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How to prepare the caramelized puff pastry – Italian Cuisine


More crunchy than the simple puff pastry, it is a fundamental ingredient to prepare sweets rich in creams or fruit

Preparing cream-filled cakes or puff pastries will be easier with the caramelized puff, a richer version of the classic puff pastry. This type of pastry is great for preparing desserts, especially the millefeuille, which with the overlapping layers of dough, will be more fragrant and crunchy thanks to the sugar that, in the oven, makes the dough more dense and creaky.

caramelized puff

Even the desserts filled with creams or jaws will keep their crunchiness longer, thanks to the almost vitrified layer that the sugar gives to the pastry. Remember to cut or divide the dough into the formats that you will need before the preparation is completely cool: at that point it will be more difficult to obtain the desired shapes, risking to break irreparably the dough.

Follow the instructions in the tutorial and then decide how to use the caramelized puff pastry: garnished with cream or fruit, you will get an excellent and fragrant dessert to bring to the table.

5 new cooking and pastry courses for 2019 – Italian Cuisine


From the Apulian traditions to the advanced sushi and sashimi preparations. Here are the news not to be missed in the new year

2019 a The School of Italian Cuisine we start with it five new courses of absolutely unmissable cuisine and pastry. Let's find out together!

1. Regional cuisine: Puglia

Let's go back to explore the regional kitchens of Italy: the first stop is in Puglia, with four different recipes from the usual to rediscover its traditional cuisine.

An educational plan that becomes a real dedicated menu:

– Troccoli with stuffed cuttlefish sauce, a fresh pasta shape typical of Foggia
– chicory tiella, unfailing on the Puglia tables
– pancotto, a simple and tasty soup for lovers of recovery cuisine
– sighs, ending with a very soft dessert

Choose the date and book the course.

2. Neapolitan pastry

If you miss the south, it's time to make a sweet stop in Naples, with the irresistible classics of the Campania pastry: cake Caprese, Baba with rum, clip is pastiera. Click here to find out the dates.

3. Winter menu

The best way to warm up during a cold winter is to go to the stove!

Here is our proposal for a complete menu:

– Jerusalem artichokes and mushrooms
– chopped spelled risotto with radicchio, green apple and taleggio cheese fondue
– pork cheeks with parsnips in two textures
– pumpkin and chocolate

Click here to book.

4. Éclair and cream puffs

Delicious cakes to prepare with pâte à choux: from the famous éclair, typical of French confectionery, to fried tortelli! There will obviously be plenty of cream puffs!

5. Sushi: advanced course

As always we make a leap also in the other kitchens of the world. In this case the Japanese one. If you have already attended the course Sushi and sashimi, or you are already able to prepare simple nigiri and maki, this year we are ready to make things more difficult. Read the educational plan here and get ready to level up with our chef Katsuya Tatsumoto.

For the complete calendar with all the courses, you can download it here in pdf or consult the dates on scuola.lacucinaitaliana.it.

Recipe Pears in the pastry – Italian Cuisine – Italian Cuisine


  • 300 g granulated sugar
  • 80 g shelled walnuts
  • 50 g apricot jam
  • 3 ripe Kaiser pears
  • 2 rolls of puff pastry
  • a cinnamon stick
  • an egg
  • powdered sugar
  • granulated sugar

For the recipe of pears in the pastry, peel the pears, cut them in half and remove the seeds to make a hollow to fill. Cook the sugar in 600 g of water with 2 pieces of cinnamon for 10-12 minutes, obtaining a syrup.
Lower the heat, dip the pears and cook for 9-10 minutes (15-20 minutes if they are not ripe). Drain on kitchen paper and allow to cool. Blend 50 g of walnuts and mix with the apricot jam. Cut 2 strips of 2 cm wide into the puff pastry.
Stuff the hollow of each half pear with a teaspoon of walnut and jam mixture, then "coat" them in the pastry as seen in the steps on the previous page. Sprinkle the pears with plenty of powdered sugar and bake at 200 ° C for 24-25 minutes. Remove from the oven, sprinkle with a little of their cooking syrup, sprinkle with icing sugar and complete with the remaining chopped sugar grains.