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Sempre Golosamente ma da oggi...

... Softly!

Our blog changes its name, graphics and moves to the site of the Red Lobster, but everything else remains the same: however, Julia and Maurice, always sweet, pastry recipes and secrets.

http://blog.gamberorosso.it/dolcemente

We expect more and more curious and greedy!

Thanks

Giulia & Maurizio

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Storia di donne in una ricetta

A recipe contains information on doses and procedures, tips and tricks in it but a lot more. While we read we think of the person for whom we are assembling, will be inextricably linked to the time when we cook, if the gift to someone we're telling the story of those silent moments, we send everything that recipe also contiene.Sulla this background Stefania Barzini, a teacher at my master, spurred us to write the recipe for a sandwich of a significant moment, just two slices of bread filled with emotions and memories.

She has done much more in a novel telling the story of the evolution of a recipe to turn of the century, four women and two continents. Lives and times of great change, hope and sadness, denial and tradition of the origins of life ... stories that are interwoven, evolve and then return always around a recipe.

E 'with great pleasure that I introduce the new blog on the novel by Stephen

"The ingredient lost"

wishing to my teacher a tasty publishing success.

After reading this book that I recommend, try to get back into the kitchen, choose a recipe and read it slowly ... I wish you new eyes to savor the words of a different cuisine, because a recipe is also the story of a plate!

Posted by Giulia

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Bon anniversaire Pierre!

For some time there came requests for the recipe for macaron and there had never heard. We waited today to write this post giving him an opportunity to wish a happy birthday Pierre Hermé, one of the undisputed French pastry of which we give the recipe, taken from his book.

for this recipe macaron flanked by Maurizio Santin, inviting you to try both with the filling of your choice.

www. pierreherme . Com

Macaron di Pierre Hermé ( La Patisserie de Pierre Hermé, Montagud Editores 2007)

560 g di madorle pelate

960 g di zucchero a velo

Tritare molto finemente le mandorle con lo zucchero a velo.

400 g di albumi

1 gr di albumi in polvere

Per ottenere un risultato ottimale è consigliabile miscelare 2/3 di albumi freschi con 1/3 di albumi “vecchi”. Dopo aver montato con una frusta elettrica gli albumi (liquidi e polvere insieme), mescolare a mano la farina di mandorle e lo zucchero a velo. Il composto risulta omogeneo quando apparirà ribassato, in maniera da non contenere troppa aria. Con l’aiuto di una tasca con bocchetta liscia, disporre i ciuffi su una placca da forno foderata con carta, mantenendo un po’ di distanza tra gli uni e gli altri.

Cottura in forno statico: disporre la placca di cottura doppia, così da non permettere un eccessivo colorimento sul bordo inferiore. Infornare a 250°C, in forno caldo, per 10 minuti; in seguito proseguire la cottura a 190°C come segue.

La cottura dipende dalle dimensioni dei dischi che si sono formati:

7/8 minuti per il formato da piccola pasticceria

20/25 minuti per il formato monoporzione.

Cottura in forno ventilato: questa modalità si rivela spesso più complicata e azzardata rispetto a quella in forno statico. Dopo aver disposto i mucchietti sulla placca lasciare che si formi una crosticina (lasciar seccare all’aria il composto n.d.r.) per 20 minuti. Infornare su placca doppia a camino aperto (lasciare una via di fuga per il vapore disponendo un cucchiaio di legno nella chiusura dello sportello del forno n.d.r.) i tempi di cottura risultano un po’ più lunghi, ma il risultato dovrà essere simile.

Montaggio: quando si utilizza carta da forno è importante inumidire leggermente la carta dopo la cottura, evaporando velocemente si staccheranno facilmente. Questo passaggio non è necessario se si utilizza un foglio in silk-pat. Adagiare lievemente una graticola sulla placca e girare con a snapping motion, moisten the paper and pull it off, leaving means macaron upside down. Fill half according to their taste (ganache, jam, butter cream, etc.) and close with the others.

Consume preferably within 24 hours, will keep for 5 or 6 days in an airtight jar or on a tray sealed with plastic wrap.

Macaron Maurizio Santin

125 gr. almond flour

225 gr. icing sugar sifted

120 gr. egg white (at least for one day)

60 gr. granulated sugar

20 gr. cocoa (for chocolate macaroons)

Mix together the ground almonds and icing sugar, if you will mix well with chocolate cocoa, whip the egg whites with sugar and put them together the flour mixture very gently.

Spread on a sheet of silk-pat with the help of a pastry bag with the opening of the 10/12 small meringue and bake at 130 degrees for 30 minutes or 100 degrees for 2 hours.

cool and join the jam with a pair if white chocolate ganache with cocoa if

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Millefoglie con spuma di caprino sardo e sciroppo di carrube

With this recipe Antonella Canna participated in the contest "Win as greedy" deserve a mention for the research and the use of ingredients, especially the Sardinian goat, cow and locust the Tomino.

