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Crema di zucca con zenzero e granola 1

Pumpkin soup with ginger and granola

A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin.
I love to add a tablespoons of  sour cream, but you can use greek yogurt as well.
To add a crunchy texture, a home made granola……delicious.

Crema di zucca con zenzero e granola 1

Crema di zucca con zenzero e granola 2

Pumpkin soup with ginger and granola - serves 4
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Ingredients
  1. - For the granola -
  2. 2/3 cup (110 g) mixed seeds (flax, pumkin, poppy, sunflower, sesam)
  3. 1 tbsp (10 g) bsp almond meal
  4. 2 tbsp extra virgin olive oil
  5. 1 tsp honey
  6. ½ tsp salt
  7. - For the soup -
  8. 30 oz (850 g) peeled and seeds removed pumpkin, cubed
  9. 2.5 oz (75 g) sweet red onion of Tropea, chopped
  10. salt
  11. extra virgin olive oil
  12. fresh ginger, grated
  13. 1.5 cups + 1,5 tbsp (375 g) whole fat milk
  14. 3 tbsp sour cream
Instructions
  1. - For the granola -
  2. Heat oven to 335 F - 170°C.
  3. In a mixing bowl, with your hands mix all the ingredients to combine.
  4. On a baking tray, lined with baking paper, shape the granola in a round disc, 1 cm thick.
  5. Bake for 25 minutes and let cool.
  6. - For the soup -
  7. Heat oven to 350 F - 180°C.
  8. On a baking tray, lined with baking paper, place cubed pumpkin, onion and season with oil, salt and grated ginger.
  9. Bake for 35 minutes: the pumpkin has to be soft and tender.
  10. Remove pumpkin and onion from the tray, pour all in a saucepan, add milk and cook, stirring constantly for 5 - 7 minutes on a low heat.
  11. With a hand blender, blend to get a smooth and silky mixture.
  12. Add sour cream and blend to combine.
  13. - To serve -
  14. Pour the soup in the serving plates, break the granola into pieces, lay on soup and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
Crema di zucca con zenzero e granola 3ingredienti Crema di zucca con zenzero e granola

cavolo nero

Italian kale with pine nuts and raisin

A delicious and easy side dish, where italian kale matches with lemon and raisin.
If you’re looking for something healthy or green, go into the kitchen to prepare it.

cavolo nero

cavolo nero 2

Italian kale with pine nuts and raisin - serves 4
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Ingredients
  1. 1 oz (30 g) roasted pine nuts
  2. a scant oz (20 g) soaked raisin
  3. 7 oz (200 g) italian kale, trimmed and stems removed
  4. 2 garlic cloves
  5. juice from ½ lemon and zest
  6. salt
  7. freh dround pepper
  8. chili pepper
  9. extra virgin olive oil
Instructions
  1. Finely chop in thin strips, 1 cm long, italian kale (washed, trimmed and stems removed)
  2. In a large skillet, place oil, gralic cloves, chili pepper and sauté for a while.
  3. Add kale and cook until tender.
  4. Add drained raisin, pine nuts and cook for a couple of minutes.
  5. Serve italian kale in dishes, season with lemon juice and zest, salt and pepper to taste and enjoy.
Cookingmesoftly http://www.cookingmesoftly.it/
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croissants parigini

French croissants

Friends, I got it!
Even if I’ve been afraid for a long time about french croissants, I decided to get it and I ensure you that after just one bite of these gorgeous and buttery ones, you will never be able to eat a store-bought croissant ever again.
They aren’t incredibly difficult and even if you will not get perfect croissants the very first time, have fun and enjoy the experience of making them at home.
Practice and experience will help you, but do not be afraid….
You will need time and patience, but but the results are well worth the effort.
Flour and butter make the difference, so choose best brands.
You will have a video,  to guide you along……so no more excuses……
Enjoy these french croissants with a cup of coffee and a selection of confitures and jams….
and have a nice day!

