THE Finger food they are greedy appetizers that they are eaten with the hands precisely "Finger Food" literally: finger food, or without forks and knife; perfect for Starter And Aperitif! In this case made with 1 Puff pastry roll or Pasta brisee from which they are derived Pretzels, Small pizzas, Rolls, Rustic And Salted candies in many different flavors to serve on the table without cutlery! You want make them at home in a few steps? Here is for you Basic recipe accompanied by all Advice illustrated with step by step photos for Fast and delicious finger food And 10 variantsFinger food recipes , perfect to propose on all occasions! Tasty like those of catering!
For the very easy preparation; you can choose either the Browse that the Brisée or for Vegans there Crazy pasta (in the ingredients found suggestions). From here, you can get your own morsels. Squares, candies and for the stuffed ones I was inspired by the Rustici method of puff pastry. In this case I chose pizza taste, ricotta and spinach, Ham, frankfurters And olives. But depending on your taste you can choose the filling you prefer: make gods Fish finger food with salmon, shrimp, tuna; or Vegetarian finger food adding vegetables or pate of your choice!
Perfect not only to enrich appetizers, Appetizers, but also to realize Apericene with friends; tasty Buffet for Parties And special occasions, such as Christmas, Easter, Party for children!
Finger food recipe
Quantity for 6 people
1 roll of puff pastry or shortcrust pastry (or vegan crazy dough)
2 tablespoons of tomato pulp seasoned with salt and oregano
3 tablespoons of ricotta and spinach filling (made with 50 g of ricotta, 30 g of boiled, drained and chopped spinach, salt)
1 large sausage
6 – 7 black or white olives not too big
1 slice of cooked ham or other cured meat of your choice
There Birthday cake it's a sweet scenographic and greedy perfect for celebrating adults and children! It is prepared with one chocolate base or White what can be with 2 or 3 floors ; then filled with creams or Ganache Chocolate ; finally entirely covered And decorated on the edges; usually one is left free central space for add candles! Imagine it soft andcreamy inside, where the tall and full-bodied slices cut perfectly without making crumbs! in two words: the Perfect birthday cake! Below is the Recipe with all step-by-step illustrated tips for make it at home with 10 variants to make the Birthday cakes that the more you like them according to tastes and situations!
It's about a very easy preparation, just a little bit of time available to organize with the timing of composition First of all the soft base gets ready by hand in minutes, it cooks, but it is basic the half day rest! Which is why I recommend always preparing them the day before. The filling of ganache is made in a flash; but it must reach the right consistency, neither too liquid nor too solid! Only finally can you assemble and decorate. The secret for a perfect result is that each base has the ideal consistency! Follow all my tricks and you will see what a result!
Starting from this base and from this process, you can realize many versions! Indeed among the ingredients found white bases with which you can replace this with chocolate e alternative creams with which to replace the ganache!
The result is what you see: one Birthday cakechoreographic and chic, perfect it is for adults that for little ones! for Special occasions And anniversaries! try it soon! and not miss the 10 variations of Birthday Cakes for all tastes which you can find at the bottom of the article
How to make a birthday cake
First of all prepare the base by placing the chopped chocolate, milk, butter, sugar in a saucepan and melt over low heat, stirring occasionally. Once melted, remove from the heat and allow to cool.
Then mix the flour together with the cocoa and baking powder previously sifted together.
Finally, beat the eggs with a fork.
Only when the chocolate mixture is fresh, add the eggs and mix with a hand whisk.
Finally add the flours as well. Mix well, mixing perfectly and then pour into a previously greased and floured pan.
Finally, bake in a static oven at 160 ° in the middle part for about 1 hour (attention, the time is indicative and depends on the oven and the mold!)
Always do the toothpick test and if it is too wet, continue cooking. If you see a crust that is too double on the surface, lower the temperature and continue cooking, but don't let it dry too much!
If you are cooking the dough on several discs , the cooking time for each disc will be halved!
Finally, remove from the oven and leave to cool on a wire rack for at least 5 hours. (If you want to see all the photos step by step, see the MUD CAKE article)
About 1 hour before cutting into layers, chop the chocolate and add it to the saucepan where you have boiled the cream for a few minutes. Stir until the mixture is smooth and set aside. It must be shiny, fluid, but at the same time spreadable. It will take about 20 minutes to cool down before getting the right consistency.
In the meantime, you can cut the cake into 3 if you have cooked in a single high mold, otherwise if you have cooked twice, just cut each circle in half to find 4 discs.
Of course, be careful to calculate the height equal to each layer.
Finally, stuff the first layer with about 2 tablespoons of ganache
then place the second disc on the just stuffed disc, stuff it, finally add the last disc.
Finally, transfer the cake onto a serving plate or backsplash, cover with the ganache on the surface that the sides, spreading with a spatula or a knife, making sure to level.