Antonella close the presentation of its so sweet: to the kitchen is not only the food but as we cook, how we eat and the time devoted to it.

Serves 6

60 g fresh goat Sardinian

40 g tomino vaccine

200 g cream

80 g sugar

20 g gelatin leaves

liqueur 5 cl to 'orange

carob syrup 200 ml

300 g bread carasau

150 g dark chocolate flakes 70%

Sciroppo:

Il peso delle carrube è pari a quello dello zucchero.

Spezzettare e mettere le carrube in una grande ciotola e ricoprirle di acqua. Lasciarle riposare per 2 giorni, poi versare il tutto in un tegame e aggiungere acqua in quantità sufficiente a ricoprirle completamente. Far cuocere per circa 2 ore a fiamma bassa se le carrube usate sono secche mentre se sono fresche cuocere per 30 minuti. Schiacciare le carrube con un cucchiaio di legno e lasciarle riposare per una notte. Filtrare schiacciando per fare uscire tutto il succo, ripetere questa operazione per due volte in modo da ottenere un succo limpido. Versare the resulting liquid into a saucepan, add sugar, lemon zest and bring to full boil. Continue cooking to reduce liquid viscosity (115 ° C), let cool and refrigerate. The syrup can be found in Commerce.

goat cheese mousse:

Put in a bowl the Sardinian goat, the Tomino, half dose of sugar, liquor and mix with a whisk. Whip cream with remaining sugar. Ammolite gelatin in cold water, squeeze it and put it in carob syrup previously warmed and cooled. Combine the syrup and cheese continue to mount, incorporate the cream with the spatula to move the bottom up, add the chocolate chips keeping some for the final decoration. Allow to cool in the refrigerator for about 10 minutes.

Composition:

carasau Breaking the bread squares until you get about 8 cm per side. Place the cream in a pastry bag with medium-sized striker rifled. Each portion is composed of three layers on each square of bread carasau have the foam, gently assemble the three layers on a serving plate and decorate the cake with syrup and chocolate chips.

We have already contacted

Antonella asking a photo in a different format from the one received, as soon as possible to enter.

publicly follow other recipes that have most affected, again thanks to all participants.

Giulia & Maurizio

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Ha vinto il più goloso...anzi la più golosa!!!

For lovers of cooking blogs, especially pastry, is not new; We wanted to reward her recipe because, although it appears simple, it requires expertise in the performance, capacity di grande manualità, pazienza e bravura negli accostamenti.

Un dolce bello da vedere ma dalla presentazione lineare, una mousse leggera e dolce in perfetto contrasto con una riduzione...complimenti alla realizzatrice: Pinella Orgiana !

Mousse al torroncino in guscio di cioccolato

(da La Cocina Dulce di P.Torreblanca)

Per la preparazione dei gusci:

perfectly dry in a mold with silicone hemispheres. Melt the chocolate and coat the inner surface of the mold and repeat the operation a few times and each time placing the mold in the refrigerator.

For the mousse nougat:

200 grams of milk chocolate with nougat 100 grams of chopped

240 ml of fresh cream
3 sheets of gelatin
2 gr 475 gr

of whipped cream Preheat the cream without bring to the boil. Let the chocolate melt, add the nougat ground and place the mixture in a mixer, like the Thermomix . Far amalgamare la crema e aggiungere i fogli di gelatina precedentemente reidratati. Concludere con la panna calda.
Far freddare fino alla temperatura di circa 35°C . Aggiungere la panna semimontata con molta delicatezza e versare la mousse all’interno degli stampi. Porre in freezer a solidificare.
Una volta ben rappresi, estrarre le semisfere e unirle a due a due.
Decorare con un filo di mosto cotto.

http://idolcidipinella.blogspot.com/

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I vostri dolci con le nostre ricette

As anticipated, we decided to publish the photos of our blog readers, and desserts that have been made with the recipes Santin, executed by you and made according to your imagination.

http://mauriziosantin.blogspot.com/2009/10/sempre-piu-spesso-i-lettori-ci-chiedono.html

There was very pleased to receive positive feedback about the initiative, especially because we that this was the first to post other photo. We reiterate that we do not enter the picture because, apart from recipes, not in any way we want to curb your creativity with the dictates of the chef, just a few pictures of cakes made by Giulia che in quanto a manualità e capacità ha solo da imparare da tutti voi.

Bando alle ciance...iniziamo questa domenica con una carellata di foto golosissime: queste sono solo alcune di quelle arrivate, non vogliamo fare torto a nessuno, le pubblicheremo tutte nei prossimi giorni...è solo un goloso assaggio!

