All recipes written by Gordon Ramsay
Put the flour in a bowl with the butter in chunks in the center, cold in the fridge, and start working, until you get a crumbly mixture.
Then stir in the salt and then also the water, a little at a time, until you get a firm and homogeneous dough, which you will have to rest in the fridge for at least 30 minutes, wrapped in cling film.
That's all: the wholemeal shortcrust pastry is ready to be spread on the floured pastry board and used for your creations.
There shortcrust pastry Naples it is a typical basic recipe, of course, of my part, or of the Campania cuisine. It is a dough for shortcrust pastry with almonds. Yes, the peculiarity of this recipe is given by the replacement of part of the flour with almond flour. This shortcrust pastry, usually flavored with orange instead of lemon, is very crunchy (if you prefer a softer shortcrust pastry, add a pinch of baking powder), but then it melts in your mouth, it is especially suitable for biscuits and tartlets, but you can use it also for pies.
It tends to color faster, so watch out for cooking times. If you want to vary the recipe, remember that dried fruit flour must never exceed the weight of sugar, moreover, icing sugar is usually used, just to absorb the oil from dried fruit. I think I've told you everything, so I'll leave you with the recipe Neapolitan shortcrust pastry and we will read later: *
Work to cream, butter and sugar, then add the egg with the herbs first and then the flours with the salt.
Knead quickly until you get a homogeneous mixture.
Cover the dough with cling film and let it rest in the fridge for at least 30 minutes.
After resting in the fridge, the Napoli shortcrust pastry will be ready to be used for all your preparations.
The pastry shops and local specialized in products gluten free they are on the rise; luckily for the celiacs of Milan who can finally find suitable products for them. The era of industrial sweets to buy in pharmacies is therefore over, and you can find excellent pastry shops where you can buy sweets, cakes, pastries, bread, strictly gluten-free leavened and suitable for celiacs. Where they even make Sicilian sfogliatelle or cassata: obviously gluten free.
Gluten is a protein, its peculiarity is to be able to create a mesh called gluten in the mixing phase which retains water and fat inside and makes highly hydrated cohesive doughs workable. The alveoli and the volume of a panettone or the structure of a pastry as well as bread and other leavened products develop thanks to gluten. Eliminating it is therefore not technically so easy and to create a whole range of desserts to open a gluten-free pastry shop, you have to completely revolutionize your way of working and use new techniques and ingredients for pastry doughs. It is not a small job.
It is one thing to serve desserts that do not include gluten in the recipe, like a meringue, another thing is to be able to recreate the softness of a cake without being able to use wheat flour. Flours of other cereals and legume proteins are often used as substitutes, but to find the same experience in a gluten-free croissant there are really numerous attempts (and even failures).
After all, sweets are a pleasure, and if they are not good … what pleasure is it?
In recent years the gluten free world has grown a lot, certainly now diagnoses are simpler and faster. Then there is the disorder called non-celiac gluten sensitivity, which is the subject of research and is still difficult to define and diagnose. The fact is that, partly for fashion, partly for hypochondria, gluten-free has exploded. Many have launched into the business, but not all of them are able to really affect nutritional and gastronomic needs at the same time: after all, sweets are a pleasure, and if they are not good … what pleasure is it?
These pastry shops that we have selected do not survive by fashion, quite the contrary, since the quality of the desserts is often indistinguishable from that of a classic pastry and the level is still absolutely satisfactory. For gluten-free desserts and celiacs who do not regret classic pastry.
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Text by Jacopo Giavara, Margo Schachter
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