croissants parigini a

French croissants - makes 20
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Ingredients
  1. - For the croissant dough -
  2. 4 cups (500 g) strong bread flour (330 W)
  3. ½ cup + 1 tbsp + 2 tsp (135 g) water
  4. ½ cup + 1 tbsp + 2 tsp (135 g) whole fat milk
  5. ¼ cup + 2 tbsp (70 g) superfine granulated sugar
  6. 3.5 tbsp (50 g) soft unsalted butter
  7. 20 g fresh yeast
  8. 2 tsp (10 g) salt
  9. - For laminating -
  10. 1 cup + 3 tbsp (270 g) cold unsalted butter for laminating
  11. - To brush -
  12. egg yolk
  13. milk
  14. superfine granulated sugar
Instructions
  1. - For the croissant dough -
  2. In the bowl of a stand mixer, fitted with hook attachment, place sifted flour, fresh yeast and mix on low speed.
  3. Gradually add water and milk and let completely incorporate.
  4. When the dough Dough begins to detach itself from the sides of bowl and the bowl is clean, gradually add sugar, a little at a time.
  5. When dough is shiny and the sides of the bowl are clean, add butter, a small piece at a time.
  6. Then, add salt and mix well to combine.
  7. To make the dough you will need about 20 minutes.
  8. Shape the dough into a ball, cover with clingfilm and refrigerate for 12 hours.
  9. - The butter -
  10. The day after, prepare the butter.
  11. Cut the cold butter in slabs,
  12. Arrange the pieces of butter on waxed paper.
  13. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it's about ½ cm thick and with a rectangular shape.
  14. (The shape needs to be as large as the dough)
  15. Refrigerate the butter until needed.
  16. Take the dough out of the fridge and with a rolling pin roll out the dough into a rectangle: try to get the shape as perfect as possible and with an even thickness.
  17. Place the butter slab on the dough, fold a flap of dough over the butter, do the same with the other flap, to fully enclose the butter, but do not overlap the dough layers.
  18. If needed, reshape with your hands.
  19. With a rolling ping, gently press over the dough to incorporate the butter, then, start rolling out, on a lightly flour dusted surface the dough to a rectangle, trying to keep the dough at an even thickness, and all edges as straight as possible.
  20. - To fold -
  21. With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it.
  22. Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
  23. Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
  24. After the third turn you leave the dough in the fridge overnight, covered with clingfilm.
  25. - Shaping the croissants -
  26. With a rolling pin roll out the dough into a regular rectangle, ½ cm thick.
  27. Cut the rectangle lengthways into two strips, then cut triangles along the length of each strip
  28. Then from the widest edge of the triangle, roll up loosely and place on a tray.
  29. Cover with clingfilm and let rise for 3 hours, in a warm place: do not overcome 80F-26°C, otherwise butter will melt.
  30. - To bake -
  31. Heat oven to 340-360F-170-180°C (I used fan oven 305F-150°C)
  32. Brush with the egg wash over the top and sprinkle with granulated sugar.
  33. Bake for 15 to 20 minutes until golden brown and puffy.
Cookingmesoftly http://www.cookingmesoftly.it/
croissants parigini croissants parigini

Choco passion

Choco passion

Passion for chocolate or chocolate passion?
Anyway you think, this dessert involves both: chocolate and passion fruit.
A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit.
It is a refreshing dessert, and even if simple, it is sophisticated.
Perfect for any occasion.

