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choco-caramel mousse

Choco-caramel mousse

Chocolate and caramel desserts are all irresistible and delicious.
A cocoa shortcrust shell with a thin layer of soft caramel and a light chocolate mousse: not low calories, but very airy….
It may look complicated, but, as always, is definitely worth it to make.

choco-caramel mousse

Choco-caramel mousse - 6 single servings
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Ingredients
  1. - Cocoa shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. ¾ cup-1 ½ stick + 1 tbs (180 g) diced soft unsalted butter
  4. a scant cup (120 g) icing sugar
  5. 2.5 tbs (22 g) cocoa powder
  6. 1 small-medium (45 g) whole egg, room temperature
  7. pinch of salt
  8. meled cocoa butter to seal
  9. - Light chocolate mousse -
  10. a scant 2/3 cup (125 g) whole fat milk
  11. 6 oz. (170 g) dark chocolate 55%, chopped
  12. 2.5 g gelatin sheets (1+ ¼ sheets)
  13. 1 cup + 2 tbs (250 g) whipping cream
  14. - Caramel sauce-
  15. ¼ cup + 1 tsp (56 g) superfine granulated sugar
  16. 2 tbs (23 g) glucose syrup
  17. 3.5 tbs (50 g) unsalted butter (if you use salted butter, do not add salt)
  18. ¼ cup + 1 tsp (70 g) heavy cream
  19. seeds from vanilla pod
  20. pinch of salt
  21. - To garnish -
  22. crispearls
  23. chablonage spray
Instructions
  1. - Cocoa shortcrust pastry -
  2. In the bowl of a stand mixer, mix sifted flour with sifted cocoa and salt.
  3. Add butter and with the paddle attachment, combine until you have a sandy texture.
  4. Add sugar and mix to combine.
  5. Add whole egg and mix to a smooth dough.
  6. Wrap in clingfilm and refrigerate for 4-5 hours.
  7. Then, roll out the pastry 3 mm. thick.
  8. Line 6 -3 inches (7 cm.) microperforated round moulds with shortcrust pastry.
  9. Return to the refrigerator for 1 hour.
  10. Bake in a preheated fan oven to 330F-165°C. for 16 minutes, on a perforated baking mat.
  11. Let cool.
  12. - Light chocolate mousse -
  13. Soak geltin sheets in cold water.
  14. Bring milk to the boil.
  15. Pour the hot milk on chopped chocolate and mix to refine the structure, with a hand blender
  16. When temperature reaches 104F - 40°C, wring gently gelatin sheets to remove excess water, and add to the warm mixture and stir to melt.
  17. When temperature reaches 86F- 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, the add the rest of the whipped cream and gently mix to combine.
  18. Pour the mixture into the silicone molds, 2.5 inches (6 cm.) and freeze.
  19. - Caramel sauce -
  20. In a saucepan cook sugar and glucose syrup until you get a nice amber color.
  21. (Start with sugar and glucose, sprinkled evenly on the bottom of a medium saucepan and place over medium heat.
  22. All on its own the sugar will melt and caramelize, starting with the edges and moving inward.
  23. Do not stir.
  24. Swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning).
  25. Stir in butter and salt and mix to combine, quickly
  26. Add, in 3 batches hot heavy cream and vanilla.
  27. Mix with a hand blender.
  28. Pour a thin layer of caramel sauce inside tthe tart shells and let cool in the fridge.
  29. - To assemble -
  30. Remove the frozen mousses from the moulds, place the servings on a rack set over rimmed baking sheet.
  31. and spray an even layer on the surface.
  32. Using a spatula, lay them delicately inside the pastry cases and garnish with crispearls.
  33. Refrigerate for 6 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata al cioccolato di E .Knamm

Chocolate fondant tart

A simple and gorgeous chocolate tart…..which for sure satisfies a craving for chocolate.
This tart is very rich, creamy and soft, with a strong jolt of cocoa.
The recipe belongs to  Ernst Knamm, the “King of chocolate”.
No doubt about the perfect result of the cake.

