Tag: pastry

Italy wins the Pastry World Cup in Lyon – Italian Cuisine

Lorenzo Puca, Massimiliano Pica and Andrea Restuccia win the world title in Lyon: for the third time our team takes home a victory … very sweet!

In Lyon the Italian team takes his home third World Cup. According to Japan, France is third. In the ten hours available, the team made up of Lorenzo Puca (team captain and candidate for sugar processing), Andrea Restuccia (pastry chef who in the world past had sculpted ice) e Massimo Pica has achieved, competing with ten other nations: the chocolate dessert to share, the ice cream cake, the restaurant dessert, the 165 cm tall sugar sculpture and, with the same height, a chocolate pièce.

The chocolate dessert to share (ph Sirah)

"This world championship – comments the team coach Alessando Dalmasso, also president of the Club of the Coupe du Monde de la Pâtisserie Selection Italy – which was thought to be subdued was instead a great competition that saw all the participants not give up despite the pandemic and continue to train to get the best result. Our guys gave their best and proved to be a close-knit, professional team and to work with the heart. We have won, it is an immense joy: today we have written history ”.

The winning desserts

The dessert to share it is developed in layers on a base of shortcrust pastry flavored with vanilla and orange, enriched with a chocolate custard and sponge cake, vanilla diplomatic cream, exotic orange-scented jelly and again by a chocolate diplomat with dripping sauce. For the ice cream cake instead, made as a real “matryoshka” it had a central part made up of a strawberry and raspberry jelly, semifreddo with mascarpone and raspberry, almonds and passion fruit. The innovation was the internal cylinder made with a meringue donut with an exotic compote to divide the sorbet; the dessert was completed with an almond, vanilla and lime ice cream and a base of sponge cake with pistachio, then raspberry and almond. An important part of the competition was also the realization of the restaurant dessert: “This is a discipline where fantasy and freedom are expressed more explicitly. A challenge in which talent is exposed, where the personality of the pastry chef and also his mood can be guessed.

The jury and the first comments

“It is the most magical and ephemeral moment in pastry making”, he comments Jordi Roca, new member of the new jury composed to evaluate the restaurant desserts. In addition to the pastry chef of the El Celler de Can Roca of Girona, other four of his colleagues (Sébastien Vauxion; Brandon Dehan; Giuseppe Amato; Eunji Lee) in addition to three chefs: Glenn Viel, Sang Hoon Degeimbre and the American Dominique Crenn. And with this passage throughout the Pastry World Cup, the pastry chef recognizes the fundamental value he has within the catering system: "You are learning – he comments Giuseppe Amato of the three-star La Pergola in Rome – how important the dish dessert is and identifies a profession. In Italy we were among the first to recognize it, but today there is no workforce, there are no young people who want to follow this dream ”.

As honorary president of the race too Patrick Roger, an artist sculptor of chocolate, who often uses nature and animals as a source of creative inspiration: "I draw from nature, from current events in the world, from my travels. I have my own style, which is expressed through plants, animals and minerals ”, he comments. And just the nature theme led this edition of the competition today chaired by that icon of world pastry that bears the name of Pierre Hermé. Among the innovations, in addition to eliminating the ice sculpture test, there was also a greater attention to the sustainability. “The World Pastry Shop is the reference point for anyone who is committed and responsible in pastry making, at the service of a strong love for food, a vector of emotions. The world of pastry also has an essential role to play, but it must retain its essence: taste, pleasure and love for good food and this by acting better for the environment and the planet, "said Hermé.

How is leavened puff pastry made? – Italian Cuisine

A very sweet leavened dough to be prepared according to the fold technique and to rest between one passage and the next

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There leavened puff pastry it is a richer version of traditional puff pastry, with milk, eggs and sugar added to the pastel. When the different elements are brought together, they roll out into a rectangle and work with each other the technique of folds. The rectangle is folded in 3 or 4, obtaining a dough which, after resting in the fridge, rests and folds several times: generally, from a minimum of 3 to a maximum of 6 turns of folds are made. It is customary to mark each round with a notch, imprinted on the dough with a fingertip: a trick that serves to remind you, step by step, at what stage of processing you have arrived. This elaborate technique is meant to form one pasta in overlapping layers interspersed with the fat part, or the butter, which makes it crumbly and crunchy. The growth is due to the evaporation of the water contained in the butter and the pastel, which pushes the layers upwards, making the dough grow.