Choco passion

Choco passion 2

Choco passion - serves 6/8
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Ingredients
  1. - Brownies -
  2. 7 oz (200 g) dark chocolate, 60%
  3. 1 ½ sticks (165 g) unsalted butter
  4. 3 medium whole eggs (150 g)
  5. 2 medium egg yolks (40 g)
  6. ¾ cup + 1 tbsp (165 g) superfine granulated sugar
  7. ½ cup + 2 tsp (70 g) cake flour
  8. 1 tbsp cocoa powder
  9. pinch of salt
  10. - Passion fruit cremoso -
  11. ½ cup (113 g) passion fruit puree
  12. 1/3 cup (75 g) water
  13. 3 medium whole eggs (150 g)
  14. ½ cup + 1 tbsp (112.5 g) superfine granulated sugar
  15. seeds from ½ vanilla pod
  16. 5.5 tbsp (75 g) soft unsalted butter
  17. 2.55 g gelatin sheets 200 bloom (0.5%)
  18. - Light chocolate mousse -
  19. 2/3 cup (150 g) whole fat milk
  20. 7 oz (200 g) dark chocolate, 60%
  21. 3 g gelatin sheets 200 bloom (0.46%)
  22. 1 1/3 cups (295 g) whipping cream
  23. - Dark chocolate mirror glaze -
  24. ¾ cup (150 g) superfine granulated sugar
  25. 5.5 oz (150 g) glucose syrup
  26. 1/3 cup + 1 tbsp (80 g) water
  27. 3.5 oz (100 g) sweetened condensed milk
  28. 5.5 oz (150 g) dark chocolate 70%
  29. 9 g gelatin sheets 200 blooms (1.43%)
Instructions
  1. - Brownies -
  2. Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper and set aside.
  3. Heat fan oven 340F - 170°C.
  4. Ina small sauce pan, heat whole eggs, yolks with sugar until 115F-45°C, whisking constantly.
  5. In the bowl of a stand mixer, whisk the mixture until soft and foamy.
  6. Meanwhile, melt chocolate with butter.
  7. While the motor is running, pour the mixture chocolate/butter in the bowl and whisk to combine.
  8. Then with a rubber spatula, mix in flour sifted with cocoa powder and salt.
  9. Pour the mixture into the prepared pan and bake for 25 minutes.
  10. Let completely cool before removing the cake from the pan.
  11. With a serrated knife, trim the top (to get the brownies 2 cm thick),cut a 7-inch/18 cm square and freeze.
  12. - Passion fruit cremoso -
  13. Line the bottom of a 7-inch/18 cm square pastry ring with clingfilm and set aside.
  14. Soak gelatin sheets in cold water.
  15. In a bowl mix eggs with sugar, just to combine.
  16. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  17. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  18. until the mixture reaches 179.5 F - 82°C.
  19. Remove from the haet, add wringed gelatin sheets and stir to melt.
  20. Quickly cool the mixture to 105F - 40°C.
  21. Add butter and blend to get a smooth and silky mixture
  22. Reserve a coffee cup of cremoso and pour the remaining mixture in the prepared square ring
  23. (I mean, you will need all the cremoso, less a coffee cup).
  24. Freeze.
  25. - Light chocolate mousse -
  26. Soak gelatin sheets in cold water.
  27. Melt chocolate.
  28. Heat milk until 125F - 50°C.
  29. Remove from the stove, add wringed gelatin sheets and mix to dissolve gelatin sheets completely.
  30. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  31. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  32. - Dark chocolate mirror glaze -
  33. Soak gelatin sheets in cold water.
  34. In a medium saucepan bring 218°F-103°C water, sugar and glucose syrup.
  35. Remove from the stove, add condensed milk and mix to combine.
  36. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate and wringed gelatin sheets.
  37. Blend the mixture with a hand blender to combine.
  38. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  39. Cover with plastic wrap and refrigerate overnight.
  40. - To assemble -
  41. Line the bottom of a 7 inch x 2 inch /18 cm x 5 cm. square pastry ring with clingfilm and with acectate sheets inside and set aside.
  42. On the bottom of the pastry ring, insert the frozen brownies and pour a layer of chocolate mousse, ¼ inch-0,5 cm thick
  43. Let set for 10 minutes in the freezer.
  44. Insert the frozen passion fruit cremoso.
  45. Pour the remaining mousse over the cremoso and smooth the top with a palette knife.
  46. Freeze.
  47. - To serve -
  48. The day ahead, or 12 hours before serving, remove the dessert from the freezer, remove the mould and place the cake on a rack.
  49. Heat the glaze to 115F - 40°C and glaze the cake.
  50. Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
  51. Garnish as you prefer, refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. Brownies: I prefer to freeze, because it is easier to handle, but you can prepare the dessert, even if you do not freeze.
  2. Recipe adapted by Lorraine Pascale.
  3. Mousse: you will have 4.5 oz - 120 g leftovers, but you can use for decorations.
  4. Glaze: the amount of the glaze is perfect for this cake, but I suggest to prepare more, so that you can glaze the cake in a single step.
Cookingmesoftly http://www.cookingmesoftly.it/
Choco passion 3Choco passion 1

vellutata-di-cavolfiore-con-porri-e-patate-1

Cauliflower veloute with leeks and potatoes

A creamy and veloute soup……..the typical comfort food perfect for the winter nights.
Perfect for lunch or as a starter, to serve in small portions.
Once tasted, you will prepare it again and again.