Chocolate fondant tart

Chocolate fondant tart

Chocolate fondant tart - serves 6/8
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Ingredients
  1. - Cocoa shortcrust pastry -
  2. 1 stick + 2.5 tbs (150 g) soft unsalted butter, diced
  3. ½ cup + 3 tbs (150 g) superfine granulated sugar
  4. 1 medium whole egg
  5. 1 tsp (6 g) baking powder
  6. 2 cups + 3.5 tbs (280 g) pastry flour
  7. 3 tbs (25 g) cocoa powder
  8. vanilla extract
  9. pinch of salt
  10. - Pastry cream -
  11. 1 cup + 1 tbs + 1 tsp (250 g) whole fat milk
  12. 1 tbs (15 g) pastry flour
  13. 1 tsp (5 g) potato starch
  14. 2 medium egg yolks
  15. 2 tbs + 2 tsp (40 g) superfine granulated sugar
  16. vanilla extract
  17. - Chocolate ganache -
  18. ½ cup + 1 tbs (125 g) whipping cream
  19. 6.5 oz (190 g) dark chocolate, finely chopped (I used 55%)
Instructions
  1. - Cocoa shortcrust pastry -
  2. In a bowl, sift flour with baking and cocoa and set aside.
  3. in the bowl of a stand mixer (fitted with paddle attachment) place butter, sugar and vanilla and beat until well combined.
  4. Add egg and salt and mix until well combined.
  5. Add flour, baking and cocoa and mix just to combine.
  6. Shape into a disc.
  7. Cover with plastic wrap.
  8. Place in fridge for 3-4 hours to rest.
  9. - Pastry cream -
  10. Sift flour with starch and set aside.
  11. In a bowl, mix the sugar, vanilla and egg yolks together.
  12. Add flour and starch to the egg mixture, mixing until you get a smooth paste.
  13. In a medium sauce pan, bring the milk just to boiling (just until milk starts to foam up.)
  14. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
  15. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly, until it becomes thick.
  16. Remove from the heat, pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  17. Let cool for a few minutes.
  18. - Chocolate ganache -
  19. Finely chop chocolate and set aside into a bowl.
  20. Bring cream to a boil.
  21. Pour the boiling cream over the chocolate and stir gently with a spoon or whisk until smooth.
  22. Let cool.
  23. - To assemble -
  24. Preheat oven to 350 F (180°) - 325F Fan oven. (170°)
  25. Grease and flour a round cake pan, 8 in. (20 cm.)
  26. Roll pastry to 0.15 in. (4mm) thick and line the pan with the pastry.
  27. Trim and reserve excess pastry.
  28. Roll the reserved pastry into a rectangle and cut lengthways into wide strips.
  29. Refrigerate for 20 minutes.
  30. Prick the base of the cake pan with a fork and refrigerate for 20 minutes.
  31. Pour the ganache into the pastry cream in 2-3 batches and mix gently to combine, with a rubber spatula.
  32. Fill pastry case with filling. Smooth the surface.
  33. Arrange strips in a lattice pattern over filling. Press the edges to seal.
  34. Bake for 40 minutes to 350 F (180°) (40 minutes as well Fan oven)
  35. Set aside to cool completely before serving.
  36. Brush with neutral glaze to serve (optional).
Cookingmesoftly http://www.cookingmesoftly.it/
Chocolate fondant tart

tarte bourdaloue

Tarte Bourdaloue

Tarte bourdaloue….a french popular tart that gets the name from a street in Paris, rue Bourdaloue.
A crispy pastry shell, almond filling, similar to frangipane and poached pears.
I add almond flakes for an extra texture.
I decided as well to use Amaretto liqueur instead of Rhum…..
Best to taste the day you prepare, warm or room temperature…..

