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Choco passion

Choco passion

Published by Aria

Passion for chocolate or chocolate passion?
Anyway you think, this dessert involves both: chocolate and passion fruit.
A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit.
It is a refreshing dessert, and even if simple, it is sophisticated.
Perfect for any occasion.

Choco passion

Choco passion 2

Choco passion - serves 6/8
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Ingredients
  1. - Brownies -
  2. 7 oz (200 g) dark chocolate, 60%
  3. 1 ½ sticks (165 g) unsalted butter
  4. 3 medium whole eggs (150 g)
  5. 2 medium egg yolks (40 g)
  6. ¾ cup + 1 tbsp (165 g) superfine granulated sugar
  7. ½ cup + 2 tsp (70 g) cake flour
  8. 1 tbsp cocoa powder
  9. pinch of salt
  10. - Passion fruit cremoso -
  11. ½ cup (113 g) passion fruit puree
  12. 1/3 cup (75 g) water
  13. 3 medium whole eggs (150 g)
  14. ½ cup + 1 tbsp (112.5 g) superfine granulated sugar
  15. seeds from ½ vanilla pod
  16. 5.5 tbsp (75 g) soft unsalted butter
  17. 2.55 g gelatin sheets 200 bloom (0.5%)
  18. - Light chocolate mousse -
  19. 2/3 cup (150 g) whole fat milk
  20. 7 oz (200 g) dark chocolate, 60%
  21. 3 g gelatin sheets 200 bloom (0.46%)
  22. 1 1/3 cups (295 g) whipping cream
  23. - Dark chocolate mirror glaze -
  24. ¾ cup (150 g) superfine granulated sugar
  25. 5.5 oz (150 g) glucose syrup
  26. 1/3 cup + 1 tbsp (80 g) water
  27. 3.5 oz (100 g) sweetened condensed milk
  28. 5.5 oz (150 g) dark chocolate 70%
  29. 9 g gelatin sheets 200 blooms (1.43%)
Instructions
  1. - Brownies -
  2. Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper and set aside.
  3. Heat fan oven 340F - 170°C.
  4. Ina small sauce pan, heat whole eggs, yolks with sugar until 115F-45°C, whisking constantly.
  5. In the bowl of a stand mixer, whisk the mixture until soft and foamy.
  6. Meanwhile, melt chocolate with butter.
  7. While the motor is running, pour the mixture chocolate/butter in the bowl and whisk to combine.
  8. Then with a rubber spatula, mix in flour sifted with cocoa powder and salt.
  9. Pour the mixture into the prepared pan and bake for 25 minutes.
  10. Let completely cool before removing the cake from the pan.
  11. With a serrated knife, trim the top (to get the brownies 2 cm thick),cut a 7-inch/18 cm square and freeze.
  12. - Passion fruit cremoso -
  13. Line the bottom of a 7-inch/18 cm square pastry ring with clingfilm and set aside.
  14. Soak gelatin sheets in cold water.
  15. In a bowl mix eggs with sugar, just to combine.
  16. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  17. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  18. until the mixture reaches 179.5 F - 82°C.
  19. Remove from the haet, add wringed gelatin sheets and stir to melt.
  20. Quickly cool the mixture to 105F - 40°C.
  21. Add butter and blend to get a smooth and silky mixture
  22. Reserve a coffee cup of cremoso and pour the remaining mixture in the prepared square ring
  23. (I mean, you will need all the cremoso, less a coffee cup).
  24. Freeze.
  25. - Light chocolate mousse -
  26. Soak gelatin sheets in cold water.
  27. Melt chocolate.
  28. Heat milk until 125F - 50°C.
  29. Remove from the stove, add wringed gelatin sheets and mix to dissolve gelatin sheets completely.
  30. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  31. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  32. - Dark chocolate mirror glaze -
  33. Soak gelatin sheets in cold water.
  34. In a medium saucepan bring 218°F-103°C water, sugar and glucose syrup.
  35. Remove from the stove, add condensed milk and mix to combine.
  36. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate and wringed gelatin sheets.
  37. Blend the mixture with a hand blender to combine.
  38. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  39. Cover with plastic wrap and refrigerate overnight.
  40. - To assemble -
  41. Line the bottom of a 7 inch x 2 inch /18 cm x 5 cm. square pastry ring with clingfilm and with acectate sheets inside and set aside.
  42. On the bottom of the pastry ring, insert the frozen brownies and pour a layer of chocolate mousse, ¼ inch-0,5 cm thick
  43. Let set for 10 minutes in the freezer.
  44. Insert the frozen passion fruit cremoso.
  45. Pour the remaining mousse over the cremoso and smooth the top with a palette knife.
  46. Freeze.
  47. - To serve -
  48. The day ahead, or 12 hours before serving, remove the dessert from the freezer, remove the mould and place the cake on a rack.
  49. Heat the glaze to 115F - 40°C and glaze the cake.
  50. Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
  51. Garnish as you prefer, refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. Brownies: I prefer to freeze, because it is easier to handle, but you can prepare the dessert, even if you do not freeze.
  2. Recipe adapted by Lorraine Pascale.
  3. Mousse: you will have 4.5 oz - 120 g leftovers, but you can use for decorations.
  4. Glaze: the amount of the glaze is perfect for this cake, but I suggest to prepare more, so that you can glaze the cake in a single step.
Cookingmesoftly http://www.cookingmesoftly.it/
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vellutata-di-cavolfiore-con-porri-e-patate-1

