Tag: Cream

How to make Totoro cream puffs – Italian Cuisine

In Tokyo they go crazy, but making them at home is easy (almost) how to make the classic cream puffs. The children will love them, but in Japan, let it be known, they are a very serious thing

There is no better guide to gastronomic delights than Tokyo of the American chef Tim Anderson, owner of the Japanese restaurant Nanban of Brixton, London. In his new book Tokyo Stories (EDT Editore) collects anecdotes and recipes from the Japanese capital, such as these very nice-shaped puffs.

"When we talk about cream puffs, in Tokyo we immediately think of the Beard Papa chain, which, in my opinion, is not really worth visiting, I do not see disappointment, especially in a city that is literally crazy about these cupcakes. Go instead to the Shirohige's Cream Puff Factory, in the western part of Tokyo, not far from Shimokitazawa, a neighborhood known for its bizarre second-hand shops and trendy restaurants. Shirohige will not churn out the finest cream puffs in the capital, but certainly the nicer ones – or kawaii – in the shape of Totoro, the spirit of the forest of the classic animation by Studio Ghibli, My neighbor Totoro ("Shirohige", among other things, means "white beard" – perhaps a little arrow to the Beard Papa, or a tribute to the famous white beard of the director Hayao Miyazaki) ".

But if Japan is far away, you can try your hand at preparing these cream puffs. You won't believe it, but shaping the choux pastry is incredibly simple, so take your time and try to recreate your favorite characters!

Ingredients for 8 cream puffs

Prepare the chantilly cream with our recipe.

Prepare the choux pastry with our recipe. Divide it into two sac à poche. In one insert a metal nozzle with a 2 mm wide hole and put about one tenth of the compound, while in the other put the rest. Cut the tip of the pastry bag to obtain a 2 cm wide hole.

For decoration

White chocolate and milk chocolate decoration in the tube.
Zuccherini and other decorations to taste.

Method

Preheat the oven to 180 ° C. Line a baking sheet with a sheet of baking paper and with the pastry bag with the 2 cm wide hole formed many mounds of choux pastry with a diameter of about 4 cm. Using the sac à poche with the 2 mm nozzle, create two small "ears" on each mound. Bake for 25 minutes until the cream puffs are beautiful and golden. Let them cool completely, then fill them with custard.

To decorate them, create 16 very small white chocolate disks on a sheet of baking paper and let them cool. With the milk chocolate draw the pupils. Make the nose with milk chocolate on the baking paper and wait for it to dry.

Transfer the chantilly cream into a pastry bag (with a round-hole metal nozzle) and refrigerate. At the moment of serving fill the cream puffs and apply the decorations with a glaze ready in the tube or using the chocolate one.

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Recipe Mascarpone cream and chestnut crumble – Italian Cuisine

Ingredients

250 g mascarpone
180 g boiled chestnuts
170 g caster sugar
150 g flour
butter g 110 plus a little
100 g egg white
100 g icing sugar
6 egg yolks
orange rind 1/2
cocoa
candied orange peel
Grand Marnier liqueur
salt

Duration: 1 h

Level: Middle

Dose: 6 people

To prepare the mascarpone cream and chestnut crumble crumble the chestnuts and mix them with 80 g of granulated sugar, 50 g of flour, 60 g of soft butter and a pinch of salt. Cook the dough in the fridge for 2 hours. Then grate it with the grater in large holes; spread the crumbs on a baking sheet covered with parchment paper without massing them; put them in the oven at 180 ° C for 12-13 ′, take them out of the oven and let them cool (crumble). Mix the egg white with the icing sugar, 100 g of flour, 50 g of melted butter, 3 egg yolks, the grated orange zest and a pinch of salt. Spread the mixture into 6 buttered frusto-conical molds (ø 7.5 cm, h 3) and bake at 180 ° C for 7-8 ′. Remove the sweets from the oven, remove them from the oven and sprinkle them with Grand Marnier. Whip 3 egg yolks by pouring 90 g of granulated sugar, cooked at 108-110 ° C with 2-3 tablespoons of water. Then add the mascarpone, 2 tablespoons of Grand Marnier and chopped candied peel to taste. Spread the cream into 6 cups and immerse the cakes; complete with cocoa and crumble and serve.

For this recipe we used Mascarpone Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Recipe Ravioli with radicchio and chestnut cream – Italian Cuisine

Ingredients For pasta

250 g flour
125 g yolks
salt

Ingredients For the filling

250 g red radicchio
250 g ricotta
40 g Tête de Moine Dop cheese (alternatively aged caciocavallo)
1 pcs shallots
salt
pepper
extra virgin olive oil

Ingredients To complete

200 g fresh chestnuts
100 g sliced bacon
sage
salt

Duration: 2 h 30 min

Level: For experts

Dose: 8 people

For the recipe of radicchio ravioli with chestnut cream, beat the egg yolks with 20 g of water. Place the flour on the work surface forming a fountain and pour the beaten egg yolks and a pinch of salt in the center. Begin to mix egg yolks and flour with the fork, then knead by hand, collect the dough in a ball, wrap it in cling film and place it to rest in the fridge for 1 hour.
FOR THE FILLING: Clean the radicchio and cut it into slices. Wilt it in a pan with a thin layer of oil and the chopped shallot for 3 minutes, stirring constantly, then mix it with the ricotta, the coarsely chopped cheese, salt and pepper.
TO COMPLETE: Roll out the dough into long sheets 1-2 mm thick. Stuff half of them with stuffing nuts, cover them with other sheets of dough, making them adhere well around the filling; cut out sixty square ravioli. Boil the chestnuts and peel them; Blend in a cream 100 g with 80 g of boiling water and a little salt.
Brown the pork cheek in a large non-stick pan with a few sage leaves until it becomes crispy. Season 30 g of chestnuts boiled in the same pan as the pillow. Boil the ravioli in plenty of boiling salted water; once they come to the surface, drain them and add them to the chestnut pan with a couple of tablespoons of their cooking water; leave them to flavor with the flame out. Arrange on the plates with the chestnut cream, the guanciale and the sage and serve immediately.