Tag: heavy cream

Pear and soft chocolate cake Quick and easy recipe – Gordon Ramsay’s version

Pear and soft chocolate cake: One of the most successful and delicious sweet combinations of chocolate and pears. The Kaiser pears that with their crunchiness and light acidity manage to balance the sweetness and mellowness of dark chocolate, the cake is soft and rich, an intense flavor of chocolate broken by the inserts of pear slices. On the surface the extra touch is given by the sprinkling of cocoa and cinnamon – for those who love this spice.

Ingredients for a 22-24 cm cake pan

180 gr of granulated sugar
150 gr of eggs (about 3 medium)
1 sachet of vanillin
a pinch of salt
180 gr of softened butter
16 gr of baking powder
40 grams of unsweetened cocoa powder
260 grams of flour 00
3 Kaiser pears
120 ml of whole milk at room temperature
50 gr of dark chocolate chips
powdered sugar to decorate (or cocoa powder and cinnamon)

Watch the video recipe Pear and soft chocolate cake

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How to make the pear and soft chocolate cake

Combine flour, vanillin, baking powder and cocoa in a bowl, sift and keep this mix aside.

Put the eggs, sugar and a pinch of salt in a bowl and whisk with a whisk for a few minutes until the mixture is light and fluffy (you need 150 grams of eggs about 3 medium eggs, weigh them if the weight is higher then beat the eggs and remove a few teaspoons until you reach the desired weight).

Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.

We also incorporate the softened butter (just melted in a bain-marie or in the microwave, without overheating it!) And continue to mix. Finally, add the dark chocolate chips or chocolate chips and mix one last time.

Pour the mixture into the buttered and floured pan (preferably with a zip closure), the size of the pan can range from 22 cm like the one used in this recipe, for a high cake, or 24 cm in diameter to obtain a lower cake, yes it also reduces the cooking time by a few minutes. We arrange the slices of freshly cut pear (so it is not necessary to add lemon to prevent them from blackening) in a radial pattern, and add a few drops of dark chocolate.

We bake at 180 degrees for 40-45 minutes. When we take out the oven, sprinkle with powdered sugar, or with a mix of cocoa powder and cinnamon (half a teaspoon of cinnamon if you like). Let it cool and open the hinged mold

WINE PAIRING: a good match is with the rare Aleatico di Puglia and Barolo Chinato; or with Rum, Cognac or a Spanish brandy.

In this blog for wine pairings I consulted the site: www.vinacciolo.it

Pear and soft chocolate cake

Pear and soft chocolate cake "style =" width: 640px;

Enjoy your meal!

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Sweet pumpkin focaccia (very soft, with caramelized topping!) Easy – Gordon Ramsay’s version

There Sweet pumpkin focaccia it's a leavened amazing! variant of the salty version. In this case, always made with Flour, water, yeast, pumpkin pulp in the dough that makes it very soft, but with the addition of a small one percentage of sugar, which gives the sweet taste! To complete, a honey topping And scented with cinnamon; slightly crunchy and caramelized that pleasantly contrasts with the soft interior! An ideal unique delight either alone, both to accompany Nutella, Jams, Chocolate cream !

It's about a easy preparation, which you can make by hand without mixer. The time of wait for the leavening, spread in a pan, bake in the oven and yours Sweet pumpkin focaccia is ready to be served! Ideal for Breakfast, snack, from to carry in the backpack of school, for theoffice, but also for Buffet and parties such as Halloween ,; believe me also i children they will love it!

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rising times	30 minutes	50 minutes

Ingrediants

Quantity for 1 large classic oven pan
For the dough: 800 grams of Manitoba flour (which you can replace with '0 or' 00 flour) 1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast) 400 ml of water 40 grams of soybean oil 400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry) 80 grams of sugar 13 gr of fine salt To season: 3 tablespoons of sugar 2 tablespoons of butter (which you can substitute with very mild soybean oil) 2 teaspoons of cinnamon 3 – 4 tablespoons of honey to be added as soon as hot

Quantity for 1 large classic oven pan

For the dough:

800 grams of Manitoba flour (which you can replace with '0 or' 00 flour)
1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast)
400 ml of water
40 grams of soybean oil
400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry)
80 grams of sugar
13 gr of fine salt

To season:

3 tablespoons of sugar
2 tablespoons of butter (which you can substitute with very mild soybean oil)
2 teaspoons of cinnamon
3 – 4 tablespoons of honey to be added as soon as hot

Method

How to make sweet pumpkin focaccia

First of all, prepare the dough by following the PUMPKIN FOCACCIA procedure

The ingredients are the same, the only difference is add the sugar immediately with the flour.

