Tag: pastry

Pears, puff pastry and chocolate, for a truly unforgettable dessert – Italian Cuisine

A layer of crêpes stuffed with pear and chocolate, enclosed in a crisp pastry: who can resist this sweet inviting?

You have always been fanatics of sweets at chocolate and you become crazy when it is paired with pears? Then there is nothing left to do but to learn the recipe of this by heart cake with pear, puff and chocolate: it will become your favorite dessert! If you are not yet convinced, know that inside hides a heart of crêpes!

Bella Elena tart: the first, the unforgettable

The most famous, most successful, most prepared version of a cake where pears blend with chocolate is undoubtedly the Bella Elena tart. A shortcrust pastry shell in which a chocolate custard wraps and wraps slices of abate pear, arranged raw on the bottom of the cake or, for an even greener version, browned with a knob of butter. The perfect dessert for a fine meal or for children's snacks.

The pears? Abbot

Among the most used pears for confectionery preparations are the abbotthat we also recommend. With a delicate and grainy pulp and a light citrus aroma, they are available from mid-September and for eight months a year. Their skin is greenish, with brown or yellow dots and, like all types of pears, they are rich in fibers, which help intestinal motility. They then have a high content of boron, which helps to better absorb calcium, preventing problems related to osteoporosis. This quality is also one of the most used in confectionery preparations.

The recipe of the puff pastry cake with pears and chocolate

Here's how to make this dessert.

Ingredients: 1 roll of 200 g puff pastry, 100 g of dark chocolate, 3 tablespoons of flour, 3 tablespoons of sugar, half a cup of raisin wine, 1 glass of milk, 4 whole eggs, 4 medium-sized Abbot pears, 70 g of ground almonds, a knob of butter.

Method: peel the pears, cut into small pieces and cook in a pan with the raisin wine and chocolate. When they are soft, turn off. In a bowl beat 4 eggs, add the flour, sugar and milk. Mix with a whisk to avoid lumps and leave the mixture covered with a sheet of film in the fridge for 30 minutes. Then with this mixture prepare 6 crêpes using a non-stick pan with a diameter of about 20 cm and, when they are ready, keep aside. With the dough line a round baking pan (previously greased and floured) and, in layers, arrange the pears, then a crêpe, then the pears, until you finish all the ingredients. Close the edges of the pastry, cover the surface with ground almonds and bake at 170 degrees for about 45 minutes. Once your pear, puff and chocolate cake is ready, wait a few minutes before serving.

In the tutorial some suggestions for a perfect result

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Puff pastry, 10 quick recipes – Italian Cuisine

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Short pastry: 15 fragrant recipes – Italian Cuisine

The short pastry is one of those bases that allow you to free the kitchen fantasy. A sweet scented shell in which to pick the tastiest jams, the freshest fruit and the most delicious creams. And if for us it is not the time to dedicate ourselves to the preparation of the fillings, there is no problem. Why the beauty of the pastry is that it is very good even alone.
Ideal for preparing biscuits, it can be enriched with almond flour, hazelnuts, cocoa and pistachios. Sprinkled before being baked with brown sugar for a crispy effect or icing sugar after cooking, for those who think it is never sweet enough.

And if you are thinking about why the shortcrust pastry sounds so close and known, the answer is simple. It's thedough base of home desserts, those simple and fragrant baked by mothers and grandmothers on winter afternoons. But also the base of fruit pies that make the summers and baskets so delicious that they seem designed to gather all the sweetness of strawberries when spring arrives.
So, before choosing the best way to use the shortcrust pastry choosing among the recipes proposed in the gallery above, let's review the basic recipe.

Shortbread-with-cream-of-pistachio-and-crumble-of-peanuts — Shortcrust with creamy pistachio and peanut crumble.

Shortcrust pastry, the classic recipe

Ingredients for a dough

500 g 00 flour plus a little – 300 g butter – 200 g granulated sugar – 5 egg yolks – salt – vanilla – lemon

Method

Collect the flour and the diced butter in a bowl; break the butter with your fingertips, intertwining the flour until you get a dusty set of tiny crumbs: fished away from the bottom and proceed crumbling from bottom to top, without crushing the dough too much. In this way the butter fat will protect the gluten molecules of the flour, avoiding then combining with the moist part, making the dough too elastic and without the characteristic friability. Then add the sugar, a pinch of salt and aromas (optional and choice: the most common are vanilla or vanilla seeds and grated lemon peel). Finally add the egg yolks: dilute them, then knead by pressing the dough between your fingers until you get a homogeneous dough. If you have very hot hands, instead of kneading the dough, you can beat it several times firmly on the work surface, in order to touch it less: the body heat melts the butter making it difficult to process, which must be rather quick.

Let the dough rest for at least 30 'in the fridge: the butter has to resume consistency and the dough must lose that minimum of elasticity due to the gluten's stress during processing: it will then be easier to spread. Finally remove the dough from the fridge and leave it to heat for a few minutes: if you stretch it immediately, it breaks. Knead it with a rolling pin on a floured surface.