Tag: creams

Desserts without eggs: cakes, biscuits and creams – Italian Cuisine



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Are you intolerant or allergic to eggs, are you curious to try a vegan dessert or you want to prepare a dessert but opening the fridge you see that you no longer have eggs … What to do? First of all, don't get discouraged. Then, read our recipes and our tips for making gods desserts without eggs that will make you fall in love from the first taste! Yes, that's right, most recipes for making cakes, cookies, and desserts involve eggs. And do you know why? Eggs have a very important function in doughs, they act both as a natural binder and as a leavening agent but, as we will see in this article, they are not strictly necessary for the success of a dessert.

How to replace eggs in a recipe
With potato starch or corn starch:
a whole egg can be easily replaced with 2 tablespoons of starch or cornstarch. Both flours are thickeners, therefore perfect for performing the same function as eggs. A tip: when you go to replace eggs with starch or corn starch, remember to slightly increase the doses of the liquid part in order to obtain a balanced and soft dough at the right point!

With bananas:
half a ripe and soft mashed banana can be used as an egg substitute. It also acts as a binder and helps the dough to remain soft. A tip: if you replace eggs with bananas make sure you use less sugar.

With milk:
50 ml of both cow and vegetable milk (soy drinks, coconut, almonds, oats, …) are equivalent to one egg.

With yogurt:
half a pot of yogurt is the perfect substitute for a whole egg. Yogurt makes the dough soft, moist and fluffy. Which one to choose? What you prefer, even fruit or coffee flavored, a vegan soy or coconut yogurt.

191674 "src =" https://www.salepepe.it/files/2021/10/dolci-senza-uova-@salepepe.jpg "width =" 254 "style =" float: left; "height =" 379Shortcrust Pastry Without Eggs
Let's start with the basics. Shortcrust pastry is a cornerstone of pastry, but how to prepare it without eggs? In this case we have replaced the eggs with potato starch. Here are the ingredients: 200 g of flour 00, 1 sachet of baking powder, 60 g of corn starch, 130 g of cold butter, 1 untreated orange, 50 g of cane sugar, 0.5 dl of milk, a pinch of salt.

1. Jumbled up 00 flour with sieved baking powder and 60 g of corn starch. Form one fountain and arrange in the center 130 g of cold butter in small pieces, a pinch of salt, the grated rind of 1 untreated orange, 50 g of fine brown sugar and 0.5 dl of milk.
2. Mix quickly, form a block, wrap it up in cling film and refrigerate for at least 1 hour.
Prepare pies, tarts, or biscuits.

Custard without eggs
191677 "src =" https://www.salepepe.it/files/2021/10/crema-pasticcera-senza-uova-@salepepe.jpg "width =" 210 "style =" float: left;
A sweet variane lighter, suitable for vegans, intolerant people or those who do not have eggs at home but do not want to give up a delicious cream. What will you need? Get yourself 500 ml of whole milk (alternatively you can use a vegetable drink or lactose-free milk) – 100 g of cane sugar (or granulated) – 4 g of corn starch – the zest of 1 untreated lemon or a whole berry of vanilla

1. Take a bowl and sift yourself corn starch, add sugar and half the milk or vegetable drink at room temperature.
2. In a saucepan warm over low heat the remaining milk with the lemon peel (or with the vanilla bean), add yourself the previously prepared mixture.
3. Stir until the cream is thickened.
4. Let the cream cool to room temperature e mix it occasionally.
5. Once cooled portion it in cups or use it for stuff tarts and prepare desserts.
An advice: if you want color it yellow to make it look like a classic custard, you can add 1/2 teaspoon of turmeric to the preparation or a pinch of saffron. Don't worry, the two spices will not alter the flavor of your cream.

October 2021
Giulia Ferrari

Posted on 08/10/2021


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All the new ice creams we want to taste this summer – Italian Cuisine

All the new ice creams we want to taste this summer

One of the most interesting novelties of the new Sammontana summer is the Gruvi line where the crunchy version (with delicious salted caramel) triumphs followed by the proposals coconut, pistachio and gianduia. To make this ice cream stick particularly convincing, the perfect balance between the ingredients.

The best ice creams in Italy and the world (and where to eat them) – Italian Cuisine

Italy wins the ice cream world cup at the Sigep fair in Rimini and the best ice cream makers in Italy are awarded. Here are their names, from Piedmont to Catanzaro

The Sigep of Rimini is an industry fair so its name will say little to readers, but very much to professionals of ice cream shops, bakeries, pastry shops and bars. It brings together companies of equipment and products for professionals each year and becomes the chosen stage to discover the new trends in the sector, meet the big names and reward the best. In a few days there are competitions of all kinds, from the one for the most creative Latte Art to the recognition for the world bakery championships. Ample space is dedicated to ice cream, and so to prizes and competitions that proclaim the best ice cream makers and the best ice cream parlors.

Competition or guide?