Then clean the bottom and wait for the ganache to solidify a bit to make the decorations. It is important that it becomes soft and fits into a piping bag with a star nozzle. Create roses on the edges or tufts, leaving the center flat and free, to place the birthday candles!
Leave at room temperature (in the fridge it will tend to harden too much)
Yours is ready Birthday cake
In anticipation of holidays, I recommend that you prepare the base the day before and if you want the ganache too. and assemble all the same day. You can heat the ganache over a fire to make it liquefy and then thicken.
Once the cake is made, you can keep it in a dry place at room temperature for about half a day.
Then it should be put in the fridge, where it will harden and therefore you will have to leave it at room temperature before serving
Below you will find others Birthday cakes not to be missed, perfect for many occasions!
Cream Tart Birthday Cake
Perfect to make with numbers, letters or hearts, the step-by-step recipe can be found in the article: CREAM TART
velvety red base and the typical cheese filling! The recipe can be found in the RED VELVET article
When the classic spoon dessert turns into a cake. The recipe can be found in TORTA TIRAMISU
a thousand leaves
The classic with custard and strawberries the Recipe can be found in MILLEFOGLIE
Carrot and walnut American with mascarpone cream! the step-by-step recipe is in the CARROT CAKE article
Pan of stars
Very easy and without cooking with biscuits, cream and Nutella, the step by step recipe in PAN DI STELLE CAKE
Berry birthday cake
biscuit dough stuffed with yogurt cream and wild berries the recipe in CAKE I FRUTTI DI BOSCO
cocoa base filled with jam and glazed with chocolate the step-by-step recipe in SACHER
Mwringa stuffed with cream and fruit of your choice, the recipe step by step in PAVLOVA CAKE
Soft vanilla base with white, black and bueno Nutella, the step-by-step recipe in KINDER BUENO CAKE
Cream and strawberry birthday cake
Sponge cake, chantilly, strawberries and meringues! the step-by-step recipe is in CAKE CREAM AND STRAWBERRIES
THE Cocoa biscuits they are gods treats delicious, quick shortbread biscuits made with flour, sugar, eggs, butter And cocoa in the dough . From the crumbly consistency it's a chocolate flavor they are irresistible! Excellent simple ; filled with spreads to taste, to glaze or even enriched with chocolate chips And grains of dried fruit!
For the very easy preparation you just need it 1 beater and 1 bowl where all the ingredients are assembled. You can choose whether to make them with the molds that you like the most; or with the sac a poche or again cookie shooters ; the one that I used it myself to make raised hearts that look like Heartbeat with cocoa! Aren't they cute? Yes they can leave natural , believe me they are delicious or for the sweet tooth or stuff with Nutella, Marmalade or Dulce de leche as in my case e pair together! They are truly superb!
THE Cocoa biscuits they are perfect for the breakfast from soak in milk or in coffee, for a snack afternoon together with a hot chocolate and of course to be packaged e give for greedy gifts a Christmas or hag!
Cocoa biscuits recipe
20 minutes + cooling
Quantity for 40 pieces
300 grams of flour '00
60 grams of unsweetened cocoa powder
250 gr of ointment butter
150 grams of vanilla icing sugar (or icing with 1 teaspoon of vanilla or vanilla sachet)
1 egg yolk
1 pinch of salt
grated orange peel
A few tablespoons of Dulce de leche for the filling (which you can replace with Jam, Nutella, pistachio cream …)
NOTE : if you want to realize Cocoa biscuits without butter I advise you to follow the recipe for shortcrust pastry with cocoa; if you want them instead without eggs: follow that of the vegan shortcrust pastry with cocoa
How to make cocoa shortbread biscuits
To prepare the base, follow the procedure you find in MOUNTED SHORT PASTRY
You will find many useful tips.
If you are using sac a poche or shoot biscuits, it will not be necessary to let the dough rest in the fridge.
If you want to use the cookie cutters, you will have to let the pastry rest in the fridge for at least 1 hour and then roll out the pastry to 5mm with the help of a rolling pin, carefully dusting the surface with flour.
In this case I have chosen the BISCOLT Cookie Shooting Machine
simple to use, in non-toxic aluminum, with 14 dies with original shapes! In this case I chose the heart shape!
After inserting part of the dough, simply shoot the cocoa biscuit onto a previously greased pan! a few seconds:
Finally, always let the biscuits rest in the pan in the fridge for at least 20 minutes.
Then, whatever type of biscuits you have made, bake them in a static oven at 180 ° for about 12 minutes until golden brown.
Remove from the oven and leave to cool completely.
Then if you want to stuff them, do it only when they are very cold, adding 1 teaspoon of filling or using the sac a poche. Close with another shortbread
Yours are ready Cocoa biscuits
Without filling they can be kept 1 month and a half, with filling they should be consumed within 3 – 4 days.
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