Tag: stepbystep

Buchteln: the original step-by-step recipe – Gordon Ramsay’s version

THE Buchteln they are small brioches sweets Of leavened dough filled with jam typical of Austrian cuisine. Also very widespread in Trentino and in Tyrol. There particularity of this dessert is that the soft balls they rise and cook directly in a panjoining together in single block. Finally they are served hot, with a sprinkling of powdered sugar. A delight, from which it is said, would originate the Neapolitan savory Danubio which differs for its rustic filling of cured meats and cheeses!

If you want to prepare them at home too, I’ll leave you there Original recipe of the buchteln taken from mine manual of regional desserts. Accompanied by all the tips illustrated with step by step photos to have them super soft like clouds and from the filling creamy. According to tradition, apricot jam is used, of course you can add your favorite. Or a teaspoon of Nutella or a piece of chocolate for each ball. I find them perfect for both breakfast that for snack, excellent alternative to Brioche and Pangoccioli. Not only that, given their shape, which allows each diner to detach their portion with their hands; the buchteln are also ideal for a buffet and celebrations birthday, exactly like the sweet Danube! Try them soon and let me know in the comments.

Discover also:

Cinnamon rolls (very soft cinnamon-scented rolls)

Buchteln recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	25 minutes	1 hour and 10 minutes


Bass	Austrian	344 Kcal

Ingredients

Quantity for 12 pieces
400 g of manitoba flour 12 g of fresh brewer’s yeast (or 1/2 sachet of dry yeast) 140 ml of milk 80 g of granulated sugar 2 whole eggs 50 g of butter + 1 melted spoon for brushing grated peel of 1 lemon seeds of a vanilla bean 8 g of salt 4-5 tablespoons of apricot jam (for filling) icing sugar to finish

Quantity for 12 pieces

400 g of manitoba flour

12 g of fresh brewer’s yeast (or 1/2 sachet of dry yeast)

140 ml of milk

80 g of granulated sugar

2 whole eggs

50 g of butter + 1 melted spoon for brushing

grated peel of 1 lemon

seeds of a vanilla bean

8 g of salt

4-5 tablespoons of apricot jam (for filling)

icing sugar to finish

Equipment

Method

How to make buchteln

First of all, mix vanilla, lemon peel together with the soft butter in a bowl. Leave aside.

Then prepare a yeast that will help you to have softer brioches.

Take 100 ml of milk from the total and mix it with the yeast and 100 g of flour taken from the total.

Then let it double in volume and finally add the rest of the flour, milk and sugar.

You can proceed by kneading by hand or in a planetary mixer. Mix well then add the eggs one at a time, when the first is well absorbed add the second.

Finally add the flavored butter, mix well and only at the end add the salt. You should obtain a smooth dough:

buchteln dough - Recipe by Tavolartegusto

Then cover with cling film and leave to rise at 28° (oven off with light on) for 2 – 3 hours until it triples in volume:

leavened dough buchteln - Recipe by Tavolartegusto

At this point, turn the dough out onto a work surface, spread it out and roll it out to a thickness of 1 cm with a rolling pin without any type of flour.

Then, using a 7cm pastry cutter, cut out some circles:

how to make buchteln - Recipe by Tavolartegusto

Fill each circle with a teaspoon of jam and then pinch the disc towards the center to close.

Then turn it over and roll it, making the surface of the ball smooth:

buchteln training - Recipe by Tavolartegusto

Once you have made all the balls, place them in a buttered 30 x 20 pan, at a distance of a few millimetres.

arrange the buchteln in the pan - Recipe by Tavolartegusto

Finally, let them rise in the pan for about 40 minutes, until they stick together.

Then brush the surface with cold melted butter:

Ready-to-bake leavened buns - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 25 minutes until golden.

Remove from the oven and let cool a little. Dust yours Buchteln with icing sugar

Buchteln soft sweets - Recipe by Tavolartegusto

Here they are ready to serve, super soft Buchteln

Buchteln Recipe - Recipe by Tavolartegusto

storage

Once cooled (1 hour after cooking), place immediately in plastic food bags, this step is very important to preserve softness for 3 days

If you love this type of preparation, discover the collection of all my leavened desserts

the original recipe with step-by-step photos (very easy!) – Gordon Ramsay’s version

There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soup perfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!

Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual

It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!

Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!

Discover also:

Zeppole (soft and without grease with custard, according to the original recipe!)

English soup recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	5 minutes	35 minutes

Ingrediants

Quantity for 4 – 6 people
For the sponge cake (which you can replace with 600 gr of Savoiardi): 3 large whole eggs 3 large egg yolks 160 grams of granulated sugar 70 grams of flour. 00 95 gr of potato starch grated zest of 1 lemon 1 sachet of vanilla (or extract) 1 pinch of salt For the vanilla and cocoa custard 400 gr of fresh whole milk 100 g of fresh liquid cream (which you can replace with 80 g of milk) 6 very fresh medium yolks 150 grams of sugar 30 grams of flour '00 20 gr of potato starch vanilla 75 gr of dark chocolate To complete: 100 gr of Alchermes liqueur 3 – 4 tablespoons of cocoa powder

Quantity for 4 – 6 people

For the sponge cake (which you can replace with 600 gr of Savoiardi):

3 large whole eggs
3 large egg yolks
160 grams of granulated sugar
70 grams of flour. 00
95 gr of potato starch
grated zest of 1 lemon
1 sachet of vanilla (or extract)
1 pinch of salt

For the vanilla and cocoa custard

400 gr of fresh whole milk
100 g of fresh liquid cream (which you can replace with 80 g of milk)
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
vanilla
75 gr of dark chocolate

To complete:

100 gr of Alchermes liqueur
3 – 4 tablespoons of cocoa powder

Method

How to make the English soup

First of all prepare the base following the recipe you find in SPONGE CAKE

If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.

Then prepare the cream:

First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM

Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)

Transfer the white part to a bowl, cover with cling film and leave aside to cool.

Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.

Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.

Let the bases cool perfectly before assembling your English soup

First of all, decide whether to assemble in a single pan or cup or cups.

Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.

then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:

Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.

In my case came two layers of two chocolate cream:

Finally, place in the fridge for 1 hour then sprinkle with cocoa

Yours is ready English soup!

Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!

Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version

The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.

It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	0 minutes	20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm
250 gr of ladyfingers 4 – 5 cups of cold espresso coffee from the fridge 500 grams of mascarpone 4 very fresh egg yolks 2 very fresh egg whites 100 grams of granulated sugar 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla) 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

Storing the Tiramisu '

In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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