tarte bourdaloue

Tarte bourdaloue - serves 5
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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. - Almond filling -
  9. 5 tbs (70 g) soft unsalted butter
  10. 2 small whole eggs (2.5 oz - 70 g)
  11. 4 tbs + 1 tsp (70 g) superfine granulated sugar
  12. ¾ cup (70 g) almond powder
  13. 2 tbs dark rhum or Amaretto liqueur
  14. seeds from 1 vanilla pod
  15. - To ganish -
  16. 1 tin of pear halves
  17. almond flakes
  18. neutral glaze to brush
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. - Almond filling -
  6. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
  7. Gradually add eggs and when they are well combined, add almond powder, vanilla, liqueur and mix to combine.
  8. - To line the pastry ring -
  9. Brush the interior of your ring with butter (7.5 inches-19 cm.) and place on a baking tray with baking paper (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
  10. Lightly flour your surface and rolling pin
  11. Roll the dough gently until you have an even 3mm thickness
  12. 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.
  13. Using the knife, remove the over hanging pastry
  14. Rest in the fridge for a minimum of 60 minutes.
  15. - Dressing and baking -
  16. Heat fan oven to 325 F - 170°C.
  17. Pour the almon filling in a pastry bag and spread it out evenly and smooth the top.
  18. Drain the tinned pears in a colander then on kitchen paper.
  19. Slice pears, and with a spatula, arrange the pears in the almond filling.
  20. Sprinkle with almond flakes and bake for 35 minutes or until golden in color.
  21. Let cool and brush with neutral glaze to serve.
Notes
  1. I made one 7.5 inches tarte (18 cm.) and 2 small tarts 4 inches (10 cm).
  2. You can make one 9 inches (22 cm.)
  3. Almond filling is flourless….only almond powder.
  4. Recipe adapted from lapistacheraie.com
  5. TO BUY PASTRY RINGS: http://www.pastrychefsboutique.com/pavoni/1795-pavoni-xf1720-microperforated-stainless-steel-round-tart-rings-height-3-4-diam-68-round-tart-ring.html
  6. TO BUY SILPAT: http://www.matferbourgeatusa.com/silpat-non-stick-mat-2
Cookingmesoftly http://www.cookingmesoftly.it/
tarte bourdaloue

toast bread

Toast bread

Toast or sandwich bread…..or simply for breakfast….with butter and jam
Soft and tasty, with butter and milk in the dough.
You can store in freezer…..
What else? To try.

toast bread

Toast bread - make 2 pounds loaf
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Ingredients
  1. 4 cups (500 g) medium strong flour (260W)
  2. 1 cup (125 g) strong bread flour (350W)
  3. 1 1/3 cup +1 tbs (312 g) whole fat milk
  4. 4.5 tbs (63 g) soft unsalted butter
  5. 0.7 oz (18 g) fresh yeast ( I used 0.5 oz. 13 g)
  6. 1 tbs + ½ tsp (18 g) superfine granulated sugar
  7. 1.5 tsp (12.5 g) salt
Instructions
  1. In the bowl of a stand mixer, fitted with a dough hook, add flours, crumbled yeast and sugar.
  2. Add half of the milk and start to knead.
  3. Add gradually the remaining milk, and when dough just comes together, add gradually soft butter.
  4. Then, add salt and knead until you get a smooth dough.
  5. Butter a bowl, shape the dough into a ball, place the dough into the bowl, cover with plastic wrap and let rise until almost double in size.
  6. Then deflate the dough, and with a rolling pin, flatten the dough and shape into a rectangle.
  7. With the shortest side facing you, roll the dough to shape a log.
  8. Prepare Pullman pan (4x 4x12 inches - 10x10x30 cm.) by greasing the pan and lid.
  9. Gently press dough down the center and into the corners of the pan.
  10. Put the lid on the pan and allow dough to rise till the top of the pan.
  11. Heat oven to 350-400 F (180-200°C) and bake for about 60 minutes.
  12. Remove from the pan and let cool on a wire rack.
  13. Slice and serve.
Notes
  1. The original recipe calls for flour strenght 280W.
Cookingmesoftly http://www.cookingmesoftly.it/
toast bread

Apple cake

Apples cake

An apple cake is not the perfect Fall dessert only……..it can be prepared along all the year.
Each home baker has a secret recipe for the “best” apple cake…..
This cake is the best apple cake I can remember.
Super soft, thanks to the dough: infact the recipe calls for pastry choux recipe……but the proportions are different.
I suggest you to try it: served plain, or with a scoop of vanilla ice cream or a dollop of softly whipped cream.