Cauliflower veloute with leeks and potatoes

Published by Aria

A creamy and veloute soup……..the typical comfort food perfect for the winter nights.
Perfect for lunch or as a starter, to serve in small portions.
Once tasted, you will prepare it again and again.

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ingredienti

Cauliflower veloute with leeks and potatoes - serves 4
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Ingredients
  1. 4 tbsp extra virgin olive oil
  2. 1 small blond onion, chopped
  3. 7 oz (200 g) peeled and diced potatoes
  4. 4.5 oz (130 g) sliced leeks
  5. a generous pound (500 g) cauliflower florets
  6. 4.5 cups (1 L) vegetable stock
  7. 2 oz (50 g) sour cream (or greek yogurt)
  8. salt
  9. freshly ground black pepper
  10. chili pepper flakes
Instructions
  1. In a large saucepan, sautee chopped onion, then add potatoes and leek and cook for about 5 minutes, stirring from time to time.
  2. Add cauliflower florets and mix to combine.
  3. Season with salt and pepper.
  4. Add stock, cover with a lid and simmer until cauliflower is tender,
  5. Transfer cauliflower mixture to the jar of a blender; carefully blend until smooth.
  6. Add sour cream and blend once more.
  7. Divide soup evenly among 4 serving plates, sprinkle with pepper and chili pepper flakes
  8. and serve immediately.
Cookingmesoftly http://www.cookingmesoftly.it/
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Pistachios, pears and chocolate tart

Published by Aria

This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle.
It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both.
The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble.
In a word, you find all the elements to prepare a truly delicious tart.

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Pistachios, pears and chocolate tart - serves 4
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Ingredients
  1. - Pistachio shortcrust pastry -
  2. 1 cup (217 g) pastry flour
  3. 6 tbsp (87 g ) soft unsalted butter
  4. 2/3 cup (87 g) icing sugar
  5. 1.5 tbsp (22 g) pistachio paste
  6. 2 medium (1.5 oz – 41 g) egg yolks
  7. pinch pf salt
  8. - Pistachio frangipane -
  9. 4.5 tbsp (63 g) soft unsalted butter
  10. 4 tbs + 1 tsp (63 g) superfine granulated sugar
  11. 1 medium whole eggs (50 g)
  12. 2/3 cup (63 g) pistachio powder
  13. 2.5 tbsp (21 g) all purpose flour
  14. scant ¼ cup (40 g) dark chocolate chips
  15. - Pears filling -
  16. 12.5 oz (350 g) Bosc or Concorde pears, peeled and diced
  17. 2 tbsp (30 g) unsalted butter
  18. 2 tbsp (30 g) superfine granulated sugar
  19. - To garnish -
  20. ground pistachios
Instructions
  1. - Pistachio shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix flour with butter and sugar.
  3. When the mixture resembles coarse crumbs, add pistachio paste and mix to combine.
  4. Add egg yolks and salt.
  5. Mix until well incorporated.
  6. With the dough shape a ball, flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.
  7. - To line the pastry ring -
  8. Brush the interior of your square ring with butter (6 inches-15 cm.) and place on a baking tray with baking paper (I used microperforated square tart rings, microperforated tray and Silpat non-stick mat).
  9. Roll the dough gently until you have an even 3mm thickness.
  10. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  11. Using the knife, remove the over hanging pastry.
  12. Refrigerate for 2 hours.
  13. With your hands, crumble shortcrust pastry leftovers, roll them in ground pistachios and refrigerate.
  14. - Pears filling -
  15. Peel and dice pears.
  16. Melt sugar and butter in a skillett, stirring occasionally, for 2 minutes.
  17. Add pears, and cook, stirring often, 5 to 6 minutes or until pears are just tender (it depends on ripeness of pears).
  18. Sift the mixture to remove excess pouring.
  19. Let completely cool.
  20. - Pistachio frangipane -
  21. In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter, until you get a smooth mixture.
  22. Gradually add egg and when they are well combined, add pistachio powder and flour, sifted together and mix to combine.
  23. Add chocolate chips and mix to combine.
  24. - Dressing and baking -
  25. Heat oven to 325 F - 170°C (I used fan oven to 320 F - 160°C).
  26. Pour the pistachio frangipane in a pastry bag and fill the shell ½ full.
  27. Smooth the surface with a small spatula.
  28. Fill the mould with pears filling and bake for 35-40 minutes (i did 37 minutes).
  29. Bake the pistachios crumble for 10-12 minutes.
  30. Remove the tart from the oven and let completely cool.
  31. Let the crumble completely cool and place in an airtigh box.
  32. When ready to serve, spread the tart with pistachio crumble and enjoy.
Cookingmesoftly http://www.cookingmesoftly.it/
crostata-di-pistacchi-pere-e-cioccolato-4pere-e-pistacchi

