Tag: SWISS

Swiss chiacchiere, More crumbly and lighter than ours, With the secret to making them full of bubbles – Gordon Ramsay’s version

The chatter they are popular all over the world and have also had great success in Switzerland. In the foreign country they are called Fasnachtschüechli, an incredibly difficult name. Better to eat them than pronounce them. And to eat them you can cook them easily at home, without having to travel kilometers and kilometres. In fact, sharing the recipe with us on social media Patriciawho despite living far away does not give up this of ours carnival tradition. This recipe makes them incredibly light and crumbly, a must try.

Swiss chatter

Ingredients x 12 chat

eggs 2
vegetable cream 35 g
granulated sugar 15 g
rum 10 ml
salt 1 pinch
00 flour 230 g
peanut oil
powdered sugar

Preparation of Swiss chiacchiere

The first thing to do to prepare the Swiss chatter is to beat the cream, eggs and sugar together in a bowl. Work with the help of a fork until obtained a frothy mixture. At this point add the rum and the pinch of salt and give it another stir. Sift the flour and incorporate it one spoonful at a time, being careful not to form lumps. Knead until you obtain a smooth and homogeneous dough. Cover with cling film and let it rest in the refrigerator for 1 hour. Once the time has passed, we move on to forming the Carnival sweets.

Divide the dough into 12 parts and form 12 dots. Lightly flour the work surface and roll out each ball with a rolling pin. They must be thin as possible. Bring the peanut oil to temperature. Before dipping the chiacchiere, test with a toothpick: if bubbles form immediately when dipping, then it is ready. Dip the sweets and rotate themhelping you with the handle of a ladle, to create the classic bubbles. Drain and transfer to a serving plate, then complete with a nice sprinkling of icing sugar. Your Swiss chatter they are ready.

Tiger Stripe Swiss Roll by Gordon Ramsay

A chiffon roulade with the tiger-stripe pattern on the skin….you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.

Swiss Roll	Tiger Stripe
70 g German #405 flour 30 g Cornstarch 2 g Baking powder 60 ml 100% Orange juice 60 ml Corn oil 20 g Sweetened condensed milk 5 Eggs 1/2 tsp Vanilla extract 1/3 tsp Salt 1/2 tsp Lime juice 90 g Caster sugar	7 Egg yolks 40 g Caster sugar 1 tsp Vanilla powder 30 g Cornstarch

Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.

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Rainbow Unicorn Swiss Roll — The Skinny Fork by Gordon Ramsay

I realized that it had been a hot minute since I made any sort of unicorn inspired recipe, so… I had to fix that today. When I said I was going to keep things fun and bright during Spring Break here, I wasn’t kidding! This Rainbow Unicorn Swiss Roll is as delicious as it is pretty.

This is a vanilla based cake that’s colored in the best of ways and rolled up with a lightly sweetened cream cheese filling. It’s great as a sweet breakfast option, brunch, or even as dessert. Really there wouldn’t be any bad time of day to have rainbow amazingness in your life.