apple cake

Apples cake - serves 6/8
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Ingredients
  1. ½ cup (110 gr.) unsalted butter
  2. 4 tbs + 1 tsp (60,5 gr.) water
  3. generous pinch of salt
  4. 4.5 tsp (14 gr. ) powder milk
  5. 1 cup + 4.5 tbs (178 gr.) pastry flour
  6. ½ cup + 2 tbs + 1 tsp (138 gr. ) superfine granulated sugar
  7. 3 ts (11 gr.) baking powder
  8. 3 medium whole egg
  9. 1.5 tbs (20 gr. ) whole fat milk
  10. 2.5 big golden apples, about 10 oz. each
  11. zest from 1 lemon
  12. almond flakes
Instructions
  1. Heat fan oven to 325 F - 170° C.
  2. Butter and flour a round springform pan 8 inches (20 cm.) and set aside.
  3. In a small bowl combine sugar with baking powder and set aside.
  4. Place water, salt, butter and powder milk in a saucepan over medium heat.
  5. Cook, stirring, until mixture just comes to the boil.
  6. Add all the flour to the butter mixture at once.
  7. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.
  8. Pour the mixture into a stand mixer fitted with paddle attachment.
  9. Add gradually eggs, alternating with sugar mixture.
  10. Then add milk and lemon zest.
  11. Turn off the stand mixer and add an apple, diced, with a wooden spoon.
  12. Pour the mixture into the prepared cake pan.
  13. Slice the remaining apples and decorate the top as you prefer.
  14. Scatter almond flakes and bake for 55 minutes.
  15. Use neutral glaze to brush.
Cookingmesoftly http://www.cookingmesoftly.it/
Apples cake

Yogurt and cocoa brioches

Yogurt and cocoa brioches

Yogurt and cocoa brioches: beautiful, delicious, and surprisingly simple to make.
The dough has cocoa powder, so not so sweet, and thanks to yogurt inside, they are not so buttery.
You can add to the recipe one tablespoon of sugar if you prefer a sweeter taste.
For breakfast or every moment during the day.

Yogurt and cocoa brioches

yogurt and cocoa brioches

Yogurt and cocoa brioches - makes 20 pieces
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Ingredients
  1. 1 + 2/3 cup (215 gr.) pastry flour
  2. 2 cups (250 gr.) bread flour
  3. 0.9 oz fresh yeast 825 gr.) or 1 packet active dry yeast (1/4 oz – 7 gr.)
  4. ½ cup + 1 tbs + 1 tsp (120 gr.) granulated sugar
  5. a scant cup (220 gr.) plain yogurt
  6. 1/3 cup (45 gr.) unsalted butter
  7. 1 medium whole egg, lightly beaten
  8. ½ tbs honey
  9. pinch of salt
  10. vanilla extract
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, mix flours with fresh yeast.
  2. Add egg, add gradually sugar and vanilla.
  3. Then, add yogurt, honey, melted butter and salt.
  4. Knead for at least 10 minutes, until you get a smooth dough.
  5. Place the dough into a bowl, cover with plastic wrap and let rise until double in size.
  6. To shape the croissants, roll the dough into a rectangle, ¼ inch. (1/2 cm.) thick. on a lightly floured work surface.
  7. Use a pizza wheel or sharp paring knife to trim the edges of the dough.
  8. Divide the rectangle in half, so that you have two strips of dough.
  9. Cut each strip into triangles and starting at the base of the triangle, roll the dough up into a log.
  10. The tip of the triangle should be under the body of the croissant to prevent it from unraveling.
  11. Place them on a baking tray, lined with baking sheet, and let rise until double in size.
  12. Brush with beatene egg yolk and bake at 350 F (170°C) fan oven for 15 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
Yogurt and cocoa brioches

white chocolate panna cotta

White chocolate and red berries panna cotta

Another single portion, another different glaze … ..red berries glaze.
A white chocolate panna cotta.
A light one, not so thick like I wanted it to be, but a glaze able to give a pleasant taste and a nice color.
The cranberries shortcrust pastry is the perfect combination with the not too sweet panna cotta, giving a little “crispness” to the dessert.
A simple but tasty treat.