Only after rising, you can roll out in a baking tray lined with parchment paper and season with sugar and cinnamon previously mixed together:

Then let it rise for another hour and before baking, add the scattered flakes of butter or a drizzle of oil.

Finally bake in the oven at 190 ° static, very hot, in the lower part on the bottom for 10 minutes, then transfer to the middle part and complete cooking for another 15 – 20 minutes until golden brown! check the times, they could increase or decrease from oven to oven!

Remove from the oven and pour in the honey immediately!

Here is ready Sweet pumpkin focaccia!

It keeps perfectly 3 days well sealed in a film

Homemade puff pastry Quick and easy recipe – Gordon Ramsay’s version

Homemade puff pastry: tourists who go to Naples go crazy for Sfogliatelle and La Pastiera, so much so that they have become one of the symbols of the city. There are two types of sfogliatelle: the shortcrust pastry and the riccia, both very good and with the same filling, the wrapping changes instead: for the sfogliatella shortcrust pastry it is composed of a shortcrust pastry called "current", while for the riccia a wrapping is created of very elaborate pastry. Today we will make the shortcrust pastry (from the simplest procedure).

Current shortcrust pastry

500 grams of flour
200 g of lard (replaceable with 200 g of butter, or 100 of butter and 100 of lard)
175 grams of sugar
100 ml of water
2 gr of salt

For the stuffing

250 gr of semolina
1 liter of water
12 gr of fine salt
+
250 gr of sheep ricotta
200 grams of sugar
2 whole eggs
100 gr of candied fruit (orange and cedar)
1/2 tsp ground cinnamon
2 vials of orange blossom aroma
a pinch of salt

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How to make homemade puff pastry

N.B. The dough (the current shortcrust pastry) is preferable to prepare it the day before or the night before. Place the flour in a heap, add the lard, sugar in the center and begin to knead, also incorporate the water a little at a time. We knead all the ingredients with our hands, quickly. When they have compacted, arrange the dough in a baking dish flattening the dough a little. We cover with cling film and refrigerate for at least 4-5 hours.

Homemade puff pastry "width =" 640 "height =" 181 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Homemade-puff-pastry-Quick-and-easy-recipe-Gordon-Ramsays-version.jpg 640w, https: // www.sempliceveloce.it/wordpress/wp-content/uploads/2018/04/Sfogliatella_Frolla_01-300x85.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px — Homemade puff pastry

The following day we prepare the semolina: we put a pot of water and salt on the fire and when it reaches the boil we pour the semolina a little at a time and mix. Let it cool (photo 4).

We prepare all the ingredients for the filling (ricotta, vanilla seeds, cooled semolina, diced candied fruit, sugar, cinnamon and drops of orange blossom – photo 5). Mix the semolina with the ricotta and sugar well with the planetary mixer, then add the seeds of half a vanilla bean, the drops of orange blossom, the candied fruit and the cinnamon powder, mix all the ingredients well (6-7 ) and keep in the fridge covered with film until use.

Homemade puff pastry "width =" 640 "height =" 420 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_782_Homemade-puff-pastry-Quick-and-easy-recipe-Gordon-Ramsays-version.jpg 640w, https: // www.sempliceveloce.it/wordpress/wp-content/uploads/2018/04/Sfogliatella_Frolla_2-300x197.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px — Homemade puff pastry

We take the dough from the fridge and form balls all of the same weight (on average 70 g). Roll out the dough of the individual balls and form an oval of about 10 cm, not too thin. We make with 1 and a half tablespoons of cream. Close the shortcrust pastry on itself giving the shape of a shell (10), press the edges and cut the excess shortcrust pastry with a pastry cutter (11).

Homemade puff pastry "width =" 640 "height =" 420 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_999_Homemade-puff-pastry-Quick-and-easy-recipe-Gordon-Ramsays-version.jpg 640w, https: // www.sempliceveloce.it/wordpress/wp-content/uploads/2018/04/Sfogliatella_Frolla_3-300x197.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px — Homemade puff pastry

We repeat the operation until all the ingredients are used up.

N.B. At this point, if we do not have to consume all the sfogliatelle, then it is possible to freeze them. We place the sfogliatelle inside a food bag and close it again. We arrange the sfogliatelle on a level in the freezer. If necessary, we can put them directly in the oven and proceed with cooking.

Brush the surface of the sfogliatelle with half a cup of milk and an egg beaten together.

We bake at 220 ° for 20/25 minutes (until the surface is golden brown).

And here are ours ready homemade sfogliatelle shortbread. Enjoy your meal!

Sfogliatella shortcrust pastry "style =" width: 640px;

Enjoy your meal!

3.1

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