Tag: icing

Recipe Shortbread with sugar-flowering icing – Italian Cuisine

Recipe Shortbread with sugar-flowering icing


  • 375 g flour 00
  • 320 g icing sugar
  • 180 g butter
  • 30 g lemon juice
  • 1 pc egg
  • baking powder for cakes
  • Orange
  • tonka bean
  • milk
  • lime
  • edible flowers
  • salt

For the recipe of pastry donuts with icing sugar, mix the flour with 1 teaspoon of yeast, a pinch of salt, grated tonka bean and 120 g of icing sugar. mix
with the chopped butter, until you get a sandy whole. Add the egg and, if needed, a tablespoon of milk. Knead in a firm dough and roll it out on a plate covered with baking paper to a thickness of 4 mm. Cover with cling film and leave to rest in the refrigerator for 1 hour. Cut 12 discs into an 8 cm flower-shaped pastry cutter into the dough, and then cut them out further in the center with a 3 cm pastry cutter, making some donuts (use the scraps for simple biscuits). Bake at 160 ° C for 20-25 minutes. Take them out of the oven and let them cool. Mix 200 of icing sugar with lemon juice. Brush the icing obtained on the donuts and sprinkle with dried flowers and fresh petals to taste, completing with the orange zest and grated lime or other aromas to taste: coffee powder, cocoa or cocoa beans, pepper, grated tonka bean.

Icing for panettone: 3 good ideas – Italian Cuisine

Icing for panettone: 3 good ideas


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.

Pumpkin Cookies with Browned Butter Icing

Pumpkin Cookies with Browned Butter Icing

by Pam on November 25, 2012

Seriously – these cookies are SO AMAZING! We were invited to a friend’s house for a post Thanksgiving turkey dinner and I was in charge of dessert. I found a recipe for these cookies on Cooking Classy’s[1] site and couldn’t wait to try them out.  Not only did the pumpkin cookies sound tasty but the browned butter frosting really had me intrigued.  The cookies turned out to be soft which was a perfect combination with the flavorful and sweet icing.  I loved, loved, loved the flavor the browned butter gave to this icing- it was SO GOOD!  Make these cookies and I bet you won’t regret it.

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly  set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract,  and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or  Silpat lined cookie sheet, spacing cookies at least 1 inch apart.

Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally.  Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles.  Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon.  Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits.  

Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



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Pumpkin Cookies with Browned Butter Icing




Yield: 14 large cookies

Prep Time: 15 min.

Cook Time: 10-12 min

Total Time: 30 min.



Ingredients:

Pumpkin Cookies:

1 1/3 cup plus 1 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 tbsp unsalted butter, softened
3/4 cups packed light-brown sugar
6 tbsp white sugar
1 large egg
1/4 cup sour cream
1/2 tsp vanilla extract
3/4 cups canned pumpkin puree
1 recipe Browned Butter Icing, recipe follows

Browned Butter Icing:

2 cups powdered sugar
5 tbsp unsalted butter
2 1/2 tbsp half and half
1/2 tsp vanilla

Directions:

Preheat oven to 375 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly set aside. Using a mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 – 4 minutes. Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well. Slowly add dry ingredients and mix until combined.

Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a nonstick or Silpat lined cookie sheet, spacing cookies at least 1 inch apart. Bake in the oven for about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack.

Prepare the browned butter icing. Measure the powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally. Remove from heat when the golden brown flecks begin to appear in the center of the foamy bubbles. Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add the half and half and stir mixture until smooth and creamy. Spread over cookies with a spoon. Add extra half and half, about 1 – 2 tsp at a time, to icing mixture to thin because it will thicken as it sits. Side Note: The icing is very sweet so don’t put it on too thick.
Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Classy

References

  1. ^ Cooking Classy’s (cookingclassy.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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