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
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.
