Tag: Crown

Two flavor cream puffs crown – Italian Cuisine

Prepare the white puffs: melt the butter in a saucepan, add the water and then salt and flour all in a barrel, continuing to mix until the mixture comes off the walls.

Transfer to a bowl, leave to cool while stirring, then stir in the eggs 1 at a time.

Create the cream puffs (as big as a small walnut) on the baking sheet lined with parchment paper, a little distant from each other, using a pastry bag with a smooth spout.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a preheated convection oven, then lower the temperature to 170 ° C and cook for another 30 minutes: at the end cooking, open the oven a little and let them at least cool down like this.

Prepare the chocolate puffs: melt the butter into chunks in a saucepan with the milk, then add the powders (flour, cocoa and salt) all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from heat.

Transfer to a bowl and continue stirring until it is only slightly warm, then stir in the eggs 1 at a time, waiting for the previous one to be completely absorbed before adding the next.

With a pastry bag with a smooth spout, create the cream puffs on the baking sheet lined with parchment paper, a little distant from each other.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook in the same way: 10 minutes at 190 ° C, in a pre-heated ventilated oven, then another 30 minutes at 170 ° C, finally let it cool with the open oven before removing from the oven and allowing to cool completely.

Prepare the cream: whip the egg yolks with the sugar and salt, then add the cream and finally the mix of flour and cocoa.

Transfer to a saucepan, bring to a boil, stirring constantly, then remove from heat and add the chopped chocolate, stirring to make it melt well.

Divide the cream in half, and add the coffee only to one of the 2., then let it cool completely.

Assemble the crown: with a pastry bag with a thin spout, stuff the cream puffs, making a hole in the bottom (I stuffed the white ones with coffee cream and the cocoa ones with the normal one, but you can also do the reverse, if you prefer; then for the decorations I used all the advanced one, indifferently, alternating a little).
Start creating your crown: place a first layer of white puffs on the serving dish (to keep them from slipping, you can attach them to the plate with a little cream), then create a second layer, alternating with the first, with the cocoa puffs , making them adhere with a sprig of cream.

Create a third layer, then add tufts of the leftover cream, using the sac-à-poche (with star spout).

The double flavor puff crown is ready, you just have to decorate it with fresh berries, meringues and mint leaves and serve it.

Crown of salty cream puffs – Italian Cuisine

Prepare the choux pastry: add salt, water and butter in a saucepan and heat over low heat for a few minutes: once the butter has melted, raise the heat to bring to a boil, then remove from the heat and add the flour all together, mixing with the whisk to avoid lumps.

Put the saucepan back on the heat and cook over medium heat for about 5-10 minutes, stirring constantly: the mixture must come off the sides and bottom of the pan.

At this point, move to a cold bowl, let it cool down and start adding the eggs, 1 at a time, making the previous one absorb completely before adding the next.

Transfer the choux pastry into a pastry bag with a smooth spout and create your cream puffs, not too big, on the baking sheet lined with parchment paper, well spaced from each other.
Bake in a preheated convection oven for the first 15 minutes at 200 ° C, then for another 20 minutes at 180 ° C, finally for another 5 minutes, again at 180 ° C but with the door slightly open (you can put a spoon of wood between the door and the oven

Prepare the filling: work the Philadelphia with pecorino cheese, pink pepper, herbs to taste and, if needed, a pinch of salt.

At least 1 hour before bringing your crown to the table, transfer the filling into a pastry bag with a star spout and stuff the cream puffs by creating a hole in the bottom with the spout.
As they are ready, arrange the puffs on the serving dish of your choice, then decorate with a few tufts of the leftover cream.

The wreath of salty puffs is ready, you just have to decorate it as you like and bring it to the table.

Salty crown of panbrioche: the centerpiece to eat – Italian Cuisine

Nice to look at, good to eat. The salty crown of brioche bread with ham, tomato sauce and smoked scamorza

How to decorate the festive table? Prepare one salty crown decorated. Beautiful to use, to give as gifts so as not to arrive empty-handed, and very scenic. The recipe is a brioche bread stuffed with ham and smoked scamorza cheese, and Agromonte cherry tomato sauce to give it a nice touch of red!

Ingredients for 4 people

For the brioche
230 g Manitoba flour
230 g 00 flour
10 g brewer's yeast
250 ml whole milk
50 ml extra virgin olive oil
10 g salt
1 teaspoon of sugar
1 egg (for brushing)
sesame seeds to taste
dried oregano to taste

For the stuffing
150 g sliced cooked ham
150 g sliced smoked scamorza
50 g grated parmesan
200 ml ready-made Agromonte cherry sauce
extra virgin olive oil to taste
oregano to taste

Method

In a large bowl, dissolve the yeast with the sugar and warm milk. After mixing well, add the flour mixture, the oil and finally the salt, working the dough well until you get an elastic and non-sticky dough. Cover the bowl with a cloth and let rise for about three hours or until doubled.

After the time has elapsed, transfer the dough onto a lightly floured work surface and, with the help of a rolling pin, roll out a rectangle of about 6 mm. Stuff 2/3 of the rectangle with the ready-made Agromonte cherry sauce, the slices of ham and the smoked cheese. Complete with a drizzle of oil, a little grated cheese and a pinch of oregano. On the remaining part of the rectangle, cut the strips (10-12) that will decorate the crown. Roll the rectangle starting from the stuffed side, folding the strips on the roll at the end. Now form a crown by joining the two ends, sealing well to prevent the filling from coming out. Transfer the crown of brioche to a baking sheet or a baking tray with parchment paper. Brush with beaten egg and decorate with sesame seeds and oregano alternating them. Let it rest for about 60 minutes covered with a cloth.

Meanwhile, preheat the oven to 190 ° by inserting a saucepan with water to create a humid environment. Cook the Corona di panbrioche for 30 minutes or until golden brown. Remove from the oven and serve warm as an appetizer or aperitif.

The Corona di pan brioche is also a creative idea for a scenic and edible Christmas centerpiece.