lemon-and-mango-cloud

Lemon and mango cloud

Published by Aria

Lemon and mango cloud …… why this name?
The mold I used is called Cloud and the dessert is really light, airy as a cloud.
A fresh taste thanks to the white chocolate lemon mousse  and a strong flavor thanks to lemon confit which
gives a particular note to the dessert.
The recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini.
I thank my friend Isabelle for the recipe of lemon confit and Mercotte for the recipe of the cake biscuit citron.

lemon-and-mango-cloud

lemon-and-mango-cloud

Lemon and mango cloud - serves 6/8
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Ingredients
  1. - Biscuit cake citron -
  2. 3 oz (90 g) egg yolks
  3. ½ cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar
  4. 2.5 tbsp (65 g) sour cream
  5. ¾ cup (100 g) pastry flour
  6. ½ tsp (2 g) baking powder
  7. zest from 1 lemon
  8. 3 tbsp (40 g) unsalted melted butter
  9. 1 tsp dark Rhum
  10. - Lemon confit by P. Conticini -
  11. zest from 2 lemons
  12. 2/3 cup (156 g) lemon juice
  13. 6 tbsp (91 g) superfine granulated sugar
  14. - Mango cremoso -
  15. ½ cup + 1 tbsp (146 g) mango puree
  16. 2 oz (54 g) egg yolks
  17. 1 large whole egg
  18. ¼ cup + 2 tbsp + 1 tsp (88 g) superfine granulated sugar
  19. 1/3 cup + 1 tsp (80 g) heavy cream
  20. 2 tbsp (26.5 g) soft unsalted butter
  21. 2,7 g gelatin sheets 200 bloom (0.58%)
  22. - White chocolate lemon mousse -
  23. scant ½ cup (112.5 g) whole fat milk
  24. 9,37 g gelatin sheets 200 bloom (0.85%)
  25. 12.5 oz (350 g) white chocolate
  26. 1 oz (28 g) cocoa butter
  27. 2 cups + 2.5 tbsp (475 g) whipping cream
  28. ½ cup + 1 tbsp (125 g) lemon juice
  29. scant ½ oz grated lemon zest (12.5 g) - 4 large lemons
Instructions
  1. - Biscuit cake citron -
  2. Heat fan oven to 320F – 160°C.
  3. In a mixing bowl, mix egg yolks with sugar and sour cream.
  4. Add the flour sifted with baking powder and mix quickly to combine.
  5. Then, add lemon zest, melted butter and Rhum (I added 2 tbsp lemon juice as well).
  6. Line a baking tray with baking paper and using an offset spatula and gently spread the batter evenly ½ cm thick and bake for 15 minutes.
  7. Let cool and remove baking paper.
  8. With a 7 inches -16 cm. square pastry ring, cut a square shape.
  9. - Lemon confit by P. Conticini -
  10. Wash the lemons and with a potato peeler, remove the skin.
  11. Put the skin ina small saucepan, cover with water and bring to a boil.
  12. Remove water and do this up to three times.
  13. Squeeze and sift lemon juice.
  14. In a small saucepan, pour lemon juice, sugar and blanched lemon skins.
  15. Cook covered with a lid for 12-15 minutes on a low heat.
  16. Remove from the heat and blend the mixture with a hand blender.
  17. Cook with no lid for a further 5 minutes on a low heat.
  18. The mixture will be thick and orange-coloured.
  19. With the back of a spoon, spread the lemon confit over the biscuit and freeze.
  20. - Mango cremoso -
  21. Use clingfilm to fit the bottom of a square pastry ring 7 inches - 16 cm. in diameter and set aside.
  22. Soak gelatin sheets in cold water.
  23. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  24. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  25. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  26. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  27. Add soft butter and blend once again.
  28. Pour the mixture in the prepared square ring and freeze.
  29. - White chocolate and lemon mousse -
  30. Soak gelatin sheets in cold water.
  31. Chop white chocolate and cocoa butter and melt until the mixture reaches 107F - 115F (40-45°C).
  32. Add lemon zest and mix to combine.
  33. Heat milk until 125F - 50°C and dissolve gelatin sheets.
  34. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  35. Add lemon juice and blend with a hand blender.
  36. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  37. - To assemble -
  38. Pour the mousse and fill the mould a bit less than ½ full and frreze for about 10 minutes to set.
  39. Insert in the middle the frozen mango cremoso and press a little.
  40. Insert the biscuit cake citron (confit downward) and press a little.
  41. Freeze.
  42. - To serve -
  43. Remove the frozen dessert from the mould and invert on a wire rack.
  44. Spray the cake with white cocoa butter and then with the yellow cocoa butter.
  45. Garnish as you prefer with lemon zest..
  46. Refrigerate for 12 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. Biscuit cake citron: you can get a sqauare 7 inches base and some leftovers.
  2. Recipe by Mercotte.
  3. Lemon confit: recipe adapted from
  4. http://pucebleue-jenreprendraibienunbout.blogspot.it/2016/07/le-temps-des-cerises.html
  5. http://pourquoi-pas-isa.blogspot.it/2016/01/confit-de-citron-philippe-conticini.html
  6. White chocolate lemon mousse: you will have 11 oz-300 g leftovers
Cookingmesoftly http://www.cookingmesoftly.it/
lemon-and-mango-cloud

