Tag: crunchy

Recipe White omelette with crunchy coriander crumbs – Italian Cuisine

Recipe White omelette with crunchy coriander crumbs


  • 150 g milk
  • 150 g fresh cream
  • 80 g sandwich bread
  • 10 eggs
  • fresh coriander
  • Pine nuts
  • salt
  • pepper
  • extra virgin olive oil

whisk the sandwich bread with a handful of coriander leaves. Heat it in the microwave at maximum power for 50 seconds. Repeat the operation 2 or 3 times, until it is crunchy.
toast pine nuts in a pan with a little oil.
Jumbled up egg whites with milk and cream. Salt, pepper and spread in a pan (25 × 35 cm, h 4 cm). Add the yolks to the center, then roughly break them with a fork.
Bake in the fan oven for about 20 minutes. Remove from the oven and serve immediately with the coriander crumbs and toasted pine nuts.

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Crunchy puffs recipe with almond cream – Italian Cuisine


  • 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

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.

Flan of herbs recipe with crunchy wafer and egg sauce – Italian Cuisine


  • 600 g herbs
  • 270 g flour
  • 200 g milk
  • 200 g fresh cream
  • 120 g butter
  • 4 eggs
  • 3 yolks
  • seed oil
  • cornstarch
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of herb flan with crispy wafer and egg sauce, mix 250 g of flour with butter, until you get a sandy mixture; mix it with 50-60 g of water in which you will have dissolved a pinch of salt; cover the brisée and let it rest in the fridge for 1 hour. Flour the work surface and roll out the dough 2-3 mm thick; carve out 12 discs (ø 9 cm). Place them in a pan covered with parchment paper, prick them with the prongs of a fork and bake them at 180 ° C for 12-13 minutes; Turn them
and cook them for another 2-3 minutes.
FOR HERBAL FLANS: Prepare them while the brisée rests: clean the herbs and boil them in salted boiling water for 1 minute; cool them in ice water, squeeze them well, obtaining a ball. Keep 30 g aside; blend the rest with the cream,
eggs and a pinch of salt. Grease 12 dome molds (ø 7 cm), and distribute the mixture of herbs. Bake at 150 ° C for 30-35 minutes. In the end, gently turn them out.
FOR THE CRISP WAFFLE: Blend the 30 g of herbs with 100 g of extra virgin olive oil; add 60 g of seed oil and 20 g of flour and blend again. Proceed with the preparation of the pods: Pour small quantities of the mixture into a non-stick pan, so that when spreading it forms disks of 4-5 cm in diameter. Cook them on a moderate flame for a couple of minutes, obtaining waffles; turn them over using a spatula and cook them for 1 more minute. Finally, remove them from the pan and place them to dry on kitchen paper.

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