vellutata-di-cavolfiore-con-porri-e-patate-1

vellutata-di-cavolfiore-con-porri-e-patate-2

ingredienti

Cauliflower veloute with leeks and potatoes - serves 4
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Ingredients
  1. 4 tbsp extra virgin olive oil
  2. 1 small blond onion, chopped
  3. 7 oz (200 g) peeled and diced potatoes
  4. 4.5 oz (130 g) sliced leeks
  5. a generous pound (500 g) cauliflower florets
  6. 4.5 cups (1 L) vegetable stock
  7. 2 oz (50 g) sour cream (or greek yogurt)
  8. salt
  9. freshly ground black pepper
  10. chili pepper flakes
Instructions
  1. In a large saucepan, sautee chopped onion, then add potatoes and leek and cook for about 5 minutes, stirring from time to time.
  2. Add cauliflower florets and mix to combine.
  3. Season with salt and pepper.
  4. Add stock, cover with a lid and simmer until cauliflower is tender,
  5. Transfer cauliflower mixture to the jar of a blender; carefully blend until smooth.
  6. Add sour cream and blend once more.
  7. Divide soup evenly among 4 serving plates, sprinkle with pepper and chili pepper flakes
  8. and serve immediately.
Cookingmesoftly http://www.cookingmesoftly.it/
vellutata-di-cavolfiore-con-porri-e-patate-3vellutata-di-cavolfiore-con-porri-e-patate-4

crostata-di-pistacchi-pere-e-cioccolato-1

Pistachios, pears and chocolate tart

This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle.
It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both.
The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble.
In a word, you find all the elements to prepare a truly delicious tart.

crostata-di-pistacchi-pere-e-cioccolato-1

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crostata-di-pistacchi-pere-e-cioccolato-3

Pistachios, pears and chocolate tart - serves 4
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Ingredients
  1. - Pistachio shortcrust pastry -
  2. 1 cup (217 g) pastry flour
  3. 6 tbsp (87 g ) soft unsalted butter
  4. 2/3 cup (87 g) icing sugar
  5. 1.5 tbsp (22 g) pistachio paste
  6. 2 medium (1.5 oz – 41 g) egg yolks
  7. pinch pf salt
  8. - Pistachio frangipane -
  9. 4.5 tbsp (63 g) soft unsalted butter
  10. 4 tbs + 1 tsp (63 g) superfine granulated sugar
  11. 1 medium whole eggs (50 g)
  12. 2/3 cup (63 g) pistachio powder
  13. 2.5 tbsp (21 g) all purpose flour
  14. scant ¼ cup (40 g) dark chocolate chips
  15. - Pears filling -
  16. 12.5 oz (350 g) Bosc or Concorde pears, peeled and diced
  17. 2 tbsp (30 g) unsalted butter
  18. 2 tbsp (30 g) superfine granulated sugar
  19. - To garnish -
  20. ground pistachios
Instructions
  1. - Pistachio shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix flour with butter and sugar.
  3. When the mixture resembles coarse crumbs, add pistachio paste and mix to combine.
  4. Add egg yolks and salt.
  5. Mix until well incorporated.
  6. With the dough shape a ball, flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.
  7. - To line the pastry ring -
  8. Brush the interior of your square ring with butter (6 inches-15 cm.) and place on a baking tray with baking paper (I used microperforated square tart rings, microperforated tray and Silpat non-stick mat).
  9. Roll the dough gently until you have an even 3mm thickness.
  10. 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.
  11. Using the knife, remove the over hanging pastry.
  12. Refrigerate for 2 hours.
  13. With your hands, crumble shortcrust pastry leftovers, roll them in ground pistachios and refrigerate.
  14. - Pears filling -
  15. Peel and dice pears.
  16. Melt sugar and butter in a skillett, stirring occasionally, for 2 minutes.
  17. Add pears, and cook, stirring often, 5 to 6 minutes or until pears are just tender (it depends on ripeness of pears).
  18. Sift the mixture to remove excess pouring.
  19. Let completely cool.
  20. - Pistachio frangipane -
  21. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter, until you get a smooth mixture.
  22. Gradually add egg and when they are well combined, add pistachio powder and flour, sifted together and mix to combine.
  23. Add chocolate chips and mix to combine.
  24. - Dressing and baking -
  25. Heat oven to 325 F - 170°C (I used fan oven to 320 F - 160°C).
  26. Pour the pistachio frangipane in a pastry bag and fill the shell ½ full.
  27. Smooth the surface with a small spatula.
  28. Fill the mould with pears filling and bake for 35-40 minutes (i did 37 minutes).
  29. Bake the pistachios crumble for 10-12 minutes.
  30. Remove the tart from the oven and let completely cool.
  31. Let the crumble completely cool and place in an airtigh box.
  32. When ready to serve, spread the tart with pistachio crumble and enjoy.
Cookingmesoftly http://www.cookingmesoftly.it/
crostata-di-pistacchi-pere-e-cioccolato-4pere-e-pistacchi

