25 minutes, stirring constantly.
  22. Blend the mixture with a hand blender.
  23. In a small saucepan, place maizena, remaining sugar, pectin and remaining water and mix to combine.
  24. Add the pineapple blended mixture and boil for a couple of minutes on medium heat.
  25. Remove from the stove, add the pineapple brunoise and combine.
  26. Spread the mixture in the tart shell (over the coconut filling).
  27. - Coconut mousse -
  28. Soak gelatin sheets in cold water.
  29. On medium saucepan, heat coconut puree and sugar to melt.
  30. Add wringed gelatin sheets and mix to combine.
  31. When the mixture reaches 85F - 30°C, whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
  32. Pour the mousse in the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) and freeze.
  33. - Neutral nappage -
  34. Soak gelatin sheets in cold water.
  35. In a small saucepan bring water and sugar to 218F - 103°C.
  36. Remove from the heat and when the mixture reaches 160F - 70°C, add wringed gelatin sheets and stir to melt.
  37. Let cool the nappage to glaze.
  38. - To assemble -
  39. Place the tart on a serving plate and brush the surface with neutral glaze (not the neutral nappage)
  40. and sprinkle the edges of the tart with shredded coconut.
  41. Remove the frozen mousse from the silicone mould (or the pastry ring) and place on a rack.
  42. Glaze the coconut dome with neutral nappage at 100F-105F - 38-40°C.
  43. Wait some seconds, then with a knife, clean the edges.and using a spatula, gently, lay the mousse on the tart.
  44. Garnish as you prefer.
  45. - To serve -
  46. Refrigerate for 6-8 hours to allow the cake bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata Caraibi 4Crostata Caraibi 5

Brioches portoghesi al latte condensato 1

Portuguese sweetened condensed milk rolls

I prepared the famous Brioches Parisiennes by Christophe Felder (here)
Mascarpone and vanilla brioches, (here)
Lemon Buchty brioche (here) with crème fraiche or sour cream,
I couldn’t ignore these Portuguese sweetened condensed milk rolls.
All the doughs (but the first) call for different fat than butter.
All the brioches are gorgeous, super soft  and you can flavor them as you prefer.

Brioches portoghesi al latte condensato 1

Brioches portoghesi al latte condensato 2

Brioches portoghesi al latte condensato 3

Brioches portoghesi al latte condensato 4

Brioches portoghesi al latte condensato 5

Portuguese sweetened condensed milk rolls - makes 11
Print
Ingredients
  1. - For the dough -
  2. 4 cups (500 g) strong bread flour
  3. 3 medium whole eggs, room temperature, lightly beaten
  4. 13 g fresh yeast
  5. 6 tbsp (85 g) whole fat milk
  6. 4 tbsp (60 g) soft unsalted butter
  7. 1.5 tbsp (25 g) superfine granulated sugar
  8. ½ cup (150 g) sweetened condensed milk
  9. seeds from 1 vanilla pod, Tahiti
  10. 1 tsp fine salt
  11. - To brush -
  12. egg yolk
  13. milk
  14. pearl sugar
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, place the flour, yeast, sugar, vanilla seeds, sweetened condensed milk and start to knead.
  2. Then, gradually, add milk and eggs (add the liquids when the previuos have been completely combined).
  3. Knead for at least 10 minutes, until you get a smooth dough and it pulls away from the sides of the bowl.
  4. Then, add butter, a piece at a time, then salt.
  5. On the counter, shape the dough into a ball, place into a bowl, cover with plastic wrap and let rise until double in size.
  6. The, refrigerate for 12 hours or overnight.
  7. The morning after, divide the dough into pieces 3 oz - 85 g each and roll each piece into a rope 17 inches - 43 cm long.
  8. Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
  9. Let rise for 90 minutes.
  10. Heat fan oven to 300 F - 150°C.
  11. Brush the brioches with egg yolk beaten with milk and sprinkle with pearl sugar.
  12. Bake for 20 minutes or until golden.
  13. Let cool on a wire rack.
Recipe adapted from
  1. http://www.jocooks.com/bakery/breads/portuguese-sweet-bread-rolls/
  2. http://atlantickitchen.blogspot.it/2010/01/arrufadas-or-bread-rolls-from-coimbra.html
Cookingmesoftly http://www.cookingmesoftly.it/
Brioches portoghesi al latte condensato 6Brioches portoghesi al latte condensato 7Brioches portoghesi al latte condensato 8Brioches portoghesi al latte condensato 9Brioches portoghesi al latte condensato 10

ciabattine 1

Small ciabatta bread

The ciabatta, a traditional Italian bread, is made the authentic way with a biga, to be added the day after to the dough.
The exterior is nice and crusty, while the inside is fluffy and soft.
Perfect bread for making a sandwich, or for breakfast with butter and jam.
A bit long to prepare….but you will be satisfied by the results.

