1) Shelled the eggs and separate the yolks from the whites. Mounted the egg yolks with the sugar and, separately, the egg whites with a pinch of salt. Mix the mascarpone with the egg yolk foam and then add the egg whites until stiff.
2) Prepare 12 shot glasses. Crumble roughly 4 biscuits of each type and distribute the macarons crumbs in 4 small glasses, those of petit beurre in another 4 and those of chocolate biscuits in the remaining 4.
3) Sprinkle with a little coffee, chocolate crumbs and petit beurre crumbs.
4) Fill up all the small glasses with the mascarpone cream and garnish with the remaining biscuits, pairing them with those used on the bottom.
5) Add orange zest on chocolate biscuits, walnuts on petit beurre and cinnamon on macarons.
For the puff pastry: 170 g of flour 00 – 110 g of butter – 250 g of eggs – 125 g of water – 125 ml of milk – 3 g of salt
For the caramelized hazelnuts: 200 g of roasted whole hazelnuts – 60 g of sugar – 20 g of water
For the meringue buttercream: 340 g of soft butter – 200 g of sugar – 80 g of egg whites – 45 ml of water – 80 g of dark chocolate
1) Prepare the puff pastry. Bring to a boil milk, water, butter, sugar and salt, then unite in one go the sifted flour e cook until the dough comes off the walls creating a ball.
2) Do cool down slightly, move to a planetary mixer and add little at a time the eggs. Put the mixture in one sac à poche with a striped nozzle and create some rings of about 10/15 cm in diameter.
3) Decorate them with some chopped hazelnuts. Cook a 175 ° for 10 minutes placing a bowl with water in the oven so that it creates humidity, then lower the temperature to 170 ° and cook for another 20 minutes.
4) Prepare the caramelized hazelnuts. Caramelize sugar and water a 185 °, add the hazelnuts, then spread out on a baking tray and let cool. Leave some of it whole for decoration. The remaining part chop it with a knife.
5) Prepare the meringue buttercream. Mounted the egg whites in a planetary mixer with two tablespoons of sugar.
6) In a saucepan prepare the syrup of water and sugar and bring to 121 °. Pour in the syrup flush in the planetary mixer to prepare the Italian meringue.
7) Add the softened butter and melted chocolate.
8) Assemble the cake. Cut the ring in the middle, stuffed with meringue cream and decorated with caramelized hazelnuts, then close with his hat.
Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for usclick here. In the coming days the new video recipes.
The libretto of dried figs: a historic Abruzzo recipe that smells of respect and love for traditions. Here is that of the pastry chef Filippo Di Clemente
Philip he could only be a pastry chef: precise, meticulous, rigorous and reliable and greedy! His pastry shop is in a small and picturesque village in Abruzzo, Mosciano Sant’Angelo, and is known throughout its province of Teramo for brioches made with mother yeast, donuts with cream, single portions, but above all for the great variety of mignon pastries, from the inevitable classic babà and cannoncini, to chocolate-based delights cream and coconut.
The pastry Great Noblesse, born in 2009, carries on the philosophy of Filippo and his wife Simona, who takes care of the coffee shop (his cappuccinos are renowned!) based primarily on the care of the service and raw materials, on the combination of creative inspiration, professionalism and passion for an artisanal production made in full respect of the tradition without forgetting a pinch of flair and creativity.
In this period there is a great variety of excellent wines panettone – chocolate and pear, chocolate and licorice, semi-candied berries, classic, all pistachio, all chocolate, Sacher and the typical Abruzzo sweets of the holidays. Strictly double leavening and with 150-year-old Morandin mother yeast, managed in water according to the Piedmontese method, and Petra flours.
Filippo is also a professional linked to his territory in the use of raw materials and in the interpretation of traditional recipes that belonged to his grandmother and mother. One of these is "Lu libbratt"- booklet, in Abruzzo – typical dessert of Mosciano made from dried figs, which owes its name to the small press used to press the dough into traditional rectangular metal tiles, like a small booklet.
The booklet is a old sweet, typical of the Christmas period, made in five layers, the base of which is composed of dried figs dottati – a variety of central and southern Italy, typical in Abruzzo, particularly appreciated dried.
The libretto: Filippo Di Clemente's recipe
Open and dried dotted figs, almonds, dark chocolate, candied citron and sugar flavored with vanilla pods.
The difficulty of this recipe lies in finding the figs most suitable: they must be collected at the ideal point of ripeness, initially dried with the peel, then they must be carefully peeled, opened and placed in the open air coupled with bay leaves, to conclude the process in the best possible way avoiding the formation of mold.
Line the frame with the figs and make 5 layers, taking care to alternate the figs with the chopped almonds, a strip of candied citron, which should be placed in the center, the dark chocolate and a light sprinkling of vanilla sugar.
At the end of the procedure, "close the booklet" and leave it in the press for a few hours. Open the frame and pass the booklet in the icing sugar. Alternatively, arrange the cake under a weight, taking care that it does not deform on the sides to make it take on the characteristic rectangular shape.
Cut thin strips with a very sharp knife and serve with a good glass of Vino Cotto di Montepulciano, obtained by pressing the grapes reduced to must and cooked in a large copper cauldron, the so-called "caldaro".
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