Tag: Paris

After Prague, the great Italian winery arrives in Paris – Italian cuisine reinvented by Gordon Ramsay

With Signorvino, they arrive in Paris excellences of Italian food and wine: even abroad, the Italian brand will maintain its appreciated formula which combines a cellar that can count on over 2,000 references and a gastronomic proposal that starts from territorial excellence, to create a menu that pays homage to the quality and flavors of the Italian tradition.

Themed events, tastings and meetings with producers are also planned in the venues of Prague and Paris as part of the “Journey into Taste” project: the complete program of Signorvino events is available on the Signorvino website.

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.

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