Grazie a tutti

Giulia & Maurizio

Sacher calabrese di Maria Cantando

Mousse al cioccolato di Paola

http://zeppoleepanzarotti.blogspot.com/2009/03/la-mouse-al-cioccolatodi-santin.html

deconstructed tiramisu Pinellas

http://idolcidipinella. blogspot.com/200 8/09/tirami-su-si-tirami-su.html

Pannacotta Luisa

http://vegolosa.blogspot.com/ search / label / Recipes 20Maurizio% 20and%% 20Santin

continue to send pictures of your creations and we will publish them with pleasure here on the blog, thanks a tutti!

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LATEST

After some time I update my old blog, that has chaotic in the usual way contraddistino previous posts.

It is certainly not a thing but wanted to say, something which nn I avoid, so that we start from purgatory, born from the collaboration of comic book "The End" ass. culture to which they are writing.

Members are Alex Mirko Benedetti Alessandro Lucchesi Balluch Matteo Macchi, and Guglielmo Favilla, nn I think it is their card, but I know for certain that was the backbone of the creation of the comic (for better or for worse) hehe. A

already! Davide Susini .... I even allowed to forget it because it's my flesh and blood.

libraries that are now provided in this volume are: gay science, Edison and the home of the comic in Livorno.

Soon we will bring in the libraries of Florence and Pisa. Visit site
http://www.theendedizioni.com/

On another now I'm drawing two projects to bring France to Angouleme,

Tack ballad is a story of D'Alessio grapes, I'm redesigning the characters as nn I was satisfied.

In the end I'm doing a 'new project with Angelo Farinon in place some character (which otherwise will be redone) ...

unworthy I apologize for the layout and the difficulty that causes the reader to bring in what I say right image, my cialtronaggine is absolute.

Filmes Travesti Onlin

Un dolce profumo

Una recente ricerca scientifica, condotta dall'Istituto Weizmann ha dimostrato che gli odori che recepiamo da bambini rimangono nella memoria, lasciando un'impronta nel nostro cervello e sono più facilmente riconoscibili rispetto ad altri.

http://www.weizmann.ac.il

Tutti noi lo sapevamo, Proust ne ha scritto un brano indimenticabile ricordando la zia e una tazza fumante di thè e loro lo hanno dimostrato.

http://city.corriere.it/2009/11/06/milano/i-fatti/odori-primi-rimangono-sempre-20578418825.shtml

The pastry is made of odors and flavors, ingredients and recipes for you ... but what's the appeal of a sweet smell of cooking in general? Which of the myriad aspects of a scent grabs you in front of a dessert?

And especially if you were to condense into a pastry odor what would it be?

Posted by Giulia

Then We thought with Maurizio Santin to offer the recipe of a famous sweet literary writer has had in its evocative power, while leaving you the choice of which to perfume essence add this recipe according to your memories. We hope you enjoy this initiative ... let us know how you smell!

Madeleine

4 eggs

200 gr. granulated sugar

250 gr. di farina

8 gr. di lievito per torte

50 gr. di latte fresco

125 gr. di burro fuso

alcune gocce di essenza... il vostro profumo a piacere!

In un recipiente abbastanza capiente mescolare le uova intere con lo zucchero e le gocce di essenza prescelte; aggiungere la farina e il lievito precedentemente mescolati e setacciati. Far fondere il burro senza lasciarlo scurire; aggiungere quindi al composto il latte e il burro fuso.

Leave the mixture for 3 hours in a container processing covered with a kitchen towel.

Heat oven to 170 ° C, meanwhile butter and flour the madeleine molds and fill 2 / 3 with the compound. Bake overnight at 170 ° C. Serve warm with a dusting of icing sugar.

Posted by Maurizio

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Halloween? No, grazie

For several years now exists in the calendar a new holiday: Halloween. Trick or treat is the refrain heard most at this time, personally I do not like this new party, which has nothing to do with my tradition. I had a grandmother

Lombard on the Feast of All Saints and the commemoration of the dead was telling me "pray for the ava varda giò and you giuta" . Speaking with Maurizio

we face on a recipe to be included for this holiday weekend: pears, chestnuts, persimmons? Wherever there are recipes with pumpkin, proposals cute biscuits in the shape of ghosts, bats and witches.

We have decided not to celebrate Halloween, but to honor the tradition of Lombardy with a classic recipe: the sponge mort. are homemade sweets that were prepared in bakeries with even the crumbs of broken biscuits, every family has its Lombard recipe, here we propose to Maurizio Santin and we hope you enjoy it.

mort Loaf (bread of the dead)

Ingredients:

500 gr. of amaretti

300 gr. granulated sugar

100 gr. 55% dark chocolate melted

250 gr. flour sifted

125 gr. raisins soaked in cold water for at least ½ hour

125 figs

100 gr. almond flour

6 gr. baking powder 4 egg whites

½ cup dry white wine

Procedure:

In a global context, using the provided scoop, join the lineup according to the following: the flour, baking powder, flour, almond macaroons, sugar, melted chocolate, egg and wine, raisins squeezed the excess water and dried figs.