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches

Published by Aria

A simple but tasty recipe.
A brioche dough made with mascarpone cheese, soft and silky.
Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches - makes 8 brioches 2.5 oz each
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Ingredients
  1. 1/3 oz (8 g) fresh yeast
  2. 1 tbsp + 1 tsp (20 g) heavy cream or full fat milk
  3. 2 ¼ cups (300 g) strong bread flour
  4. 2 large whole eggs, lightly beaten (4.5 oz - 130 g)
  5. ¼ tsp salt
  6. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  7. 4.5 oz (130 g) mascarpone cheese, room temperature
  8. seeds from 1 vanilla pod
Instructions
  1. - To prepare the day ahead -
  2. In the bowl of a stand mixer, fitted with hook attachment, place yeast, cream and sifted flour.
  3. (see notes).
  4. Add eggs and start to knead.
  5. Add sugar and knead for a short time.
  6. Add salt and mascarpone cheese (together) and knead on low speed for about 15 minutes.
  7. Shape a ball with the dough (i twill be very sticky), place in a bowl, cover with plastic wrap and let rise until double in size.
  8. Then, deflate the dough, shape a ball, place in a bowl, cover with plastic wrap and refrigerate overnight.
  9. - The day after -
  10. Shape your brioches.
  11. Let rise until double in size.
  12. Brush with egg wash.
  13. Heat oven to 345 F-170°C (I used fan oven 300 F-150°C).
  14. Bake for 15-20 minutes (I did 20 minutes).
  15. Let cool on a wire rack.
Notes
  1. Recipe adapted from: en-kdegourmandises.blogspot.it
  2. The original recipe calls for
  3. 10 g fresh yeast
  4. 1 tsp (5 g) salt
  5. 2 tbsp (30 g) raw cane sugar
  6. You can reduce yeast, but the time of rising will be longer.
Cookingmesoftly http://www.cookingmesoftly.it/

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gianduja-tart-1-web

Gianduja tart

Published by Aria

Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever.
The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream.
The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.

