Tag: Cream

Boston cream pie – Recipe by – Italian Cuisine

First prepare the base: cream the butter with the sugar until you obtain a frothy mixture.
When it is well whipped, add 1 egg at a time, making it fully incorporated before adding the next.

Gradually add sifted flour, cornstarch and yeast, and finally add the vanilla.

Butter and flour the 2 moulds, divide the mixture in half between the two moulds, level the surfaces and cook for 25-30 minutes at 170-180°C in a pre-heated static oven.
You can also use 1 single 22cm high-sided mold and cook everything together at 170°C for 40-45 minutes and then cut into 2 discs after cooking.
Once cooked, let it cool.

Meanwhile, prepare the cream: beat the egg yolks with the sugar, then add the flour.

Add the milk after heating it, then transfer it to the saucepan used for the milk and cook over a low heat, stirring constantly, until you obtain a thick cream.
Place back in the bowl and leave to cool with cling film in contact.

Prepare the syrup by bringing the water with sugar, rum and lemon to the boil.
Place the first disc on the serving plate, wet it with a little syrup and cover it with the cream, then close with the second disc, after having lightly wet this one too.
To make things easier I used an adjustable circle, so as to keep the cake together without getting anything dirty.
Let it rest in the fridge for at least 30 minutes.

Finally proceed with the decoration: coarsely chop (or break up) the chocolate, bring the cream almost to the boil, pour it over the chocolate and stir until it melts completely.

Take the cake back and pour the ganache over it, covering the entire top surface and letting it run a little along the edges, then put it back in the fridge for another 30 minutes.

The Boston cream pie is ready, all you have to do is serve it.

Brioche intertwined with cream – Italian Cuisine

First of all, prepare the cream, so as to allow it to cool completely, with plastic wrap in contact: whip the egg yolks with the sugar, add the cornstarch and flavorings and finally the milk.
Cook over medium-low heat, stirring constantly, until it thickens.

Then prepare the dough: add flour, yeast, sugar and milk in a bowl and start working, then also incorporate egg, butter, salt and herbs and knead until you get a homogeneous dough.

Let rise in a warm place for 1-2 hours or until doubled.

Take the dough and roll it out into a rectangular sheet of about 30×40 cm, then divide it with a smooth blade knife, from the long side, into 18 strips of about 2 cm.

Take 2 strips at a time, weave them together, close them in a circle, sealing the edges, then turn one half on itself to create an 8.

Continue like this with the other strips, gradually place your 8 on the baking sheet lined with parchment paper.
let it rise for about half an hour, then stuff the 2 holes of each 8 with a sprig of cream, using a pastry bag.
Finally, bake for about 18-20 minutes until golden brown in a preheated static oven at 180 ° C.

The brioches intertwined with the cream are ready: let them cool completely before moving them from the pan and serving.

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Unleavened pizza with red cabbage, sour cream, pears and Roquefort – Italian Cuisine

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Ingredients for 4 people

1) Grease with oil 2 non-stick baking trays with a diameter of about 30 cm. Wash And dry cabbage, deleted any leaves that are too hard or damaged, deprive it of the core and cut it into strips about 1 cm wide.

2) Pour the flour in a bowl, form a hollow in the center, add two pinches of salt, oil and 2 dl of water and you work the ingredients until a smooth and elastic dough is obtained. Knead it for 5 minutes, divide it into 2 equal parts and roll them out in trays in 2 discs of about 28 cm. Let it rest the pasta for a few minutes and, in the meantime, washed, dry and slice the pears.

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3) Enlarge lightly the two discs of dough e spread them with a layer of sour cream. Distribute on the surface the red cabbage cut into strips, the slices of pear and the coarsely crumbled roquefort. Peppered And bake the pizzas at 200 ° for about 15 minutes. Remove from the oven and serve.

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Posted on 30/01/2022

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Ingredients for 4 people

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