Ingredient: Vanilla pod

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Zeppole of S. Giuseppe

Dessert

Zeppole of S. Giuseppe

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

For the zeppole
3 Medium eggs
55 g of Butter
150 g of Tipico IT’s 00 Flour
1 Egg yolk
250 ml of Water
Fine salt
For the pastry cream
2 Egg yolks
1/2 Vanilla pod
200 ml of Whole milk
23 g of Corn starch
70 g of sugar
50 ml of Fresh liquid cream
For the garnishing
Sour cherries in syrup
Icing sugar
Peanut oil

PREPARATION

1

In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

2

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

3

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

4

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

5

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

6

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

7

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

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Bignolata

Dessert

Bignolata

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

1 Portions

Ingredients:

For the bignè
2 Eggs
50 g of Butter
1 tbsp of sugar
65 g of Tipico IT’s 00 Flour
100 g of Water
1 pinch of fine salt
For the pastry cream
250 ml of Whole milk
25 g of Tipico IT’s 00 Flour
75 g of sugar
1/2 Vanilla pod
3 Yellow eggs
For the zabaione cream
4 Yellow eggs
80 g of sugar
80 g of Marsala
For the chocolate cream
2 Eggs
50 g of Tipico IT's Type 1 flour
100 g of Dark chocolate
100 g of sugar
500 ml of Milk
1 tbsp of Cocoa powder
For the garnishing
Fresh cream
Melted chocolate
Icing sugar

PREPARATION

1

In order to realise the bignolata, start with the cream preparation. For the pastry cream, warm up the milk in a pan. Meanwhile, pour the yellow eggs, the sugar and the vanilla seeds in a bowl. Now, beat with a whisk and add also the flour. Continue whisking until you obtain a smooth and lump-free mixture. When the milk is about to boil, pour it in the bowl and mix everything well with a whisk.

2

Now transfer again the mixture in the pan and put it on the gas. Continue mixing with a spoon, until the cream gets thickened. At this point, transfer it in a bowl and cover it with cling film and let it completely cool.

3

Now start with the preparation of zabaione cream: firstly, whisk the yellow eggs with the sugar, until the mixture becomes soft, foamy and light. Subsequently, add the marsala and cook it in a pan until you reach 80°C. Take the mixture and whisk it until it cools.

4

For the chocolate cream, instead, boil the milk and meanwhile put the eggs and the sugar in a bowl; start whisking energetically until you obtain a foamy and lump-free mixture. While you continue mixing, add 50 g of flour and cocoa powder. Now, pour the obtained mixture in the pan where you boiled the milk and mix gently, keeping it on a low flame, until the cream gets thickened. Remove the pan from the gas, pour the cream in a bowl, cover it with some cling film and let it cool.

5

Now, you can finally start with bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

6

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

7

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

8

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

9

Now that your bignè have completely cooled, transfer the previously prepared creams in three different pastry bags and start filling the single bignè making a hole at their bottom. Subsequently, serve them by placing one bignè for each prepared cream and garnish with some melted chocolate.

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Soft-hearted chocolate cake on a raspberry coulis

Dessert

Soft-hearted chocolate cake on a raspberry coulis

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the chocolate cake
150 g of 70% Dark chocolate
3 Eggs
40 g of Tipico IT’s 00 Flour
150 g of Butter at room temperature
90 g of sugar
1 pinch of salt
1/2 Vanilla pod
For the raspberry coulis
100 g of Icing sugar
2 tbsp of Lemon juice
250 g of Raspberries
For garnishing
Icing sugar
Some raw raspberries and blueberries
Mint leaves

PREPARATION

1

In order to make your soft-hearted cake, melt in a water bath the dark chocolate with some butter.

2

Subsequently, in a bowl whip the eggs with the sugar, then add a pinch of salt and the pulp of a half vanilla pod.

3

Now, add the flour after having sifted it and mix well using the whips.

4

Sprinkle some flour and grease well the single-portion pastry cutters in aluminium.

5

Pour the chocolate mixture in the pastry cutters, paying attention to fill them up to ¾ of their capacity.

6

Now, put the pastry cutters in the pre-heated oven, letting them bake for 14-15 minutes at 190°C.

7

In the meantime, prepare the raspberry coulis: dry the fruit in a non-stick pan, on a low heat for 2-3 minutes. Then add the icing sugar, the lemon juice and mix with a whip until the mixture amalgamates well. Filter the mixture with a strainer in order to remove any seeds and put the sauce in a bowl letting it cool.

8

Once cooked, turn out the cakes in the dessert plates, placing them on a raspberry coulis layer, that you will have spread before. Afterwards garnish with some raw raspberries or blueberries, some mint leaves, a sprinkling of icing sugar and serve them immediately in order to guarantee an hot and creamy chocolate heart.

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Fruit tarte with mascarpone cream

Dessert

Fruit tarte with mascarpone cream

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

For the shortcrust pastry
2 Egg yolks
250 g of Tipico IT’s 00 Flour
1 Vanilla pod
150 g of Cold butter
100 g of Icing sugar
For the mascarpone cream
500 g of Tipico IT’s Mascarpone
80 g of sugar
2 Egg yolks
For the garnishing
Fresh mixed fruit

PREPARATION

1

In order to prepare the fruit tarte, start preparing the shortcrust pastry: pour some flour in a bowl, the icing sugar, the vanilla pod seeds and the cold butter cut into pieces. Knead the ingredients with your hands, until you obtain a sandy mixture, then add the egg yolks and knead again.

2

When you will have obtained a soft and homogeneous dough, wrap it in some cling film and let it rest in the fridge for 30 minutes.

3

After these 30 minutes, take the shortcrust pastry out from the fridge and roll it out on a slightly floured worksurface and obtain a circle of about 4 mm of thickness. Raise the dough circle and roll it in the tarte mould. Pierce gently the pastry with a fork and let the base bake in preheated oven at 180°C for 20-25 minutes.

4

In the meantime, start with the preparation of the mascarpone cream: take a bowl and pour in some mascarpone, two egg yolks and the sugar. Mix everything well with the help of electric whips, so that you can obtain a homogeneous cream.

5

Subsequently, take your shortcrust pastry base out of the oven and let it cool. Once cooled, transfer the mascarpone cream in a sac à poche and start filling your shortcrust pastry base.

6

Then, put the cake in the fridge and start cleaning and cutting the fresh fruits. When you will have cut the fruits into thin slices, you can start garnishing your tarte, that you can serve cold.

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