Knead until a smooth paste, making a sandwich of slightly elongated 8 / 9 cm. and bake at 180 degrees for 10 minutes.

Serve at room temperature dusted with icing sugar.

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Cucina & Vini editrice

thank the Kitchen & Wine magazine for the attention he has shown in us wanting to point out how greedily on his blog home page.

aware that this will be a spur to do even better, to enrich and fulfill our blog again soon the greedy demands of our readers appreciate the editors.

thanks greedy

Giulia Mancini & Maurizio Santin

www.cucinaevini.it/

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DOLCI AL CUCCHIAIO: le foto del corso

October 21: prime time for a new course with pastry Maurizio Santin in Milan.

publish some photos taken by Robert Granatiero , organizer of the initiative. This first course was fully booked on an evening and that is why we have not reported on the blog, not to disappoint the expectations of those who did participate and did not succeed.

During the two evenings of lectures the participants follow all operations of the pastry chef, helping in some passages and eventually taste all the preparations.

There will be other nights full of goodies to learn the secrets of the bakery: For all the information http://scuolachef.carbonmade.com/projects/2446112

greedily thank Francesca Gittardi assistance to the Chef before and during the lessons and Roberto Granatiero for the beautiful pictures (other shots up to date with the night today: http://www.facebook.com/home.php ? # / album.php? aid = 2043222 & id = 1198263936 & ref = nf ), both for the organization of this initiative fully di gusto e di risate.

Grazie a tutti i partecipanti...

...alla prossima golosissima volta!

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"Aggiungi un blogger a tavola" e un'idea

Sempre più spesso i lettori ci chiedono per quale motivo sul blog non compaiano le foto delle ricette che proponiamo: non è pigrizia o mancanza di interesse verso le richieste. La nostra è una scelta mirata. Evitiamo di inserire le foto per evitare che l’immagine di un dolce eseguito da Maurizio possa far passare la fantasia di replicarlo; è già molto presente in video con le sue preparazioni, che non vogliamo influenzare your creativity too. At the end of all the recipes suggest the installation of fresh never impose limits on the imagination, without giving any indication on sizes and shapes of containers.

The only photo of recipes prepared on our blog are those proposed by Giulia and performed by her in a home kitchen, with commonplace tools and especially cooked by a non-professiniosta. This is to prove that if we succeeded her anyone can do it!

This was the gist of the debate that start during the recent event in Florence deGustiBooks , the gathering of food-bloggers. Confronted with these we had an idea and ask la vostra collaborazione.

Tra tutte le ricette di Maurizio Santin presenti su internet, libri, blog e televisione molto probabilmente le avrete rifatte a casa, avrete dedicato loro del tempo e della fantasia nell’impiattamento. Spesso ci scrivete per delucidazioni o consigli in merito ma quasi mai ci fate sapere l’esito della cucina…allora vi chiediamo questo piacere:

mandateci via mail le foto dei vostri dolci, che siano tratti da una ricetta del nostro Chef Santin (indicando la ricetta a cui si riferisce e la fonte da cui la avete presa) e noi periodicamente pubblicheremo le foto delle vostre golosità!

Giulia & Maurizio

www.degustibooks.it

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Videoricetta: cannoli alla siciliana

videoricetta We found in a network is the publication of the Gambero Rosso for Sole24ore and it occurred to us to make a post atypical denote the doses in the movie are missing, while the process you will see in the video associated .

We hope you enjoy this new ... let us know!

Sicilian Cannoli

ingredients for the dough: 150 gr flour

teaspoon sugar 1 / 2 tablespoon white wine vinegar 30 grams of lard

a teaspoon of unsweetened cocoa powder 2 egg whites

Marsala wine salt

ingredients for the filling:

500 grams of ricotta

250 g sugar 100 g pumpkin or candied citron

100 grams of dark chocolate

lard for frying 50 g pistachios icing sugar

tin cannoli cylinders of 12 cm

Procedure: http://www.youtube.com/watch? v = zRQFy-ZuJs4

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Una mela per la vita: 10 e 11 ottobre 2009

In large battles, such as multiple sclerosis, it is essential that everyone plays his part with the means at his disposal. Because often the small gestures of help as many people and most of the major shares.

We take this opportunity to thank all researchers who engage in the study of pathology, who with love and dedication to assist the sick and especially each of you will buy apples AISM racccolta contributing to the funds to do so that this research continue and achieve the desired results.

In our small we decided to contribute through the provision of the Italian Multiple Sclerosis the recipe for a dessert with apples. Just give the contribution, take the apples and prepare the cake Maurizio Santin .

