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Diplomatic cake: Original recipe and all the secrets! – Gordon Ramsay’s version

diplomatic cake - Recipe by Tavolartegusto


There Diplomatic cake it’s a classic dessert from the Italian pastry shop reminiscent of Millefeuille but different. Because between two layers of puff pastry there is in the center one of sponge cake and it’s stuffed with the Diplomatic Cream (from which it takes its name) which arises from the union of custard And Chantilly cream (whipped cream with sugar)! Imagine the rich flavor and the mix of consistencies: Where Crisp, browsed, soft And creamy they hug in one bite! A goodness dates back to 1400 from the cook of the diplomat (aristocrat of the time) Duke of Parma to donate it to Francesco Sforza Duke of Milan. Little by little, from a sweet aristocrat he became one of the people. Today a real institution, also realized in the form of pastrieswhere they take the name of Diplomats! If you want prepare it at homeHere it is for you Original recipe from the Diplomatic cake with all the Secrets illustrated with step by step photos to have a result like in pastry making!

diplomatic cake - Recipe by Tavolartegusto

Like any traditional preparation they exist different versions regional for example in Central – Southern Italy is achieved Diplomatic cake with alchermes how it wets. The flavor is reminiscent of Zuppa italiana, so much so that in Naples they call it la zuppetta. In this case I present to you the Classic recipe of the diplomatic cake of the master pastry chef Montersinowith the addition over the years of some Councils of the masters ofPastry academy in Terni. This is a fairly simple preparation, but some preparation is required time available. to realize the basicsdo them cool down and subsequently assemble them Together! above all, like any layered dessert, I recommend the rest in the fridge. Indispensable for a perfect cutone cream that doesn’t flake away when the slices are formed and of course have the feeling of tasting a whole! Just like the classic Tiramisu, the majestic Saint Honorè Cake and the legendary Baba, it is perfect as a dessert for Special occasions, partieslike that of the father, the mother, the women, birthdaysEaster, Christmas or simply one Sunday with family. trust me, follow all the steps and you will realize best diplomatic cake ever!

Diplomatic cake recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour 50 minutes 1h 50 minutes + cooling times

Cost Kitchen Calories
Bass Italian 466 Kcal

Ingredients





Quantity for 6 people

    Browse

    • 1 roll of rectangular puff pastry (which you can make at home following my puff pastry recipe)
    • 1 egg yolk
    • icing sugar for the sheets and for the garnish

    Sponge cake:

    • 2 large whole eggs (at room temperature)
    • 2 large egg yolks (at room temperature)
    • 105 g of granulated sugar
    • 45 g of ’00 flour
    • 65 g of potato starch
    • grated peel of 1 lemon
    • the seeds of 1 vanilla pod (or 1 sachet of vanilla or 1 tablespoon of extract)
    • 1 pinch of salt

    Diplomatic cream:

    • 200 g of fresh whole milk
    • 50 g of fresh liquid cream + 250 g for the Chantilly cream
    • 3 very fresh medium egg yolks
    • 75 g of sugar
    • 15 g of ’00 flour
    • 10 g of potato starch
    • vanilla
    • 50 g of icing sugar for the Chantilly cream

    Wet:

    • 100g of water
    • 2 tablespoons of sugar

Method

How to make a diplomatic cake

First of all, prepare the filling. Whip the egg yolks, sugar and vanilla with an electric whisk for 3 minutes until the mixture becomes very puffy and frothy. Add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla. 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 and at the same time turn off the heat. Immediately pour the cream into a bowl, cover with cling film and leave to cool for 1 hour. Then when it is cold, and you are about to assemble the dessert, turn it with a hand whisk. Then separately whip the remaining cream with the icing sugar and incorporate the newly made Chantilly into the custard with a spatula. To see step by step photos, look at the article: DIPLOMATIC CREAM

diplomatic cream to fill the diplomatic cake - Recipe by Tavolartegusto

bases for the diplomatic cake

Meanwhile the custard is cooling. Prepare the sponge cake base, whipped with the help of an electric whisk or a planetary mixer at maximum speed, the eggs all together with the sugar, the finely grated lemon peel, the pinch of salt and the vanilla. You should obtain a very light, frothy, very dense and compact mixture which quadruples in volume. Then add the flour and starch previously sifted together by hand in 3 stages and mix slowly by hand from bottom to top with a spatula so as not to dismantle the mixture.

