All recipes written by Gordon Ramsay
Are you looking for an original and tasty idea to serve cotechino during dinner in a different way than usual? Try with the Cotechino In Crusta nice and above all tasty recipe.
The Cotechino In Crust It is prepared by boiling the meat while the washed cabbage leaves are blanched separately and placed inside the puff pastry together with the ham and cotechino. Discover the recipe for puff pastry with cotechino.
Peel the pear, remove the central core, cut it into cubes and mix it with the brown sugar.
Divide the puff pastry into 9 equal parts, then stuff them with a piece of chocolate and a little pear, leaving the edges free.
Close the bundles bringing all the corners towards the center and joining them together, then transfer them to the baking tray lined with parchment paper, brush them with a little milk and, if desired, add a little brown sugar.
Bake for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.
The puff pastry bundles with pears and chocolate are ready: let them cool a little, decorate with icing sugar and serve.
180 g of water
75 g Butter
1 pinch Salt
185 g Eggs
100 g flour 00
15 g Bitter cocoa powder
Combine all the powders (flour, cocoa, salt) in a bowl and mix.
Melt the butter into chunks in a saucepan, then add the powders all together and mix until the mixture becomes very firm and starts to come off the bottom and sides, then remove from the heat.
Transfer to a cold bowl and continue stirring until just warm, then start incorporating the eggs, 1 at a time, waiting for the previous one to be completely absorbed before adding the next.
With a sac-à-poche with a smooth spout, create your cream puffs, the size of a small walnut (remember they will grow during cooking), a little distant from each other, on the baking tray lined with parchment paper: if you create them in a checkerboard pattern, like you see in the picture, they will grow even better, thanks to a better distribution of the warm air.
With a wet finger, flatten the pin left on top of the sac-à-poche, then cook for 10 minutes at 190 ° C, in a pre-heated ventilated oven, then lower the temperature to 170 ° C and cook for another 30 minutes.
The cocoa puffs are ready: let them cool completely before using them for your preparations.
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