Tag: Grain

Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream – Gordon Ramsay’s version

Single-portion Instant Pandoro Stuffed with Pistachio, Orange and Chocolate Cream

Instant gluten-free Pandoro, single portion, soft and fragrant like the original, but very fast! These pandorini are also perfect for filling, I chose dark chocolate, pistachio cream and an orange cream without eggs and without milk.

# Family💚these little Pandoro are a delight, an excellent idea to customize a filling, but delicate and fragrant also to be served with powdered sugar only.

With these doses you will get 7 pandorini.

This recipe is dairy-free and butter-free, perfect for those with lactose intolerance or looking for a dairy-free recipe.

The fillings of these pandoro can be the most disparate, I put it simple dark chocolate, pistachio cream, it's a orange cream very fast without eggs and milk.

You can also put a custard, a mascarpone cream, hazelnut or lemon cream, in short, whatever you like best!

To have a beautiful effect from an aesthetic point of view, choose the tallest cups, so as to cut them out with the help of a star mold as you can see in the video.

Once cooked, remove the cup, turn your pandoro and place a star mold on the base (the one for biscuits will be fine) and cut with a knife without a saw slightly diagonally to have the effect of the classic pandoro, as you can see in video.

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients – Gluten Free Gingerbread – Gordon Ramsay’s version

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients - Gluten Free Gingerbread

Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.

With these doses I got 8 big men and 24 small men.

Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!

The glaze is made with sugar icing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.

You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.

ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.

Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.

I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.

For the big little mistakes, you can still remove or fix the frosting with a toothpick.

The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.

Step by step recipe Savory pie in the shape of a star – Gordon Ramsay’s version

Puff pastry star

There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!

Puff pastry star

It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!

Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!

Stella puff pastry recipe


Preparation Cooking Total
20 minutes 30 minutes 50 minutes


Quantity for 8 – 10 people (diameter 30 cm)

  • 2 round puff pastry rolls
  • 100 gr of fresh spinach (or 3 frozen cubes)
  • 2 tablespoons of drained ricotta
  • 100 gr of rolled bacon
  • 200 gr of brie
  • 1 yolk for brushing


How to make the star of salty puff pastry

First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.

Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.

Then unroll the first disc of puff pastry.

Spread the mixture leaving 1.5 cm of edge.

Then add the sliced ​​bacon and the brie into small pieces without peel:

star stuffed with puff pastry

Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.

Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.

Attention, not smaller otherwise you will not get the star shape!

e Score the first 4 cuts, following an imaginary cross:

how to make the puff pastry star

Then cut 4 more cuts, dividing the resulting wedges perfectly in half:

how to carve the puff pastry star 1

Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:

how to carve the puff pastry star 2

At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.

How to make the star-shaped savory pie:

Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick

Attention, Pinch the final tips very well, forming real tips

how to make the salty puff pastry star

Then place a glass in the center, without pressing too much.

With the help of a sharp knife without cutting, engrave a series of lines leading to the center.

Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.

Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.

If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.

If you see that only the center is colored, add aluminum foil only in the most burnished part.

Finally Remove from the oven and let it cool. Serve cold.

Yours is ready Puff pastry star :

Puff pastry star


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