white chocolate panna cotta

white chocolate panna cotta

White chocolate and red berries panna cotta - serves 5
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Ingredients
  1. - Cranberries shortcrust pastry -
  2. 1.5 cup + 1 tbs (200 gr.) cake flour
  3. 8.5 tbs (120 gr.) soft unsalted butter, diced
  4. 9 tbs (80 gr.) icing sugar
  5. 2 medium egg yplks (32 gr.)
  6. ½ cup (65 gr.) dried cranberries
  7. some drops red food coloring
  8. - White chocolate panna cotta -
  9. 1+ ¾ cups (315 gr) heavy cream.
  10. 2 oz. (50 gr) white chocolate
  11. 2.5 (5 gr.) gelatin sheets
  12. - Red berries mirror glaze -
  13. 1 cup + 2 tsp (112 gr.) superfine granulated sugar
  14. 2.5tp (9.3 gr.) pectin
  15. 1 tbs + ½ tsp (19 gr.) glucose syrup
  16. 1 cup (245 gr.) red berries pulp (flesh)
  17. ¾ cup + 1 tbs + ½ tsp (185 gr.) water
  18. 3 + ½ + ¼ (7.5 gr.) gelatin sheets
  19. - To garnish -
  20. sugar sand
Instructions
  1. - Cranberries shortcrust pastry -
  2. Finely chop cranberries.
  3. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar.
  4. Add lightly beaten egg yolks, salt, chopped cranberries, red food coloring and mix to combine.
  5. Add sifted flour and mix just to combine.
  6. Shape a ball, wrap in clingfilm and refrigerate for at least 3 hours.
  7. With a rolling pin, roll the pastry between two sheets of baking paper, 3 mm. thick, and with a round cookies cutter 3 inche (8 cm.) shape the cookies.
  8. Lightly prick bottom of the cookies with the tines of a fork
  9. Lay on a baking tray with baking paper and refrigerate for 1 hour.
  10. Heat Fan oven to 325 F (170°) and bake for 13 minutes.
  11. Cool on a wire rack.
  12. - White chocolate panna cotta -
  13. Soak gelatin sheets in cold water.
  14. Finely chop white chocolate.
  15. In a medium sauce pan, heat heavy cream (do not boil).
  16. Remove from the heat, add chocolate, wring gently gelatin sheets to remove excess water,
  17. add gelatin sheets and mix to combine.
  18. Pour the mixture into the silicone moulds 2.5 inches (7cm.) and ½ cup (90 ml.) capacity (not heapful) and freeze.
  19. - Red berries mirror glaze -
  20. Soak gelatin sheets in cold water.
  21. In a medium saucepan mix granulated sugar with pectin
  22. Add all the ingredients and bring to a boil.
  23. Let simmer for about 2 minutes, stirring from time to time.
  24. Remove from the heat and let cool lightly.
  25. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  26. Pass the mixture through a fine-mesh sieve.
  27. Use the glaze to 86 F - 30°C.
  28. - To assemble -
  29. Remove the frozen panna cotta from the molds, glaze and garnish with sugar sand.
  30. Spread some drops of glaze on the cookie, lay the glazed panna cotta .
  31. Refrigerate for 6-8 hours before serving
Notes
  1. Shortcrust pastry: With the pastry you will get 13 pieces.
  2. To get 6, you can halve the recipe.
  3. If you do not use cookies immediately, you can freeze.
  4. Glaze: I suggest to glaze at 77F – 25°C, so that it covers better the panna cotta.
  5. Keep the glaze at a changeless temperature…..otherwise, you will have 2 different colors, like me.
Cookingmesoftly http://www.cookingmesoftly.it/
white chocolate and red berries pann cotta

 

Hazelnut chocolate domes

Hazelnut chocolate domes

Glazes, glazes, glazes.
Chocolate glazes, cocoa glazes, fruit glazes, but all with a common feature:
they must be very shiny … like a mirror.
A simple dessert, as I wanted the focus on a perfect, super shiny glaze.
A melt-in-your-mouth hazelnuts bavarian cream combined with cocoa glaze
I am quite pleased with the results,  and the dome does look pretty!
And it tastes good too, as usual, of hazelnuts and chocolate.

