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Fried cream: the perfect recipe to make at home! – Gordon Ramsay’s version

There Fried cream it’s a sweet or appetizers: from the golden crust on the outside And soft heart inside; that has origin in the Kitchen Marche, listen And Venetian; much loved in starred restaurants as in homes of all Italians. It’s actually made custard harden in a panThen cut into squaresbreaded in bread crumbs and finally fried. When where does he hire the typical appearance in Cremini ; morsels of cream from the heavenly consistency : Yes they literally melt in your mouth!

Like any traditional recipe, there are different ones regional variations. After various experiments, I share mine with you Perfect recipe of the fried cream to do at homein a few moves ; with detailed tricks And step by step photo for a result amazing! With a crispy shell on the outside And creamy inside! For the base you will need them few minutes between preparation and cooking. But be careful, you can also prepare it with leftover cream! The procedure is identical. I recommend you respect cooling times, very important so that you can cut the cubes. The Secret to speed up is to put everything in freezer . Once cooked the fried cream has a taste to halfway between dessert And the salty . For this reason you can decide whether to serve it as aperitif Together to cured meats, olives and cheesesas the Marche and Ascolan tradition . Or whether to propose your fried cream like sweet how to use in Veneto; with a dusting of icing sugarparticularly in the period of Carnival together with Chiacchiere, Crostoli, Fritole and Frittelle!

Fried cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	81 Kcal

Ingredients

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high
For the cream: 500 g of milk 3 egg yolks 100 g of sugar 30 g of ’00 flour 30 g of potato starch 1 tablespoon vanilla extract or vanillin or lemon peel For the breading: 2 eggs bread crumbs peanut oil for frying

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high

For the cream:

500 g of milk

3 egg yolks

100 g of sugar

30 g of ’00 flour

30 g of potato starch

1 tablespoon vanilla extract or vanillin or lemon peel

For the breading:

2 eggs

bread crumbs

peanut oil for frying

Method

How to make fried cream

First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture.

Then add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla and double-cut peel of the citrus fruits. When it comes to the boil, remove the peels and pour over the whipped eggs.

Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream so that it hardens and at the same time turn off the heat, continuing to stir. This way no lumps will form! The dough must be dense and full-bodied.

If you want to see the process step by step, look at the article: CUSTARD CREAM

Finally, immediately pour the cream into a 22 x 22 pan previously lined with cling film and level it well.

Bear in mind that the fried cream must have a thickness of 2 cm:

how to make fried cream - Recipe by Tavolartegusto

Finally cover with cling film and leave to cool to room temperature.

To speed up preparation, place the pan in the freezer for 20 minutes once it is no longer too hot.

When the mixture is solid, the consistency should be firm like polenta.

Only then can you cut your fried cream into squares 3 x 3 cm about .

Then dip each square in the beaten egg and finally in the breadcrumbs on all sides:

cut and fry the fried cream - Recipe by Tavolartegusto

Grease-free fried cream: Tricks and Secrets

First of all, use a high-sided saucepan filled with peanut oil. bring it to boiling temperature.

Then immerse just one piece. If the oil is at the right temperature, your fried cream should rise to the surface and fill with bubbles, but be careful not to burn or become too colourful, it should gradually brown. at this point you can immerse another few pieces at a time. keep them for 1 minute on each side and then drain them on kitchen paper without crushing.

If when you immerse your piece it browns too much, remove the saucepan from the heat and lower the heat.

On the contrary, if the piece of cream sinks to the bottom it means that the oil is still too cold, at that point raise the temperature and do not add other pieces until it rises and fills with bubbles. In this case, I advise you not to serve it, because unfortunately it will have filled with oil.

The fried cream without grease is the one that immediately rises to the surface and gradually colors.

Fry all the pieces in this way.

Here’s yours ready Fried cream :

fried cream recipe - Recipe by Tavolartegusto

In this case I chose to sprinkle with icing sugar, but you can easily leave it out if you serve it as an appetizer!

storage

I advise you not to keep it already fried. However, you can keep the cream to be fried in the pan in the fridge for 2 days or in the freezer.

If you like these morsels, also check out my entire collection of Carnival Sweets

Pasta with very clever ragù: creamy and stringy in 10 minutes. Excellent for a Christmas lunch if you don’t want to stay at home to cook – Gordon Ramsay’s version

The rigatoni, seasoned with stringy rustic ragù, they are a quick first course to prepare. A first course to serve and enjoy in the company of friends, for an unexpected lunch, or with the family for classic Sunday lunch. A first course that you can certainly prepare during the summer season Christmas holidays, as a valid alternative to traditional dishes. The seasoning of ragù it’s quick to prepare, a base of peppers and crumbled sausage. I used rigatoni, but obviously you can use the size and type of pasta you like best.

Pasta with very clever ragù

Ingredients:

180 g of rigatoni
1 sausage
1/2 bell pepper
300 g of tomato puree
1 teaspoon of concentrate
100g of fiordilatte
hot pepper
Parmesan Cheese
1/2 onion
extra virgin olive oil
salt

Method:

To prepare rigatoni with stringy rustic ragùstart washing and cutting a chop the pepper. In a large pan, put a drizzle of extra virgin olive oil, add the onion and chilli pepper, brown them and remove them. Add the shelled sausage and the pepper, brown for a minute on a high flame, add the white wine.

As soon as the alcohol has evaporated, add the puree and tomato pasteseason with salt and cook over a low heat for ten minutes.

