Tag: coconut

Coconut shortcrust pastry (for tarts and biscuits), the perfect recipe! – Gordon Ramsay’s version

There Shortcrust pastry with coconut it's a basic preparation exquisite! Variant of the classic recipe! In this case made with a percentage of coconut flour in the dough which gives a crazy scent it's a delicious tropical taste! A unique goodness from the crumbly consistency! Perfect to make Tarts, Cookies, pastries, tartlets, tarts, shells, mignon, funds and a thousand other preparations!

By now you all know my boundless love for shortbreads of all tastes! From the one with pistachio cocoa to the one with hazelnuts, I am always one resounding success! Why not experiment with one coconut shortcrust pastry? No sooner said than done!

It's about a very easy preparation And rapid which takes its cue from my super tested! You can make it happen coconut flour, rapé coconut the result it does not change! As well as you can choose whether to prepare them with or without butter! For convenience you can use one planetary, but it comes perfect even by hand! Once cooled in the fridge And simple to spread does not break e does not break! and after cooking while keeping his own friability And slightly soft to the bite! divine!

Prepare it early and I'm sure it will immediately join the your favorites!

Discover also:

Coconut biscuits (3 ingredients, very easy and delicious)

Coconut shortcrust pastry recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rest in the fridge	12 minutes	32 minutes

Ingrediants

Quantity for 1 tart of 24 cm or 25/28 biscuits
230 grams of flour 100 + 100 grams of coconut flour or rapé coconut + a sprinkling of flour 100 165 gr of soft butter at room temperature (or 75 gr of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt

Method

How to make coconut shortcrust pastry

First of all, follow the procedure that you find in SHORT PASTRY using the ingredients listed.

In the article, you will find illustrated step-by-step advice on preparation, cooking and storage!

Here is ready Shortcrust pastry with coconut

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Egg white cake with orange cream – Gordon Ramsay’s version

There egg white cake with orange cream it is a soft and fragrant dessert filled with a delicious orange cream. The base of the cake is a sponge cake prepared with egg whites and then stuffed with soft orange cream. A real goodness!

A simple and genuine homemade dessert sure success.

To make it, only three eggs are used in total: first the egg whites are used to make the sponge cake base, the yolks are then used to make the orange cream.

This delicious soft cake with orange cream it is ideal both as a classic dessert for Sunday lunch or to amaze guests at a dinner, or for a tasty snack. Every occasion is the right one to enjoy this cake.

The filling with the orange cream it makes it really greedy and fragrant, with a typical autumn flavor. As an alternative to the cream, you can fill the sponge cake with orange marmalade. Or with classic custard.

Let's see the recipe immediately.

Egg white-cake-with-orange-cream -3 — Cake-of-egg-whites-with-orange-cream

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Pan dei Morti Gluten Free Biscuits with Soft and Scented Nuts – Gordon Ramsay’s version

Gluten-free recipe of the bread of the dead, Biscuits with a lot dried fruit, very simple to do with a simple mixer. Also excellent as Christmas cookies with almonds, cinnamon, dried figs and raisins.

# Family💚 these are mouth-watering cookies, they keep very well and are perfect for these holidays.

With these doses you will get 8 biscuits.

The preparation of these cookies is very simple and between us, you can also make them with leftover dried fruit that you have in the pantry. They are all available ingredients, especially in the period of Halloween and Christmas.

Many of the # Family💚 "complain" about the poor shelf life of homemade gluten-free products. I always maintain that a well thought out, well executed, well preserved recipe gives you good products for a few days, depending on the type of product, of course.

In any case, in addition to advice on processing, I always try to include advice in the recipes to best preserve what you cook.

However, these cookies are perfect to keep, indeed they are even tastier and more fragrant (some recipes recommend letting them rest for a couple of days before consuming them).

Keep them in the cake bell or in one box tin and let me know if you think like me!

I already have another version in mind, but I can tell you that this is a recipe that you can change and customize as you wish: all the dried fruit you like with the foresight to balance the dough in order to compact it well and obtain a easy to cut loaf.

Chef Gordon Ramsay Recipes