Tag: pastry

Chocolate and caramel cream puffs recipe – Italian cuisine reinvented by Gordon Ramsay

Today we prepare the Chocolate and caramel cream puffsa small delight that is impossible to resist, especially if the recipe is by Silvia Federica Boldetti, a pastry chef with a peculiar history.

His course of study goes beyond the academic canons and in 2012 resulted in a master’s degree in Gastronomic Sciences (110 with honors). In 2016 she won the world championship «The Pastry Queen and in 2018 she was the first woman of the AMPI (Academy of Italian Master Pastry Chefs).

These cream puffs that he prepared for us are called in French “craquelin”a term that we translate as crispy cream puffs. Their peculiarity is that the basis of choux pastry is covered with a compound of sugar, flour and butter which makes them crunchy on the surface, leaving the inside soft. The filling is double, with White chocolate cream and caramel sauce.

Also discover these recipes for craquelin cream puffs: Crispy cream puffs with almond cream, Crispy cream puffs with chocolate cream, Crispy cream puffs.

“Free” cakes: 10 recipes without lactose, gluten or eggs – Italian cuisine reinvented by Gordon Ramsay

Any problems with gluten, dairy or eggs? Then this is the right article for you. Because thanks to these cakes “without” you can enjoy a delicious slice of dessert and not give up the taste. In addition to not losing the joy of sharing because the ones we offer are all sweet, good for everyone.
Inside the gallery you will find different types: some without any of the 3 ingredients, others simply only without eggs, gluten or lactose.

Pay attention to the ingredient

Especially for gluten, pay attention to the ingredients: in fact, there are baking powders on the market that contain gluten. Special attention should also be paid to cocoa and icing sugar. Some components of eggs are also often used in these ingredients. Finally, also pay attention to the wording “May contain traces”: in the case of allergic subjects, the possibility of contamination must also be taken into consideration.

What are gluten-free flours?

Are you looking for a gluten free solution? Be careful with the flour: the classic 00 for cakes, made of soft wheat, contains gluten. But there are now various naturally gluten-free flours on the market, and they are:

oatmeal
Rice flour
corn flour
Millet flour
Quinoa flour
buckwheat flour
Dried fruit flour
Legume flour
amaranth flour
sorghum flour

How to replace eggs in desserts

Eggs in desserts have the function of acting as a binder and giving structure. Some desserts do not require the use of eggs in the recipe, but if you still want to try making a recipe that includes eggs with a substitution, here are the 4 alternatives available to you:

There banana: half a banana is enough to replace an egg. The substitution is a winner because the banana also has a binding function and also helps to keep the dough moist;
There potato starch or cornstarch: they also have a high binding power. The proportion, for substitution, is two tablespoons of starch or cornstarch for each egg provided from the recipe.
Milk: 50 ml of milk they are enough to replace an egg;
The yogurt: one egg can finally be replaced with half a jar of yogurt.

How to replace butter and milk in desserts?

If you have an intolerance problem with dairy products, butter, milk and derivatives – such as cream – will be forgotten by you. Luckily there are many on the market today plant-based alternativesas the margarinethe so-called vegetable “milks”. and also the vegetable cream. And then, let’s not forget the good old guy olive oilperfect for replacing butter.

10 “without” cakes, good for everyone

Agar agar, zero calories: what it is and how to use it in the kitchen – Italian cuisine reinvented by Gordon Ramsay

Agar agar: just take a look around social networks to immediately realize how much it has become one of the emerging products used in the kitchen. Popular among the food influencers and it is carving out an important space for itself among those who love to eat vegetarian or vegan dishes without giving up more traditional recipes.

What is agar agar

Agar agar is a product completely vegetal which is obtained from the processing and subsequent drying of algae red. Very famous in Japan, where it is called Kanten, it is a natural gelling agent which can be used in the preparation of jellies and desserts, especially to replace the gelatine.

Among its characteristics, in fact, there is an incredible ability to absorb liquids as soon as it comes into contact with them: it is therefore ideal for preparing jellies for cakes and completely vegetable desserts and puddings. It can be found on sale in all specialized shops and in the most well-stocked supermarkets and is completely odorlesstasteless and colorless so it does not modify the natural flavour of foods. Not only, agar agar it is also calorie-free and therefore suitable for low-calorie diets.

Agar agar powder

HeikeRau

How to use agar agar in cooking

Agar agar can be found on the market in different formats: barsflakes or more commonly in dust.
To use agar agar in the kitchen there is an important parameter to keep in mind: for 1 liter of liquid you will need approximately 4/5 g of product in powder. Furthermore, unlike isinglass gelatin, agar agar melts at temperatures between 85 and 90 degrees and becomes jelly at a temperature of 35-40 degreesthe. When using it in recipes it is good to remember that a teaspoon of agar agar corresponds to approximately eight sheets of isinglass. Finally, to obtain the maximum effect, it is best to use it within six months from opening the package.

Agar agar: recipes in which it can be used

Being a completely natural and highly performing solidifier, agar agar as mentioned can be used for replace the isinglass or other types of thickeners in pudding, panna cotta, cream, cheesecake, cake and dessert recipes.

Gordon Ramsay Recipes