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Grana Padano

Dolci



Torta della Nonna

Watch this recipe in its video-version

 

Ingredients

Zuppa Inglese
Photo 1
Pasta frolla shortcrust pastry
500 gr
Confectionary custard
400 gr
Pine nuts
100 gr
Genoese sponge
300 gr
Confectionary sugar
(Photo 1)


Procedure

Roll out the pasta frolla to a thickness of 4 mm (photos 2 & 3).
Line a round mould, diameter 25 cm.
Cut the edge at three quarts of the height of the mould using the rippled dough cutter (photo 4).
Puncture the bottom lightly; lay down a layer of Genoese sponge (photos 5 & 6).

 


Photo 2

Photo 3

Photo 4

Photo 5

Photo 6

Spread the custard inside this uniformly (photo 7), sprinkle the surface with the pine nuts (photo 8), dust with confectionary sugar (photo 9) and bake at 175° C with closed draft for approximately 35 minutes (photo 10).
Remove from the mould and dust the surface with confectionary sugar (photo 11).

 


Photo 7

Photo 8

Photo 9

Photo 10

Photo 11


Pasta frolla

Ingredients

Flour 1000 gr
Butter, at room temperature 700 gr
Sugar, confectionary 400 gr
Egg yolks 200 gr
Salt 2 gr
Lemon peels, grated 2
Vanilla pod 1


Procedure

Knead the butter at room temperature and the confectionary sugar, add the egg yolks, lemon peel, vanilla and the salt. Then add the flour kneading it as little as possible. Yields 6 pasta frollas, 24 cm in diameter.


Genoese Sponge

Ingredients

Eggs 1500 gr
Sugar 600 gr
Flour 750 gr
Vanilla pod 1


Procedure

Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes. 
Yields 8 cakes 20 cm in diameter.


Confectionary custard

Ingredients (custard only with egg yolks)

Milk 1 lt
Sugar 250 gr
Egg yolks 260 gr
Flout 60 gr
Salt 2 gr
Vanilla pod 1
Lemon peel 1


Procedure

Bring the milk, vanilla and lemon peel to a boil.
Beat the egg yolks with the sugar well, then add the salt and the flour until it becomes almost as if whipped.
Add the boiling milk, stir with a whisk.
Leave on the flame until the consistency becomes that of cream and the temperature arrives at 92° C. Pour the custard into a stainless steel receptacle, cover it with transparent film and place in the refrigerator.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Zuppa Inglese

Watch this recipe in its video-version

 

Ingredients

Zuppa Inglese
Photo 1
Milk
500 gr
Egg, entire
100 gr
Egg yolk
50 gr
Sugar
130 gr
Flour
20 gr
Vanilla pod
1/2
A pinch of salt
Genoese sponge
400 gr
Alkermes syrup
500 ml
Chocolate
80 gr
(Photo 1)


Procedure, custard

Bring the milk with the vanilla to a boil (photo 2).
Beat the egg yolk and the eggs with the sugar well, then add the flour and the salt (photos 3 & 4).
Pour the boiling milk (photo 5) over the emulsion and continue to boil the custard, while stirring with a whisk all the time, until it thinkens (photo 6).

 


Photo 2

Photo 3

Photo 4

Photo 5

Photo 6

Ingredients, chocolate custard

Custard
300 gr
Chocolate, 66% cacao
80 gr


Procedure


Photo 7
Add the melted chocolate to the hot custard (photo 7).


Ingredients, alchermes syrup

Alkermes
200 gr
Sugar
400 gr
Water
300 gr


Procedure

Prepare a syrup with the water, sugar and alkermes.


Assembling the Zuppa Inglese

Cut slices of the Genoese sponge (photo 8), place them in individual cups (photo 9), then soak them with the alkermes syrup (photo 10).
Spread out a layer of chocolate custard, a slice of soaked Genoese sponge, then a layer of custard (photos 11 & 12).
Garnish with whipped cream and baked custard (crema cotta al forno) (photos 13 & 14).
Let rest in the refrigerator at least two hours.
6 to 8 servings.


Photo 8

Photo 9

Photo 10

Photo 11

Photo 12

Photo 13

Photo 14


Genoese Sponge

Ingredients

Eggs
1500 gr
Sugar
600 gr
Flour
750 gr
Vanilla pod
1


Procedure

Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes.
Yields 8 cakes 20 cm in diameter


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Cannolo Siciliano

Watch this recipe in its video-version

Ingredients
For the crust (buccia or scorza)


Photo 1
Flour 00
250 gr
Lard (or butter)
20 gr
Eggs
100 gr
Sugar
20 gr
Vermouth, white
60 gr
Lemon peel, grated
1
Cinnamon
1 teaspoon
(Photo 1)

Procedure

Knead all the ingredients with the Planetaria mixer (photos 2 & 3), at moderate speed for approximately 20 minutes, until a stiff, homogeneous dough is obtained.
Remove the dough from the mixer and finish kneading by hand to smoothen it (photo 4), then wrap it in film (photo 5).
Let it rest in the refrigerator for at least one hour.
Roll out the dough until it is one to two millimetres thick (photo 6), cut into disks (photo 7), wet the edges with water; give it a tube shape around a pipe (photo 8), fry in seed oil at 180° C (photo 9).
Let cool on absorbent paper.
Yields 50 four-centimetre-long cannoli.