Hazelnut chocolate domes

Hazelnut chocolate domes - serves 8
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Ingredients
  1. - Hazelnuts paste cookies -
  2. ½ cup (115 gr.) cold unsalted butter, diced
  3. 1 cup + 2 tbs (140 gr.) icing sugar
  4. 2 tbs (30 gr.) hazelnut paste
  5. a generous tbs (10 gr.) cocoa powder
  6. 1 cup – 1 tbs (70 gr.) hazelnut meal
  7. 2 cups (230 gr.) cake flour
  8. 1 medium whole egg
  9. - Creme anglaise -
  10. 1 cup + 3 tsp (235 gr.) whole fat milk
  11. 7 medium egg yolks (118 gr. )
  12. 6 tbs + 4 tsp (105 gr.) superfine granulated sugar
  13. - Hazelnuts bavarian cream -
  14. 11.5 oz (325 gr.) creme anglaise
  15. 2 tbs (33 gr.) hazelnuts paste
  16. 3 + ½ (6,3 gr.) gelatin sheets
  17. ¾ cup + 4 tsp (210 gr.) whipping cream
  18. - Chocolate mirror glaze -
  19. 2/3 cup + 1/8 cup (175 gr.) water
  20. 2/3 cup (150 gr.) heavy cream
  21. 1 cup + 1 tbs + 2 tsp (225 gr.) superfine granulated sugar
  22. 1 cup – 3 tbs (75 gr. ) cocoa powder
  23. 4 (8 gr.) gelatin sheets
  24. - To garnish -
  25. chopped hazelnuts
  26. hazelnuts
Instructions
  1. - Hazelnuts paste cookies -
  2. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
  3. Add egg, sifted icing sugar hazelnut paste and process a little.
  4. Add cocoa powder and knead with your hands to get a dough.
  5. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
  6. Roll out the dough 3 mm.thick and with a round 3 - 3.5 inches ( 8cm.) cookie cutter, cut cookies
  7. and refrigerate for 1 hour.
  8. Heat Fan oven to 325 F (170°) and bake for 13 minutes.
  9. Cool on a wire rack.
  10. - Creme anglaise -
  11. In a small saucepan heat the milk just to the boiling point..
  12. In a mixing bowl stir together the sugar and yolks until well blended.
  13. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  14. 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.
  15. Do not overccok, or the eggs will curdle.
  16. Pour the cream into a cold bowl and cover with plastic wrap.
  17. - Hazelnuts bavarian cream -
  18. Soak gelatin sheets in cold water.
  19. Weigh the required amount of cream, add hazelnuts cream and mix to combine.
  20. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  21. 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.
  22. Pour the mixture into the silicone half spheres molds, 3 inches (7cm.) in diameter, smooth with a palette knife.
  23. Freeze.
  24. - Chocolate mirror glaze -
  25. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.
  26. The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.
  27. Remove from the heat and let cool.
  28. Soak gelatin sheets in cold water.
  29. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  30. Pass the mixture through a fine-mesh sieve.
  31. Use the glaze to 104 F - 40°C.
  32. - To assemble -
  33. Place the cookie on a small serving plate.
  34. Remove from the molds the frozen bavarian creams and glaze.
  35. Spread some drops of glaze on the cookie, lay the glazed domes and garnish with chopped hazelnuts and hazelnuts.
  36. Refrigerate for 6-8 hours before serving.
Notes
  1. If you do not use the glaze immediately, pour it into a jar and cover the surface with plastic wrap.
  2. Warm the chocolate glaze before using.
  3. You can freeze.
  4. You will have leftovers of Hazelnuts paste cookies........you can shape more cookies for morning coffee or you can halve the recipe.
Cookingmesoftly http://www.cookingmesoftly.it/
Hazelnut chocolate domes

 