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Gianduja tart - serves 6-8
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Ingredients
  1. - Hazelnut shortcrust pastry -
  2. 6.5 tbsp (90 g) soft unsalted butter
  3. 1 tbsp (15 g) hazelnut paste (I used gianduja paste)
  4. a pinch of salt
  5. 2/3 cup (87.5 g) icing sugar
  6. 2 tbsp (30 g) hazelnut meal
  7. 1 medium (50 g) whole egg
  8. 1 ¾ cups + 1 tbsp (230 g) pastry flour
  9. - Cocoa frangipane -
  10. 2/3 + 1/8 cups (75 g) almond meal
  11. 5.5 tbsp (75 g) soft unsalted butter
  12. ½ cup + 1 tbsp (75 g) icing sugar
  13. 1.5 (2.6 oz - 75 g) whole egg
  14. 2 tbsp + 1 tsp (22,5 g) pastry flour
  15. 1 tbsp (7,5 g) cocoa powder
  16. - Creme anglaise -
  17. 1 cup (235 g) whole fat milk
  18. 8 medium egg yolks (118 g)
  19. 6 tbs + 4 tsp (105 g) superfine granulated sugar
  20. - Hazelnuts bavarian cream -
  21. 11.5 oz (325 g) creme anglaise
  22. 2 tbs (33 g) hazelnuts paste
  23. 3 + ½ (6,3 g) gelatin sheets (1.2%)
  24. ¾ cup + 4 tbsp (210 g) whipping cream
  25. - To garnish -
  26. scant 5 oz (133 g) dark chocolate
  27. scant 2.5 oz (66 g) corn flakes or crepe dentelle
Instructions
  1. - Hazelnut shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix butter, hazel paste, egg, sugar and hazelnut meal.
  3. Gradually add pastry flour and mix to combine.
  4. Shape the dough into a ball, flatten into a disc, wrap in clingfilm and refrigerate for 4 or 5 hours.
  5. - Cocoa frangipane -
  6. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, the gradually add eggs and mix to get a smooth batter.
  7. Then add pastry flour and almond meal sifted together and mix to combine.
  8. - Creme anglaise -
  9. In a small saucepan heat the milk just to the boiling point..
  10. In a mixing bowl stir together the sugar and yolks until well blended.
  11. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  12. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  13. Do not overccok, or the eggs will curdle.
  14. Pour the cream into a cold bowl and cover with plastic wrap.
  15. - Hazelnuts bavarian cream -
  16. Soak gelatin sheets in cold water.
  17. Weigh the required amount of custard (crème anglaise) add hazelnuts paste and mix to combine.
  18. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  19. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  20. Pour the mixture into the silicone mold and freeze.
  21. (I used “Puffy” mould by Pavoni, but you can use an 8 inches (20 cm) pastry ring).
  22. - To line the pastry ring -
  23. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  24. Roll the dough gently until you have an even 3mm thickness
  25. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  26. Using the knife, remove the over hanging pastry.
  27. Prick the base with a fork and refrigerate for 2 hours.
  28. - To garnish -
  29. Melt white chocolate and crumble corn flakes with your hands.
  30. Combine both in a mixing bowl until you get a homogeneus mixture.
  31. With a spoon, shape small heaps and place on tray lined with baking paper.
  32. Let the chocolate set.
  33. - Dressing and baking -
  34. Heat fan oven to 320 F - 160°C.
  35. (While the oven is heating, I put the tart shell in the freezer).
  36. Bake the tart shell for 19 minutes and let completely cool.
  37. Pour the cocoa filling in a pastry bag and spread it out evenly and smooth the top.
  38. Bake for 20 minutes and let cool.
  39. - To assemble -
  40. Remove the hazelnut bavarian cream from the mould (or the ring).
  41. Brush the surface of the tart with melted chocolate or neutral glaze and gently place the bavarian cream on the tart.
  42. Arranhe the chocolate crunchy balls.
  43. Refrigerate for 6 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
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orange-blossom-water-braided-brioche-1-web

Orange blossom water braided brioche

Published by Aria

A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I’ve ever made.
It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it.
Brioche dough is not so sweet and not so buttery……so you cannot feel guilty eating a slice.
I tried a braided brioche, but you can shape the dough as you prefer.
Try: it is healthy and delicious, for a special breakfast.

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orange-blossom-water-braided-brioche-2-web