Photo 2

Photo 3

Photo 6


Photo 9

Photo 4

Photo 5

Photo 7

Photo 8

Ingredients
For the ricotta filling


Photo 1
Ricotta, sheep’s milk
500 gr
Candied orange peel
160 gr
Essence of orange
blossom
40 gr
Sugar, granulated
150 gr
Chocolate (tempered)
120 gr
(Photo 10)

Procedure

Sieve the ricotta (photo 11), add the sugar, the orange peel and the essence of orange blossom (photo 12).
Brush the inside of the crust with the tempered chocolate (photo 13), fill it with the ricotta mixture (photo 14) and dust with confectionary sugar and cinnamon.
Garnish with orange peel and candied cherries.


Photo 11

Photo 12

Photo 13

Photo 14


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

 

Torrone morbido

Watch this recipe in its video-version

 

Torrone

 

Ingredients

Torrone
Photo 1
Honey
600 gr
Water
300 gr
Sugar
1000 gr
Egg whites
150 gr
Hazel nuts, shelled
1200 gr
Pistachios, shelled
300 gr
(Photo 1)

Procedure

Prepare a syrup with the sugar and water by heating it to 140° C (photo 2). Melt the honey and bring it to 120° C. Put the egg whites in the Planetaria (photo 3) and begin to whip them with the whisk, then add the syrup at 140° C a trickle at a time, followed by the honey at 120° C (photo 4).
Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the Planetaria (photo 5). Put the dried fruit in a baking pan and then into the oven to toast (photo 6); the fruit should be added to the mixture while hot, otherwise stirring it in will prove to be difficult.

 

Torrone
Photo 2
Torrone
Photo 3
Torrone
Photo 4
Torrone
Photo 5
Torrone
Photo 6

Replace the whisk in the Planetaria with the spatula and smoothen the mixture for two minutes.
Add the dried fruit and stir it in (photo 7), in a few minutes the torrone will be ready (photo 8).
Remove the mixture from the Planetaria, when at around 100° C, spread it out on a host leaf (foglio di ostia) (photo 9), flatten it out (photo 10) and cover it with another host leaf (photo 11).

 

Torrone
Photo 7
Torrone
Photo 10
Torrone
Photo 8
Torrone
Photo 9
Torrone
Photo 11


Torrone
Photo 12
Finish spreading it out with a rolling pin
to a thickness of 2.5 to 3 cm (photo 12).

Cut into desired portions.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Cassata Siciliana

Watch this recipe in its video-version

Ingredients


Photo 1
Ricotta
500 gr
Sugar
300 gr
Chocolate drops
100 gr
Candied fruit
150 gr
Genovese sponge
(Pan di Spagna)
500 gr
(Photo 1)


Procedure, ricotta

Sift the ricotta using a fine screen (photo 2), then add the sugar and mix well with narrow spatula until the mixture is smooth and homogenous. Add the candied fruit (photo 3), mixing constantly and finally add the chocolate drops (photo 4).


Photo 2

Photo 3

Photo 4

Syrup

Water
1,5 dl
Sugar
150 gr
Maraschino
1,5 dl
Lemon peal

Procedure, syrup

Boil the water, the sugar and the lemon peal, then add the Maraschino. Let it cool down.

Marzipan (quantity for a 300 gr cassata)

Icing sugar
500 gr
Honey
130 gr
Confectionary sugar
800 gr
Almond flour
450 gr
Pistachio flour
(the pistachios can be replaced by almonds)
150 gr
Water
(if desired, colour with some drops
of green or yellow natural extract)
25/30 gr

Procedure, marzipan

Mix the icing sugar and honey in the Planetary mixer, add the confectionary sugar and the almond and pistachio flours, then the water. Mix well until smooth. Set aside covered with film. Then, roll out to a thickness of 3mm (photos 5, 6 & 7).


Photo 5

Photo 6

Photo 7

Icing sugar

Sugar
500 gr
Water
1,5 dl
Glucose
40 gr

Procedure, icing sugar

Pour the sugar in a pan, add the water little by little, when the sugar begins to melt add the glucose. Bring to 115° C (photo 8).Pour the content onto a silicone mat and let cool (photo 9),put the mixture into the Planetary mixer and let it aerate (photo 10), it will whiten and harden, continue until it becomes smooth and white (photo 11). Set aside in a cool place covered with film (photo 12).


Photo 8

Photo 9

Photo 10

Photo 11

Photo 12

Royal icing

Egg white
1
Confectionary sugar
(fine enough to apply with a decorating bag)
250/300 gr
Lemon juice
10 gr

Procedure, royal icing

Vigorously mix the egg white with the sugar, add the lemon juice (photo 13).


Photo 13

Assembling the cassata


Photo 14
Marzipan
Icing sugar
Royal icing
Candied fruit
(Photo 14)

Line a mould, 24 cm diameter, with film (photo 15), the film will help when removing the cassata, line it with slices of Genovese sponge between 5 and 8 mm thick (photo 16) and soak the sponge with the syrup (photo 17). Fill this with the ricotta mixture, cover with Genovese sponge (photo 18), soak with the syrup, cover with film (photo 19) and let repose at least two hours in the refrigerator.
Roll out the almond dough to a thickness of 3 mm (photo 20).

 


Photo 15

Photo 16

Photo 17

Photo 18

Photo 19

Photo 20

After it has reposed in the refrigerator, remove the cassata from the mould (photo 21), remove the film and cover it with the marzipan (photos 22 & 23). Place it on a rack and glaze with the icing sugar (photo 24), once melted with a little water and heated to 55° C.
Decorate with citron, orange and cherries (photo 25). Finish decorating with the royal icing (photo 26).

 


Photo 21

Photo 22

Photo 23

Photo 24

Photo 25

Photo 26

Yields 1 cassata, diameter 24 cm.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 
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