Doses to prepare about 600 g of leavened puff pastry: 240 g of flour 00 + the one for processing; 10 g of brewer's yeast – 50 g of granulated sugar – 7 g of powdered malt (in pastry shops) – 75 g of eggs (about 1 large egg) – 50 ml of milk – 140 g of soft butter – salt

Step by Step

- 1
- 1) Prepare the leavening. Dissolve the yeast in 40 ml of water. Mix 75 g of flour with the yeast mix, form a ball and immerse it in a bowl of water at room temperature. Let it rest for a few minutes until it rises to the surface. Meanwhile, pour the remaining flour into a bowl (or mixer). Collect the leaven with your hands, drain it and join it in the bowl.
  
  2) Add beaten egg with milk, then malt and sugar. Start working and, when the mixture is homogeneous, add 25 g of soft butter and a pinch of salt. Knead again to incorporate them completely. Form a loaf and wrap in plastic wrap.
- 2
- 3) Let the dough rise in the fridge for 12 hours. Therefore, transfer it on the lightly floured surface.
- 3
- 4) Roll out the dough, on the floured surface, in a rectangle a couple of cm thick (about 20×40 cm). Arrange the remaining butter, at room temperature, between two sheets of baking paper and flatten it with a rolling pin forming a square sheet (about 20×20 cm).
- 4
- 5) Transfer the butter to one half of the rectangle, fold over the free dough and roll out with a rolling pin, until you get a rectangle of the initial size (20×40 cm) again.
- 5
- 6) Fold the rectangle in 3, mark this first round by making a notch with your fingertip, wrap in plastic wrap and let it rest in the fridge for half an hour. Take the dough, spread it a little, then stretch it again to the initial size, fold it in 3 and mark the second round. Let it rest for another half hour in the fridge, in plastic wrap, then repeat the operation one last time: at the end you will have made 3 turns of folds. Chill in the fridge for at least 1 hour, or until the moment of use. Pasta that is not used immediately can be kept in the freezer, wrapped in cling film, for 2-3 months.

Francesca Romana Mezzadri
September 2021

Kranz with candied fruit, chocolate and macadamia nuts
Makes 10 Kranz: 500 g of half puff pastry – 600 g of leavened puff pastry – 120 g plum jam – 60 g of shelled Macadamia nuts – 75 g of cubed candied orange peel – 40 g of chocolate chips – flour for processing

1. Chop the walnuts. On the floured surface, roll out with a rolling pin the half-puff pastry, rather thin, in a rectangle of approx 25×12 cm. Spread it with 2/3 of the jam e sprinkle it with 2/3 of the chopped walnuts, 2/3 of the cantidia and 2/3 of the chocolate chips.
2. Roll out also the leavened puff pastry, to the same size as the half puff, and place it on top of the latter. Spread the leftover jam on half of the surface (starting from the short side) e distribute yourselves the rest of walnuts, candied fruit and chocolate chips.
3. Fold back the free part over the stuffed one: you will get a thick square of about 12 cm per side. Then, cut it into 10 strips, about 1.5cm wide.
4. Twisted the strips a couple of times on themselves (around their longitudinal axis) and arrange them, well spaced, on a couple of plates lined with baking paper. Let it rest at room temperature for about twenty minutes, then bake in the oven at 180 degrees for 18-20 minutes.

Posted on 17/09/2021

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Puff pastry cake – Recipe 's puff cake – Italian Cuisine

First, whip the cream, cold from the fridge.

Then stir in the yogurt, a tablespoon of limoncello and 2/3 of the lemon peel.

Then begin to assemble the cake: create a layer of puff pastries in the mold, brush with limoncello and cover with an even layer of yogurt frosting.

Add a little more lemon peel, then create another layer of puff pastries, always wetting them with limoncello, the surface layer should be wetted a little more (if you want you can also create more layers, the choice is yours).

The sfogliatine cake is ready: let it rest in the fridge for at least 2 hours before serving.

Lorenzo Puca, Massimiliano Pica and Andrea Restuccia win the world title in Lyon: for the third time our team takes home a victory … very sweet!

The winning desserts

The jury and the first comments

A very sweet leavened dough to be prepared according to the fold technique and to rest between one passage and the next <! – send by email ->

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A very sweet leavened dough to be prepared according to the fold technique and to rest between one passage and the next

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