Tag: Cream

Biscuit Cream – Biscuit Cream Recipe – Italian Cuisine

»Biscuit Cream - Misya Biscuit Cream Recipe


Put the biscuits in a mixer and finely chop them.
Add sugar and salt and keep blending, then add the oil.

Finally add also condensed milk and cinnamon and continue to whisk until a smooth cream is obtained.
If it turns out to be too dense (it depends on the type of biscuits you use and the use you have to make of them) also add the milk.

The cream of biscuits is ready: keep it in the fridge, in an airtight jar, for 5-6 days.

Éclair recipe in olive oil with almond cream – Italian Cuisine


  • 250 g milk
  • 190 g softened butter plus a little
  • 90 g peeled almonds
  • 85 g flour
  • 55 g extra virgin olive oil
  • 50 g sugar
  • 25 g rice starch
  • 25 g amaretto liqueur
  • 3 yolks
  • 2 eggs
  • peanut oil
  • salt

For the recipe of olive oil èclairs with almond cream, bring 125 g of water, extra virgin olive oil and a pinch of salt to a boil in a saucepan, then remove from the heat, pour the flour and mix well obtaining a mass soda; transfer it to a bowl and let it cool out of the fridge. Incorporate the 2 eggs into the mass, one at a time, and transfer the mixture (choux pastry) into a pastry bag with a smooth nozzle (ø 1 cm); create loaves of about 10 cm on a lightly greased butter non-stick plate (during cooking the loaves will swell assuming the typical shape of the éclair.

If you grease the pan too much, however, they will tend to slide and widen more than expected). Bake them at 200 ° C for 15 '. Blend the almonds finely with a spoonful of peanut oil. Bring the milk to a boil; in the meantime, beat the egg yolks in a bowl with the sugar and rice starch: pour the boiling milk over the yolks, mix well and bring everything back to the heat, continuing to stir until you obtain a smooth pastry cream.

Mix the blended almonds in the cream. Remove from the oven, remove them immediately from the plate and let them cool. Whip the cold cream with the whisk, together with the softened butter, then pour the amaretto liqueur and continue for a few seconds to incorporate it well. Cut the éclair in half, lengthwise, fill them with the cream, close them and serve them as you like with almond slices.

Pumpkin cream, many original recipes – Italian Cuisine

Pumpkin cream, many original recipes


To enhance its unmistakable flavor, many ingredients can be added, such as cheese, bacon, vegetables, but also clams and prawns. And it is important to match the right wine

Sweet, orange and rich in nutrients: from beta-carotene, useful for training vitamin A, to numerous minerals is antioxidants. There pumpkin she is certainly the great protagonist in the kitchen of this season. You can use it in several ways, but it is there pumpkin cream to certainly represent one of the most popular dishes based on this vegetable, especially when temperatures become very low. But what can you add to give a touch of fantasy more to this delicacy? What are the ingredients suitable? And which ones pairings best? Here are some answers.

The choice of cheese

Making pumpkin cream is a breeze. Just cut her chopped pulp, put them in a saucepan with a little onion previously fry, adjust of salt is pepper, cook for 20 minutes and finally pass everything in a mixer. of toast of bread, maybe toasted in a pan with a little butter, and a generous sprinkling of parmesan cheese will be enough to guarantee an extra touch of flavor to this dish. But there are also others solutions. In addition to the classic grated Parmesan cheese, the can also be used to contrast the unmistakable sweetness of the pumpkin gorgonzola and the Taleggio cheese. Just a spoonful in the center of the dish is ready and steaming. If, on the other hand, you prefer to keep the sweetness of the pumpkin unchanged, it is better to opt for a more delicate cheese such as goat.

Orange, artichokes or bacon?

To give a real twist with pumpkin cream, the absolutely tasty combinations with bacon, speck or smoked salmon, without forgetting the sausage and the rosemary. But the pumpkin cream also goes well with potatoes, the vegetables (chicory is chicory above all), the lentils, i chickpeas, i beans and i artichokes. The most sought after and most difficult to imagine is the matching with the almonds: self toasted and then chopped slightly, they can amaze diners in an original and very tasty combination. The same color as the pumpkin, but with a decidedly different flavor, even theOrange it is a very useful ingredient to give a touch of fantasy and of perfume in addition to the cream obtained by whipping the king of autumn vegetables. It is sufficient to cut one or two (based on the portions of velvety to be prepared) to the julienne, boil the orange slices in water for half a minute and finally add them in the mixer together with all the other ingredients necessary for the preparation of the pumpkin cream.

Pumpkin cream sea and mountains

By creating a delicious and inviting harmony between sea and land, you can try the pumpkin cream with the clams, i shrimp and even with scallops: that's enough affumicarle wrapped in bacon in a pan with del melted butter and over high heat, and then place the rolls on the cream before serving.

The importance of the right wine

In addition to the list of ingredients to add to the preparation, when it comes to pumpkin cream and of pairings one must not forget the wine. Being an extremely sweet vegetable, it is necessary to choose wines capable of contrasting this characteristic, while at the same time managing to enhance it: the recommended types are therefore the Chardonnay, the Lambrusco and the Riesling, a German white grape also produced in South Tyrol.

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