Tag: lemon

Profiteroles with Amalfi lemon: the Sal De Riso recipe – Italian Cuisine

Profiteroles with Amalfi lemon: the Sal De Riso recipe


The recipe of the heart of Sal De Riso, the one that consecrated it (well before the legendary Delizia al Limone). Here's how to make it, step by step, including grated lemons

Sal De Riso is one of the most famous pastry chefs in Italy, who in turn has made the pastry of the Amalfi Coast famous for its traditions and flavors. The most famous recipe is the Lemon delight, but the one with which he started was not a great classic, but the profiteroles, but ai Lemons of Amalfi. And here is his recipe for these sumptuous cream puffs filled with lemon custard and covered with a sauce flavored with Amalfi lemon peels and juice. Advice? Add grated lemon zest.

Components

beignet pasta
Lemon cream
lemon scented custard
whipped cream scented with lemon peels
lemon sauce

Ingredients and procedure

For the puff pastry
250 g of water
250 g butter
6 g salt
250 g flour
500 g whole eggs

Boil the water with the butter and salt. Add the sifted flour and cook for a few minutes over low heat, stirring with a wooden spoon. Let the pasta cool in a large container and add all the eggs in one go. Work the dough with an electric whisk until it becomes smooth and homogeneous. Form cream puffs, almost as big as a walnut, on a sheet of baking paper, or directly on the pan, with the help of a pastry bag with a smooth steel tip of about 1 cm. Bake at 220 ° C for about 25 minutes until you see the puffs and golden brown. Let it cool down.

For the lemon cream
100 g yolk
100 g sugar
100 g lemon juice from the Amalfi Coast
100 g butter
1 Bourbon vanilla bean

Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° C. Allow to cool and add the creamy butter. Mix.

For the infused cream
Leave 1 liter of liquid cream to flavor with the peel of 3 lemons cold for at least 5 hours. Filter.

For the custard
350 g milk
150 g cream
180 g egg yolks
150 g sugar
35 g cornstarch
1 Bourboun vanilla bean
2 g salt
peel of 3 lemons

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and the boiling cream. Cook the cream and let it cool quickly.

For the filling
750 g of lemon scented custard
250 g of lemon cream
500 g of whipped cream

For the glaze
Add half a kilo of whipped cream to the remaining cream and dilute with fresh milk until desired density. Glaze the cream puffs.

Cannoncini recipe with lemon cream – Italian Cuisine

Cannoncini recipe with lemon cream


  • 230 g Rolled puff pastry
  • 150 g Sugar
  • 80 g Butter
  • 20 g Maizeina
  • 6 pcs Yolks
  • 2 pcs Eggs
  • Lemon

Beat the eggs and egg yolks, the grated zest of a lemon and 60 g of juice, 40 g of water, sugar, softened butter and cornstarch in a bowl suitable for a bain-marie. Bring to the bain-marie and cook, stirring, without whipping, until the cream begins to set (about 5 ').

Cut the puff pastry into strips about 2 cm wide; brush them with water and wrap them on the special cones for cannoncini, on the wet side, surmounting the strip on itself by a few millimeters.

Roll the cones under your hands, pressing them on the work surface, to compact the dough. Just wet the cannoncini with a little water and roll them in granulated sugar. Place them on a baking sheet covered with parchment paper and bake them at 200 ° C for 10-12 '.

Fill the cannoncini with the lemon cream, with the help of a parchment paper croissant, and serve garnished with fruit to taste.

Sea bass recipe with olive pesto and candied lemon – Italian Cuisine

Sea bass recipe with olive pesto and candied lemon


  • sugar
  • 50 g white wine vinegar
  • 120 g Taggiasca olives
  • extra virgin olive oil
  • 1 untreated lemon
  • 4 sea bass fillets
  • 1 stalk of celery

For the olive pesto
Prepare a syrup: cook 50 g of sugar with 50 g of white wine vinegar in a saucepan for about 5 minutes, then leave to cool. Blend 120 g of pitted Taggiasca olives with the syrup and 1 tablespoon of extra virgin olive oil.

For the candied lemon
Obtain the zest of 1 untreated lemon with a potato peeler; squeeze the juice. Cut the zest into chunks and blanch for 1 minute in boiling water. Drain and cook it in a saucepan for 15 minutes with the lemon juice and 80 g of sugar.

For the sea bass
Cut 4 sea bass fillets in half and roast them in a non-stick pan with a drizzle of extra virgin olive oil, first on the skin side for 5 minutes, then on the pulp side for 1 minute. Salt at the end.

To complete
Serve the fillets with 1 clean celery stalk cut into diamond shapes, its washed and dried leaves, the olive pesto, the candied lemon and, to taste, chopped green olives and pieces of lemon pulp.

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