Tag: Shape

Chocolate salami in the shape of a number – Gordon Ramsay’s version

The chocolate salami it is a typical dessert of the Italian tradition, loved by adults and children for its intense flavor and its soft and crunchy consistency at the same time. But how can you make a chocolate salami in the shape of a number? And why should we do it? The answer is simple: to give a touch of originality and personalization to our desserts, especially on special occasions such as birthdays, anniversaries or holidays. A chocolate salami in the shape of a number can in fact represent the age of the birthday boy, the year of an anniversary or any other significant number.

Chocolate salami in the shape of a number

To make a chocolate salami in the shape of a number, you will need a basic recipe for chocolate salami and a number-shaped mold. The basic recipe for chocolate salami involves the use of simple and easily available ingredients, such as dark chocolate, butter, sugar, eggs and dry biscuits. You can find a detailed recipe for chocolate salami here.

Once you have prepared the mixture for the chocolate salami, you will have to pour it into the number-shaped mold. Make sure the mold is well buttered and floured, to prevent the chocolate salami from sticking. Pour the mixture into the mold, level it with a spatula and let it rest in the refrigerator for at least a couple of hours, until it has firmed up.

Once the chocolate salami has hardened, you can turn it out and decorate it as you like. For example, you can dust it with icing sugar, to give the effect of “seasoned” salami, or decorate it with melted chocolate, for a more delicious effect.

In short, making a chocolate salami in the shape of a number is not at all complicated, but it requires a little patience and creativity. The final result, however, will be an original and personalized dessert, which will amaze your guests and delight the palate.

Step by step recipe Savory pie in the shape of a star – Gordon Ramsay’s version

There Puff pastry star it's a Savoury cake to Star shape! Christmas version of the ricotta and spinach savory pie. In this case made with 2 rolls of puff pastry which enclose a rich and creamy filling ; it's simply cutting some external flaps; then twisting them, they come out of beautiful tips which simulate just one North Star! Isn't it amazing how Centerpiece for the Christmas Menu e New Year's? Here is it for you Stella puff pastry recipe with Tricks And Step by step photo for the perfect execution on the first try e without stress!

It is in fact a very easy and quick preparation! The secret for an excellent result it is: once stuffed and closed, put in freezer for 15 minutes, so that you can make the various cuts and turns on one cold base follow all the directions and it will come exactly as you see it in the picture! In this case I have enriched with the classic spinach and ricotta filling with rolled pancetta and brie ; but you can choose fill it to taste: cured meats, cold cuts, cheeses, vegetables, olive pate … in short, whatever you prefer!

Just like the Puff pastry tree it is perfect like starter for the Christmas Eve dinner, Christmas lunch or the New Year's Eve, is prepared well in advance, kept in the fridge ready to bake!

Stella puff pastry recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	30 minutes	50 minutes

Ingrediants

Quantity for 8 – 10 people (diameter 30 cm)
2 round puff pastry rolls 100 gr of fresh spinach (or 3 frozen cubes) 2 tablespoons of drained ricotta 100 gr of rolled bacon 200 gr of brie 1 yolk for brushing

Method

How to make the star of salty puff pastry

First of all, wash the spinach, drain it and steam it or blanch it in 1 finger of water for 5 minutes.

Then squeeze well and chop with a knife. Finally add the ricotta, salt mix together.

Then unroll the first disc of puff pastry.

Spread the mixture leaving 1.5 cm of edge.

Then add the sliced bacon and the brie into small pieces without peel:

Finally cover with the other disc of puff pastry and place in the freezer for 15 minutes.

Then, place in the center, without pressing, a bowl with a diameter of 17-18 cm.

Attention, not smaller otherwise you will not get the star shape!

e Score the first 4 cuts, following an imaginary cross:

Then cut 4 more cuts, dividing the resulting wedges perfectly in half:

Finally, make 1 cut in the center of each clove obtained for a total of 16 strips:

At this point, lift the bowl from the center of the cake. Transfer to a baking tray with all the parchment paper and place in the freezer for at least 5 minutes.

How to make the star-shaped savory pie:

Proceed by taking two flaps at a time, roll them separately 2 times outwards and finally rejoin the two flaps by joining the tips with a toothpick

Attention, Pinch the final tips very well, forming real tips

Then place a glass in the center, without pressing too much.

With the help of a sharp knife without cutting, engrave a series of lines leading to the center.

Finally brush your puff pastry star with yolk and place it in the fridge for at least 30 minutes or in the freezer for 10 minutes.

Bake in a hot oven at 200 ° for about 15 minutes. In the middle of the oven.

If it is darkening too much, add aluminum foil on the surface, lower to 180 ° and continue cooking for another 10 – 15 minutes.

If you see that only the center is colored, add aluminum foil only in the most burnished part.

Finally Remove from the oven and let it cool. Serve cold.

Yours is ready Puff pastry star :

Puff pastry star

Pandoro stuffed in the shape of a hedgehog – Gordon Ramsay’s version

Pandoro Stuffed in the shape of a hedgehog: a nice way to serve Pandoro, especially if there are children among the guests, the slices are also stuffed with hazelnut cream that is very easy to make, all the preparation is very fast, so much so that it can be done just before serving. Try it!

Ingrediants

1 Pandoro
200 gr of mascarpone
2/3 tablespoons of Nutella
1 level spoonful of powdered sugar
drops and sprinkles of chocolate for the face of the hedgehog

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Video recipe Pandoro Stuffed in the shape of a hedgehog

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How to make the stuffed Pandoro in the shape of a hedgehog

First we cut the pandoro into two parts from the top to the base. Then cut 2 cm thick slices (as in the photo), slice both halves of the Pandoro if we have to make many portions, otherwise only one will be enough.

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With one of the leftover slices we cut out a triangle that will represent the nose of the hedgehog

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mix the mascarpone and nutella, with the icing sugar,

until a smooth and thick cream is obtained.

We place the triangle that will represent the nose of the hedgehog. We spread a little mascarpone on the triangle. Spread a little hazelnut cream on one side of the slices and arrange them in ascending order about 8-10 slices.

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Proceed with this operation for all the slices making them adhere well to the previous one. The last slice will be stuffed on one side only. Sprinkle with icing sugar. Decorate the nose of the hedgehog with the chocolate chips instead of the eyes and nose. With the chocolate sprinkles form the mustache and the hair of the hedgehog. Serve

Note: If left over, cover with cling film and refrigerate for 1 day.
The idea is taken from the "Bon Appetit" site.

WINE PAIRING: Passito di Pantelleria DOC White

For the wine pairing I consulted the website: www.vinook.it

Pandoro Stuffed in the shape of a hedgehog

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Happy Christmas!!!

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