Tag: dead

Super soft and quick chocolate nougat of the dead – Italian Cuisine

Very soft inside and crunchy outside, the Nougat Of The Dead it is the perfect idea to surprise friends and relatives on the autumn days dedicated to the holidays All Saints.

Although this chocolate and hazelnut briquette is typical of winter period Christmas, it is a quick and easy dessert that can be prepared and consumed at any time of the year.

On the palate it appears melting and soft, thanks to the presence of dark chocolate melted together with white chocolate, in similar but not entirely equal proportions. What contributes to making this nougat incredibly good is the hazelnut cream, which can be made at home beforehand or purchased. Better if organic, however, so that the flavor of the hazelnuts is authentic and its properties are preserved.
Finally, the toasted hazelnuts are the pastry chef’s touch that is needed to make the tile complete in its presentation. A crunchy note in a sea of delicacies.

Double chocolate because of this halloween nougat with an irresistible meltability and a crunchy shell.

In this preparation which takes place in just a few minutes, the role of the freezer and fridge is essential to guarantee the compactness of the cake.

Melt 100 g of dark chocolate in a bain-marie and line a 9×21 cm plumcake mold. Place in the freezer for a few minutes, the time needed for the chocolate to solidify. Melt another 100 g of dark chocolate in a bain-marie, leave to cool slightly and pour into the mold to create a second layer of chocolate. Place in the freezer for at least 20 minutes.
Melt the white chocolate in a bain-marie and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the mold coated with dark chocolate.
Place in the fridge for at least 8 hours. Melt 50 g of dark chocolate in a bain-marie and pour over the nougat. Leave to cool in the fridge for a few hours. Turn upside down onto a sheet of baking paper, turn out and cut. Before cutting it, it is preferable to leave it out of the fridge for an hour.

Fave of the dead: the November 2 cookie recipe – Italian Cuisine

On the night of November 2, tradition has it that the dead return to earth from the beyond, facing a long and arduous journey. To welcome them, the living offer them food prepared for the occasion

After Halloween night we return to celebrate more homegrown parties. Among these is the Commemoratio omnium fidelium defunctorum, which falls on November 2nd and is commonly called Day of the dead.

Like all anniversaries, the period of the Memorial of the dead also has its own traditional foods. Typical of Lombardy and Tuscany is the Pan Dei Morti. Then there are also these sweets that are called death Bean. The custom wants that both are offered by the living to their dead, who, on the night of November 2nd, return to the earth from the beyond, facing a long and arduous journey.
Today the dead beans are nothing more than little biscuits that imitate the round shape of the beans. In ancient times, however, real beans were served, dried during the summer and then boiled. Over time, the legume has been replaced by these sweets.

Fave of the dead: the recipe

Difficulty: easy

Ingredients for about 35 biscuits

200 g sweet shelled almonds
50 g armelline
250 g sugar 50 g egg yolks
25 g egg whites
½g – ammonia for cakes, a pinch (optional)

Method

Finely grind almonds, cranberries and sugar, all together. Place everything on a pastry board and add the ammonia for sweets, the yolks and the previously beaten egg whites. At this point, mix all the ingredients well until you obtain a homogeneous mixture. With the mixture thus obtained, on the work surface sprinkled with sugar, form a long stick about 2 cm in diameter and cut it into pieces of about 3 cm in length. Arrange the pieces one by one on a baking sheet covered with parchment paper in this way: take each piece by pressing it lightly on the top with three fingers and place it on the baking sheet. At this point, all that remains is to bake in a preheated oven at 180 ° for about 10 -12 minutes. Important: to make them remain soft, take out the dead beans when they are lightly browned.

We followed the recipe of the Brunelli pastry shop in Falconara Marittima (Ancona), via Giordano Bruno 1.

Nougat of the dead Kinder cereals – Italian Cuisine

First create the chocolate shell on the mold.
Melt the milk chocolate (in a bain-marie or in the microwave).

Then start creating the shell, brushing a first layer of chocolate on the mold, covering the bottom and edges well.
Put the mold in the freezer for 15 minutes and then create a second layer over the first.
Put the mold back in the freezer for another 15 minutes.

In the meantime, start preparing the filling.
Also melt the white chocolate and add the nutkao, mixing well

Also add rice and puffed spelled and mix.

Take the mold out of the freezer and start assembling your nougat.
Pour half of the cereal cream on the bottom and level.
Add a layer of Kinder cereal bars, then repeat: first the remaining cream, then the remaining bars.
If there is any melted milk chocolate left, use it to seal the edges well, then put it back in the freezer for at least 2-3 hours.

When you want to serve your nougat, remember to remove it from the freezer a little earlier, then, using a flat-blade knife, gently remove the chocolate covering from the mold and turn out the nougat.

The nougat of the dead kinder cereals is ready, you just need to cut it into slices and serve it.