Tag: Cocoa

Cocoa and hazelnut biscuits – Recipe by – Italian Cuisine

Cocoa and hazelnut biscuits - Recipe by Misya

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Cocoa puffs – 's cocoa puff recipe – Italian Cuisine

»Cocoa puffs - Misya's cocoa puff recipe

180 g of water
75 g Butter
1 pinch Salt
185 g Eggs
100 g flour 00
15 g Bitter cocoa powder

Combine all the powders (flour, cocoa, salt) in a bowl and mix.

Melt the butter into chunks in a saucepan, then add the powders all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from the heat.

Transfer to a cold bowl and continue stirring until just warm, then start incorporating the eggs, 1 at a time, waiting for the previous one to be completely absorbed before adding the next.

With a sac-à-poche with a smooth spout, create your cream puffs, the size of a small walnut (remember they will grow during cooking), a little distant from each other, on the baking tray lined with parchment paper: if you create them in a checkerboard pattern, like you see in the picture, they will grow even better, thanks to a better distribution of the warm air.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a pre-heated ventilated oven, then lower the temperature to 170 ° C and cook for another 30 minutes.

The cocoa puffs are ready: let them cool completely before using them for your preparations.

Cocoa, the king of pastry (and more) – Italian Cuisine

Cocoa, the king of pastry (and more)

Sugar to sweeten it, spices to flavor it and draw ever more precious notes from its enveloping delicacy. Since the beginning of the triumphal coming of cocoa in Europe from the New World, vanilla, pepper, chilli, cinnamon were the exotic companies of the exciting drink, which was prepared by reducing the seeds contained in the fruits of the tropical tree to powder, after the necessary roasting.

Cocoa or chocolate

Said chocolate from the Aztec "cacahuatl", then scientifically baptized Theobroma or food of the gods, thatelixir it unleashed a kind of sensory fury, a rapture never achieved by any other food ever in history. At the Florentine court of the Medici, in an environment of "super-enthusiasts" of botany and naturalistic experiments, local fruits and flowers, such as jasmine, citrus fruits, orange juice and peel, were combined with the precious powder of cocoa seeds.

The versatility of cocoa in the kitchen

Its irresistible rise has since continued into one infinite range of uses and products. Starting with the well-known unions with the liqueurs. Cocoa, king of a thousand sweets and desserts, has also entered a series of savory preparations. Where, however, being bitter by nature, it should be used with caution. In the nineteenth century it began to be combined with birds, for example pheasants, partridges, quail, and game, such as wild boar and hare "in dolceforte". Roe deer was often cooked with cocoa or served with a chocolate sauce. Catalan cooks of the past bravely used it, along with cinnamon, to cook lobster. It goes well with turkey, beef and pork. In Italy, noodles and some ravioli stuffed with meat, but also with aubergines and cheese are added to the flour. Excellent and unusual, first of all for the color, are also the potato gnocchi with cocoa: as well as with the usual melted butter and flaked cheese, you can dress them with broad beans and speck or with ricotta and raisins, which with the sweet taste will contrast well with the bitterness of cocoa. The union of ricotta and cocoa it is a classic, but generally all dairy products lend themselves to the encounter. For the aperitif, prepare one cream of mixed cheeses sprinkled with cocoa: served with salt-free breadsticks or mini-plates.

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