Tag: Champagne

Puff pastry with champagne and strawberries – Italian Cuisine

There puff pastry with champagne cream and strawberries is a tasty and summer cake, perfect for celebrating any special occasion. It is made by filling and overlapping the crunchy and crumbly layers of puff pastry that you can make or buy ready-made. There champagne cream is a soft and velvety chantilly cream, with a delicate and refined taste that is perfect for filling the millefeuille combined with strawberries, making this dessert extraordinarily unique and delicious: a real goodness for the palate! This Salt & Pepper recipe it is not difficult but it is not immediate! To achieve the perfect perfection puff pastry with champagne cream and strawberries you must have patience to let the cake rest in the fridge for at least an hour, in this way, at the bite the cream will not leak from the sides and you will be able to enjoy the friability of its individual layers, surprising your guests with the different textures that are revealed in the mouth with every taste

There a thousand leaves a timeless dessert, a traditional dessert of French origin, also known as Napoleon in the rest of Europe. You can stuff it in many different ways, personalizing it according to your tastes, the season and every occasion: thanks to its simplicity you can customize the millefeuille with creams of all kinds, with berries, strawberries or chocolate chips or you can decide to make the yarrow even lighter by forming layers with puff pastry wire paste instead of the traditional ones of bare pasta. If you want you can do it too salted puff pastry as an appetizer or to accompany an aperitif in a refined way

If you felt like it a thousand leaves try the puff pastry with champagne cream and salt & pepper strawberries: a dessert that has character and does not go unnoticed!

The preparation of the Millefoglie with champagne cream and strawberries

1) To start preparing the puff pastry with champagne cream and strawberries stretch out the puff pastry in 3 equal rectangles of 24x8cm, then brush them with a yolk diluted with a little water and cuocili in oven hot for 20 minutesi a 200th. Meanwhile soak the jelly in cold water, bring to the boil the milk flavored with the seeds of the vanilla bean, then strain it and let it cool.

2) Assemble the yolks left with it sugar and cornflour a little at a time. Add it Champagne (set aside 2 tablespoons in which to melt the well-squeezed gelatin) and the milk and do cook the cream by chanpagne on the fire low for 10 minutes until it thickens. Transfer it to a large bowl and let it cool

3) Now add the gelatine with the cold cream Champagne and the cream whipped with 2 tablespoons of icing sugar. Slice the strawberries and season them with a couple of tablespoons of icing sugar.

4) At this point, dial the a thousand leaves: distribute half of the cream on a pastry and garnish with half the strawberries. Then repeat the operation forming another layer of pastry covered with cream and strawberries and close with the remaining puff pastry rectangle. Dust on the puff pastry with champagne cream and strawberries icing sugar and put in fridge for 60 minutes before serving.

Tips

1) The milfoil with champagne cream it is a fresto and delicious dessert that you can accompany with a glass of sweet sparkling wine like those of the Franciacorta house. Before serving the puff pastry with champagne cream and strawberries it must be left in the fridge to rest so that the cream does not fall from the sides.

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The champagne icon for the best moments of life – Italian Cuisine

150 years of toasts for Moët & Chandon and his iconic Champagne brut with a special limited edition

It all started in 1743, when Claude Moët founded a Maison in his own name after a long experience first as a vigneron and later as a winemaker. The success is immediate and the Champagne Moët becomes the most loved at the court of the King of France.
It was in the twentieth century, however, that the winery established itself as the leader of the entire Champagne appellation, and the Maison Moët & Chandon, in the wake of the pioneering spirit of the founder, from generation to generation handed down savoir-faire and know-how, for a brand that today, with just under 1200 hectares of vineyards – classified by 50% Grand Cru and 25% Premier Cru – it has the largest wine-growing area in the entire Champagne region.

Here therefore that today Moët & Chandon is proud to celebrate the 150th anniversary of Moët Impérial, a milestone in the extraordinary journey of a global icon of celebrations, and of the Champagne brut signed by the Maison; a champagne that we remember in the flut of the greatest personalities from the world of entertainment, cinema and sport.
To celebrate this very important year, Moët & Chandon unveils the new limited edition bottle, with a new logo celebrating the "I" of "Impérial" as a new symbol of its most representative Champagne. A great tribute to the extraordinary 150 years of history of this remarkable Champagne: "I" is the symbol of honor of this milestone, to be celebrated with the style that distinguishes the Maison founded in 1743.

The celebratory bottle of Moët Impérial contains the Maison's iconic brut Champagne, a Champagne that stands out for its luminous fruity trace, for its fresh and seductive mouth, for its elegant maturity. Champagne par excellence, by far the most widespread in the world, the iconic champagne of every celebration, "must" in the memorable moments of life.

