Tag: coconut

Coconut and chocolate crescents – Italian Cuisine

Coconut and chocolate crescents


1) Arrange the flour on the pastry board, unite in the center the crumbled yeast, the slightly warmed coconut milk, the sugar, the egg, peeled and beaten separately, and the very soft butter flakes and you work the ingredients for a few minutes. Add finally a pinch of salt and continue to knead for another 5 minutes. Formed a ball, transfer it to a bowl, engrave it crosswise, cover it with cling film e leave rise for 3 hours or until doubled in volume.

2) Grate fresh coconut with a medium-hole grater. Transfer the dough on a floured work surface, deflate it by pressing it with your hands and roll it out with a rolling pin in a 0.5 cm thick sheet. Obtained 16 discs of 8 cm in diameter, place 1 teaspoon of grated coconut and 2 pieces of chocolate in the center and folded up the dough on the filling in order to obtain many crescents and press them on the edges to seal them.

3) Reheat peanut oil in a large pan with high sides and cook the half moons for 2-3 minutes, until golden brown and turning halfway through cooking. Drain them on fried paper, pass them in the dehydrated coconut e serve them.

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Posted on 06/02/2022

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Spelled and coconut tart with chocolate ganache – Italian Cuisine

Spelled and coconut tart with chocolate ganache


1) Collect in the mixer the spelled flour and the 0 flour; add the cold butter into small pieces and operate the appliance until the mixture is crumbs; add the almond flour, sugar and a pinch of salt, and knead the dough for a few more moments, finally add the lightly beaten egg. Transfer the dough on the work surface and knead it quickly with your hands and form a ball; wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
2) Roll out the dough with a rolling pin on the lightly floured surface to a thickness of 1/2 cm: line a tart mold with a diameter of 24 cm with the dough, trim the edges (keep the excess dough aside for decorations) and prick the bottom with the prongs of a fork. Put in the fridge to firm up a bit. In the meantime, get some motifs from the shortcrust pastry leftovers (use cookie cutters or templates you designed on a cardboard) and fix them on a plate lined with a sheet of baking paper.
3) Cover the shortcrust pastry base with a wet and wrung sheet of parchment paper, and finally fill with dried legumes. Bake the pastry in the oven part and in the upper part bake the decorations, all at 180 degrees for 15 minutes. After this time, remove the decorations from the oven; remove the baking paper with the legumes and put the pastry back in the oven for another 10 minutes.
4) Jumbled up in a bowl the dry ingredients of the filling (coconut, almond flour, sugar and flour). Add the lightly beaten egg whites, then the melted butter and mix well with a whisk. Pour the coconut mixture in the shortcrust shell and cook for another 15 minutes, lowering the oven temperature to 160 °. Remove from the oven and let it cool completely.
5) You do the ganache. Bring the cream almost to the boil in a saucepan, remove from the heat and add the chopped chocolate; mix until the mixture is smooth, then pour it on the surface of the flan. Let it cool, then sprinkle with a sprinkling of dehydrated coconut. Let the ganache harden before garnishing with the pastry decorations (if you have little time you can put the tart for 30 minutes in the fridge).


Posted on 04/12/2021

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Coconut shortcrust pastry with citrus cream for a delicious tart – Italian Cuisine

Coconut shortcrust pastry with citrus cream for a delicious tart


Coconut shortcrust pastry with citrus cream, preparation

1) Prepare the pastry. Collect the flour in the blender with the cold butter into small pieces and a pinch of salt: turn on the appliance and reduce into fine crumbs. Add the dehydrated coconut, sugar and lightly beaten egg yolks with the lemon zest and blend for a few more moments.

2) Transfer to the work surface and work briefly with your hands to get one smooth dough ball; wrap it in plastic wrap, crush it a little and put it in the fridge a rest for 1 hour.

3) Roll out the pastry on the lightly floured surface (soften it with a rolling pin if it has hardened too much) and coat one rectangular mold (28×18 cm); prick the bottom with a fork, lined with a sheet of baking paper wet and wrung out and filled with porcelain balls (or dried beans).

4) Bake the base in a preheated oven a 180 ° for 15 minutes, then carefully remove balls and paper and do dry for another 10 minutes.

5) Prepare the cream. Work the eggs and yolks with the sugar and corn starch, then iIncorporate the juice of warmed oranges and lemons.

6) Put on the fire on a very sweet flame and cook until the cream changes consistency, thickening.

7) Add the butter into small pieces, let it melt and, after a couple of minutes, remove from the heat.

8) Pour the cream into the pastry base and cook in the oven for another 20 minutes, lowering the temperature at 170 °.

9) Transfer to a wire rack and let the tart cool completely, then pass in the refrigerator for at least 2 hours.

9) Before serving, decorated with stars made from slices of oranges and a sprinkling of dehydrated coconut.

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