For the recipe of cannoncini with cream, cut the puff pastry into 10 long strips 2 cm wide. Butter 10 molds for cannon; moisten the pasta strips with a little water and wrap them around the molds, slightly overlapping each turn. Pass the cannoncini in 30 g of sugar and place them on a baking sheet covered with baking paper. Bake them in the oven at 190 ° C for about 10 minutes, then remove them from the molds and let them cool. For the cream: Heat the milk. Beat the egg yolks with corn starch and 70 g of sugar; pour the hot milk over it and cook for 5-6 minutes, stirring with a whisk. Let the cream cool in a bowl, covered in contact with the film. Transfer the cream into a pastry bag and distribute it inside the cannoncini. Serve them with chopped hazelnuts.
The new single from Metronomy, the birth of salted caramel ice cream and the quick recipe to make at home
A game of contrasts which creates real addiction, but who thought about it first? THE Metronomy have told their version of the facts in the video of Salted Caramel Ice Cream, or salted caramel ice cream, single that anticipates the new album (Metronomy Forever) to be released in September.
In music video, directed by the band's frontman Joseph Mount, we see the owner of a small ice cream shop struggling with a tiring one competition between ice cream makers. In an attempt to invent absurd ice cream flavors to attract customers, the protagonist ends up working even in a salt mine, accompanied by his business partner, a strange ball of blue fur. After trying to prepare tastes with poor results stinging chocolate is chilli vanilla, finally the salted caramel taste is born.
As told by Mount «it is a tribute to the video of Sonne of Rammstein, with a story about the gentrification of ice cream parlors .
Even if the song entered immediately into ours summer playlist with ice cream, the real story is obviously another. This combination is not so absurd! First, a pinch of salt in the desserts can enhance the flavors. And then, you know, the contrast between sweet and saltytaste provokes a pleasure without limits.
How was the salted caramel born?
It would have been Henri Le Roux to invent salted caramel in 1960. The master chocolatier and caramel maker had opened a pastry shop in Brittany, a region of France famous for its salted butter. With the aim of enhancing that typical local product, he decided to use it to create something innovative: he invented a sweet made with salted butter caramel and peanuts. This candy he gained a huge success in Paris and granted him the prize for Best Sweet of France at the Salon international de la confiserie in 1980.
The real popularity, however, will come only from the 90s, when the famous pastry chef Pierre Hermé invented the salted caramel macaron, inspiring chefs and pastry chefs around the world to use salt in desserts. Thus we come to 2008, the year in which the salted caramel entered the mass culture thanks to Häagen-Dazs, a US company that marketed the salted caramel ice cream. From that moment on, caramel and salt have become one of the most appreciated couples, to be enjoyed in the form of creams, cookies is sweets Of every kind.
Quick salted caramel ice cream
The easiest way to enjoy this combination at home is to prepare one fast salted caramel sauce, to be combined with ready-made ice cream (cream, fiordilatte, vanilla and so on). Here's how to prepare it.
Melt over medium heat 100 g of sugar in a saucepan, without stirring with a spoon, but simply by rotating the pot from time to time. Meanwhile, let it warm up 200 ml of fresh cream. Pay close attention: as soon as the sugar has a golden hue, add the hot cream flush and mix with a whisk. Don't worry if you see some foam, keep stirring for 5 minutes until it disappears. Turn off the heat and add 80 g of butter is 10 g of salt (better if the flower is salt), continuing to stir until the butter has melted. Let the sauce cool and use it to sprinkle an ice cream and get a variegated with salted caramel. If you don't use it all, the sauce should be kept in a well sterilized jar.
How to make ice cream with the ice cream maker? Here are a few simple rules to get an excellent homemade ice cream
Welcome summer! And welcome ice cream season! What is better than a nice ice cream madein home to cool off for a snack or after dinner? The ideal is to have an ice cream maker and if you have not read this article you will surely want to buy it, because making ice cream at home with the ice cream maker is very easy and gives a lot of satisfaction! And above all you can prepare ice cream at home with any ingredient available: just a lemon for example and you can easily prepare a lemon ice cream, with a little milk a milk ice cream, and these are just the simplest preparations because they really , with each ingredient, you can indulge your imagination and enjoy a fresh ice cream.
How the ice cream maker works
On the market there are two types of ice cream makers: those that require the pre-cooling of the container in the freezer and those "self-cooling", equipped with an integrated freezing mechanism. How do they work? The non-self-chilling they are ice cream parlors made up of a compressor, the engine for refrigeration and a refrigerating body, in practice a container with a double wall, where the coolant is located, which is kept in the freezer for at least 24 hours before being used. The ideal in this season is to keep it always ready in the freezer. At the time of use, put the ingredients in the basket, the content is mixed and the mixture must be transferred to the freezer to turn into ice cream. Normally these ice cream makers have a low price and will allow you to experiment without large investments. The self-chilling instead they have an integrated freezing system that, not requiring the pre-cooling of the container, significantly reduces the preparation time. It is sufficient to attach the plug to the socket, insert the ingredients and the machine will do everything by itself, from freezing to refrigeration. In about half an hour you will have your ice cream ready to taste.
Mixing … fundamental!
Very important when mixing all the ingredients is that the mixture is very homogeneous. Having a homogeneous mixture will allow correct freezing – with the ice cream maker – and you will not find ice or sugar crystals in the final ice cream. To help you at this stage of preperation, use an immersion blender, this will help you melt the sugar and mix all the elements well.
Recipes with the ice cream maker: coffee ice cream, fruit ice cream, lemon sorbet
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Homemade ice cream the main ingredients
Milk, cream, sugar. Here are the main ingredients for homemade ice cream. The best milk for homemade ice cream is fresh, whole milk; the cream to be used is the fresh, liquid one, in practice the one that is normally used to be mounted; normally we use sucrose sugar, the normal cooking sugar, but you can also experiment with others like glucose or fructose. The proportions are not simple to calculate but with the experience you will be able to look out for yourself. Here is the recipe for the base of the fiordilatte ice cream that can be useful for you to try other flavors.
1 l of fresh whole milk
2 dl of cream
250 g of sugar
The proportions for fruit ice cream
Fruit ice cream is without milk and without cream. It is prepared starting from a single base, called "fruit base" consisting of 50% water and 50% sugars, and to this is added the desired fruit, establishing the percentage you want and balancing it based on the amount of sugar already present naturally in the fruit itself.