Champagne on Valentine's Day: the 10 rules not to ruin the toast – Italian Cuisine

The party of lovers requires a glass of bubbles, but be careful not to run into this series of possible mistakes

The candles are ready to be lit, some rose petal has been tactically scattered here and there between the various rooms of the house and the menu has been carefully developed, between voluptuous snacks and aphrodisiac suggestions. What is missing, therefore, to complete the picture of the perfect Valentine's dinner? The bubbles, of course. For the most romantic evening of the year, it is better to take a few whims and to aim for a quality sparkling wine. Maybe choosing a champagne, as tradition suggests, for a toast characterized by elegance and complicity. Attention, however: a fine bottle, ça va sans dire, also requires a series of attentions worthy of its rank. So it is better to avoid mistakes by beginners and review carefully these 10 basic rules.

1) The right temperature

A champagne must be served fresh, of course. But beware: fresh does not mean a step away from turning into a giant bottle-shaped ice lolly. The correct temperature of service varies between 8 and 10 degrees: to achieve it, dust off that silver bucket that you hold in the cupboard for about ten years, fill it with ice, water and salt and give your sparkling wine a refreshing bath of at least twenty of minutes.

2) No bang, thanks

It's not New Year's Eve, it's not going to start a train with the cry of Brigitte Bardot Bardot and no, you have not won a Formula 1 Grand Prix. To open your bottle, hold the cap firmly and start to extract it by rotating it back and forth little by little, without letting it escape. You will spare the chandelier in the dining room, an unpleasant fountain on the laid table and a too much noise.

3) Eye by the glass

The champagne cup is best left to those who still try to get an idea of the size of the breast of Queen Marie Antoinette. In 2019 it is better to choose a common white wine glass, or alternatively the characteristic tulip flûte. The goal is to preserve the aromas of wine for longer.

4) A clean glass, but in the right way

Perhaps not everyone knows it, but the way in which the glass is washed before the toast is essential to allow the aromas and sparkling wines to express themselves to the fullest. It is important not to use detergents that could leave residues on the glass, and do not help drying with a cloth: just a little 'hot water, then leave to dry the glass in total autonomy, upside down.

5) Pour carefully

Since it is assumed that in a romantic dinner neither of them intends to steal the bottle from the table and run away, it is better to pour the champagne into the glass with full knowledge. Remembering that yes, sparkling wines tend to overflow, and that no, you do not want to soak the tablecloth even before you start eating. So let's remember to pour in two times, making a few seconds pass before topping up, and never exceed two thirds of the glass. The effect "full to the brim" does not ease the toast and extinguishes the enthusiasm.

6) No to the empty bottle overturned

No, no, and no. The practice of putting the bottle upside down once you have poured everything its contents makes no sense. So save them hanging and keep some elegance.

7) The napkin that saves the tablecloth

Next to the ice bucket, remember to always keep a napkin. Possibly white, more chic, but at the bottom the color is not very relevant. What is important is to avoid splitting the whole tablecloth with water. This is why it is necessary to carefully dry the bottle before holding it and pour the wine into the glasses. Watering dishes and cutlery – let us remember – will not give birth to flowers from the table, but only a widespread sense of embarrassment and sloppiness.

8) A minimal table

Although it is Valentine's Day, the feast of love and lovers, it is not necessary to set with heart-shaped dishes, red napkins, flower-like curtains and a bouquet of 45 red roses as a centerpiece. Choose simplicity and let your champagne give the right touch of color to the whole. Golden or rosé it is.

9) Inform yourself, thank you

The sparkling wine can also be sublime, the label is beautiful, and the bottle is the most expensive that you have ever bought from graduation in this part. It is not enough. If your sweetheart should ask you some questions about the wine you have chosen, you will not be able to get away with answering that it is a champagne, and therefore it is French. Much wiser, therefore, to inquire in the least on the vintage and on the grapes, maybe even on the cellar, if you want to overdo it. Knowing the history of what you are about to drink, and knowing how to tell it, is a touch of class from true masters.

10) Sparkling bubbles throughout the meal

A glass of champagne is a perfect way to inaugurate a romantic evening, we know it well. But it can also go very well to accompany the rest of the dinner, from appetizer to second. Unless you have decided to propose a menu based on polenta and stew, but that's another story. Ask your wine shop for advice, therefore, to choose the bubbles best suited to dishes in anticipation. And remember that for the moment of dessert it is better to keep a more sugary sparkling wine in reserve, like a demi-sec. A winning idea, especially if you intend to end the evening with the classic flirt with strawberries, languid looks and soft music.