Tag: Cream

Super Easy Cream Danish – Italian Cuisine

Sometimes we can make our life easier, especially in the kitchen! Here's how to prepare a delicious brioche for breakfast

Get to know the briosche "Danish“? It is a disc of orange-scented puff pastry filled with custard and raisins.

History of the wienerbrod

The famous Danish pastry sheet, called wienerbrod, has ancient origins and a beautiful history.
According to legend, its birth would be traced back to times of the Vikings.
Lot of Danish folk tales narrate that the pastry was born as a gift intended for the daughter of the chief of the tribe.
The warrior who brought the most beautiful brioche as a gift, and always in the shape of a flower, would have married the young woman.
Another story traces the origin of the recipe back to 1850, year of strike by Danish bakers which required to be paid in cash instead of room and board. Bakery owners then started hiring Austrian bakers who introduced the tradition of puff pastry and brioche of their country. Wienerbrod in fact means "Vienna bread".

The simplified recipe of the Danish

To simplify the whole process of the Danish pastry, which is actually more a leavened dough than a crumbly pastry, we suggest you try this quick version with puff pastry classical and the custard.
First, prepare the cream as per the traditional recipe of custard. You can flavor it with lemon or vanilla and you can make it more velvety by adding whipped cream when ready.
As for the base, instead, use a rectangular puff pastry and cut it into squares of the same size.
Leave some whole squares that will serve as the base of the brioche and for each whole square add two more squares with holes in the center with a smaller, square or round pastry cutter.
Then overlap the three sheets, the whole one and the two holes, brushing them between one layer and the other with melted butter.
Put the cream in the center, cold, and cook at 180 degrees for about 15 minutes.
In the oven i three overlapping layers of pastry they will grow creating a kind of frame around the cream filling.
Let it cool well and then add the raspberries and decorate everything with icing sugar.

Other easy ideas with the pastry

In the same way you can prepare delicious tartlets filled with fruit, without cream.
Always use a pastry base and overlap two other layers of the same size, but empty in the center.
Stuffed with apples or pears sliced, or with spreadable jam or cheese sweetened with honey or sugar and bake.
Always with the pastry and the cream you can make one amazing and very fast millefeuille.
Just divide two rectangles of dough in half until you get four sheets of the same size.
Bake them separately in the oven after having pricked them with a fork, brushed with melted butter and sprinkled with granulated sugar. Let them brown for 15 minutes at 180 ° in a static oven and once they are cold, gently lay them on top of each other after filling them with custard.

English Whipped Cream Recipe – Italian Cuisine – Italian Cuisine

Turn this classic sauce into a soft foam and serve it with leavened desserts, from brioche to panettone

Ingredients

500 g fresh cream
1 vanilla pod
5 yolks
70 g sugar

Duration: 30 min

Level: Easy

Doses: 4 people

Warm up in a saucepan 500 g of fresh cream (preferably with 35% fat) together with 1 vanilla pod, open lengthwise. The cream must heat up until it begins to shiver, without reaching a decisive boil. Separately, beat 5 egg yolks with 70 g of sugar, mixing it well with a whisk, so that it begins to melt.
To pour the cream on the beaten egg yolks, filtering it through a colander to retain the pod and the excessively large parts of vanilla. Stir again to blend the mixture.
Pour it back into the saucepan and return it to the heat, heating it up to 82-84 ° C. If you don't have a thermometer, dip a spoon in it: the cream will be ready when it veils the convex surface of the spoon.
Transfer the cream in a clean bowl, let it cool covered with plastic wrap, then put it in the refrigerator for at least 12 hours.
Remove it from the refrigerator just before serving and whisk it with electric whisk until it reaches a foamy consistency.

Recipe Cream of carrots, pumpkin and apple with wholemeal strips – Italian Cuisine

Ingredients

500 g vegetable stock ( carrots,  onion, celery, herbs)
200 g black cabbage leaves
200 g wholemeal flour
150 g pumpkin pulp
150 g peeled carrots
150 g peeled potatoes
150 g peeled apple
2 eggs
turmeric
salt
extra virgin olive oil

Duration: 1 h 10 min

Level: Easy

Doses: 4 people

For the recipe of the carrot, pumpkin and apple soup with wholemeal strips, prepare the broth: simmer  carrots,  onion,  celery stalk and aromatic herbs in  800 g of lightly salted water for 20 minutes. Dice carrots, apple, potatoes and pumpkin and sauté them in a saucepan with a little oil, without taking any color.

Add  500 g of boiling broth; cook for 20-25 minutes. Blend the soup, adding, if needed, a little broth, to give it the consistency of a cream. Season with a teaspoon of turmeric. Mix the flour with the eggs until you get a smooth paste; let it rest for 20 minutes wrapped in plastic wrap. Roll out the dough into a thin sheet (hole 4 of the machine to roll the dough

). Cut out triangular-shaped rags. Thinly slice the black cabbage and sauté it in a pan with a little oil for 3-4 minutes. Cook the strips in abundant salted water for 2-3 minutes. Distribute the soup on the plates and complete them with a few strips, a tablespoon of cabbage, a drizzle of oil and, to taste, nutmeg.