Giulia Mancini & Maurizio Santin

green apple crumble with crème anglaise and vanilla ice cream with calvados

Crumble
4 green apples green apples
40 g sugar 20 g

butter 4 discs of pastry Breton (1) with a diameter of 12.10 cm

110 gr.
flour 110 gr. sugar cane
90 gr.
almond flour 90 gr. soft butter

Peel apples and cut them in raising the core cubes 1 / 2 cm. Sautee with 20 grams of butter and 40 grams of sugar, until it becomes almost caramelized, deploy them on a plate to cool.
On a lightly floured work surface roll out finely 4 disks of pastry, place the basic disks into 4 small ramekins with butter. Arrange apples over the cold now, making sure to leave a small border between the apples and the outline of the disc of pastry.
Prepare the crumble by mixing the dough with your hands in the flour, brown sugar, almond flour and soft butter. When all the ingredients together Amalga will crumble on apples, but without running any good closing hole.
Bake at 180 ° until staining occurred.
Let cool and serve with a sauce flavored English the calvados and a scoop of vanilla ice cream vanilla.

(1) Breton Shortbread

465 g butter 150 g sugar 2 g

Maldon salt 1 egg yolk 's hard-boiled egg
425 grams of flour "00" 85 grams of starch

slowly knead in the mixer, using the special scoop of sugar, butter, the 'egg and half the flour. When the mixture begins to be uniform, add the remaining flour.
Let stand in refrigerator covered with plastic wrap 1 day before using.


Vanilla ice cream 800 g milk 1 vanilla pod


8 egg yolks 250 g sugar 800 g cream

325 g condensed milk (1 can)

Bring the milk to a boil with the vanilla bean into a previously emptied boxcutter by boiling it into a steel pot and barely mentions the boil turn off the heat.
Break the eggs, add sugar and, using a whisk, add the hot milk, the contents of the vanilla bean, fresh cream and condensed milk.
At this point, put all a sieve, and optionally, put into ice cream maker with pasteurizer, or simmer the mixture until the first hint of a boil and then cool as quickly as possible and put in ice cream maker.

English cream with calvados

700 g of fresh cream
160 grams of egg yolks 90 g sugar

Boil the cream, mix the sugar in a bowl with the eggs trying to incorporate as little air as possible. Add the hot liquid to eggs and put all in saucepan, bring on the heat and cook until it reaches a temperature of 82/85 °. Sieve and mix with the help of an immersion blender. Flavor the custard accompanied with calvados to enhance the scent of apples.

Each recipe contains as an ingredient in love we put into preparing the cake ...

... this time there is one more reason!

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Una strada molto dolce di Parigi

Rue Saint Honoré is one of the most mouth-watering streets of Paris ... at least for its history. It owes its name to the patron saint of bakers and pastry chefs in France and it is said that here he had his shop / workshop in the chef Chiboust first half of the nineteenth century. It was he who devised the mixture of custard, jelly and Italian meringue, which today is called chiboust cream. As a tribute

the protector of his profession in 1846 made a cake using the main ingredients of French pastries and its concept: the Saint-Honoré cake.

During my last weekend in Paris walking around grocery stores, boulangerie, markets and patisseries I then had the idea to pay tribute to all with this sweet pastry that sweeten our days. In return I asked Maurizio Santin to include the classic recipe of this cake by adding the contribution of Ugo Alciati with the recipe for its cream puffs.

Giulia Mancini

Pie Saint-Honoré Maurizio Santin

recipe with the help of Hugh Alciati

Classic puff pastry 750 gr.
50 grams of water.
450 grams of salt.
500 grams of melted butter. Manitoba
flour 1 kg. flour 00 gr
1300.
butter Dissolve salt in water and prepare a paste with salt water, melted butter and flour previously sifted together. When the dough is smooth and even let it stand for 12 hours in the refrigerator covered with plastic wrap.
then spread it on a lightly floured work surface with the help of a rolling pin to form a square, put the stick of butter in the center and close. Give 4 laps simply letting the dough rest in refrigerator for at least 1 hour between 1 and the other around. The sheet thus obtained can also be frozen until it is used, we recommend portions before you freeze. Before use, give it a spin
simple, with a rolling pin to roll out half a cm thick and cut out a circle of diameter 26/28. Spread on a baking sheet lined with special paper and bake in oven at 180 ° C until staining.

puffs - Recipe Ugo Alciati
210 gr water 90 gr margarine


90 grams of flour 170 g whole egg
Salt

1 g yeast Boil the water, with a pinch of salt and margarine. Remove from heat and add the flour, stirring quickly, calling for a minute on the fire, stirring constantly until the mixture comes off the walls. Put the mixture in the planetary and beat incorporating an egg at a time and finally the yeast. With the help of a brush, grease a baking tray and place balls composed of a small walnut-sized, well spaced apart. Bake at 200 ° C until staining.


vanilla cream 500 g cream 110 g

egg yolks 65 g sugar 1 sheet gelatin

Boil the cream in the meantime mix the sugar in a bowl with the yolks broken already looking to incorporate as little air as possible. Pour boiling liquid over the eggs and add geltaina softened in cold water and well squeezed out put everything in the pan. Bring on the heat and cook until it reaches a temperature of 82/85 °. Sieve and mix with the help of an immersion blender.

