For the recipe for crunchy cream puffs with almond cream, mix 125 g of 00 flour with cocoa, baking powder and brown sugar and mix them with 65 g of cold butter, until you obtain a mixture of crumbs. Then add an egg and 40 g of milk and work until a smooth cocoa shortcrust pastry is obtained. Let it rest covered in the refrigerator for 30 minutes.
Bring 50 g of milk and 75 g of water with a pinch of salt and 50 g of butter to a boil in a small saucepan. When it boils, add 80 g of 00 flour and stir while cooking until the batter that forms is detached from the sides of the pan, sizzling. Turn off and let cool. Transfer the dough to a bowl and add 2 eggs, one at a time, obtaining the dough for the cream puffs. Collect it in a pastry bag and arrange it in small tufts on a plate covered with parchment paper.
Roll out the cocoa pastry in a very thin layer (2 mm), cut out 3 cm diameter disks and lay them on top of the cream puffs. Bake them at 200 ° C for 25 '. In the meantime, heat the cream together with 80 g of milk and the almond flour; turn off, add the chocolate and melt it, obtaining a cream. Let it cool, then collect it in a pastry bag with a smooth nozzle and stuff the puffs, piercing them from below, so as not to ruin the surface.
For the recipe of almond shortbread with clementine compote, whisk the 00 flour with that of almonds, 100 g of granulated sugar and a pinch of salt; knead with the butter, until you get a sandy mixture, then mix the egg and yolk, working gently and not too long until you get the pastry; divide it into 2 loaves and let them rest covered in the refrigerator for an hour. Flour a sheet of parchment paper and, with a rolling pin, roll out a 3 mm thick dough. Carve out 8 round biscuits (diameter 8 cm) Roll out the other loaf, thinner, to 2 mm. Cut it on a tart-shaped pastry cutter grid, then cut 8 bream discs (diameter 8 cm). Alternatively, cut it into donuts of the same diameter. Place all the biscuits on a baking tray lined with parchment paper and bake them at 180 ° C for 15-17 minutes; take out the perforated ones and cook the others for another 2-3 minutes. For the clementine compote: Prepare it while the shortcrust pastry rests: wash the clementines and peel half of them. Put the peeled citrus fruits in a saucepan with cold water; when boiling, remove the water and repeat the operation for another time. Cut the peeled and blanched clementines into pieces; cook everything with 150 g of sugar and pectin for 30 minutes, mixing; let cool and blend. Make up the shortbreads, distributing a spoonful of clementine compote on each biscuit; close with the perforated biscuits, pressing gently. Sprinkle with a little icing sugar before serving.
The perfect starter of a vegetarian dinner or a single dish to be enjoyed with the family on winter evenings
If the Christmas holidays have not completely canceled your desire to experiment in the kitchen by making you want only detox juices and centrifuges, then arm yourself with a rolling pin, flour and butter and prepare this with us pumpkin, taleggio and almond cake, which will warm up these cold January evenings.
Pumpkin, squash and more squash
It is one of the vegetables for which cold seasons are loved, with its sweettaste, its consistency and that warm color. There pumpkin it is undoubtedly a comfort food, so versatile and perfect for any dish, whether it is a velvety, a risotto or a sauce to accompany meat and cheeses. Or simply eaten in slices, cooked in the oven, enriched only with some fresh rosemary needles. It is rich in vitamins (especially A, C and B), as well as of betacarotene, an antioxidant capable of slowing down cellular aging. It has properties inflammatory, digestive and purifying of the intestine and liver, as well as acting on our body with an effect calming and relaxing, thanks to the amino acids with which it is rich, in particular tryptophan.
The shortcrust pastry
The best compound to contain this savory pie is one pasta brisee, quick and easy to make at home. It is a pasta from neutral flavor, which has French origins and which is the basis of the famous Quiche Lorraine. It is prepared in no time, can be frozen and enriched with spices, aromatic herbs or special flours, for a more characteristic flavor. If you use swallowed or rice flours, it is also perfect for those who do not tolerate this peptide compound.
pumpkin pie with taleggio cheese and almonds
The recipe for pumpkin, taleggio and almond savory pie
Ingredients for 6 people
150 g gluten-free flour, 80 g butter, 50 g ice water, 1 pinch of salt, 300 g cooked pumpkin, 150 g taleggio, 80 g sliced almonds, 70 g Parmesan cheese.
Method
Put the flour and butter just removed from the fridge in a food processor and blend everything until flour and butter become a homogeneous mixture. At this point add the water and a pinch of salt. Put the robot back into operation until the ingredients are mixed and then remove the pasta and knead it for a minute on a floured surface. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour. In the meantime, whisk the pumpkin that you previously peeled and cook in the oven, cut the Taleggio into small pieces and mix it with the pumpkin pulp. Mix well, correct with salt and leave aside. Remove the shortcrust pastry from the fridge, spread it on a floured surface and then cover the buttered bottom with a 24 cm cake tin. Pour the pumpkin and taleggio mixture into the cake tin, level, sprinkle with the Parmesan and finish with the sliced almonds. Bake the cake at 175 degrees for 30 minutes and then, once cooked, let it rest for a few minutes before cutting it into slices.
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