Four signature desserts to accompany the coffee with a path of delicious and unforgettable flavors. The perfect recipes and combinations
Loretta Fanella, the pastry chef who boasts a training based on Adrià Ferran and Carlo Cracco, told us about her new passion for pairings in front of a really special breakfast. With Lavazza, he has for the first time tackled the topic of pastry coffee seen as a pairing rather than proposing it among the ingredients. The aromas and scents encountered in the different coffees become theinspiration to create special desserts, able to recall the notes of the mixtures and highlight their peculiarities.
"Although at the beginning it may seem a complex operation, it actually becomes simple with a little experience. I learned, for example, to combine cherry, mango and tropical fruit in general with coffee. Then there are ingredients like hazelnut that perfectly match the coffee: a marriage explored in some regions such as Piedmont and Campania, but which deserves to be known throughout the Italian territory , he told us when we met her at Identità Golose .
Here then are the dessert recipes signed by Loretta Fanella which we tasted in conjunction with Lavazza coffees Classic Collection, a selection dedicated to Italian espresso connoisseurs. Glod Selection, Top Class and Gran Riserva, designed to explore the different facets of coffee and choose the one we like best based on body, aroma and taste (aromatic, intense or balanced). And after having tasted them all and found what you like best, all that remains is to prepare these amazing desserts to enjoy your dream breakfast and pamper yourself a little.
Orange and carrot plumcake
Here it refers to the classic combination of hazelnut and coffee thanks to the hazelnut flour and the pleasantness of orange is also explored thanks to the grated skins.
Ingredients: 200 g of soft butter, 150 g of sugar, a pinch of salt, 3 whole eggs, 150 g of julienne carrots, bof two grated oranges, 90 g of hazelnut flour, 150 g of flour, 16 g of baking powder
Method: Whip the butter with the sugar and salt. Add the eggs one at a time and mix well. Combine the carrot and orange peel and finally the flour with the baking powder. Place small paper muffin cups inside and cook at 175 ° for about 10 minutes.
Dark tart
Dark chocolate and coffee, the combination is perfect. To make it even richer, the pastry chef decorated the chocolate filling with a roasted coffee bean. Very good!
Ingredients for cocoa pastry: 200 g of butter, 200 g of sugar, 25 g of egg yolks, 70 g of eggs, 400 g of pastry flour, 50 g of cocoa, 4 g of baking powder, a pinch of salt
Ingredients for chocolate filling: 350 g of dark chocolate 70%, 250 g of fresh cream, 50 g of butter
Method: Work the soft butter with the icing sugar. Add the eggs and finish with the sieved powders. Spread the dough between two sheets of baking paper and let it cool for about two hours. Make a disc with a 3 cm diameter metal ring, cut and lay the edges about 3 cm high and pierce the base with a fork. Bake at 175 ° for about 8 minutes.
For the stuffing: sheat the cream with honey. Melt the chocolate and gently add the cream creating an emulsion. Pour the mixture over the pastry base and decorare to taste.
Dark chocolate mint
It might seem like a risky idea, yet mint goes very well with coffee. Seeing is believing.
Ingredients for the dark chocolate shell: 500 g of tempered dark chocolate
Ingredients for mint ganache: 100 g of fresh cream, 30 g of glucose, 120 g of sugar, 100 g of dark chocolate, 2 drops of mint essential oil
Method: Fill the polycarbonate molds with tempered chocolate. Wait a minute and empty; beat well to remove excess chocolate and leave to crystallize for 12 hours in a cool, dry place.
Heat the cream with glucose and sugar. Pour over chocolate and melt it. Pass an immersion mixer and add the mint. Let it cool to 30 ° and fill the chocolate shells. Allow the chocolates to crystallize and close with tempered chocolate.
For the milk chocolate and salted caramel bar
In this case, we focus everything on cinnamon, capable of enhancing the spicy soul of the coffee. Loretta also wanted to recall the habit of enriching coffee with cinnamon, often experimented also with cappuccino.
Ingredients for cinnamon pastry: 275 g of soft butter, 90 g of sugar, 20 g of eggs, 300 g of flour, 4 g of salt, 5 g of powdered cinnamon
Ingredients for chocolate ganache: 300 g of cream, 70 g of glucose, 195 g of milk cover, 175 g of dark coating
Ingredients for salted caramel: 100 g of granulated sugar, 50 g of butter, 150 g of fresh cream, 2 g of salt
For coverage: 300 g of milk chocolate
Method: Whip the soft butter with the sugar in the planetary mixer. Add the eggs, salt and cinnamon. To finish, finish with the sifted flour, stirring gently the dough so as not to dismantle it too much. It can be used immediately or after having it rested in the refrigerator for a couple of hours. Cut the dough into a rectangle 5 cm long by 2.5 cm, in a hot oven at 170 °.
For the ganache: Heat the cream with glucose; pour it over the chocolate pieces and let it melt for a couple of minutes. Blend with an immersion mixer for a couple of minutes. Allow to crystallize and give the shape of a cylinder.
Salted caramel: Caramelise the sugar until the color is golden. Add the soft butter, mix well and add the cream at a temperature of 32 degrees. Boil and add salt and vanilla. Remove from heat and leave to cool.
Now that we have finished all the preparations, place the salted caramel on the pastry rectangle and add the ganache cylinder. We cover everything with tempered milk chocolate and let it crystallize.
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