Chocolate Ganache
http://mauriziosantin.blogspot.com/2009/05/briciole-di-stupidita.html

chiboust vanilla cream milk

190 gr 65 gr 20 gr of egg
30 grams of sugar
cream
9 grams of starch
4 grams of gelatin

1 vanilla bean 125 g Italian meringue: http://mauriziosantin.blogspot.com/2008/03/le-meringhe.html
Cook chiboust as a pastry cream and add to the end of cooking the jelly, previously left to soak in cold water. Cool down the soup and add the meringue.

Caramel

200 grams sugar 50 grams of water 1 tablespoon sugar

In a natural fiber or a thick-bottomed pot, cook all ingredients over medium heat until the caramel reaches an amber color, no brown .

Whipped cream for decoration
150 g of fresh cream
assembled in a cold cream straight from the refrigerator, using the electric whisk or the planet. Pour the cream into a pocket with ribbed nozzle and retain Refrigerate until use. The cream should be mounted as the final step to avoid a pending dismount. Assembling the cake


On a platter or on a raised section lay the disk of puff pastry. With a sharp boxcutter make a small incision in the lower part of the cream puffs and with the help of a pocket by pasticceriafarcirli with vanilla cream and chocolate ganache mounted. Paying attention to the temperature of the cream puffs filled with caramel and arrange them until it is still liquid, alternating flavors, along the perimeter of the disk in pastry, pressing gently so that the caramel engages between the two surfaces. Once completely cooled caramel, typically a few minutes, pour into the crown of filled cream puffs chiboust and smooth with a spatula. Wanting to help a decoration with the prongs of a fork to create ripples on the surface of the cream. Garnish with whipped cream and the other between a cream puff.

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NUOVO CORSO - DOLCI AL CUCCHIAIO

Finally in Milan with a course in pastry Maurizio Santin!

With sympathy and professionalism 'of the pastry Gambero Rosso will take a course during which teaches amateur to make the mouth-watering desserts. The course will consist of two evening classes day 21 and 22 October from 20.00 to 23 nei locali di "Teatro 7" in via Thaon di Ravel 7.
Il costo per le due serate di corso è di 120,00 €. Per iscriversi contattare Roberto Granatiero inviando una mail a rgranatiero@gmail.com o telefonare al 377.1247720

Al fine di consentire a tutti gli iscritti di partecipare attivamente alle lezioni e di essere protagonisti della pasticceria al fiano di Maurizio Santin il numero dei partecipanti verrà limitato a 12...affrettatevi a confermare la vostra presenza!

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...VINCA IL PIU' GOLOSO!

Maurizio Santin offre ai suoi golosi lettori la possibilità di partecipare a un concorso goloso e vincere la possibilità di riprodurre la ricetta in televisione...con dedica all'autore!

Entro il 31 ottobre 2009 inviate la ricetta di un vostro dolce, corredata di foto al nostro indirizzo mail; tra tutti i partecipanti sceglieremo la migliore!

Ricoradevi di inviare una sola ricetta, completa di ingredienti, dosi, descrizione della lavorazione e preparazione; mandateci anche i vostri dati (nome, cognome e indirizzo mail). Qualsiasi ricetta non completa non verrò esaminata, così come le mail indirizzate ad un account diverso da questo:

golosamente.mail@gmail.com

In bocca al lupo!

Giulia & Maurizio

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Assaggio d'autunno

Biscotto Almond

240 g egg yolks 180 g sugar 230 g egg whites


100 g flour 160 g almond flour 100 g butter, melted


Whip the egg yolks with 130 g of sugar and egg whites with the remaining 100 g. Add sifted flour to the two rain and melted butter, being careful not to brown. Bake at 180 ° C until staining.

jelly fig compote rum
300 g of figs too ripe and undamaged
120 g of sugar cane
1limone, finely grated zest only
20 g of dark rum
3 sheets of gelatin

Discard the skin of the figs with the help of a sharp boxcutter e tagliarli in fette regolari. In un tegame dal fondo spesso disporre uno strato di fichi e cospargere con lo zucchero e la scorza del limone. Continuare gli strati fino ad esaurire la frutta; terminare con lo zucchero e irrorare con il liquore. Lasciar riposare almeno 2 ore coperto con un telo da cucina.
Porre il tegame su fuoco moderato e portare a bollore, mescolando continuamente con un cucchiaio di legno; dal momento del bollore conteggiare 30 minuti prima di saggiarne la consistenza. Lasciando cadere una goccia di composta su un piattino e inclinandolo, la goccia non dovrà risultare liquida ma freddandosi assumere una viscosità consistente. Lasciar freddare a temperatura ambiente prima di utilizzare.

