Tag: Paris

Paris Brest: Parisian recipe with meringue butter cream – Italian Cuisine

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<a href="https://gordon-ramsay-recipe.com/tag/paris">Paris</a> Brest: Parisian recipe with meringue butter <a href="https://gordon-ramsay-recipe.com/tag/cream">cream</a> – Sale & Pepe

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Published on 10/28/2021


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Paris Brest: a very sweet Parisian dessert – Italian Cuisine


Paris Brest, the preparation

For the puff pastry: 170 g of flour 00 – 110 g of butter – 250 g of eggs – 125 g of water – 125 ml of milk – 3 g of salt

For the caramelized hazelnuts: 200 g of roasted whole hazelnuts – 60 g of sugar – 20 g of water

For the meringue buttercream: 340 g of soft butter – 200 g of sugar – 80 g of egg whites – 45 ml of water – 80 g of dark chocolate

1) Prepare the puff pastry. Bring to a boil milk, water, butter, sugar and salt, then unite in one go the sifted flour e cook until the dough comes off the walls creating a ball.

2) Do cool down slightly, move to a planetary mixer and add little at a time the eggs. Put the mixture in one sac à poche with a striped nozzle and create some rings of about 10/15 cm in diameter.

3) Decorate them with some chopped hazelnuts. Cook a 175 ° for 10 minutes placing a bowl with water in the oven so that it creates humidity, then lower the temperature to 170 ° and cook for another 20 minutes.

4) Prepare the caramelized hazelnuts. Caramelize sugar and water a 185 °, add the hazelnuts, then spread out on a baking tray and let cool. Leave some of it whole for decoration. The remaining part chop it with a knife.

5) Prepare the meringue buttercream. Mounted the egg whites in a planetary mixer with two tablespoons of sugar.

6) In a saucepan prepare the syrup of water and sugar and bring to 121 °. Pour in the syrup flush in the planetary mixer to prepare the Italian meringue.

7) Add the softened butter and melted chocolate.

8) Assemble the cake. Cut the ring in the middle, stuffed with meringue cream and decorated with caramelized hazelnuts, then close with his hat.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

As in the streets of Paris, enjoying a boulangerie delight – Italian Cuisine

As in the streets of Paris, enjoying a boulangerie delight

We dream of strolling through the streets of Paris, with the melody of the Vie en Rose of Edith Piaf. The atmosphere is romantic and a little melancholy. Let yourself be lulled by that pleasant smell of baguette freshly baked, that fragrance of Croissant that we pleasantly want to bite into. That modern boulangerie in front of us, warm and reassuring, where you can relax for a pleasant breakfast while sipping one Cup of coffee. And here it all began like this.

It was the 1683 is the Ottoman Empire had just been defeated a Vienna. Indeed, it seems that the Ottomans attempted to besiege the Habsburg Empire without, however, ever being able to surpass the defenses. So they tried the underground tunnels to go through during the night. However, they were taken by surprise thanks to the bakers who, working during the night, warned the sentries, saving the city. It is said that it was the pastry chef Vandler, worthy of this heroic act, to have the exclusive right to produce something special to commemorate the event. And this is how the delicious croissants are born, now the turkish logo, par excellence, due to its a Crescent moon.

A specialty that over time has made many revolutions, all derived from the historian Austrian Kipferl, a sweet or savory specialty prepared with simple ingredients available to everyone: flour, butter, eggs, water, sugar and egg yolk to brown the surface.

So why do we call croissants typical French products? All thanks to the artillery officer August Zang who in 1938 founded the first Boulangerie Viennoise (Viennese pastry shop) in Paris, a small shop where the delicious ones were baked viennoiserie: leavened baked desserts made with a technique closer to that of bread than to traditional pâtisserie. From here the success was immediate, so much so that they indulged themselves to create many other mouth-watering alternative versions.

Starting with croissont, the famous triangle of layered leavened dough, which once cooked becomes one crunchy casket with a soft heart. We find a similar mixture in pain du chocolat, which stuffed with drops or pieces of chocolate, is the favorite culinary attraction of many tourists visiting French cities. But instead the kouing amann, Have you ever heard about it? He has reserved a place of honor among the viennoiserie. Originally from Brittany, Northwest region of France, its appearance is similar to that of the cake and its main ingredient is butter. Its flavor may certainly remind us of that of a croissant but unlike it, it is never stuffed. Its fame, which began in Paris, soon sparked all over the world, until 2012 when it was even named specialty Dessert of the Year.

From Paris we travel to Milan, where it awaits us, in Porta Venezia, the boulangerie Egalitè which documents the culture of the sweet and savory bakery in the other side of the Alps, and which in a couple of years has become a point of reference for the inhabitants of the neighborhood, their meeting place of the heart, especially for the Francophone community living in the Lombard capital . Here you can taste a little French tradition, intimate and informal. Savoring the crunchiness of this croissont, it feels like sitting on a comfortable chair a Place du Trocadéro, contemplating the fascinated Eiffel Tower.

Elena Strappa
Photo by Michele Tabozzi

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