Tag: good

The pastry brioches are good both salty and sweet – Italian Cuisine

For a snack among children or for a super tasty finger food, the puff pastry brioches are a masterpiece of taste.

Fresh, crumbly, super delicious: le puff pastry brioches bring a touch of French atmosphere in our menu, are perfect to serve as a snack for children, filled with fruit jams or chocolate creams, or finger food if stuffed with meats, cheeses or savory pates. They are prepared in no time, you can do in many versions, always like everyone!

Puff pastry ready: you can!

If you are not a fan of "homemade" and, above all, if you do not have a lot of time available, get yourself guilt-free from the ready-made dough: on the market you will find several types, even gluten free for intolerant people. Better if rectangular, easier to cut and without waste! If instead you want to get your hands in the flour, try this version of puff pastry.

Let's get to work!

Take a rectangle of puff pastry, spread it well on the floured table and divide it in half lengthwise, using a sharp knife. Brush one with a little water, then overlap the two rectangles and divide them into many triangles with base of 8 cm. At this point you are ready for fill your puff pastry brioches, with both sweet and savory fillings. The important thing is not to overdo the filling, because otherwise it would escape. Then remember to arrange the ingredients at the base of the triangle. Once this operation is done, roll the dough to the tip of the triangle and place all the brioches on a baking sheet covered with baking paper. Brush with a beaten egg yolk and cook at 180 degrees for 25 minutes, then let it cool a few minutes before serving.

Jams, chocolate, vegetables, meats and creams

To fill the brioches you can really go crazy. For the sweet version you can opt for jams of all tastes or for the classic custard, hazelnut or chocolate. In the case of jam, the filling can be done before cooking, for chocolate, hazelnut or custard creams it is better to stuff the croissants once cooked. If instead you prefer salty taste, the filling should be done after cooking. You can choose from Ham Mousse, of shrimp, of salmon, or cream of cream and champignon, but also avocado and shrimp. All the cold cuts, thinly sliced and accompanied by sauces like mayonnaise, rose sauce or mustard. For those who love cheese, prepare robiola cream with chives or fennel, ricotta and turmeric, or mascarpone and ginger. Vegetables in oil or on the grill complete the chances.

In the tutorial some ideas for your brioches!

A very good panettone – La Cucina Italiana – Italian Cuisine

Panettone, the protagonist of the Christmas festivities, is embellished with an even greener dress, come and see it with your own eyes

Saturday 15 December, we are waiting for you from 11.30 to 12.30 a There School of Italian Cuisine (via San Nicolao 7, Milan – Piazzale Cadorna area), where you can delight yourself with the event: A very good panettone. The splendid Joëlle Néderlants, the soul of La Cucina Italiana, an expert pastry chef and an experimental cook, will show you how to make the cake of the Christmas tradition even better, the panettone. Who knows what decoration will propose us, of ideas it has plenty of recipes and even more, glasse, ganache, creams, caramel, chocolate, fruit and whipped cream we will see some beautiful and very good.

With the genuine simplicity that distinguishes it Joëlle will welcome you with a smile and show you simple techniques to transform desserts into masterpieces. If there is no Christmas for you without a good cake, do not miss the event A delicious panettone.

Icing for panettone: 3 good ideas – Italian Cuisine

The recipe of almond icing, Iginio Massari amaretto and crispy, with dark chocolate. With our icing for panettone this Christmas will be very sweet!

You have overcome the dilemma that divided you and your guests in the choice between panettone or pandoro and you are oriented on the choice of the first, ready to endure those who loosen it eliminating the precious candied fruit and who will lose the logic of proportions drowning in mascarpone cream. But before imagining a scenario identical to that experienced last Christmas, we try to consider an element that could give a new allure to the classic dessert: the icing for panettone.

Or a thin cover to be poured on the crust able to multiply the taste, the effect and the gluttony of the course that will close the lunch. The keyword in this case is sweetness, since one of the basic ingredients with which we will prepare it is sugar.

The almond glaze

This icing is perhaps the most classic and we have met it on different traditional desserts. To have a perfect result, it should be poured on panettone when it is still cooking, but we can be content with a more crafted effect using it to make the panettone we bought even more special.
To prepare it, mix well 30 g of egg whites with 50 g of brown sugar. When they are amalgamated, we combine 80 g of peeled and chopped almonds and 20 g of almond flour.
At this point, we spread the icing on the panettone and decorah it with whole almonds. Bake at 180 degrees for ten minutes and let it cool before serving.

Iginio Massari's icing for panettone

One of the characteristics of the panettone of the famous pastry chef focuses all on sweet-bitter contrast. What is called amaretto glaze, is produced with a mixture based on armelline, or the seeds present inside the apricot pits.
Unlike the previous one, this must necessarily form a crust on the cake and therefore needs to be put into cooking with the dough. Found the traditional recipe in our tutorial: How to prepare the panettone at home and then, the icing of Iginio Massari with which to sprinkle before baking.

For the amaretto glaze, grind 75 g of raw sweet almonds, 50 g of hazelnuts, 25 g of armellines, 300 g of sugar, 10 g of cocoa, 10 g of corn flour and 10 g of starch in a mixer. Add 50 g of egg white and work until glaze is neither too hard nor excessively liquid. Pour it on panettone prepared following our tutorial and follow the cooking times indicated.

The glaze without almonds, dark chocolate

The secret of the icing for panettone al dark chocolate is temper it in the right way. Chop 300 g and put two thirds in a saucepan and dissolve in a bain-marie. As soon as it is melted, turn it upside down on a marble surface and spread it out with a spatula until it cools. Put it back in the container before, add the remaining chocolate and do it melt in a bain-marie. Repeat the spatula operation until the chocolate is cold. Let it melt again. Now the icing is ready to be poured and spatulated on the panettone which then put on a grill to cool.

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