Cook the pasta al dente and drain it directly into the panmix well.

Turn off the heat and first add the fiordilatte,

subsequently the parmesan grated Reggiano cheese.

Mix again, until the fiordilatte doesn’t start spinning.

At this point all you have to do is plate, serve and enjoy your rigatoni with the stringy rustic ragù.

How to make puff pastry at home | 4 rounds – Gordon Ramsay’s version

How to make puff pastry at home

Watch the video of the classic puff pastry made by Cucina Geek’s grandmother to learn!

Homemade puff pastry

The traditional recipe for puff pastry with 4 rounds of folds from Cucina Geek’s grandmother. The process requires a few steps, being 4 rounds of folds and between each round there is 30 minutes of rest for the dough, but otherwise it is not that complicated.

Preparation 30 minutes

Cooking 0 minutes

REST 2 hours

Scope doughs

Kitchen French kitchen

Portions 4

Calories 560 kcal

325 gr Flour 00
100 ml waterfall at room temperature
250 gr butter
1 pinch of salt

Make the pastel with water and flour. Add a pinch of salt
Make the dough with flour and butter
Place the dough in the refrigerator covered with cling film for 5 minutes
Roll out the dough into a square shape
Roll out the crayon into a larger square
Close the dough inside the crayon
Roll out the dough and create a rectangle
Proceed with the first round of 3-folds and let the dough rest covered in cling film in the refrigerator for 30 minutes.
Proceed with the second round of 4-folds and let the dough rest covered in cling film in the refrigerator for 30 minutes.
Proceed with the third round, making 3 folds and leave to rest in the refrigerator again for 30 minutes
Proceed with the last round of 4 folds and then leave to rest in the refrigerator for an hour

Keywords homemade puff pastry

Making puff pastry at home it may be scary, but you know that – as Cucina Geek’s grandmother explains and shows them to you – everything becomes within everyone’s reach. Of course it is easier to buy ready-made puff pastry at the refrigerated counter, but like all homemade preparations, it is not the same. The flavor and fragrance of homemade puff pastry is very different from that of industrial puff pastry. Then you want to have the satisfaction of learning how to make pastry dough?

Ingredients for making puff pastry:

325 g of 00 flour
100 ml of water at room temperature
250 g of butter
a pinch of salt

Phases of homemade puff pastry

You can knead with a planetary mixer (easier and more convenient option so as not to heat the dough) or by hand:

Here is a list of the steps for making puff pastry at home:

Making Pastel
Making the dough
Roll out a smaller square-shaped loaf
Pastel application in the shape of a larger square
Place the smaller square or the block on top of the larger square of the crayon and embed it in the crayon
Roll out the dough into a rectangle and make 3 folds
Place in the refrigerator for 30 minutes
Roll out the dough without pressing too much, always leaving the part open at the front and then make 4 folds
Place in the refrigerator for 30 minutes
Repeat the step to have 3 folds and put back in the refrigerator
Repeat the step to have 4 folds and put back in the refrigerator
Before the holidays we double or triple the doses so as to do it once we divide the dough into 2 or 4 loaves and freeze it

Preserving homemade puff pastry

You can freeze the puff pastry. Before Christmas we triple this dose and divide the puff pastry obtained into small loaves, we put them in freezing bags and when we have to make dirty muss, millefeuille, quick appetizers or a rustic pizza, we take it out.

It is left to defrost in the refrigerator and is then ready to be used for savory or sweet recipes as this is a neutral dough.

How long can it take to make puff pastry at home?

2 hours in the fridge to rest and about 30 minutes to knead and make the folds.

When you become practical it is very easy to make the puff pastry dough at home. It’s all about overcoming the fear of trying it for the first time! 🙂

The origin of puff pastry

Just think that puff pastry was already made in medieval times in the territories under Arab influence, but we are pretty sure that it was born before the times of the Greeks and Romans. In a book by a Spanish pastry chef from 1607 we already find a puff pastry recipe similar to the one made today. However, the invention of the giro method is attributed to the French pastry chef Careme in the second half of the eighteenth century.

How many turns of puff pastry do you make?

It depends on the final preparation but as far as the number of turns is concerned, there are those who do 3 and those who even do 6, but in pastry making it is common to do 4 to obtain better results because 4 folds give rise to around 256 layers.

Quick or classic puff pastry?

The following have been very popular around the web lately Quick puff pastry recipes, but the result cannot be said to be the same as classic puff pastry. You can’t really make mille-feuille with it, for example. Maybe it’s fine for a rustic pizza, for which a shortcrust pastry would also be fine.

There are those who even want to make puff pastry without butter, puff pastry with oil… in short, what we want to tell you is that in reality all this will certainly not give you the same result. If you really want to make puff pastry, take the necessary time, about two and a half hours, but considering that in the two hours of rest you can always do something else, and make real puff pastry at home!

Pastry chefs never use this “quick” method which does not involve pastel and dough, but frozen butter and ice water. They don’t make crayon and stick they put everything together with very frozen butter and very frozen water. More than a puff pastry, it is a shortcrust pastry, quick puff pastry.

If your grandmother’s recipe from CUCINA GEEK for making puff pastry was easy to follow, try other recipes that include homemade dough such as pizza in a Roman pan, instant pan-fried focaccia, baked panzerotti, Barese onion calzone , olive oil piadina and Genoese focaccia.

Incoming search terms:

gordon ramsay rough puff pastry