Tag: Cream

Carrot cake with cheese cream recipe – Italian Cuisine

Ingredients

450 g gluten-free almond flour
400 g peeled carrots
350 g spreadable white cheese
250 g brown sugar
125 g seed oil
80 g gluten-free grated coconut
70 g peeled almonds
25 g icing sugar
12 g gluten-free baking powder for desserts
5 pcs eggs
lemon
butter

Duration: 2 h 15 min

Level: Easy

Dose: 10 people

For the carrot cake with cheese cream recipe, chop the almonds. Grate the carrots. Whip the eggs with brown sugar, until they are frothy; gradually add the oil, little by little, then the almond flour with the yeast, alternating it with the grated carrots and coconut and the chopped almonds, until the ingredients are used up. Butter a hinged mold, pour the mixture and bake at 160 ° C for 1 hour and 15 minutes. Remove from the oven and let it cool. For the cream: Mix the white cheese with the icing sugar and spoonful of lemon juice; let the cream rest, covered, in the refrigerator, while the cake cools. Spread the cream over the cake and serve, complementing as desired with edible flowers.

Crunchy puffs recipe with almond cream – Italian Cuisine

Ingredients

205 g flour 00
200 g dark chocolate
170 g milk
115 g butter
100 g brown sugar
80 g fresh cream
40 g almond flour
10 g bitter cocoa
3 g baking powder
3 eggs
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

For the recipe for crunchy cream puffs with almond cream, mix 125 g of 00 flour with cocoa, baking powder and brown sugar and mix them with 65 g of cold butter, until you obtain a mixture of crumbs. Then add an egg and 40 g of milk and work until a smooth cocoa shortcrust pastry is obtained. Let it rest covered in the refrigerator for 30 minutes.

Bring 50 g of milk and 75 g of water with a pinch of salt and 50 g of butter to a boil in a small saucepan. When it boils, add 80 g of 00 flour and stir while cooking until the batter that forms is detached from the sides of the pan, sizzling. Turn off and let cool. Transfer the dough to a bowl and add 2 eggs, one at a time, obtaining the dough for the cream puffs. Collect it in a pastry bag and arrange it in small tufts on a plate covered with parchment paper.

Roll out the cocoa pastry in a very thin layer (2 mm), cut out 3 cm diameter disks and lay them on top of the cream puffs. Bake them at 200 ° C for 25 '. In the meantime, heat the cream together with 80 g of milk and the almond flour; turn off, add the chocolate and melt it, obtaining a cream. Let it cool, then collect it in a pastry bag with a smooth nozzle and stuff the puffs, piercing them from below, so as not to ruin the surface.

Zeppola, millefeuille or pasticciotto? The Italian pastry in ice cream version – Italian Cuisine

This summer we will eat the traditional big desserts on an ice cream cone. Rampant fashion? Want the flavors of the past (and a new line of preparations for ice cream parlors that we bet will make a splash)

From the Zeppola of southern Italy to the Strudel of Trentino, passing through the very American Apple Pie or the Black Forest of Germany: we are ready to bet that the next flavors of ice cream that will flood the ice cream parlors of half of Italy will be these. A widespread passion among ice cream makers? A new trend? Definitely a desire of consumers to rediscover the flavors of childhood and holidays. But above all, a new line of products presented at Sigep, the Rimini fair dedicated to ice cream, from Fabbri 1905.

In addition to historical sour cherries, in fact, the company is a leader in the sector of preparations and ingredients for ice cream all over the world and has now transformed the delights of pastry into ice cream cones thanks to the latest creation, "Nonna Rachele", a "Sourdough" that allows ice cream makers to recreate the basic taste of all pastry preparations.

The Bolognese company presented 20 new flavors of ice cream which faithfully reproduce as many masterpieces of the national and international confectionery tradition, to discover the typical regional and different countries, capable of bringing us children, evoking the most genuine flavors of the house, parties and moments of joy that only sweets can immortalize. Here then make their entrance to the ice cream shop "Aragostella"Neapolitan, the"Plier"Bolognese, the"Zeppola", The"Typical Italian cake with custard cream filling"Lecce, the"strudel"Trentino, the"Tenerina"Ferrara, but also the"Apple Pie", The"Black Forest", The"Sacher cake", The"Mother-in-law languages", The"a thousand leaves"And many more, and even the very famous" Rusk ", all rigorously in an ice cream version. Appointment in ice cream parlors throughout Italy.