Bavarese alla vaniglia
1 / 2 cups milk 1 vanilla pod


200gr sugar 6 egg yolks 350 gr fresh cream

5 sheets of gelatine.

Cut the vanilla and remove the seeds, put the milk in a saucepan to heat the pulp of vanilla. Meanwhile soak the gelatine leaves in cold water and place the egg yolks with sugar. When milk is hot, pour in the beaten eggs, filtered through a sieve. Put on fire and bring to a temperature of 82 ° C by stirring with a spatula. Squeeze the gelatine and add to hot mixture, stirring constantly. Allow the cream to cool. Meanwhile, whip cream, and when cold will incorporate the whipped cream, first a small dose to thin cream, then all the rest until the mixture is smooth and homogeneous.
For this dish we recommend dividing the dose in half and proceed in two subsequent steps, this measure will prevent the Bavarian solidify prematurely, as it will be used in two separate stages.

dark chocolate ganache mounted
http://mauriziosantin.blogspot.com/2009/05/briciole-di-stupidita.html


caramelized figs with rum
3 figs firm
50 g brown sugar 1 cup of dark rum


on fire let it warm up a frying pan and add the sugar cane, without touching it begins to caramelize wait. When completely melted and has reached a burnished color mingled with the liquor and wait until the alcohol has evaporated, leaving only the scent. Once the caramel has reached a new viscous place the slices of fig and with the help of pliers to caramelize the surface. Cool on a sheet of parchment paper with the caramel side resting for a smooth surface.

Composition of sweet
Use the cake tin to cut the biscuits are so far above the base. Ungern
Take the mold and the walls with a little almond oil or lined with plastic wrap (these measures will facilitate the extraction of the cake). Pour half of mixture inside the Bavarian vanilla and smooth with a spatula and pick up well in the fridge to solidify. After the rest period to add a layer of compost jelly figs and place back in the refrigerator, repeat with the second preparation of the first Bavarian and let cool place to cover the cookie and press gently so that it fits perfectly below the preparation . Let stand in refrigerator at least 3 hours.

After the interval of rest for a few seconds dip mold in warm water and unmold onto a plate. with the help of a pastry bag, lined with a nozzle, forming a first curl to the top of the upper surface of the cake and lay across a slice of caramelized fig and proceed until you have completed the entire surface and sprinkle with powdered sugar.

How Long Does Water Take To Freeze Ice Cubes

Il signore della TV

There are people who in one way or another, have helped to mark the milestones of our lives. Although indirectly, Mike Bongiorno from that little box has welcomed the evenings of generations of Italians.

We do not want in any way be redundant with all the media, our intention is only to remember the best possible who made a box from which the media phenomenon echoed his questions ...

... and from which even more today echo his greeting: fun!

Is There A Place Like Poptropica?

http://www.crystaldreams.es

http://www.abalorios-tupis.es

Red Dot Sightson Winchester 94

Un golosissimo lavoro in Dolce Mediterranean summer holiday

voraciously on vacation?

No, or rather work from a fantastic holiday in the middle of nowhere ... the crystal clear waters, palm-shaded, on a beach of white sand like sugar starts the day of "hard work" with a sumptuous breakfast.

And with it begins the differences!

Maurizio obviously seeking the sweet start to the day and drinks coffee stained hot, it will be good as well but ruin a pastry cream with espresso is a sacrilege. Giulia only eat salty things because, despite the chef does not like sweets and rounding off with an espresso like a real connoisseur ... Give the sweetener to avoid compromising the line, hiding behind the excuse of not having to feel pleasure in the taste of sugar .

So the two of greedy U.S. argue over everything until you need to get to work, because they are determined to write a book of pastry, four hands, two ... their visions, conflicting and different but still tasty!

Maurizio Santin Breakfast: croissant with chocolate cream and hazelnuts, fruit salad with yogurt mousse, orange juice and coffee stained
Giulia Mancini lunch: marinated salmon, pan de mie, extraction of apple and ginger and expressed

This is our dream vacation ... the hard work, breakfast on the beach ... the only real things are discussions on what to choose to eat and write the story, but also the recipes of what we ate in the dream is true.

Good breakfast holiday to all!