Excluding popular vote and word of mouth, there are two types of awards in the restaurant sector: those assigned by the juries of critics and experts to locals or professionals, and those that instead require a team competition made of selections, tests and heart-pounding final. In the first case the recognition is then given to the work "on the field", in the second case the evaluation takes place on the basis of a competition to which one enrolls and in which one competes live, passing skill tests worthy of an Olympic triathlon and tests aimed at testing competitors' skills and abilities in extreme situations. There are those who have never done one of competitions, and are awarded by industry guides, who is a professional in competitions and boasts awards and prizes, who is known to both. Why compete? To win a competition like a world cup, you train for months, often at the expense of work, but in case of victory or podium, the return on advertising and job opportunities is worth the candle. Cases like that of Luigi Biasetto is an example: on the crest of the wave since the 1997 world pastry championship.

Italy wins the ice cream world cup

Ice sculptures, sugar decorations, savory single portions and decorated ice cream tubs were some of the tests that 11 teams from 11 nations had to overcome to win the 2020 Gelato World Cup. France, Spain and Germany, but also Poland, Argentina and to the East with Japan, Malaysia, Singapore, Mexico. And Italy, of course: ice cream likes it and even if we Italians boast of having invented it, we are not the only ones today to do it and eat it. But obviously we are the best. In front of a jury of experts and critics, each national team made up of an ice cream maker, a pastry chef, a cook and an ice sculptor competed on 8 nerve-wracking tests in 3 days (decorated ice cream tray, glass portion, mystery box, cake artistic ice cream, haute cuisine entrée, ice and crunchy sculpture, ice cream snacks and large final buffet, or the presentation of all the designs). For each team a general theme to direct creativity: from the "Pirates of the Caribbean" for Argentina to "The secrets of the forest" for our compatriots, themes chosen to best represent the national identity and to be able to show off their talents techniques from an aesthetic and gustatory point of view. The result, a riot of virtuosity and scenographic presentations, so extreme that they want to demonstrate that they are the best in the world. To overcome Japan and Argentina, the team composed of Marco Martinelli, gourmet ice cream guru, Eugenio Morrone, from Calabria and soul of the Roman ice cream shop Cannolo Siciliano, Massimo Carnio of the Villa dei Cedri pastry shop in Valdobbiadene and expert chocolatier and Ciro Chiummo, ice sculptor.

The best ice cream maker of the year: in Catanzaro
The competition to win the best ice cream maker of the year award is assigned every year to Sigep by the Aig (Italian Gelato Makers Association). It is chosen among the winners of other industry awards such as the one for the best ice cream cake, sorbet or the creation of a new taste, by a jury of experts. To win the 2020 edition the master ice cream maker Fabio Mellace, from Pastry / Ice cream shop in Catanzaro, Marrons Glaces, contest veterans and award-winners in several similar situations.

All the best ice cream parlors in Italy: the guide

Something different for the prizes and judgments expressed by the sector guides, who look at the daily work and the service done to customers. Presented the Gambero Rosso 2020 Italian Ice Cream Guide; the most reliable in Italy for ice cream lovers. One, two, three cones for the best ice cream parlors, scattered throughout the country with a higher concentration between Piedmont, Lombardy, Veneto and Emilia Romagna.

Canelin – Acqui Terme [Al]
Marco Serra Gelatiere – Carignano [To]
Alberto Marchetti – Turin
Mara dei Boschi – Turin
Great! Good is not enough – Turin
Soban – Valencia [Al]

Cremeria Spinola – Chiavari [Ge]
Perfume – Genoa

La Pasqualina – Almenno San Bartolomeo [Bg]
The Sweet Dream – Busto Arsizio (Va)
American Bar Oasis – Fara Gerra D’Adda (Bg)
Arctic – Milan
Ciacco – Milan
The Gnome Gelato – Milan
Paganelli – Milan
Pavé – Ice cream & granita – Milan
Chantilly – Moglia (Mn)
The Tree of Ice Cream – Monza
VeroLatte – Vigevano (Pv)

Natural ice cream shop Scaldaferro – Dolo (Ve) ù
Greedy of Nature – Gazzo [Pd]
Chocolat – Mestre [Ve]
Ice cream shop Marisa – San Giorgio delle Pertiche (Pd)
Dassie – Real Artisan Gelato – Treviso
Zeno Ice Cream and Chocolate – Verona

Scian L’Insolito Gelato – Cordenons [Pn]
Fiordilatte – Udine

Cremeria Santo Stefano – Bologna
Cremeria Scirocco – Bologna
Stefino – Bologna
Bloom – Modena
Ciacco – Parma
Cremeria Capolinea – Reggio Emilia
Sanelli – Salsomaggiore Terme [Pr]
The Gelato Theater – Sant'Agostino [Fe]

Carapina – Florence
Gelato della Passera – Florence
Chiccheria – Grosseto
De ’Coltelli – Pisa
Swings – San Gimignano [Si]

Paolo Brunelli – Senigallia [An]

Gretel Factory – Formia [Lt]
Greed Greedy for Ice Cream – Frascati (Rm)
La Gourmandise – Rome
Otaleg! – Rome
Penguin Artisan Gelato – Rome
Torcè – Rome

Bar Gelateria Duomo – L'Aquila

Di Matteo – Torchiara [Sa]
Cremeria Gabriele – Vico Equense (Na)

G & Co – Tricase – (Le)

Emilio – Maratea [Pz]

Cappadonia Gelati – Palermo

I Fenu Gelateria e Pasticceria- Cagliari
Sweet Treats – Macomer (Nu)

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