Finally, transfer the dough into a buttered and floured 20 x 25 rectangular pan and cook in a very hot static oven at 180° in the middle part for about 35 minutes. Without opening for at least 30 minutes, until a golden crust forms on the surface and the toothpick comes out dry! Then remove from the oven and leave to cool for 15 minutes in the pan. Remove the sides of the cake with a knife, turn out and cool on a cake rack. To see photographed steps and details, look at the article: SPONGE CAKE

In the meantime, prepare the syrup by melting the sugar in water for 3 minutes on the heat. First let it cool to room temperature, then place it in the fridge.

Finally, unroll the rectangular puff pastry.

Cut it directly into its baking paper obtaining 2 rectangles .

Then place on a baking tray, brush with beaten egg yolk and prick with the tines of a fork. Last brush stroke with egg.

Place in the fridge for 15 minutes, meanwhile turn the oven on to 200°

Finally, dust the cold pastries with icing sugar:

how to make diplomatic cake - Recipe by Tavolartegusto

Finally, cook the puff pastry bases in a hot oven at 200° for the first 10 minutes or so, then lower to 180°. The sheets must be caramelised, flaky and well cooked.

Leave aside to cool for at least 1 hour

I’ll leave you a secret: let the sheets cool as much as possible in the air so that they soften slightly before shaping them and filling them, otherwise they risk splitting. I even seal them in cling film and leave them overnight at room temperature.

Once the indicated time has elapsed, remove the edges from the pastry rectangles, just a few millimeters are enough, just to make the pastry layers visible which are more beautiful!

Assemble the perfect diplomatic cake

First of all it is important to know that you can only assemble when all the bases are cold and well settled, otherwise you risk liquifying the cream and making a mess.

Then I recommend using a piping bag with a smooth, round nozzle or simply make a cut on the bag.

Place the first layer of cold puff pastry directly on the serving plate where you intend to serve it and fill it by making lots of polka dots:

assemble the diplomatic cake - Recipe by Tavolartegusto

Then add the layer of sponge cake on top of the cream without pressing too much, brush with the cold syrup, without exaggerating starting from the edges, tapping otherwise it will run and then move to the centre.

Then add another layer of cream, finally the last puff pastry.

A trick that I find very useful for having a diplomatic cake like in a pastry shop that visually appears perfectly uniform and which will also serve to blend the layers is to lightly crush the top sheet, in this way the filling will protrude by a few millimetres. At this point, use a sharp knife to align the cream, unifying the layers. Please note that the layers must still be perfectly visible despite being unified.

Finally add icing sugar.

here she is Diplomatic cake complete.

diplomatic cake original recipe - Recipe by Tavolartegusto

At this point it must rest in the fridge for 2 – 3 hours. My advice before cutting is to do a 10 minute tour in the freezer.

Here she is slice of diplomatic cake intact with no cracks and no leaks!

diplomatic cake recipe - Recipe by Tavolartegusto

Variations Diplomatic cake

If you are gluten intolerantyou can use a gluten-free sponge cake, a gluten free puff pastry easily available on the market and you can replace it in the diplomatic cream rice flour with that ’00.

storage

It keeps perfectly in the fridge for about two days.

If you love desserts, discover my entire collection of Sweet Recipes

Crepe Suzette (Original Recipe and Tricks!) – Gordon Ramsay’s version

crepe suzette - Recipe by Tavolartegusto


The Crepe suzette it’s a Sweet typical of French kitchen. Crepes based cooked on flambé in the feature suzette sauce with caramelized butterThe Orange juice and its peel and liquor Grand Marnier. A unique goodness from sublime scent and from citrus flavour! Which was born in France at the end of the 19th century For mistake of the chef Henry Charpentier ; that for I err, he spilled some liquor in crepes; that in contact with fire yes they inflamed ! Upon tasting they proved to be very good and so, it served her in the future equally King Edward VII. That even asked the encore! In short, the history teaches us : from the Tarte Tatin served upside down to make up for the mistake! to the Young Apprentice’s Chocolate Ganache, up to Kaiserschmarrn; That from errorsthey can come out of real wonders culinary! So I advise you to get to work and prepare it immediately Crepes Suzette recipe . With all mine Illustrated tricks with step by step photos; you will find all the authentic flavor of this French dessert in every bite like a real Café Parisien!

crepe suzette - Recipe by Tavolartegusto

After trying different versions, the one I’m giving you is Original recipe of Crepe Suzette from my Patisserie manual French enriched by some secrets learned during my courses of pastry. a quick and easy preparationoce and it is precisely on speed that perfect success is based! It is essential to use a kitchen burner torch for flaming. In the procedure you will find all the suggestions! I find them perfect hot and steaming for a breakfast special as an alternative to the classic pancakes, to the super delicious French toast! and beloved Nutella Crepes. The Crepe Suzettes are exceptional even for one snack energy. Or serve as post meal desserti, maybe serve with dollops of whipped cream or a scoop of vanilla ice cream.

