Tag: apricot

Avocado and boiled egg salad, a light and protein dish – Gordon Ramsay’s version

avocado-and-boiled-egg-salad


L’Avocado and boiled egg salad it is a tasty, nutritious dish full of exceptional foods. A light and protein dish which can be prepared for a quick lunch or a tasty aperitif. Excellent if you are on a diet.

The basic ingredients are hard-boiled eggs, the avocado, tomatoes, onion, all seasoned with oil and lemon. A tantalizing and rich mix to be enjoyed on toasted bread or wholemeal crackers such as Wasa.

The avocado It is rich in monounsaturated fats, which are known to improve heart health by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL). This creamy fruit is also an excellent source of potassium, a mineral essential for heart health and muscle functioning. Plus, avocado provides Vitamin Ea powerful antioxidant that protects cells from damage caused by free radicals.

The egg for their part, they are another rich source of nutrients. They are one of the best food sources of complete proteins, containing all the essential amino acids necessary for building and restoring body tissues. Eggs are also rich in B vitamins, which are important for energy metabolism and nervous system health.

Together, avocado and eggs form a salad that provides a balanced combination of protein, healthy fats and fiber. This combination of nutrients helps keep blood sugar levels stable, promotes satiety and provides long-term energy.

It is perfect for those who follow a healthy and balanced dietproviding a combination of nutrients essential for sustenance and general well-being.

avocado-and-boiled-egg-salad
avocado-and-boiled-egg-salad

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Paris Brest: Original recipe to make it at home! – Gordon Ramsay’s version

paris brest original recipe - Recipe by Tavolartegusto


The Paris Brest it’s a elegant dessert typical of French pastry shop realized by choux pastry with slivered almonds on top filled with mousseline cream buttery and vanilla-scented. The peculiarity is his round shape which recalls the bicycle wheelbecause its creator, master Louis Duran, in 1981 was inspired precisely by Paris – Brest cycling race in making this cake, from which it took its name! If you too are fascinated by his majestic beauty And divine goodness; I’ll leave you there Recipe And Advice illustrated with step by step photos For make it at home just like a pastry shop!

paris brest original recipe - Recipe by Tavolartegusto

Like any traditional dessert they exist different versions (especially regarding more varied fillings) and many variations, even a Neapolitan one. The one I’m giving you today Original recipe of the Paris Brest taken from 2 authoritative sources of French pastry texts, with many additions little tricks for a perfect result and sure success! This is a medium difficulty preparation. Just enough organize with the times. For the choux pastry, just be careful to follow the cooking times to have one hollow and soft base. Finally, I recommend anticipating the realization of the project filling the day before. the mousseline resting in the fridge, that is custard whipped with butterwill allow you to have a curled filling compact and tall, which will remain visible between the two discs! The Paris Brest it’s that dessert that I find perfect for big occasions, Sundays with the family, birthdays, a bit like the diplomatic cake that leaves everyone speechless! but since it is made with cream puff dough it could be there super cake for Father’s Day! Try it soon and then tell me!

If you love choux pastry, also try:

Le Zeppole di San Giuseppe (the original Neapolitan recipe explained step by step and its baked variant)

Paris Brest Recipe

PREPARATION TIMES




Preparation Cooking Total
50 minutes 1 hour 1 hour and 50 minutes

Cost Kitchen Calories
Bass French 344 Kcal

Ingredients





Quantity for a 22cm cake

For the choux base:

  • 125 g of ’00 flour
  • 125g of water
  • 80 g of butter
  • 3 large eggs
  • 2.5 g of salt
  • 50 g of flaked almonds for the surface
  • icing sugar to decorate

For the mousseline cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 150 g of sugar
  • 50 g of corn starch (which you can replace with starch or rice starch)
  • 1 vanilla pod
  • 250g of excellent quality Bavarian butter (which you can reduce to 150g for a lighter version)

Method

How to do paris brest

First of all, I recommend the day before, but 7 – 8 hours before is also fine, make the filling following the article MOUSSELINE CREAM

where you can find photos and illustrated explanations to obtain a smooth and silky mixture.

Then make up your mind at the Paris Brest base.

First of all, place the water, salt and butter in small pieces in a saucepan and place on the heat, waiting for the butter to melt.

Then wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Finally, remove from the heat and continue stirring vigorously until you obtain a thick and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

how to make paris brest - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and your hands at the same time and only when it has cooled (be careful not before) can you add the eggs one at a time.

I recommend adding the second egg only when the first is perfectly mixed.

The final dough must be soft and firm:

dough to make paris brest - Recipe by Tavolartegusto

How to give shape to paris brest

At this point take some baking paper, stick it with 4 dough dots on a baking tray so that it stays still.

Then drawn with pencil two conceptual circles. The large part must have a diameter of 22 cm while the small part must have a diameter of approximately 19 cm and the hole in the center must be approximately 18 cm

You can use a pot, a bowl, a lid to make the circles… of course a centimeter more or less doesn’t matter! the fundamental thing is that the hole in the center of your paris brest is clearly visible and between 16 and 18 cm wide.

Then use a piping bag with a diameter of 1.8 cm and make 2 rounds to fill the space between the large circle and the small circle about 3 cm and finally make another round above the center between the two.

Remember that the central space must be large and visible, because it swells in the oven.

Finally add the flaked almonds on top

how to make paris brest - Recipe by Tavolartegusto

Error-free cooking of Paris Brest

First of all, access the static oven at 200° and heat it well.

Insert the pan in the middle part and leave to cook at 200° for about 18 minutes.