ciabattine 1

ciabattine 2

ciabattine 3

Small Ciabatta bread - makes 12-14 pieces
Print
Ingredients
  1. - Biga -
  2. 5 cups less 2 tbsp (625 g) strong bread flour 380W (I used 350W)
  3. 1 cup + 1/3 (282 g) water
  4. 5 g fresh yeast
  5. - Dough -
  6. ¾ cup + 2 tbsp (187 g) water
  7. 1 tsp (5 g) barley malt powder
  8. 2 g fresh yeast
  9. 2 scant tsp (12 g) fine salt
Instructions
  1. - Biga -
  2. In the bowl of a stand mixer, fitted with hook attachment, pour the flour, yeast and water and knead until you get a smooth dough ( I added a 2 or 3 tbsp of water more).
  3. Place the dough in a bowl, cover with plastic wrap and let sit, room temperature, for 20 hours.
  4. - Dough -
  5. When the time has passed, place the preferment in the bowl of the stand mixer, add the yeast and malt powder.
  6. Add very gradually the water (see notes) and knead for at least 10 minutes (do not worry if at the beginning the dough is difficult to shape).
  7. The dough has to be very very soft, but it has to pull away from the sides of the bowl.
  8. Add then the salt and knead for a few minutes more until well combined.
  9. Grease a baking sheet (10x14 inches - 25x35 cm) and with well oiled hands, place the dough on the baking sheet.
  10. Sprinkle with oil the surface of the dough, cover with plastic wrap and let rise for about 60 minutes.
  11. Slip the dough on very well floured counter.
  12. With a bread scaper, shape the small ciabatta breads (different in sizes) and place them to rise on a floured baking sheet for 20 minutes (85-90F - 28-30°C).
  13. Heat fan ovet to 428F-220°C.
  14. When the time has passed, dust the small ciabatta breads with flour and with your hands,
  15. stretch them a little.
  16. Place the bread on a baking sheet lined with baking paper and bake for 15 minutes.
  17. Let cool on a wire rack before serving.
Notes
  1. I used only ¾ cup (162 g) in the dough, instead of ¾ cup + 2 tbsp (187 g) water.
Cookingmesoftly http://www.cookingmesoftly.it/
ciabattine 4ciabattine 5ciabattine 6

 

brioche buchty 1

Lemon Buchty Brioche

A brioche made of sweet yeast rolls baked together in a baking pan, amazing…..
The dough is very fluffy, surrounded by a crispy golden crust.
Buchty are similar to brioches, but lighter, because they have no butter, but sour cream or crème fraîche.
I used lemon to inflator the dough, but generally it is served plain.

brioche buchty 1

brioche buchty 4

Lemon Buchty Brioche - make 1 small loaf
Print
Ingredients
  1. 2 cups (250 g) strong bread flour
  2. 5 g fresh yeast
  3. 2 tbsp (30 g) superfine granulated sugar (me ¼ cup-50 g)
  4. 1 medium whole egg
  5. ¼ cup (50 g) full fat milk
  6. scant ½ cup (100 g) crème fraîche or sour cream
  7. ½ tsp salt
  8. zest from 1 lemon
  9. 1 tsp lemon extract
  10. a few drops fresh lemon juice
  11. icing sugar to dust
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, add the flour, sugar and lemon zest (see notes).
  2. On low speed, pour in the egg with milk and knead for a little.
  3. Then add the crème fraîche with lemon juice and extract.
  4. Knead for 10 minutes.
  5. Then, add salt.
  6. On a lightly floured surface, shape the dough into a ball, place in a bowl, cover with clingfilm and let rise until double in size.
  7. Deflate the dough, re-shape the dough into a ball, place in a bowl, cover with clingfilm and rfrigerate for 12 hours.
  8. The day after, on a lightly floured surface, deflate the dough and shape 12 small balls, about 1 ¼ oz (34 g) each.
  9. Place the balls, leaving room to spread, in a buttered square mould.
  10. Let rise for a couple of hours.
  11. Heat fan oven 300 F-150°C and bake for 28-30 minutes.
  12. Let cool on a wire rack, then, dust with icing sugar.
Notes
  1. I increased sugar. You can add a bit more.
  2. The original recipe does not call for lemon, no flavouring is expected.
Cookingmesoftly http://www.cookingmesoftly.it/
brioche buchty 2brioche buchty 6brioche buchty 7

 

Crostata esotica di primavera 1

Exotic spring tart

A refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit.
A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.