 

hazelnuts cookies

Hazelnuts cookies

If you love hazelnuts, you could not appreciate these cookies.
Easy to make, delicious and simply elegant.
Perfect breakfast cookie or to serve as a little dessert alongside a cup of coffee.

hazelnuts cookies 1

Hazelnuts cookies (makes 25 pieces)
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Ingredients
  1. ½ cup (115 gr.) cold unsalted butter, diced
  2. 1 cup + 2 tbs (140 gr.) icing sugar
  3. 2 tbs (30 gr.) hazelnut paste
  4. a generous tbs (10 gr.) cocoa powder
  5. 1 cup – 1 tbs (70 gr.) hazelnut meal
  6. 2 cups (230 gr.) cake flour
  7. 1 medium whole egg
  8. hazelnut to decorate
Instructions
  1. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
  2. Add egg, sifted icing sugar hazelnut paste and process a little.
  3. Add cocoa powder and knead with your hands to get a dough.
  4. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
  5. Roll out the dough ½ inch thick and with a round 2 inches cookie cutter, cut cookies.
  6. Place Half hazelnut on each cookie and refrigerate for 1 hour.
  7. Heat Fan oven to 325 F (170°) and bake for 16 minutes.
  8. Cool on a wire rack.
Cookingmesoftly http://www.cookingmesoftly.it/
hazelnuts cookies 3

torta al cocco

Coconut tart

Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/).
It is a tart that made me go straight to the kitchen: easy, fast and delicious.
The shortcrust pastry is madly coconut, the filling is a coconut pastry cream…….
A tart for coconut lovers.
The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.

Coconut tart

Coconut tart - Serves 5-6
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Ingredients
  1. - For the coconut pastry -
  2. 2 cups (250 gr. ) all purpose flour
  3. ½ cup + 2.5 Tbs (150 gr.) soft unsalted butter
  4. ½ cup + 1.5 Tbs (120 gr.) superfine granulated sugar
  5. 7 generous Tbs (48 gr.) coconut flakes
  6. 1 small or medium (40 gr.- 1.5 oz.) whole egg
  7. vanilla extract
  8. pinch of salt
  9. zest from ½ lemon
  10. - For the coconut pastry cream -
  11. 1 cup + 2 Tbs (250 ml.) coconut milk
  12. ¼ cup + 1 Tbs+ 2 tsp (75 gr.) superfine granulated sugar
  13. 3 medium egg yolks (60 gr. – 2 generous oz)
  14. 2 Tbs + 2 tsp (25 gr.) corn starch (Maizena)
  15. vanilla extract
Instructions
  1. - For the pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter, sugar, coconut flakes, lemon zest and vanilla.
  3. Add whole egg, salt and mix until well incorporated.
  4. Add in the mixture sifted flour, and beat until well combined (do not overwork the dough).
  5. Wrap the dough in clingfilm and refrigerate for at least 3 or 4 hours.
  6. Butter the tart mold (11.5x3.5x1.5 inches - 29x9x3.5 cm).
  7. With a rolling pin, Roll the dough out to a thickness of 3 - 4 mm., press the dough gently into the mold to cover the base, inside seam and side.
  8. Refrigerate for a couple of hours.
  9. With a box grater, grate a chilled piece of dough into fluffy shreds and refrigerate.
  10. With the remaining dough you can shape some cookies.
  11. Heat fan oven to 325 F (170°C) and prepare the pastry.
  12. - For the coconut pastry cream -
  13. In a medium saucepan bring to a boil coconut milk over medium heat.
  14. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and vanilla extract,
  15. When the milk comes to a boil, drizzle it into the bowl in a thin stream.
  16. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
  17. When the mixture comes to a boil and thickens, remove from the heat.
  18. Line a baking sheet with baking paper and place the tart mold on the baking sheet.
  19. Pour the pastry cream into the tart shell and bake for 33-35 minutes.
  20. Let completely cool (you can freeze the tart to make the removal easier).
  21. Remove the tart from the mold and sprinkle with extra coconut flakes to serve.
Notes
  1. For the tart I used a stainless steel micro-holed Rectangle band Pavoni
Cookingmesoftly http://www.cookingmesoftly.it/
Coconut tart