You will see that in this phase the circle will swell a lot and a crust will eventually form.

Only when you see a golden surface, lower the oven to 180° and continue cooking for another 10 minutes.

Then lower it again to 175°, if you see it deflate slightly, raise it to 180° – 190° but don’t worry, the lowering for the first few minutes is normal.

Continue cooking at around 180° – 170° for another 30 minutes. You will see that with the stable temperature, it will begin to swell again.

If you see that the paris brest is darkening a little, towards the end of cooking, you can add aluminum foil to the surface.

For the last 5 minutes, open the oven door very slightly, leave it open with a wooden spoon, letting the air pass through and keep it inside like that.

paris brest filling

Remove from the mold and leave to cool completely.

Only when the bases are perfectly cold, cut your paris brest in half and fill with the mousseline cream.

Use a piping bag with a bottle of at least 1 cm, mine 1, 8, and make tall tufts, forming at least 2 turns per tuft, so that they are clearly visible and tall:

stuff the paris brest - Recipe by Tavolartegusto

When you have completed the filling, add the choux circle without crushing it and sprinkle with icing sugar.

Before serving, place in the fridge for approximately 1 hour

Here’s yours ready Paris Brest

paris brest - Recipe by Tavolartegusto

Stuffing variations

Instead of mousseline cream, you can make your dessert with simple custard or with Chantilly cream with the addition of strawberries.

Alternatively, I will also leave you the link to my collection of sweet creams to choose the flavor you prefer

storage

You can store it perfectly in the fridge for 2 – 3 days.

Zeppole di San Giuseppe in the air fryer – Gordon Ramsay’s version

San Giuseppe zeppole in the air fryer - Recipe by Tavolartegusto


The Zeppole di San Giuseppe in the air fryer can they be cooked? Absolutely yes! And I’m one new version of the classic dessert for the father’s Daywhich is celebrated on March 19th! Lighter of the fried ones and faster the baked ones! Because once thedough with choux pastry it gives the typical shape, yes They cook in just a few minutes directly into the basket of the appropriate tool and are ready to be filled with custard And black cherries in syrup!

San Giuseppe zeppole in the air fryer - Recipe by Tavolartegusto

I have to admit this time I was a little skepticalthe success of the potatoes was clear, the legendary apple pie was also very good, but even the Zeppole in the air fryer I did not expect! Instead they were an incredible surprise: soft, ventilated, alveolate just like the originals! but without a gram of oil ! AND they swell wonderful without the risk of deflating! Why the ventilated power of the air fryer allows powerful and uniform cooking! For the easy making I relied on mine super tested bases : my classic choux pastry with the traditional infallible method and the custard in 5 minutes without the long cooking! Unique Pay attention to cooking at two temperatures initial at 180° then at 200° this to favor theinternal drying some zeppola! Follow all the steps and you will be amazed at the result!

Zeppole di San Giuseppe recipe in the air fryer

PREPARATION TIMES




Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 356 Kcal

Ingredients





Quantity for 16 pieces

Choux base:

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt

Custard:

  • 400 g of fresh whole milk
  • 100g of fresh liquid cream
  • 6 very fresh medium egg yolks
  • 150 g of sugar
  • 30 g of ’00 flour
  • 20 g of potato starch
  • 1 tablespoon vanilla extract

To season:


Equipment

Method

How to make Zeppole in an air fryer

First of all, make the dough following the step-by-step procedure in ZEPPOLE di SAN GIUSEPPE

Please remember, once you have obtained the mixture of butter, water and flour, add the eggs one at a time, mix as indicated in the link, until you obtain a dense and full-bodied mixture:

zeppole dough in the air fryer - Recipe by Tavolartegusto

Then, only when the mixture is fresh, you can place it in a piping bag with a 1.5 cm – 1.8 cm wide nozzle.

Then prepare some baking paper, fold it on itself so that it is double and thick

This trick helps you have a more solid base on which to place the donuts in the air fryer. Naturally, make it to the size of your basket

Directly on the baking paper, which you will have held still by attaching weights to the 4 sides, make 4 zeppole

doing 2 rounds, one on the other : the base round of the zeppola has a diameter of 6 cm. Make the second round further towards the inside of the zeppola, so as to almost close (but without closing) the central hole.

Then lift the baking paper and place it inside the basket

how to make zeppole di san giuseppe in the air fryer - Recipe by Tavolartegusto

If you want to make several zeppole together, make them smaller, 4 cm in diameter, even 6 will fit

How to cook San Giuseppe zeppole in an air fryer

First of all, set gentle modes and preheat your instrument at 180° for 1 minute,

Then decide whether to spray flaxseed or peanut oil with a nebulizer to make them even tastier. Of course you can skip this step for a super lightweight version.

Then cook the first 8 – 10 minutes. until the zeppole take on an initial golden colour.

Finally raise to 200°C and complete cooking for another 5 – 6 minutes. Attention, you may have to extend cooking by 2 minutes depending on your fryer, always test so as not to burn them

Then cook all the other remaining zeppole in this way.

Finally, fill with a dollop of my very cold CUSTOM CREAM, which you will have previously prepared with the ingredients listed and 1 black cherry in syrup on each piece! If you like, you can also add a dollop of cream inside by cutting your zeppola in half and closing it perfectly

Here are yours ready Zeppole in the air fryer

zeppole di san giuseppe recipe in air fryer - Recipe by Tavolartegusto

storage

Without filling, I recommend sealing them in cling film, this way they will last up to 5 days.

With filling, keep in the fridge for 3 days.

Do you have a fryer? discover my air fryer recipes

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