Crostata esotica di primavera 1

Crostata esotica di primavera 2

Exotic spring tart - serves 6/8
Print
Ingredients
  1. - Shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. 1 cup (125 g) icing sugar
  4. ½ cup (1 stick) + 1 tbsp (125 g) soft unsalted butter
  5. 1 medium whole egg (50 g)
  6. seeds from 1 vanilla pod
  7. - Passion fruit curd -
  8. 1/3 up + 2 tsp (90 g) passion fruit puree
  9. 5 tbsp (60 g) water
  10. 2 medium-large (120 g) whole eggs
  11. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  12. seeds from ½ vanilla pod
  13. 4 tbsp (60 g) soft unsalted butter
  14. 1 gelatin sheet (2,04 g) 200 bloom (0.5%)
  15. - Coconut namelaka -
  16. 4.5 oz (128 g) white chocolate, finely chopped
  17. 1/3 cup (75 g) coconut milk
  18. 1 tsp (4 g) glucose syrup
  19. 1,5 g gelatin sheets 200 bloom (0.42%)
  20. 2/3 cup (150 g) heavy cream
  21. - Mango jelly -
  22. scant 2/3 cup (145 g) mango puree
  23. 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  24. 1.5 tbsp (15 g) dextrose or granulated sugar
  25. 3,1 g gelatin sheets 200 bloom (1.6%)
  26. - Mango fluid gel -
  27. scant ½ cup (100 g) mango puree
  28. 1 g di agar agar
  29. 1 tsp (5 g) superfine granulated sugar
  30. - To garnish -
  31. shredded coconut
  32. neutral glaze
  33. fresh coconut
  34. fresh mango (optional)
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
  3. Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
  4. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  5. - To line the pastry ring -
  6. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  7. Roll the dough gently until you have an even 3mm thickness.
  8. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Prick the base with a fork.
  11. With a smaller ring (i used a 4 inch - 10 cm, but suggest 3 inches - 8 cm) cut out a disc of pastry from the centre of the tart.
  12. Butter the small pastry ring and attach a pastry strip to the ring and press into the hole.
  13. Refrigerate for 2 hours.
  14. - To bake -
  15. Heat fan oven to 320 F - 160°C.
  16. Bake the tart shell for 20-25 minutes minutes and let completely cool.
  17. - Passion fruit curd -
  18. Soak gelatin sheets in cold water.
  19. In a bowl mix eggs with sugar, just to combine.
  20. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  21. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly, until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the mixyure into the baked shell and refrigerate until completely set.
  26. Pour the leftover curd in 1 inch - 2.5 cm half-sphere moulds and freeze.
  27. - Coconut namelaka -
  28. Soak gelatin sheets in cold water.
  29. Boil milk with glucose syrup, add wringed gelatin sheets
  30. Pour the milk over the chopped chocolate in 3 additions, stirring slowly with a rubber spatula.
  31. Use an immersion blender to further ensure full blending, then add cold heavy cream.
  32. Pour the mixture into a bowl, cover with plastic wrap and refrigerate for 10-12 hours.
  33. - Mango jelly -
  34. Soak gelatin sheets in cold water.
  35. Heat a part of mango puree in the microwave.
  36. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  37. Add sugar, dextrose, citric acid and stir to combine.
  38. Add the remaining cold puree to the mixture, stir to combine.
  39. Pour the mixture in a rectangular pastry ring, until ½ cm thick.
  40. Let cool, then freeze.
  41. Pour mango jelly lefovers in 1 inch - 2.5 cm half-sphere moulds and freeze.
  42. - Mango fluid gel -
  43. In a small bowl, mix sugar with agar agar.
  44. On a low heat, heat mango purée with citric acid until temperature reaches 120F-50°C.
  45. Add sugar and agar agar and bring to a boil, stirring constantly, and cook for about 1 minute.
  46. Refrigerate until cool, before processing in a blender until creamy and smooth.
  47. Pour the fluid gel into a plastic squeeze bottle.
  48. - To assemble -
  49. Cut the rectangular mango jelly into small cubes.
  50. In the bowl of a stand mixer, whip the coconut namelaka until soft peaks form and pour in 2 pastry bags: 1 with a star tip, the other with a round tip.
  51. Brush the passion fruit curd with neutral glaze and sprinkle with shredded coconut.
  52. Garnish the tart with passion fruit curd half spheres, half spheres and cubes mango jelly, with mango fluid gel and coconut namelaka.
  53. You can use fresh mango cubes, as well.
  54. - To serve -
  55. Refrigerate about 2 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata esotica di primavera 3Crostata esotica di primavera 4