Tag: Filled

the savory donut filled with cured meats and cheeses – Gordon Ramsay’s version

How to make the rustic babà of Naples

Watch the process for making rustic babà in a 24 cm mould!

The traditional Neapolitan rustic savory babà is a donut filled with cured meats and cheeses, often served among the appetizers on the Easter menu. An easy recipe that always makes a splash! Here is grandma’s recipe for making rustic savory babà very soft.

INGREDIENTS Rustic savory baba – 24 cm mold

400 g of strong 0 flour
8 g of brewer’s yeast
4 eggs
80 g of butter
150 ml of milk
1 tablespoon of sugar
1 teaspoon of salt

For the stuffing

150g of cured meats that you like (we used local bresaola)
150g of cheese (we used provolone)
Pepper

You can replace the butter with the same amount of oil

If our recipe for rustic savory babà came out well with Cucina Geek’s grandmother’s procedure, try other Neapolitan delicacies such as Neapolitan casatiello.

Golosotti biscuits, shortcrust pastry delights filled with chocolate. Twenty minutes in the oven and you’ll eat it – Gordon Ramsay’s version

Cookies ” Golosotti” they are fragrant sweets shortcrust pastry, filled with chocolate. Good to be enjoyed in the company of a good tea, or a cup of hot chocolate, for breakfast, or even as a closing to a meal. An easy recipe to make, it could even be a recycled recipe, to use any leftover chocolate, biscuits etc..etc.. There is no specific recipe, below I describe how I prepared the “Golosotti” biscuits.

Delicious biscuits Ingredients:

For the shortcrust pastry:

200 g of flour
100 g of starch
2 eggs
120 g of butter
120 g of sugar
10 g of baking powder
grated peel of an orange
1 pinch of salt

For the stuffing:

250g of milk chocolate
160g of Nutella
150g of sponge cake

To complete:

1 egg yolk
2 teaspoons of milk

Method:

To prepare the biscuits “ Golosotti” start preparing shortcrust pastry. Place the eggs and sugar in a bowl, mix them quickly with a whisk. Add the melted butter, but not hot. finally the two sifted flours and the yeast, the pinch of salt and the grated orange peel. Mix everything together, pour the resulting mixture onto the work surface as soon as you get it compact dough and uniform, form a ball, wrap it in cling film and place it in the fridge to rest for at least an hour.

In the meantime, prepare the filling. In a bowl, break up the chocolate, melt it in the microwave, then add the Nutella and the crumbled sponge cake, mix everything until you obtain a homogeneous mixture. Transfer it onto a sheet of baking paper, and with the help of a tarotform a rectangular loaf, flatten it, place it in the fridge and let it rest for thirty minutes.

Once the resting time has elapsed, take the pastry from the fridge and roll it out on the work surface, forming a rectangle half a centimeter thick. Place the filling on top, close the shortcrust pastry over the filling, remove the excess pastry, compact, and put back in the fridge for another thirty minutes. After this further resting time, take the loaf from the fridge, mix the egg yolk with the milk, and brush the surface. Cut the biscuits two centimeters wide, bake in a preheated oven 170° for about twenty minutes, obviously cooking always depends on your oven. Leave to cool on a wire rack before enjoying.

Read also: Baked Neapolitan Graffe by Benedetta Rossi, without eggs, potatoes and butter. What you put in the dough that works the magic

Mascarpone and coffee cream (for Pandoro, spooned and filled!) – Gordon Ramsay’s version

There Mascarpone cream and coffee it’s a spoon dessert delicious and very fast ! a variant of the classic mascarpone cream, in this case with addition of coffee who gave a crazy intense taste ; while conserving soft and full-bodied consistency which makes it perfect not only for accompany Pandoro and Panettone, during the holidays of Christmas and New Year’s Eve, but also for fill cakesprepare single-portion glasses delicious cups or Tiramisu!

It’s about a super easy preparation that can be done with your eyes closed which takes inspiration from mine super tested base; much loved and also replicated in a chocolate version! Because with very few ingredients, without cream and with pasteurized eggs in a few minutes! so one Mascarpone cream and coffee completely safe And also suitable for children! If instead you are looking for aegg-free alternative try the cold coffee cream that resembles a mousse!

Discover also:

Coffee custard (the classic version, ready in 5 minutes)

Mascarpone and coffee cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	0 minutes	10 minutes

Ingredients

Quantity 4 people
30 g of egg yolks (about 2 small) 60 g of granulated sugar (+ 15 g of water) 250 g of cold mascarpone 1 large spoonful of instant coffee (I do not recommend espresso as it would break down the mixture)

Quantity 4 people

30 g of egg yolks (about 2 small)

60 g of granulated sugar (+ 15 g of water)

250 g of cold mascarpone

1 large spoonful of instant coffee (I do not recommend espresso as it would break down the mixture)

Method

How to make mascarpone and coffee cream

First of all, pulverize the coffee by crushing it with a teaspoon, please note that it must be super super dusty, neither grainy nor small stones.

Then follow the procedure found in MASCARPONE CREAM

in the link there are all the photos of the steps illustrated how to whip it perfectly in a few minutes and obtain a frothy and dense mixture.

The coffee should be added immediately after whipping the eggs when they are nice and warm, you will see that the coffee will dissolve wonderfully, coloring the mixture.

Finally proceed as indicated and you are ready Mascarpone and coffee cream

how to make mascarpone and coffee cream

In this case I served the Coffee and Mascarpone Cream with my Pandoro

mascarpone cream and coffee recipe

storage

You can store in the fridge for a maximum of 2 days, I suggest you do not cover with cling film to avoid condensation, you can simply place aluminum foil on top to protect it.

Wait, discover all my sweet creams to make, fill and decorate your desserts!