lemon-and-mango-cloud

Lemon and mango cloud

Lemon and mango cloud …… why this name?
The mold I used is called Cloud and the dessert is really light, airy as a cloud.
A fresh taste thanks to the white chocolate lemon mousse  and a strong flavor thanks to lemon confit which
gives a particular note to the dessert.
The recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini.
I thank my friend Isabelle for the recipe of lemon confit and Mercotte for the recipe of the cake biscuit citron.

lemon-and-mango-cloud

lemon-and-mango-cloud

Lemon and mango cloud - serves 6/8
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Ingredients
  1. - Biscuit cake citron -
  2. 3 oz (90 g) egg yolks
  3. ½ cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar
  4. 2.5 tbsp (65 g) sour cream
  5. ¾ cup (100 g) pastry flour
  6. ½ tsp (2 g) baking powder
  7. zest from 1 lemon
  8. 3 tbsp (40 g) unsalted melted butter
  9. 1 tsp dark Rhum
  10. - Lemon confit by P. Conticini -
  11. zest from 2 lemons
  12. 2/3 cup (156 g) lemon juice
  13. 6 tbsp (91 g) superfine granulated sugar
  14. - Mango cremoso -
  15. ½ cup + 1 tbsp (146 g) mango puree
  16. 2 oz (54 g) egg yolks
  17. 1 large whole egg
  18. ¼ cup + 2 tbsp + 1 tsp (88 g) superfine granulated sugar
  19. 1/3 cup + 1 tsp (80 g) heavy cream
  20. 2 tbsp (26.5 g) soft unsalted butter
  21. 2,7 g gelatin sheets 200 bloom (0.58%)
  22. - White chocolate lemon mousse -
  23. scant ½ cup (112.5 g) whole fat milk
  24. 9,37 g gelatin sheets 200 bloom (0.85%)
  25. 12.5 oz (350 g) white chocolate
  26. 1 oz (28 g) cocoa butter
  27. 2 cups + 2.5 tbsp (475 g) whipping cream
  28. ½ cup + 1 tbsp (125 g) lemon juice
  29. scant ½ oz grated lemon zest (12.5 g) - 4 large lemons
Instructions
  1. - Biscuit cake citron -
  2. Heat fan oven to 320F – 160°C.
  3. In a mixing bowl, mix egg yolks with sugar and sour cream.
  4. Add the flour sifted with baking powder and mix quickly to combine.
  5. Then, add lemon zest, melted butter and Rhum (I added 2 tbsp lemon juice as well).
  6. Line a baking tray with baking paper and using an offset spatula and gently spread the batter evenly ½ cm thick and bake for 15 minutes.
  7. Let cool and remove baking paper.
  8. With a 7 inches -16 cm. square pastry ring, cut a square shape.
  9. - Lemon confit by P. Conticini -
  10. Wash the lemons and with a potato peeler, remove the skin.
  11. Put the skin ina small saucepan, cover with water and bring to a boil.
  12. Remove water and do this up to three times.
  13. Squeeze and sift lemon juice.
  14. In a small saucepan, pour lemon juice, sugar and blanched lemon skins.
  15. Cook covered with a lid for 12-15 minutes on a low heat.
  16. Remove from the heat and blend the mixture with a hand blender.
  17. Cook with no lid for a further 5 minutes on a low heat.
  18. The mixture will be thick and orange-coloured.
  19. With the back of a spoon, spread the lemon confit over the biscuit and freeze.
  20. - Mango cremoso -
  21. Use clingfilm to fit the bottom of a square pastry ring 7 inches - 16 cm. in diameter and set aside.
  22. Soak gelatin sheets in cold water.
  23. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  24. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  25. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  26. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  27. Add soft butter and blend once again.
  28. Pour the mixture in the prepared square ring and freeze.
