This video shows you the entire process for making Bari’s dirty muss at home
The Dirty muss in Bari they are small squares of puff pastry filled with custard generally served with coffee at the end of the meal, for example on Sunday or after a dinner based on traditional Bari food. They are sweets from Bari as the name suggests in Bari dialect. Dirty muss means DIRTY THE MUZZLE, therefore sweets that dirty the mouth being filled with cream that comes out from all sides and icing sugar. Impossible not to get dirty!
The great thing is that they are really quick and easy to prepare at home! The difficulty lies only in preparing a good traditional custard. Sometimes, but mainly in summer, they can be filled with diplomatic cream and then served cold or even in Bari there is the famous and historic Gentile ice cream shop which prepares them with ice cream. A good idea for summer!
INGREDIENTS – FOR 20 BARESI SPORCAMUSS
1 roll of homemade or purchased ready-made puff pastry
500 ml milk
5 egg yolks
125 g of granulated sugar
40 g of cornstarch
Vanilla pod
Zest of half a lemon
Powdered sugar
You need a pastry cutter and a piping bag.
You have probably also seen the dirtymuss in the famous TV series Lolita Lobosco. If you love Bari cuisine, try other iconic dishes such as focaccia from Bari, fried panzerotti, tiella of potatoes, rice and mussels, orecchiette with brasciole sauce and orecchiette with turnips 🙂
Donuts gluten-free, without leavening, very fast and soft with dough in a bowl. In a few minutes, you get the dough to be fried directly in spoonfuls without working it with your hands.
With this dose you get 15 donuts.
Dear Family💚 greedy, but quick and simple recipes are never enough, this is one of those that you will make very often.
I did it! In food bags, not stuffed, you take them out in the quantity you need, you defrost them at room temperature or with the microwave, they are as freshly made.
You can flavor the dough or stuff, as you like, in this recipe you see me using a super fast egg-free milk cream and melted dark chocolate, but you can use any cream, or even jam and real sugar instead of caster sugar.
THE Cocoa biscuits they are gods treats delicious, quick shortbread biscuits made with flour, sugar, eggs, butter And cocoa in the dough . From the crumbly consistency it's a chocolate flavor they are irresistible! Excellent simple ; filled with spreads to taste, to glaze or even enriched with chocolate chips And grains of dried fruit!
For the very easy preparation you just need it 1 beater and 1 bowl where all the ingredients are assembled. You can choose whether to make them with the molds that you like the most; or with the sac a poche or again cookie shooters ; the one that I used it myself to make raised hearts that look like Heartbeat with cocoa! Aren't they cute? Yes they can leave natural , believe me they are delicious or for the sweet tooth or stuff with Nutella, Marmalade or Dulce de leche as in my case e pair together! They are truly superb!
THE Cocoa biscuits they are perfect for the breakfast from soak in milk or in coffee, for a snack afternoon together with a hot chocolate and of course to be packaged e give for greedy gifts a Christmas or hag!
Cocoa biscuits recipe
PREPARATION TIMES
Preparation
Cooking
Total
20 minutes + cooling
12 minutes
22 minutes
Ingrediants
Quantity for 40 pieces
300 grams of flour '00
60 grams of unsweetened cocoa powder
250 gr of ointment butter
150 grams of vanilla icing sugar (or icing with 1 teaspoon of vanilla or vanilla sachet)
2 eggs
1 egg yolk
1 pinch of salt
grated orange peel
A few tablespoons of Dulce de leche for the filling (which you can replace with Jam, Nutella, pistachio cream …)
NOTE : if you want to realize Cocoa biscuits without butter I advise you to follow the recipe for shortcrust pastry with cocoa; if you want them instead without eggs: follow that of the vegan shortcrust pastry with cocoa
Method
How to make cocoa shortbread biscuits
To prepare the base, follow the procedure you find in MOUNTED SHORT PASTRY
You will find many useful tips.
If you are using sac a poche or shoot biscuits, it will not be necessary to let the dough rest in the fridge.
If you want to use the cookie cutters, you will have to let the pastry rest in the fridge for at least 1 hour and then roll out the pastry to 5mm with the help of a rolling pin, carefully dusting the surface with flour.
In this case I have chosen the BISCOLT Cookie Shooting Machine
simple to use, in non-toxic aluminum, with 14 dies with original shapes! In this case I chose the heart shape!
After inserting part of the dough, simply shoot the cocoa biscuit onto a previously greased pan! a few seconds:
Finally, always let the biscuits rest in the pan in the fridge for at least 20 minutes.
Then, whatever type of biscuits you have made, bake them in a static oven at 180 ° for about 12 minutes until golden brown.
Remove from the oven and leave to cool completely.
Then if you want to stuff them, do it only when they are very cold, adding 1 teaspoon of filling or using the sac a poche. Close with another shortbread
Yours are ready Cocoa biscuits
Without filling they can be kept 1 month and a half, with filling they should be consumed within 3 – 4 days.
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