Tag: Knam

Pinocchio egg, no lie is the sweet Easter Knam – Italian Cuisine

As master Geppetto gave birth to his son Pinocchio from wood, so the master pastry chef Ernest Knam modeled the Easter 2020 eggs representing the beloved fairy tale character

After the success of last year's chocolate unicorn, Ernst Knam is inspired by the world of fairy tales, creating the Pinocchio egg in his chocolate workshop.

Pinocchio Knam egg

The famous fairy tale character, so loved by children, for Easter 2020 is shown in a new super tasty guise. The Pnocchio egg it is available in two different versions, with dark or milk chocolate and can be customized to your liking with three different interchangeable noses of different length and type of chocolate: white, milk and dark.

Other novelties of Easter Knam

To keep company with the protagonist of Easter Knam, many other brand new chocolate creations inspired by the world of art and design. As in the case of Kane It is in the Koniglio modern, two subjects in dark chocolate which have as reference model the artistic creations in the neo-pop style of Jeffrey Koons.

Finally, the glamorous note of Easter 2020: the couple of monkeys in love, Herr and Frau Knam, he with the bow tie and she with the necklace. Subjects conceived and designed in detail by Frau Knam and subsequently created by the master chocolatier Ernst Knam.

However, the great classics of the Ernst Knam Pastry shop cannot be missing with the subjects that most evoke the Easter tradition such as Knam Pollo and Pollo Pollock, Knam Rabbit, cockerels and chickens, chicks, ducks and many other must of the offer .

There is no Easter without dove, so in addition to the classic dove with almonds and candied oranges, the pastry chef created the dove covered with chocolate Frau Knam Señorita 72 and toasted almonds. A new proposal that joins traditional cakes such as the pastiera (classic and chocolate) and two special edition cakes: the pistachio pastiera and the nest cake, inside which citrus fruits and exotic fruits, combined with chocolate, bring a fresh and colorful touch.

For the satisfaction of all palates, savory creations are also offered such as the Easter cake, the Easter gourmet panettone and finger food, to discover all the creations of Easter Knam visit the official website.

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The chocolate tart by Ernst Knam: the single portion recipe – Italian Cuisine

The king of chocolate reveals his recipe for preparing a simply irresistible tart

Do you want to make a sweet as good as those seen on TV? With Ernst Knam's tart recipe it is possible. A recipe reserved for chocolate lovers, which here is the protagonist to the nth degree: a shell of dark cocoa pastry which contains a soft chocolatey heart, prepared with custard and Ganache Chocolate. A true classic that will captivate the most demanding guests and that will make children go crazy too.

Below is the recipe of the master, to be followed scrupulously to obtain a flawless result. Because, as we know, precision is fundamental in confectionery.

The chocolate tart by Ernst Knam: the single portion recipe

Chocolate shortbread

150 g butter
150 g caster sugar
1 large egg
1 g vanilla
6 g baking powder
270 g flour 00
30 g cocoa powder
1 pinch of salt

Work well, by hand, possibly with the help of a spatula, the butter cut into pieces together with the sugar, then add the egg, salt and a pinch of vanilla and knead well, until you obtain a homogeneous mixture.
Add the yeast and flour, sieved together, and work well until they form a homogeneous and compact mixture.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 2 hours before using it.
Roll out the pastry at 2 mm and line 8 molds of 7 cm diameter in silicone or aluminum.

Custard

250 ml whole milk
5 g Tahiti vanilla
75 g egg yolks
50 g granulated sugar
15 g cornstarch
8 g rice starch

Pour the milk into a saucepan, add the pulp of the Tahiti vanilla bean cut in half lengthwise, stir and place on the stove to heat.
Meanwhile, place the lightly beaten egg yolks in a large bowl and add the sieved powders while still working.
When the milk boils, mix the mixture with a little warm milk and knead it with a whisk. Then pour everything into the remaining warm milk
Cook for about 3 minutes, continuing to mix well with the whisk to prevent lumps from forming.

Ganache Chocolate

170 ml fresh cream
230 g dark chocolate 60%

Bring the cream to the boil in a saucepan and pour in the chopped chocolate or pastilles, mix with a whisk until the ganache is completely emulsified.

Chocolate cream

400 g pastry cream
400 g ganache cream

With a whisk mix the custard with the chocolate ganache to obtain a smooth cream.

Pie assembly

Place the chocolate custard on the bottom of the pastry. Decorate each portion with strips of pastry and cook the cake at about 170 ° C for about 40 minutes.

Events not to be missed

Anyone wishing to see the beloved protagonist of programs like Bake Off Italia at work can participate in the Knam Chocolate Experience, an event that will take place from November 28th to December 1st in the brand new N10 Milan between different activities: breakfasts, brunches, dinners, and especially show cooking, during which the chef will prepare his own tart with a special chocolate, the Frau Knam Señorita 72%, of which the chef has followed the supply chain from Peru and of which he is the sole importer in Italy. And from Peru will come the guest of exception of the event, the chef Mitsuharu Tsumura, of the Maido restaurant in Lima, tenth in the ranking of the 50 Best and first in Latin America.
Moreover, the choice of the right chocolate is fundamental for chef Knam, who also recommends "punching (even with a fork) the pastry at the base, so as to transpire the heat so that the cream cooks better".

Knam sponge cake – Italian Cuisine

Anyone who loves cooking at least knows the well-known pastry chef Ernst Knam. Well, the sponge cake Knam it is an almost revolutionary recipe in the field of sponge cake. If you're wondering why, the answer is that it's a much easier preparation than that of the more classic recipes. In this, in fact, the ingredients are thrown together in a bowl and are mixed with whips, like this. Without whipping the egg whites separately, without whipping the egg yolks with the sugar, nor anything else. Dough ready in less than 5 minutes! Not only that, but even cooking is faster … Incredible, isn't it? Yet I assure you that the recipe succeeds perfectly, word of 😉

Put all the dry ingredients together in a bowl, sifting them, then add eggs and egg yolks.

Work quickly with the whisk until you have a homogeneous mixture, then pour it into the mold covered with parchment paper.
Bake in a preheated static oven at 180 ° C and cook for about 25-30 minutes.
We always do the toothpick test before turning out.

Let it cool, then turn out the Knam sponge cake and use it for all your preparations.