Croissant
25 g of butter
8 g of yeast
13.5 cl of water at 20 ° C

00 210 g flour 130 g flour Manitoba
7 g salt 50 g caster sugar

8 grams of whole milk powder
200 g of butter at room temperature 2 egg yolks

In a small saucepan, melt 25g butter. Put the yeast in a bowl and mix with water. Sift flour into large bowl, add salt, sugar, milk powder, butter and yeast dissolved.
Knead the dough with your hands, outside to inside, until the mixture is homogeneous. If the consistency is too hard add a little water.
Cover the bowl with plastic wrap and let stand for 1 hour and a half in a warm place (22 ° C) until it has doubled in volume.
Squeeze the pulp with a punch to remove the carbon dioxide produced during fermentation, so will resume its initial volume. Again cover the bowl with plastic wrap and refrigerate (4 ° C) for about 1 hour so the dough will double in volume again. Crack a second time and put it in the freezer for 30 minutes. Soften the butter 200g
working with a spatula. Roll out the dough with a rolling pin to obtain a rectangle longer than wide. The corners must be upright. Spread half the butter with your fingers soft on 2 / 3 less of the pasta and make a circle with a simple butter more A second round without butter. Put the dough in the freezer for 30 minutes and 1 hour in refrigerator.
Repeat with the remaining butter and put the dough in the freezer for 30 minutes and again in the refrigerator for 1 hour. Follow all the rest periods of pasta.
Spread the dough to a thickness of 6 mm. Cut triangles of 15 cm to form the croissants. Roll each triangle onto itself, bringing the base to the summit.
Place the croissants on a plate lined with baking paper. Mix egg yolk with a little water and rub the surface with a brush. Let stand about 1 hour until doubled their volume no.
Meanwhile heat the oven to 220 ° C. polishing back the croissants with egg yolk and bake. After the first 5 minutes at 220 ° C lower the temperature to 190 ° C and continue cooking another 10 minutes.

chocolate and hazelnut cream
600 gr. Chocolate 55%
375 of condensed milk
2 tablespoons unsweetened hazelnut paste
milk taste

Melt the chocolate in a double boiler and bring to a temperature of 50 ° C. In a bowl mix the hazelnut paste with melted chocolate and condensed milk and add slowly the milk for a creamy consistency to spread. Use this cream to taste the stuffed croissant.

Yogurt mousse
250 g of yogurt
50 g of fresh cream icing sugar to taste

In a small bowl dissolve the sugar in the cream, the amount is a function of taste, is used to correct the ' acidity of the yogurt. Mix yogurt with sweetened whipped cream using a spatula, pour the mixture into a trap and load it with a cartridge. Place the trap in the refrigerator until needed. Arrange the salad prepared with the fruit of satisfaction in a small bowl, stir vigorously the siphon and skim the cream of yogurt on the surface.

Fresh salmon marinated (recipe Ezio Santin from " Antica Osteria del Ponte )
half about 2 kg fresh salmon
2 tablespoons chopped fennel

1.2 kg sugar 1 kg of coarse sea salt 30 g
natural ground pepper big
1 / 2 liter of olive oil Ages

Filleting salmon and prepare well by eliminating the part of the stomach and a piece of tail, because it would be too subtle marinade dry out. In a suitably sized pan spread a thin layer of salt, sugar and pepper, previously well mixed together; Arrange the fillets skin side down, spread the fennel mixture and cover with the remaining salt and sugar. Cover with a cutting board and a weight and leave to marinade for 24 hours in cool place. At the end of the marinade off the fillets, wash them thoroughly under running water, wipe with a Twisted clean and place in a bowl by spraying with all the oil.
Keep in a cool place for 2 days before serving, cut into thin slices as you would with a smoked salmon. So we marinated salmon kept in the refrigerator for about ten days. If you have the opportunity to find a fresh salmon do not give up to run this preparation, can be prepared long before and have at hand a quick meal or a simple appetizer, and with a little 'fantasy, you can also vary presentations.

Pan de mie
manitoba
150 g flour 150 g wholemeal flour 00 g
100
125 g of milk

30 ml extra virgin olive oil 25 g butter 25 g ointment
water
15 g sugar 10 g of salt

10 g yeast 1 egg


Mix water and milk at room temperature in a small bowl dissolve the yeast with a little 'of this liquid and sugar.
In a large bowl sift together the flour, add salt, egg and oil. Pour the dissolved yeast and begin to knead vigorously by hand until a uniform consistency and hard ball. Start adding the mixture milk diluted with water, mixing continuously, to avoid adding more liquid until it is completely absorbed before.
When the mixture reaches a smooth consistency and it does not stick to the walls of the container to stop working. Cover with a kitchen towel and leave in a warm (22/24 ° C) for about 30 minutes, without extending this first rise since un'alveolatura you want to get fine and homogeneous. After the first rest u
a lightly floured work surface divide the dough into 6 balls and close with a twist of the hand toward the inside. Butter a mold for plum-cake and place the balls of dough side by side (3 rows of 2). Grease the surface with a brush, soft cover with a towel and let stand for 1 hour. Meanwhile, preheat oven to 220 ° C.
When the dough has doubled in volume buttering the surface again with the remaining butter and bake. After the first 10 minutes lower the temperature to 200 ° C and continue cooking. In total should cook 25-30 minutes, until coloring, where the surface tends to darken too much, cover a one sheet of aluminum foil and continue.
Turn out on wire rack and let cool to facilitate the dispersion of water vapor, which tends to conservation to soften the bread too.