  29. - White chocolate and lemon mousse -
  30. Soak gelatin sheets in cold water.
  31. Chop white chocolate and cocoa butter and melt until the mixture reaches 107F - 115F (40-45°C).
  32. Add lemon zest and mix to combine.
  33. Heat milk until 125F - 50°C and dissolve gelatin sheets.
  34. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  35. Add lemon juice and blend with a hand blender.
  36. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  37. - To assemble -
  38. Pour the mousse and fill the mould a bit less than ½ full and frreze for about 10 minutes to set.
  39. Insert in the middle the frozen mango cremoso and press a little.
  40. Insert the biscuit cake citron (confit downward) and press a little.
  41. Freeze.
  42. - To serve -
  43. Remove the frozen dessert from the mould and invert on a wire rack.
  44. Spray the cake with white cocoa butter and then with the yellow cocoa butter.
  45. Garnish as you prefer with lemon zest..
  46. Refrigerate for 12 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. Biscuit cake citron: you can get a sqauare 7 inches base and some leftovers.
  2. Recipe by Mercotte.
  3. Lemon confit: recipe adapted from
  4. http://pucebleue-jenreprendraibienunbout.blogspot.it/2016/07/le-temps-des-cerises.html
  5. http://pourquoi-pas-isa.blogspot.it/2016/01/confit-de-citron-philippe-conticini.html
  6. White chocolate lemon mousse: you will have 11 oz-300 g leftovers
Cookingmesoftly http://www.cookingmesoftly.it/
lemon-and-mango-cloud

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches

A simple but tasty recipe.
A brioche dough made with mascarpone cheese, soft and silky.
Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches - makes 8 brioches 2.5 oz each
Print
Ingredients
  1. 1/3 oz (8 g) fresh yeast
  2. 1 tbsp + 1 tsp (20 g) heavy cream or full fat milk
  3. 2 ¼ cups (300 g) strong bread flour
  4. 2 large whole eggs, lightly beaten (4.5 oz - 130 g)
  5. ¼ tsp salt
  6. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  7. 4.5 oz (130 g) mascarpone cheese, room temperature
  8. seeds from 1 vanilla pod
Instructions
  1. - To prepare the day ahead -
  2. In the bowl of a stand mixer, fitted with hook attachment, place yeast, cream and sifted flour.
  3. (see notes).
  4. Add eggs and start to knead.
  5. Add sugar and knead for a short time.
  6. Add salt and mascarpone cheese (together) and knead on low speed for about 15 minutes.
  7. Shape a ball with the dough (i twill be very sticky), place in a bowl, cover with plastic wrap and let rise until double in size.
  8. Then, deflate the dough, shape a ball, place in a bowl, cover with plastic wrap and refrigerate overnight.
  9. - The day after -
  10. Shape your brioches.
  11. Let rise until double in size.
  12. Brush with egg wash.
  13. Heat oven to 345 F-170°C (I used fan oven 300 F-150°C).
  14. Bake for 15-20 minutes (I did 20 minutes).
  15. Let cool on a wire rack.
Notes
  1. Recipe adapted from: en-kdegourmandises.blogspot.it
  2. The original recipe calls for
  3. 10 g fresh yeast
  4. 1 tsp (5 g) salt
  5. 2 tbsp (30 g) raw cane sugar
  6. You can reduce yeast, but the time of rising will be longer.
Cookingmesoftly http://www.cookingmesoftly.it/

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Gianduja tart

Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever.
The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream.
The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.

