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meringues and chocolate



for my dad's birthday on Friday I did a lot of single portion cakes and small pastries, I enjoyed a lot ...! In the coming days I will post the rest!

Friday morning when I wake up just in good humor ... as well as the birthday of my father I was overjoyed because looking out the window here in Milan roofs and trees were veiled by a beautiful layer of snow .... Well yes, to Nov. 26 fell the first few fiocchettini ....!! I love Milan in white ... especially if the snow from Friday as just a sprinkle bleaching but leaving the city clean the streets!

bè cmq ... a bit inspired by the first flakes ... just the fact that I booked 5 days in the mountains to have some fun with the snowboard on snow ... I thought I would do these snowy mountains of meringues and chocolate! are really good because the soft tufts of meringue is contrasted by the dark chocolate ... great! =)

ingredients for French meringues (taken from very good icing on the cake):


250 g egg whites 250 gr sugar 250 gr

icing sugar a pinch of salt pinch of cream of tartar


proceedings:

Mix the two kinds of sugar and set aside. Pour the egg whites, cream of tartar and salt in a bowl and beat with an electric whisk until it turns frothy consistency, without stopping the whip, begin adding the sugar, a tablespoon at a time and continue beating until the mass is not perfectly clear and firm so as to form very firm peaks. In all you must install at least 15-20 minutes. Meanwhile, prepare a pastry bag with nozzle and three large baking sheets lined with parchment paper. Transfer the meringue into pastry bag and form clumps on baking sheets, no need to separate them very much, because the meringue does not swell, as regards size, most are small and dry at first, I prefer the size of a walnut. Place the pans in a convection oven at 60 - 70 - 80 ° C (no more!) Depends on the oven and let the meringues dry out, it will take about six hours, depending on your oven. The meringues are ready when they are perfectly dry inside, very light and crumbly. Allow to cool in the oven and kept only in tins.

the most difficult part for me is cooking ... I usually put them in the oven at night and I go for a Oretta to 70 ° and then leave them overnight at 60 ° in the morning I pull out a , wait 10 minutes to cool and the good taste to be sure that the heart of the meringue is dry.

now that the meringues are ready to melt in a double boiler or microwave the chocolate and dip them one by one the base of the tufts of meringue, put them to dry on a wire rack better "upside down" and then pass them in the refrigerator for a couple of hours, put it back to room temperature (if not in the refrigerator would take too much moisture finendo per diventare molli!)

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pasta frolla classica delle sorelle simili:

ingredienti:
400 gr farina 00
200 gr burro (freddo di frigorifero)
160 gr zucchero a velo (setacciato)
4tuorli
un pizzico di sale
vaniglia
granelle di nocciole pelate e tostate qb

procedimento:
mettete sul tavolo (o in una terrina) la farina setacciata. togliete il burro dal frigo tagliatelo a pezzetti e sfregatelo tra le dita con la farina. dovete fare il movimento che si fa per indicare "soldi... soldi...soldi.." non sfregate mai il burro da solo se no si scalda, fate attenzioni a sfregarlo sempre con in mezzo la flour! so you get a special meal in small flakes, then let us put a fountain where the rest of the ingredients. with a fork, beat the ingredients until you have thoroughly mixed in (but without taking the flour) now that you cover them with flour and knead it all around with a spatula, divide, compattatela, overlap them and so on for at least 3 times, I I finish knead briefly with your hands and then put it immediately in a compact refrigerator for at least 30 minutes.
roll out on a sheet of parchment paper the dough too thin with a rolling pin and form the cookies with cookie-cutter molds and put the pans in the refrigerator for 10 minutes (as the fill) and then pass them in forno a 180° fino a doratura.

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BASKETS IN CRISPY PASTRY AND CHANTILLY CREAM FILLED



per farli ci vuole molto tempo e una bella lavorata ma sono buonissimi da mangiare e carinissimi da vedere!!



come prima cosa fate una crema pasticcera con 250 gr di latte appena fredda riponetela in frigorifero.
poi montate 500 gr di panna fresca con due cucchiai di zucchero a velo vanigliato e mettete in frigo.
per fare il croccante dovete usare la stessa quantità di frutta secca e di zucchero, generalmente si fa ad es: 400 gr di zucchero e 200 gr di mandorle tostate + 200 gr di nocciole tostate; io però ho messo più mandorle perché My father is crazy about nuts, I did:
300 g almonds 100 g roasted hazelnuts


400 grams of sugar 1 / 2 glass of water

almonds and hazelnuts in the oven at 130 degrees until golden brown:



Put in a saucepan abb. large non-stick (and possibly with a thick bottom) sugar with the 'water, not mixed and do not touch it with anything (with my hands and I burned with any tool / tablespoon sugar will crystallize) when the caramel begins to melt you pay particular attention and when it becomes blond you have to add the dried fruit, you now need to mix with a wooden spoon (according very careful not to burn) sugar definitely come back again sandy septum, left on fire to get it back caramel liquid being careful not to burn or the caramel or nuts that would otherwise become bitter.



When the sugar has melted all over again, everything is ready and you can pour on top of parchment paper on a marble table, be careful not to touch it or you never burn, let it cool completely.



Now break it as far as possible with a knock-meat



and then go 1 / 5 of the food processor until crispy a farlo diventare pralinato (una cremina) e il resto passatelo nel tritatutto per pochissimo (dovete ottenere solo dei pezzettini senza che passi a crema)



Ora passate tutto nel trita grana come questo (io ho usato il trita-carne che usiamo per fare il ripieno dei ravioli solo che ho sostituito il solito accessorio per tritare la carne con questo che sarebbe per tritare il formaggio grana…)

ecco il particolare della grattuggia...



