Tag: shortcrust

Shortcrust pastry Naples – Recipe Shortcrust pastry Naples by – Italian Cuisine

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.

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Shortcrust pastry: 10 cakes – Italian Cuisine – Italian Cuisine

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Recipe Burnt cream, shortcrust pastry and cherry – Italian Cuisine

Ingredients FOR THE CREAM

550 g fresh whole milk
300 g fresh cream
210 g egg yolks
55 g raw beet sugar
55 g rice starch
20 g corn starch
1 vanilla pod

Ingredients FOR THE SHORT PASTRY

200 g wholemeal flour
150 g butter
50 g powdered sugar
20 g egg white
2 g baking powder for cakes

Ingredients FOR CARAMEL SAUCE

315 g granulated sugar
15 g muscovado sugar

Ingredients TO COMPLETE

organic cherry compote with low sugar content
Brown sugar

Duration: 2 h

Level: For experts

Doses: 8 people

FOR THE CREAM
Heat the milk with the vanilla pod open lengthwise, bringing it up to 65 ° C. Separately, beat the egg yolks with the sugar and the two starches.
Pour the milk on the yolks, filtering it, and mix with a whisk.
Put back the mixture in a saucepan and cook it up to 85 ° C.
Blend it then with an immersion blender, adding the cream at the same time.
Distribute the cream in 8 cocotte (ø 7 cm), and let them cool in the refrigerator for at least 4 hours.

FOR THE SHORT PASTRY
Jumbled up flour with baking powder, a pinch of salt and cold butter, cut into cubes. When the butter is perfectly incorporated, add the sifted icing sugar and, finally, the egg white. Form a homogeneous dough and let it rest for at least 2 hours in the refrigerator, wrapped in cling film.
Roll it out then to a thickness of 2 mm and cut out biscuits of the same diameter as the cocotte (7 cm) or slightly higher.
Support them on a baking sheet lined with baking paper and bake at 160 ° C for 15-18 minutes.

FOR THE CARAMEL SAUCE
Reheat 185 g of water in a small saucepan, without boiling it.
Heat the sugars in another saucepan, until it has dissolved. Bring it to 180 ° C, then remove it from the heat.
Add the hot water, a little at a time, mixing, paying attention to splashes and mixing well before adding more. You will get a sauce that you will cool down to room temperature.

TO COMPLETE
Turn out the creams and place them on the shortcrust pastry discs. Sprinkle them with a little brown sugar and burn it with a torch. Serve with the caramel sauce and 1 teaspoon of cherry compote.
To know: the original recipe calls for a homemade cherry compote, for a correct balance of flavors and sugars. In season, prepare it like this: collect 500 g of organic pitted cherries, 100 g of raw beet sugar and 10 g of lemon juice in a saucepan, bring to a boil, over low heat, and cook for 10 minutes. Turn off and let cool. Alternatively, try to accompany the cream with an autumn fruit compote, prepared with the same proportions indicated for that of cherries.