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Gianduja tart - serves 6-8
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Ingredients
  1. - Hazelnut shortcrust pastry -
  2. 6.5 tbsp (90 g) soft unsalted butter
  3. 1 tbsp (15 g) hazelnut paste (I used gianduja paste)
  4. a pinch of salt
  5. 2/3 cup (87.5 g) icing sugar
  6. 2 tbsp (30 g) hazelnut meal
  7. 1 medium (50 g) whole egg
  8. 1 ¾ cups + 1 tbsp (230 g) pastry flour
  9. - Cocoa frangipane -
  10. 2/3 + 1/8 cups (75 g) almond meal
  11. 5.5 tbsp (75 g) soft unsalted butter
  12. ½ cup + 1 tbsp (75 g) icing sugar
  13. 1.5 (2.6 oz - 75 g) whole egg
  14. 2 tbsp + 1 tsp (22,5 g) pastry flour
  15. 1 tbsp (7,5 g) cocoa powder
  16. - Creme anglaise -
  17. 1 cup (235 g) whole fat milk
  18. 8 medium egg yolks (118 g)
  19. 6 tbs + 4 tsp (105 g) superfine granulated sugar
  20. - Hazelnuts bavarian cream -
  21. 11.5 oz (325 g) creme anglaise
  22. 2 tbs (33 g) hazelnuts paste
  23. 3 + ½ (6,3 g) gelatin sheets (1.2%)
  24. ¾ cup + 4 tbsp (210 g) whipping cream
  25. - To garnish -
  26. scant 5 oz (133 g) dark chocolate
  27. scant 2.5 oz (66 g) corn flakes or crepe dentelle
Instructions
  1. - Hazelnut shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix butter, hazel paste, egg, sugar and hazelnut meal.
  3. Gradually add pastry flour and mix to combine.
  4. Shape the dough into a ball, flatten into a disc, wrap in clingfilm and refrigerate for 4 or 5 hours.
  5. - Cocoa frangipane -
  6. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, the gradually add eggs and mix to get a smooth batter.
  7. Then add pastry flour and almond meal sifted together and mix to combine.
  8. - Creme anglaise -
  9. In a small saucepan heat the milk just to the boiling point..
  10. In a mixing bowl stir together the sugar and yolks until well blended.
  11. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  12. 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.
  13. Do not overccok, or the eggs will curdle.
  14. Pour the cream into a cold bowl and cover with plastic wrap.
  15. - Hazelnuts bavarian cream -
  16. Soak gelatin sheets in cold water.
  17. Weigh the required amount of custard (crème anglaise) add hazelnuts paste and mix to combine.
  18. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  19. When custard reaches 77 F - 25°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, the add the rest of the whipped cream and gently mix to combine.
  20. Pour the mixture into the silicone mold and freeze.
  21. (I used “Puffy” mould by Pavoni, but you can use an 8 inches (20 cm) pastry ring).
  22. - To line the pastry ring -
  23. 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).
  24. Roll the dough gently until you have an even 3mm thickness
  25. 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.
  26. Using the knife, remove the over hanging pastry.
  27. Prick the base with a fork and refrigerate for 2 hours.
  28. - To garnish -
  29. Melt white chocolate and crumble corn flakes with your hands.
  30. Combine both in a mixing bowl until you get a homogeneus mixture.
  31. With a spoon, shape small heaps and place on tray lined with baking paper.
  32. Let the chocolate set.
  33. - Dressing and baking -
  34. Heat fan oven to 320 F - 160°C.
  35. (While the oven is heating, I put the tart shell in the freezer).
  36. Bake the tart shell for 19 minutes and let completely cool.
  37. Pour the cocoa filling in a pastry bag and spread it out evenly and smooth the top.
  38. Bake for 20 minutes and let cool.
  39. - To assemble -
  40. Remove the hazelnut bavarian cream from the mould (or the ring).
  41. Brush the surface of the tart with melted chocolate or neutral glaze and gently place the bavarian cream on the tart.
  42. Arranhe the chocolate crunchy balls.
  43. Refrigerate for 6 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
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Orange blossom water braided brioche