è venuto proprio bene....



esce che è una meraviglia!!=)



ora con This crunchy chopped coated the inside of a baking cups, disposable aluminum foil so thin to give him a trash can.



try to do it as thin as possible. go on like this until you run out of crispy.
then go all the cups in the freezer for an hour.
together very gently while 2 / 3 of pastry cream with whipped cream.
resume baskets and very gently detaching from the supporting aluminum cups each basket on a small paper cups.
Now put a small spoonful of cream in each basket with a crisp pastry bag and put on a nice bunch of Chantilly, finished with decorating the grains hazelnuts.



are really good!

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PARFAIT TORRONE



delicious parfait my aunt Mimi =) from the book: "Cooking School"

ingredients: 650 gr
nougat chocolate (coarsely chopped)

3 eggs 150 g sugar
500 g of fresh cream
2 or 3 tablespoons Amaretto liqueur

proceedings:
mounted whites until stiff in another bowl whip the cream.
in, beat the egg yolks and sugar together very gently, stirring from top to bottom in the cream and finally the egg whites.
now take a good mold large plumcake and line with aluminum, put a layer of nougat crumbs, and half the cream, then make a layer of nougat and brush over a few tablespoons of liqueur, then place the remaining cream, nougat and a pair tablespoons of liqueur, cover with aluminum and put in freezer to freeze the parfait.
pull out the parfait from the freezer an hour before serving.

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chicken and potatoes with butter ... amazing! ROYAL FREEZE



is undoubtedly one of my favorite dishes, I just can not resist!
me he often did my grandmother when I was little ... now it is I who do it to you =) eheh!
I use a good pot of ceramic to make it so I can make money put a little less butter because the pot does not take anything for seasoning, if you do not have a ceramic bowl usatene a stick of butter and put a nocina more!
ingredients for 2:
a good 50 grams of butter

a sprig of rosemary 4 slices of chicken breast
4 medium-large potatoes salt


to first cut the chicken into small pieces, then peeled, washed and cut the potatoes into small pieces (such as irregular cubes), now put the pot on the stove with butter, spread the chicken in the pot and put on the potatoes (it is important that the pot is pretty large, you have only one layer if no, cook well) salt lightly, cover with cover and simmer for one hour over low heat stirring occasionally to make sure that does not stick, adjusted to the end of cooking salt and turn the heat to cook everything well!
bon appetit!

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to decorate with pastry bag tart



ROYAL FREEZE FOR DECORATING:

ingredients: 1 egg white medium


300/320 g sifted icing zuchhero
a pinch of cream of tartar

upright egg white and put the cream of tartar.
add the powdered sugar with electric whips beating slowly at first and when you have incorporated all the icing sugar at maximum speed.
now if you sembra troppo sodo aggiungete dell'albume, al contrario se è tr liquido mettete dello zucchero a velo.
decorate a piacere con una sac a poche io mi trovo bene con la bocchetta 2 per fare disegni e scritte.
se volete potete colorare la ghiaccia con una punta (di uno stuzzicadente)di colorante alimentare in gel.

per fare fiori foglie e farfalle potete andare a mano libera o pressare leggermente un taglia-biscotti sulla superficie della torta da decorare quando è ancora fresca.
per fare le sfumature ho usato un piccolo pennello della decora leggermente inumidito con acqua.

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BISCUITS AND HALLOWEEN



...biscottini e crostatine decorate per halloween...



pastry classic sisters similar

ingredients: 400 grams flour 00

200 gr butter (cold from the refrigerator)
160 gr powdered sugar (sifted)
4tuorli
a pinch of salt vanilla


optional: You can add a mixture of chopped roasted half (I did all the men skeletons hazelnut =)

proceedings:
put on the table (or in a bowl) flour. Remove butter from refrigerator and cut into pieces rub it between your fingers with flour. you have to do the movement you to mean "money ... money ... money .." do not ever rub the butter gets hot if not, make sure to rub always in the middle of the flour! so you get a special meal in small flakes, then let us put a fountain where the rest of the ingredients. with a fork, beat the ingredients until you have thoroughly mixed in (but without taking the flour) now that you cover them with flour and knead it all around with a spatula, divide, compattatela, overlap them and so on for at least 3 times, I I finish knead briefly with your hands and then put it immediately in a compact refrigerator for at least 30 minutes.

shaped cookies with shapes of the witch halloween the cat (black witch), pumpkin or ghost.

or take the witch's fingers chopped off (which are quite sense and you do not need stencils)

you make sausages the size of a finger, then with a knife make 3 + 3 tagliettini to make your knuckles and put a blade to make the almond nail after being cooked in the oven with other cookies (at 180 ° until golden brown) put a bit of jam as red as blood (I used the plum) and around the start of the finger nail.

+ apricot jam for tarts shaped like a pumpkin to decorate royal

ice (you can do even half dose or 1 / 4 dose because there is just a little): 1 egg white medium


300/320 g zuchhero to
sifted a pinch of cream of tartar

montantel'albume and put cream of tartar.
add the powdered sugar with electric whips beating slowly at first and when you have built all the sugar at maximum speed.
hours if it seems too hard add albumen, on the contrary if you put tr liquid sugar icing.
Decorate with a pastry bag with nozzle 2
if you want you can paint the ice with a tip (of a toothpick) of food coloring gel.

pumpkin-shaped cookie ...



men skeletons ...



witch on the broom ...



il gatto nero della strega...



dito di strega mozzato...



crostatina fatta a zucca...