Tag: egg

Shortcrust pastry whipped with egg whites – Italian Cuisine

»Shortcrust pastry whipped with egg whites


First, whip the chopped butter, just softened, with whips until you get an almost creamy consistency, then add sugar, egg white, salt and vanilla.

Finally, add the flour as well.

Finally divide the mixture in half and add the starch on one side and the cocoa on the other.

Put the mixture in a sac-à-poche with a star spout (I recommend you start with the clear one, if you have only one sac-à-poche) with a star spout and shape your biscuits on the baking tray lined with parchment paper.
Add the decorations you want to add before cooking (I put the candied cherries and the chocolate sprinkles) and cook for 10-12 minutes (they must be golden underneath and slightly on the sides, but much lighter above) at 190 ° C, in a preheated convection oven, then take out of the oven, let it cool completely and proceed with the other decorations (in my case: melted dark chocolate and chopped hazelnuts, simple icing sugar, melted dark chocolate and coconut).

Proceed in the same way for the cocoa mixture: shape, decorate (in my case: nutella and granulated sugar), cook, let it cool, finish decorating (in my case: melted white chocolate and pistachios, melted white chocolate and pralines / chocolate chips, simple powdered sugar).

The shortcrust biscuits whipped with egg whites are ready, let the chocolate solidify well before serving.


Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine


  • 500 g fresh salmon fillet
  • 200 g fresh cream
  • 55 g brown sugar
  • 6 quail eggs
  • 2 ripe avocados
  • 2 untreated lemons
  • 1 untreated orange
  • kataifi paste
  • dill
  • sprouts
  • sunflower oil
  • extra virgin olive oil
  • salt
  • pepper

FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

So many velvety ideas: the velvety with egg – Italian Cuisine


Adding an egg yolk to a soup is a quick way to bring a single dish to the table. Here are many velvety ideas to delight the palate

With the first cold weather there is nothing that warms belly and heart like a soup, a soup or a soup. With the cold, however, you are often even hungrier and these dishes alone may not be enough. The ideal would be a good one single dish so you don't have to spend too much time in the kitchen. How to combine the two? We have the solution: soup with egg.

Raw or cooked yolk?

It takes very little to turn your favorite vegetable soup into a single dish, perfect for, among other things, too inappetent or weaning children. A egg yolk (per person) raw ham added at the end of cooking and when the fire is off it thickens and gives creaminess to the velvety. The heat of the cream cooks the yolk and the result will be rich and irresistibly similar to the consistency of custard.
Those who, on the other hand, cannot help but have many colors in the pot, can crumble a hard-boiled egg yolk on the steaming bowl. And if there is a soup of carrots, pumpkin or tomatoes, you will be full of energy and warm colors.

Some ideas for combinations

A Leek and potatoes veloute it is perfect with raw egg yolk, added at the end of cooking. On the plate, to complete the dinner, pecorino flakes, extra virgin olive oil and freshly ground black pepper.
A classic velvety “green"With beets, broccoli, spinach, courgettes and all the green vegetables available, it becomes cheerful and colorful with the egg yolk crumbled on top: a comfort food for children. If, on the other hand, the cream is for adults, at the end of cooking, add, in addition to the egg, some croutons and a drizzle of oil. A good glass of wine will complement the meal perfectly.
And the mushrooms? Thicken the Velvety Mushroom with egg yolk at the end of cooking for a whole new taste! And, in spring, one cannot be missing Velvety Asparagus to be served with raw and roasted asparagus a raw egg yolk for each dish, each diner will then do the magic.

watercress soup
watercress soup with poached egg

Velvety with egg in a gourmet version

Is the cream soup with egg yolk just a quick and homemade solution to combine first and second courses? No, indeed, it can become a gourmet dish. Our recipe Fried yolk, Jerusalem artichoke cream and truffles proves it.

Many velvety ideas

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