A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I’ve ever made.
It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it.
Brioche dough is not so sweet and not so buttery……so you cannot feel guilty eating a slice.
I tried a braided brioche, but you can shape the dough as you prefer.
Try: it is healthy and delicious, for a special breakfast.

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Orange blossom water braided brioche
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Ingredients
  1. - First dough -
  2. 2 cups (250 g) strong bread flour – 360W
  3. 4 tbsp (60 g) superfine granulated sugar
  4. 3 large (65 g) egg yolks
  5. ½ oz (15 g) fresh yeast
  6. 1/3 cup + 1.5 tbsp (85 g) room temperature water
  7. 3.5 tbsp (50 g) soft unsalted butter, diced
  8. - Second dough -
  9. 2 cups (250 g) strong bread flour – 360W
  10. 4 tbsp (60 g) superfine granulated sugar
  11. 3 large (65 g) egg yolks
  12. 1/3 cup (75 g) room temperature water
  13. 3.5 tbsp (50 g) soft unsalted butter, diced
  14. 1 tsp (5g) salt
  15. seeds from ½ vanilla pod
  16. 1 tbsp (16 g) orange blossom water
Instructions
  1. - First dough -
  2. In the bowl of your stand mixer, fitted with hook attachment,add sifted flour, sugar, yeast and egg yolks.
  3. On low speed, start the machine and add some water.
  4. Increase the speed and knes until you get a combined dough.
  5. Add water and knead until you get a smooth dough.
  6. Add butter, a piece at a time and add the following only when the previous has been completely incorporated.
  7. Butter your hands and the work surface (do not flour) and shape the dough into a smooth ball.
  8. Place the dough into a large bowl, cover with plastic wrap and let rise until tripled in size.
  9. - Second dough -
  10. In the bowl of your stand mixer, fitted with hook attachment, place the first dough cut into pieces with sifted flour and start the machine on low speed.
  11. Pour all the water and knead untili well combined.
  12. Add gradually egg yolks.
  13. When the dough pulls away from the sides of the bowl,add sugar, a tablespoon at a time.
  14. With the mixer running, gradually drop the butter pieces into the bowl.
  15. Continue mixing until the butter is incorporated and the dough is smooth and satiny.
  16. Add vanilla seeds, orange blossom water and nix to combine.
  17. Add salt and mix until incorporated.
  18. Butter your hands and the work surface, knead the dough and shape into a ball.
  19. Cover with plastic wrap and let rest for 20 minutes at room temperature.
  20. Place the dough into a bowl, cover with plastic wrap and refrigerate for 12 hours (better 24 hours).
  21. Remove the dough from the refrigerator, turn the dough out onto a clean work surface and press down gently twice or 3 times to deflate it.
  22. Shape the dough into a rectangular shape..
  23. Divide into 3 parts and roll each piece into a 15-inch – 40 cm. rope.
  24. Braid the ropes, pinching the ends and tuck them under to seal.
  25. Gently place the braid in a buttered loaf mould (12 inches-30 cm) and brush with egg wash.
  26. Sprinkle with pearl sugar and let rise until double in size.
  27. Heat oven to 350F-180°C.
  28. Brush with egg wash once again and bake for 25-30 minutes.
  29. Let cool before serving.
Notes
  1. To rise: do not overcome the edge of the mould.
  2. If you brush the dough twice, attention not to burn......it becomes dark very quickly.
Cookingmesoftly http://www.cookingmesoftly.it/
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