Orange blossom water braided brioche
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Ingredients
  1. - First dough -
  2. 2 cups (250 g) strong bread flour – 360W
  3. 4 tbsp (60 g) superfine granulated sugar
  4. 3 large (65 g) egg yolks
  5. ½ oz (15 g) fresh yeast
  6. 1/3 cup + 1.5 tbsp (85 g) room temperature water
  7. 3.5 tbsp (50 g) soft unsalted butter, diced
  8. - Second dough -
  9. 2 cups (250 g) strong bread flour – 360W
  10. 4 tbsp (60 g) superfine granulated sugar
  11. 3 large (65 g) egg yolks
  12. 1/3 cup (75 g) room temperature water
  13. 3.5 tbsp (50 g) soft unsalted butter, diced
  14. 1 tsp (5g) salt
  15. seeds from ½ vanilla pod
  16. 1 tbsp (16 g) orange blossom water
Instructions
  1. - First dough -
  2. In the bowl of your stand mixer, fitted with hook attachment,add sifted flour, sugar, yeast and egg yolks.
  3. On low speed, start the machine and add some water.
  4. Increase the speed and knes until you get a combined dough.
  5. Add water and knead until you get a smooth dough.
  6. Add butter, a piece at a time and add the following only when the previous has been completely incorporated.
  7. Butter your hands and the work surface (do not flour) and shape the dough into a smooth ball.
  8. Place the dough into a large bowl, cover with plastic wrap and let rise until tripled in size.
  9. - Second dough -
  10. In the bowl of your stand mixer, fitted with hook attachment, place the first dough cut into pieces with sifted flour and start the machine on low speed.
  11. Pour all the water and knead untili well combined.
  12. Add gradually egg yolks.
  13. When the dough pulls away from the sides of the bowl,add sugar, a tablespoon at a time.
  14. With the mixer running, gradually drop the butter pieces into the bowl.
  15. Continue mixing until the butter is incorporated and the dough is smooth and satiny.
  16. Add vanilla seeds, orange blossom water and nix to combine.
  17. Add salt and mix until incorporated.
  18. Butter your hands and the work surface, knead the dough and shape into a ball.
  19. Cover with plastic wrap and let rest for 20 minutes at room temperature.
  20. Place the dough into a bowl, cover with plastic wrap and refrigerate for 12 hours (better 24 hours).
  21. Remove the dough from the refrigerator, turn the dough out onto a clean work surface and press down gently twice or 3 times to deflate it.
  22. Shape the dough into a rectangular shape..
  23. Divide into 3 parts and roll each piece into a 15-inch – 40 cm. rope.
  24. Braid the ropes, pinching the ends and tuck them under to seal.
  25. Gently place the braid in a buttered loaf mould (12 inches-30 cm) and brush with egg wash.
  26. Sprinkle with pearl sugar and let rise until double in size.
  27. Heat oven to 350F-180°C.
  28. Brush with egg wash once again and bake for 25-30 minutes.
  29. Let cool before serving.
Notes
  1. To rise: do not overcome the edge of the mould.
  2. If you brush the dough twice, attention not to burn......it becomes dark very quickly.
Cookingmesoftly http://www.cookingmesoftly.it/
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Exotic

Published by Aria

Do you hear someone refer to a “tropical fruit season”?
With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel.
For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut.
It has an airy ethereal texture, so it’s not nearly as heavy as you could think.
Ready to cook?

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Exotic - serves 8
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Ingredients
  1. - Coconut biscuit -
  2. A scant 2/3 cup (4.7 oz - 131 g) egg whites
  3. 2/3 cup (131 g) superfine granulated sugar
  4. 1 medium-large (2 oz - 55 g) whole egg
  5. 6 medium (4 oz - 109 g) egg yolks
  6. 1.5 tbsp (11 g) pastry flour
  7. 1 cup + 2 tsp (87 g) shredded coconut
  8. 2 tbsp (33 g) unsalted butter, melted
  9. - Passion fruit cremoso -
  10. 1/3 up + 2 tsp (90 g) passion fruit puree
  11. 5 tbsp (60 g) water
  12. 2 medium-large (120 g) whole eggs
  13. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  14. seeds from ½ vanilla pod
  15. 4 tbsp (60 g) soft unsalted butter
  16. 1 gelatine sheet (2,04 g) 0.5%
  17. - Mango jelly -
  18. 3/ cup + 2tbsp (200 g) mango puree
  19. 3 tbsp (48 g) superfine granulated sugar
  20. 2 tbs (19 g) dextrose or granulated sugar
  21. 2 gelatin sheets (4,2 g) 1.6%
  22. a pinch of citric acid
  23. - Light coconut mousse -
  24. 1.5 cups + 1 tbsp (375 g) coconut puree
  25. ½ cup (101 g) superfine granuated sugar
  26. 4 gelatin sheets (8.25 g) 1,02%
  27. 1 cup + a scant 2/3 cup (337.5) whipping cream
  28. - To serve -
  29. white cocoa butter spray
  30. silver leaves (optional)
Instructions
  1. - Coconut biscuit -
  2. Heat fan oven to 320 F-160°C.
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks with whole egg,
  6. In a separate bowl, mix flour with shredded coconut.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour and coconut to the mixture meringue/egg yolks and mix gently to combine.
  9. Pour 2 spoonsful of batter in a small bowl and add melted butter and mix to combine.
  10. Mix the 2 mixtures and combine.
  11. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
  12. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 14-15 minutes (I baked for 14 minutes).
  13. Let cool and remove baking paper.
  14. With an 7 inches-18 cm. round pastry ring, cut a round disc.
  15. - Passion fruit cremoso -
  16. Use clingfilm to fit the bottom of a round pastry ring 7 inches - 18 cm. in diameter and set aside.
  17. Soak gelatin sheets in cold water.
  18. In a bowl mix eggs with sugar, just to combine.
  19. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  20. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  21. until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the batter into the prepared ring and refrigerate until completely set.
  26. - Mango jelly -
  27. Soak gelatin sheets in cold water.
  28. Heat a part of mango puree in the microwave.
  29. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  30. Add sugar, dextrose, citric acid and stir to combine.
  31. Add the remaining cold puree to the mixture, stir to combine.
  32. Let cool until 86F-30°C/ 95F-35°C, stirring from time to time.
  33. Pour the jelly over the passion fruit cremoso and freeze.
  34. - Light coconut mousse -
  35. Soak gelatin sheets in cold water.
  36. On medium saucepan, heat coconut puree and mix sugar to melt.
  37. Add wringed gelatin sheets and mix to combine.
  38. Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
  39. - To assemble -
  40. Lay the mould on a baking tray.
  41. Pour half the coconut mousse into the mould and freeze 10 minutes to set.
  42. Remove the cremoso/jelly from the pastry ring.
  43. Insert in the middle the frozen disc (cremoso downward) and press a little.
  44. Pour the remaining coconut mousse, then add the coconut sponge.
  45. Press a little and freeze.
  46. - To serve -
  47. Unmold the dessert and place on a serving plate.
  48. Spray the cake with white cocoa butter, garnish with silver leaves.
  49. Refrigerate for 8 hours to allow the dessert bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
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Apple custard tart

