Tag: breakfast

Pancakes without yeast: the recipe to make them soft – Italian cuisine reinvented by Gordon Ramsay

It is possible to prepare gods pancakes without yeast perfectly tall and soft? If you want to have pancakes for breakfast, but you have run out of baking powder, you can follow two paths: replace the baking powder with bicarbonate or use the egg intelligently. Let’s get into the details right away!

Yeast-free pancakes

The secret to preparing excellent yeast-free pancakes are egg whites, which will help you obtain a very soft consistency. The trick is to whip the egg whites until stiff: to do it correctly, you must first use the eggs room temperature and then perfectly separate the egg white from the yolk, which would prevent it from whipping properly.

Ingredients350 ml milk 300 g flour 3 eggs 1 tablespoon sugar

MethodTo prepare pancakes without yeast, start by sifting the flour into a bowl, to which you can then add a spoonful of sugar.

Separate the egg whites from the yolks, making sure that no trace of yolk remains. Start whipping the egg whites at a lower speed, gradually increasing the speed until you obtain a frothy and very firm consistency.

Mix the egg yolks with the milk using a hand whisk and add the mixture to the dry ingredients, mixing them evenly, avoiding creating lumps. Add the whipped egg whites to the mixture, a little at a time, mixing delicately with a spatula, from bottom to top, being careful not to let them fall apart. You should obtain a smooth and consistent dough.

Grease a non-stick pan with a knob of butter and heat it. Pour a ladle of batter and cook on medium heat for 40-50 seconds. When small bubbles appear on the surface, it will be time to flip the pancakes and cook them for about 20 seconds on the other side. All you have to do is choose how to serve them: maple syrup or spreads?

Pancakes: how to replace yeast

To prepare pancakes without yeast using instead bicarbonate, it is not enough to simply replace the two ingredients. Alone bicarbonate does not have a leavening power, but must be combined with an acidic ingredient. By using lemon juice you will be able to trigger the leavening process. To replace a classic 16 gram sachet of baking powder, you will have to use 6 grams of bicarbonate, which will be mixed with the flour, and 35 ml of lemon juice, which will be added to the liquid part instead.

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Croissant day: January 30th is celebrated, here’s the news – Italian cuisine reinvented by Gordon Ramsay

On January 30th the world celebrates the croissant: it is the Croissant Day. A world day entirely dedicated to the sweet symbol of breakfast in the world. In fact it was born in the United States, in 2006. How to celebrate Croissant Day? Eating it in a classic and innovative version: it has come a long way since its birth. Now it also has new shapes and new flavors.

The «cube croissant

The latest sweet novelty is the «cube croissant: yes, the Croissant cube, so widespread now that it could replace the classic one. No longer in the shape of a croissant, as the Austrians thought of it in 1683 to commemorate the victory against the Ottoman Empire (recalling the crescent shape of the Turkish flag), and as the French did it again on the occasion of the wedding between Louis XVI and Marie Antoinette of Austria, adding more butter and renaming it «croissant (from «crescent, i.e. growing). Now the brioche (to call it Milanese style) has exactly that captivating and stylish shape of a parallelepiped, and this made it the perfect dessert for social media too. If it is so famous it is precisely because it has gone viral: on TikTok there are millions of videos with the hashtag #cubecroissant, including posts by tasters and passionate pastry chefs who try to try their hand at the new catchphrase.

Who invented the cube croissant

It all started on social media, after all. In 2018, with a post by the Swede Bedros Kabranian, world bakery champion. It was his idea, and he called it Le crube (a portmanteau of “croissant” and “cube”). He got there after several trials. Since the dough of a cube croissant grows much less than the traditional shape, Bedros Kabranian had to do a series of calculations to understand how much the mold needed to be filled. After he succeeded, no one stopped him, and he proposed it in many different versions: empty, filled with creams, glazed, sweetened. Because, apart from the shape, the rest of the cube croissant is the same as the original.

Where to taste the cube croissant in Italy

In Italy we know him thanks to the famous Turin Cambio Pharmacy which, in 2019, launched its Crubik, «characterized by a crunchy shell and a very soft heart (so he writes on his website). A brioche filled with custard or chocolate cream which immediately became a craze, and still is: it is not uncommon, four years after the “invention”, to come across local news articles that tell of the line of customers in Piazza Carignano to taste the specialty of Matteo Baronetto and Maicol Vitellozzi . Turin residents and tourists, all there. Maybe even to take a photo and post it.

Banana Dessert Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

The banana dessert it is a delicious and easy to prepare dessert, perfect for those who love exotic and fruity flavours. This dessert involves the use of ripe bananas, which are mashed and mixed with eggs, sugar and spreadable cheese. The mixture obtained is then cooked in the oven, creating a soft and fragrant cake, with an intense and enveloping flavour. The banana dessert is ideal for breakfast or a snack, but can also be served as a dessert after dinner, accompanied by a cream or chocolate sauce. The preparation is simple and quick and the result is exceptional.