Tag: Poppy

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	15 minutes	55 minutes


Bass	Italian	322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients

Quantity for 6 pieces
2 rolls of shortcrust pastry you can buy or make at home 600 kg of cleaned chard or spinach 200 g of cow’s milk ricotta 3 tablespoons parmesan 1 small fresh spring onion 1 teaspoon of oil fresh marjoram or dried marjoram 1 egg + 6 eggs (classic or quail for the filling) salt

Quantity for 6 pieces

2 rolls of shortcrust pastry you can buy or make at home

600 kg of cleaned chard or spinach

200 g of cow’s milk ricotta

3 tablespoons parmesan

1 small fresh spring onion

1 teaspoon of oil

fresh marjoram or dried marjoram

1 egg + 6 eggs (classic or quail for the filling)

salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 15 pieces
dough : 250 g of ’00 flour 250g of water 50 g of butter 5 medium eggs 5 g of salt 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard) filling: 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining 150g of granulated sugar 60 g of chocolate chips decoration: 1 candied cherry for each slice 1 candied orange peel for each slice 2 tablespoons of chopped pistachios

Quantity for 15 pieces

dough :

250 g of ’00 flour

250g of water

50 g of butter

5 medium eggs

5 g of salt

1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining

150g of granulated sugar

60 g of chocolate chips

decoration:

1 candied cherry for each slice

1 candied orange peel for each slice

2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and only when it has cooled (be careful not before) can you add the eggs one at a time, adding the second only when the first is perfectly mixed.

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day

Mousseline cream: Original recipe (easy!) Tavolartegusto – Gordon Ramsay’s version

There Mousseline cream it is a preparation of sweet base typical of French pastry shopborn from the Maison Ladurée. It is made with milk, egg yolks, sugar and vanilla just like a custard but with the addition of butter and once it’s cold, it comes whipped with whisks ! By purchasing one structured consistency and silky which makes it perfect for making curls And decorations on cupcakes and cakes. Other than stuff cream puffs, tartlets, zeppole; to taste by the spoon and of course as a filling for Paris Brestthe dessert she became famous for!

After acareful documentationI have chosen to present to you the Original recipe from the Mousseline cream taken from the book by José Marchel which is my bible for the preparation of many French desserts including Macarons. It’s about a easy makingbut do it pay attention to the cooking step : the cream it shouldn’t overcook to avoid having that egg-like aftertaste! Therefore follow all the advice illustrated with step by step photos and you will obtain a mousseline cream very fragrantwith a delicate yet buttery taste that it literally melts in your mouth! I’m sure it will become among your favorite creams!

Mousseline cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rest	10 minutes	30 minutes


Bass	French	549 Kcal

Ingredients

Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs
500 ml of whole milk 4 egg yolks 150 g of sugar 50 g of corn starch (which you can replace with starch or rice starch) 1 vanilla pod 250 g of excellent quality Bavarian butter

Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs

500 ml of whole milk

4 egg yolks

150 g of sugar

50 g of corn starch (which you can replace with starch or rice starch)

1 vanilla pod

250 g of excellent quality Bavarian butter

Method

How to make mousseline cream

First of all, cut the butter into small pieces and leave it at room temperature.

Then place the milk and vanilla bean seeds in a saucepan and heat over a low heat, but do not bring to the boil.

Then separately whip the egg yolks with the sugar for 3 minutes, until you obtain a very frothy and dense cream and finally add the sifted starch, whisking constantly, obtaining a soft foam:

how to make mousseline cream - Recipe by Tavolartegusto

Finally, slowly add the milk and vanilla to the egg mixture, stirring with a hand whisk.

At this point, transfer the whole mixture back into the saucepan, put it back on the heat over a very low heat and mix with a hand whisk until it thickens.

Be careful, the cream must not boil, the right temperature is 85°C. If you don’t have a thermometer, I’ll tell you a trick: move the cream away from the heat a little from time to time so that it cooks but never reaches the boil, this step is important to obtain a cream without an egg-like aftertaste.

Within a few minutes the cream will have taken on a consistency, it must be quite firm, but slower than the usual cream

cook the mousseline cream - Recipe by Tavolartegusto

At this point, remove from the heat and transfer the mousseline into a bowl, cover with cling film to prevent a skin from forming and leave to cool completely.

When the cream is completely cold, remove the film and add the now very soft butter:

whip the mousseline cream with the butter - Recipe by Tavolartegusto

Add it all and whip with an electric whisk. until you obtain a swollen and smooth mixture.

At this point I advise you to let the cream rest in the fridge for at least 2 hours, preferably overnight.

This is the result of Mousseline cream

mousseline cream recipe - Recipe by Tavolartegusto

How to use Mousseline Cream

You can either stuff That to decorate That plastering cakes its very plastic consistency, also lends itself very well as cream for coating tiered cakes and in sugar paste.

Again due to its consistency, I find it perfect as a frosting for cupcakes, the curls are perfect!

It can also be used for an original filling for Zeppole di San Giuseppe and Bignè. Or to fill cannoncini, tartlets, tarts, cold tarts with the addition of fruit or chocolate!

Finally, with this base you can create numerous Spoon dessert and small glasses, with the addition of biscuits.

storage

The mousseline cream can be kept in the fridge for 2 – 3 days.