Tag: puffs

Coffee cream puffs – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First prepare the choux pastry: melt the butter in a thick-bottomed pan, together with the milk, water and salt, bringing to the boil.
Add the flour, already sifted, all at once, stirring vigorously with a wooden spoon until a light film begins to settle on the bottom, at which point remove from the heat and leave to cool.

Once almost completely cold, add the eggs one at a time, waiting until the first is completely incorporated before adding the second, then transfer the choux pastry into a piping bag with a smooth, not too thin nozzle.

Create the cream puffs on the baking tray lined with baking paper, spaced well apart.
Moisten a finger and use it to press the tip remaining on top of the cream puffs, so as to obtain puffy and round cream puffs.

Cook for about 10 minutes in a static oven preheated to 200°C, then lower to 180°C and cook for another 15-20 minutes, finally remove from the oven and leave to cool completely.

Dissolve the coffee in the water after heating it, then let it at least cool.

Combine the mascarpone, icing sugar and coffee in a bowl and mix, then add the very cold cream from the fridge and whip with the whisk until you obtain a smooth and well-whipped cream, then transfer it into a piping bag with a not too large nozzle. great.

Create a small hole in the bottom of the cream puffs and fill them with the cream.

Finally proceed with the decoration: melt the chopped chocolate (in the microwave or in a bain-marie), then, one at a time, dip the top part of the cream puffs and place a coffee bean on top.

The coffee puffs are ready: let the chocolate dry thoroughly before serving them.

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.

Cocoa puffs – 's cocoa puff recipe – Italian Cuisine

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.