Discover also:

le Madeleine (the real French recipe for small tea cakes!)

Crepe suzette recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 15 minutes 35 minutes

Cost Kitchen Calories
Bass French 547 Kcal

Ingredients





Quantity for 4 – 5 pieces

For the Crepe dough:

  • 150 ml of milk
  • 1 egg
  • 65 g of flour
  • Approximately 20g of butter for cooking

For the Suzette Sauce:

  • 80 g of butter
  • juice and peel of 2 oranges
  • juice of half a lemon
  • peel of 1 lemon
  • 120 g of sugar
  • 130 ml of Gran Marnier liqueur

Equipment

Method

How to make crepes suzette

First of all, prepare the base of the crepes following the procedure found in CREPES.

Then focus on the suzette sauce.

First of all, grate the zest of 3 oranges, taking care to create many thin threads of peel with the zest of half an orange, being careful not to remove the white part, which is the most bitter.

Then squeeze the juice from the oranges and filter it.

Finally, grate the lemon zest, squeeze the lemon juice and filter it through a sieve and add it to the orange juice:

how to make crepe suzette - Recipe by Tavolartegusto

When you have all the ingredients ready, fold the crepes into 4 parts, packing them into segments, as you can see from the photo below.

Finally, in a cast iron or steel pan which is the best for flaming, place the butter together with the sugar and all the grated peels and threads and melt over a low heat, stirring with a wooden spoon. Within 1 minute you will obtain a super fragrant caramelized butter.

At this point, add the citrus juice and cook the sauce over low heat for 2 minutes:

crepe suzette sauce - Recipe by Tavolartegusto

Finally, dip the packaged crepes in the orange sauce, placing them along the pan not against each other, but close to each other, so that they all get flavoured.

Finally, take the stamp and pour in the Grand Marnier liqueur previously heated on the stove.

how to flambé crepe suzette - Recipe by Tavolartegusto

At this point, hold a kitchen torch and flambé, setting the surface of the cracks on fire: the fire will rise, but don’t worry, this is how it should be.

Be careful when flaming: move your torso and face away from the burners and only reach out with your hand towards the pan. Remember that to turn off the flame just cover your pan with a lid. So it’s important to keep the lid handy.

At this point, set the crepes aside and let the sauce thicken on a high heat for 2 minutes, so that it becomes thicker, then place the crepes back in the pan and serve the Crepe suzette beautiful hot!

crepe suzette original recipe - Recipe by Tavolartegusto

storage

I advise you to spoil them immediately because they are at their best when hot. In any case, you can keep them in the fridge for the next day and return them to the heat by heating them with the fragrant sauce.

Also discover my entire collection of desserts to make!

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Tacos with veal carnitas – Gordon Ramsay’s version

Tacos with veal carnitas


THE tacos with carnitas they are a traditional Mexican dish loved all over the world that today I propose to you in a light and super quick variant.

Carnitas literally means “small meats”, and is a dish of Mexican cuisine originating from the state of Michoacán, made with spiced and slowly cooked pork. The result is similar to pulled pork. It is generally served on soft Mexican tortillas and topped with pico de gallo, a condiment made from tomatoes, onion, cilantro, chili pepper, and lime juice.

Traditionally, carnitas are seasoned with a blend of spices that include cumin, coriander, chili peppers and oregano, creating a rich and complex flavor profile. The lime juice adds a note of freshness and acidity that balances the richness of the meat.

In the version I present to you today I used it Veal shank of Veal from Casa Vercelli, from the “already cooked in the sack” line to be cooked in less than 20 minutes and seasoned at the end of cooking, once torn with forks, to the famous “pulled” effect.

Veal offers a more delicate texture than pork, making carnitas tacos a unique, light and digestible experience.

Furthermore, the veal of Vitello di Casa Vercelli is obtained only from the meat of fine calves, born, raised and selected in Italy, with an integrated supply chain with certified traceability. A digestible meat, with very little fat and a high protein and amino acid content.

POST MADE IN COLLABORATION WITH VITELLO DI CASA VERCELLI

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