Elisabetta Cuomo - Blog di pasticceria e rosticceria

They are the cartridges that no longer exist, in any pastry they make them like the ones I ate as a child; I tried several recipes, and from the many changes this recipe was born, which I hope to transcribe faithfully.ingredients: 

• 200 g of almond flour
• 100 g of flour
• 50 g of starch 
• 200 g of sugar 
• 160 g of soft butter
• 20 g melted butter
• 4 medium eggs
• 1 pinch of ammonia 
•  pinch of salt
• 3 drops of bitter almond
• 1 grated lemon peel

Preparation: Mix the almond flour with 2 beaten eggs and herbs, let it rest at room temperature for 1 hour.To work the soft butter with the sugar and the ammonia, to join the mixture of eggs and almond flour, one spoon at a time, alternating with the other 2 beaten eggs; mix with a spoon and add the melted butter, then add the two sifted flour, little by little. At the end you will have to get a plum cake dough. Let it rest for 1 hour at room temperature. Transfer the dough into a sac à poche with a smooth nozzle and 1 cm in diameter. Squeeze the mixture into the torches lined with the maps filling them up to the edge of the torch because they rise during baking.Bake at 170 degrees for 10 minutes then lower to 160 degrees and continue for another 8/10 minutes. The cooking should be checked according to the oven you have, I recommend to bake just a couple and see how long they cook, at the end of cooking should remain clear, removing the map and slightly more colorful on the capoccetta. Remove them from the torch by pulling them from the map.Roll them on absorbent paper to remove the gassing on the maps.

pancakes:

• 300 g of water
• 260 g of flour
• 70 g of butter
• 5 medium eggs
• 1 teaspoon of salt
• grated lemon

Cream:

• 400 g of milk
• 3 egg yolks
• 60 g of flour
• 130 g of grated lemon sugar
• cherries in syrup (not candied)

Preparation:

In a saucepan pour the water with the butter into small pieces, salt, bring to a boil and pour the sifted flour in one shot, turn quickly with the wooden spoon and let the mixture dry on the walls of the saucepan (always with the fire switched on). It is important to let the dough dry, so that it can absorb all the eggs without becoming too soft. Let the cooked pasta cool, put it in a planetary or in a robot and add one egg at a time, work with the whisk K, beat the mixture well until the eggs are not used up. At the end of the processing the dough must be firm and compact, like a solid custard, and more consistent than that for the baked puffs, otherwise it will tend to absorb too much oil.
Put the dough in a pastry bag with a large spit-shaped spout and make donuts of the desired size, on a square of baking paper placed on an aluminum disk, pour the zeppole in a large pan with hot oil, but not hot, deep on the 140 degrees, as soon as it comes off remove the square of paper baking paper. After two minutes turn them and make them swell, turn them back and raise the flame to make them brown. Remove them from the oil and let them dry on paper. For the second set of zeppole, add a little oil to cool the oil and fry other zeppole. Use this system to avoid frying with 2 pots that are a bit annoying, the result is good. Never fry, initially, with too hot oil, otherwise the zeppole does not swell well and does not cook inside. To fry use peanut oil or corn.
Stuff with cream and sour cherries and sprinkle with icing sugar.
I

• 400 g of dark chocolate with 70% cocoa
• 400 g toasted hazelnuts divided in half
•  a 22 cm long chocolate mold 

Break 200 g of chocolate and dissolve it at 45 degrees in the microwave. At medium power, then temper it for insemination, adding to the melted chocolate, another 100 g of chocolate, and mix well, and continuously. If you have Micryo butter, add a spoon, stirring again. Pour the chocolate into the form and make it solidify. Put it in the fridge for a few minutes, it will easily die out, repeat the operation for the other half of the egg, once prepared the two shells, close them well with a little melted chocolate. Melt the remaining chocolate and brush chocolate. Roll the egg into the hazelnuts broken in half.

Recipe:230 g of shortbread or Digestive biscuits100 g of melted butterChop the biscuits in a mixer and mix them with the butter. In a circle for mousse with 24 cm acetate, crush the biscuits with a spoon, place in the freezer. 

For the cover cream350 g of ricotta cheese 100 g of sugar or slightly more.300 g of strawberry or white yogurt200 g of sweetened whipped cream
4 sheets of isinglassFor the cover sauce25o g strawberry jam1 teaspoon of agar agar powder or pectin
Mix the ricotta with the sugar and keep in the fridge for half an hour, pass through a sieve. Combine the yogurt. Soak the isinglass for 15 minutes in cold water, dissolve it with 40 g of milk over the soft heat, bring it to 30 gadi and add it to the mixture of cream, yogurt, ricotta, which should not be very cold or the isinglass is will find pieces in the cream. Mix with 100 g of strawberries and 200 g of strawberries mixed previously with sugar and lemon juice, limoncello liqueur, but well drained from the syrup. Pour into the circle by mousse and level, keep in the freezer for about 2 hours. Shape the cake. Dissolve the jam with 3 tablespoons of water and mix with a tablespoon of pectin or agar agar powder, bringing to a boil., To cool and pour on the cheesecake, put back in the freezer for half an hour. Decorate as shown in the picture. With whole strawberries and cloves, jasmine, jasmine flowers, hydrangea petals.

•     300 g of 00 flour reinforced (w280)
•       20 g of lard or oil
•         7 g of salt up
•     180 g of milk or even water
•         8 g of brewer's yeast

•   300 g of mozzarella (from past day)
•   150 g of sliced ​​smoked ham
•   150 g of smoked cheese cut by machine
•   puff pastry(foil)
•   egg beaten to brush