Published by Aria

A very simple tart, but really delicious.
Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon.
Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set.
So, nothing difficult to prepare, but you will get a gorgeous tart.
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Apple custard tart - serves 6
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Ingredients
  1. - Shortcrust pastry -
  2. 2 cups + 1/3 cup (300 g) pastry flour
  3. 1 cup + 2.5 tbsp (150 g) icing sugar
  4. ½ cup + 2.5 tbsp (150 g) soft unsalted butter
  5. 1 large (60 g) whole egg
  6. zest from 1 lemon
  7. - Creamy filling -
  8. 3 medium (55 g) egg yolks
  9. 1/3 cup + 1 tbsp (80 g) superfine granulated sugar
  10. 1/3 cup + 1 tbsp (57 g) all purpose flour
  11. ¾ cup (175 g) heavy cream
  12. - To garnish -
  13. 1 big apple
  14. neutral glaze to brush
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix butter and flour and when you get a sandy mixture, add sugar, lemon zest and eggs.
  3. (I add some drops of lemon juice, buti f you prefer, you can add cinnamon powder).
  4. Mix just to combine, then shape the dough into a ball, flatten in a disc, wrap in clingfilm and refrigerate for about 4 hours.
  5. - Creamy filling -
  6. In a mixing bowl, combine egg yolks with sugar and sifted flour.
  7. Gradually add heavy cream and mix until you get a smooth batter.
  8. - To line the pastry ring -
  9. Brush the interior of your mould with butter (11x4.5 inches - 28x11 cm.) and place on a baking tray with baking paper (I used microperforated rectangular tart mould, microperforated tray and Silpat non-stick mat).
  10. Lightly flour your surface and rolling pin
  11. Roll the dough gently until you have an even 3mm thickness
  12. press the dough gently into the mold to cover the base, inside seam and side.
  13. Using a knife, remove the over hanging pastry.
  14. Prick the base with a fork and refrigerate for 2 hours.
  15. - Dressing and baking -
  16. Heat fan oven to 320 F - 160°C.
  17. Peel and slice the apple, then arrange the slices as you prefer.
  18. Pour the prepared filling and bake for 30-33 minutes.
  19. Let cool and brush with neutral glaze.
Notes
  1. Shortcrust pastry: you will have some leftovers.
  2. You can freeze or bake some cookies for breakfast.
  3. Filling: you will have about 10 tbsp leftovers.
  4. You can cut about 25-30%.
Cookingmesoftly http://www.cookingmesoftly.it/
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Lemon meringue tarts

Published by Aria

French pastry chefs are famous for their “Lemon meringue tart”.
Every one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate….
But everyone wants to achieve the same goal: a soft and velvety batter with a strong lemon flavor.
generally it is combined with a billowy meringue, which can be flamed with a torch, or not.
I decided to add small French meringues … just to get the right combination of textures.
I read so many recipes,by the most famous Italian and French pastry chef, to get the so-called perfect lemon cream … ..and to realize my first lemon meringue tarts I chose the recipe by a great master of Italian pastry Emmanuele Forcone.
But in the future, do not miss the recipes by the great French pastry chefs.

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Lemon meringue tarts - 6 single servings
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Ingredients
  1. - Pate sucrée by C. Felder -
  2. 2 cups (250 g) pastry flour
  3. a generous ¼ cup (30 g) almond meal
  4. ½ cup + 2.5 Tbs (150 g) soft unsalted butter
  5. ¾ cup (95 g) icing sugar
  6. 1 large whole egg (60 g – 2 generous oz)
  7. zest from 1 lemon
  8. a pinch of salt
  9. - Pastry cream -
  10. ¾ cup + 2 tbsp (183 g) whole fat milk
  11. 3 medium egg yolks (52 g – scant 2 oz)
  12. ¼ cup (52 g) superfine granulated sugar
  13. 2 tsp (6 g) rice starch
  14. 2 tsp (6 g) cornstarch
  15. - Lemon filling -
  16. ¼ cup + 1.5 tbsp (70 g) lemon juice, sifted
  17. ¼ cup + 1 tbsp + 1 tsp (70 g) superfine granulated sugar
  18. 1 large whole egg (60 g - generous 2 oz)
  19. 1 gelatin sheet (2 g) 0.45%
  20. prepared pastry cream (about 1 cup)
  21. a generous ½ tsp (10 g) soft unsalted butter
  22. - Italian meringue -
  23. 3.5 tbsp (50 g) water
  24. ½ cup + 2 tbsp (140 g) superfine granulated sugar (1st)
  25. 1/3 cup (82,5 g) egg whites, room temperature
  26. 1 tbsp + 2 ¼ tsp (27,5 g) superfine granulated sugar (2nd)
  27. - French meringue -
  28. 1/3 cup (80 g) egg whites, room temperature
  29. ¾ cup + 2 tsp (160 g) superfine granulated sugar, divided
Instructions
  1. - Pate sucrée by C. Felder -
  2. In the bowl of a stand mixer, fitted with paddle attachment, put butter, sifted icing sugar, almond meal, lemon zest, salt and mix to combine.
  3. Add whole egg and mix to combine.
  4. Then add the sifted flour and mix just to combine.
  5. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 4 hours (best overnight).
  6. - Pastry cream -
  7. In a heavy saucepan, pour the milk and bring to a boil over medium heat.
  8. In a medium bowl, whisk together the egg yolks with sugar, rice starch and cornstarch.
  9. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing.
  10. Sift the mixture, return to the saucepan, and slowly bring to a boil, stirring constantly.
  11. Remove from the heat, pour the cream on a baking sheet, cover with plastic wrap directly on the surface.
  12. Refrigerate until chilled before using.
  13. - Lemon filling -
  14. Soak gelatin sheet in cold water.
  15. Lightly beat egg with sugar, add lemon juice, stirring constantly and bring to 180F - 82°C, stirring constantly.
  16. Remove from the heat, add butter and wringed gelatin.
  17. Blend until well combined.
  18. Add pastry cream and blend the mixture for 2 minutes.
  19. - To line the pastry rings -
  20. Brush the interior of your rings with butter (3 inches - 7 cm.) and place on a baking tray with baking paper
  21. (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
  22. Roll the dough gently until you have an even 3mm thickness
  23. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  24. Using the knife, remove the over hanging pastry.
  25. Prick the base with a fork and refrigerate for 2 hours.
  26. - Baking and dressing -
  27. Heat fan oven to 320 F - 160°C.
  28. (While the oven is heating, I put the tart shells in the freezer).
  29. Bake the tart shell for 15 minutes and let completely cool.
  30. Brush the base and edges with melted cocoa butter (or melted chocolate) and let cool.
  31. Pour the lemon filling into a pastry bag and pipe the filling inside and refrigerate until set.
  32. Brush the surface with neutral glaze (optional)
  33. - Italian meringue -
  34. Stir 1st sugar and water in a saucepan.
  35. Cook on medium-high heat until the syrup is 250 F - 121°C.
  36. When the syrup is 245 F - 118°C whisk the egg whites and 2nd sugar, slowly adding the syrup to egg white mixture.
  37. Whisk on high speed until thick and chilled.
  38. - French meringue -
  39. Heat fan oven to 190F-90°C.
  40. Whip egg whites with half the sugar, adding it a little at a time, until glossy.
  41. With a rubber spatula add the remaining sugar, mixing well until incorporated.
  42. Pipe the meringue on a baking tray lined with parchment paper and bake for 3 hours.
  43. Let coll in the oven, door ajar, overnight.
  44. - To serve -
  45. Garnish the small tarts with italian meringue, use a blowtorch to caramelise the meringue until browned.
  46. Add some small french meringues and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
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