Tag: Tips

Chiboust Cream (Original Recipe and Tips) by Tavolartegusto – Gordon Ramsay’s version

chiboust cream recipe


There Chiboust cream it’s a cream Sweet from French made with a base of custard with addition of Italian meringue which dissolves the density of the mixture, making it soft and frothy! A delight at vanilla flavourdelicate and irresistible, conceived in 1847 by the master pastry chef M. Chiboust (of the pastry shop on Rue Saint Honorè in Paris) destined to become the filling main of the famous St. Honoré cake. In fact, very often, it is also called ‘Saint Honorè’ Cream. His versatility And structuremakes it perfect for thousand usesfor example to fill and decorate cakesfill cream puffseclairs, cannons, tartlets, pastries or make numerous ones spoon dessert!

chiboust cream recipe

If you want to make it at home today I’ll give you the one Original recipe of the Chiboust Cream taken from the master’s book Christophe Felder . A luminary of French pastry making, whom I respect greatly. It’s about a simple preparation but pay attention to the preparation of the bases, i.e. the Custard and the Italian Meringue. The two compounds should be joined together only when they are very cold And bottom up to obtain an aerated and non-draining Chiboust Cream, follow all my advice illustrated step by step and you will see the result! Its consistency and flavor will win you over at the first taste I’m sure.

Chiboust Cream Recipe

PREPARATION TIMES





Preparation Cooking Total
45 minutes 5 minutes 50 minutes

Cost Kitchen Calories
Bass French 467 Kcal

Ingredients





Quantity for 4 people / lining of 1 22cm cake

Method

how to make chiboust cream

First of all, start preparing the cream by whipping the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very puffy and frothy mixture.

Then add starch and flour, continuing to whisk, until you obtain a compact and velvety mixture:

how to make chiboust cream

Then separately heat the milk with vanilla and when it comes to the boil, pour over the whipped eggs and lower the heat slightly.

Only when the milk pierces the eggs forming craters like this:

cooking chiboust cream

Stir quickly with a hand whisk and at the same time turn off the heat.

Finally, immediately pour the custard mixture into a bowl, cover with cling film and leave to cool aside to room temperature.

In the meantime, dedicate yourself to the Italian meringue.

First of all, in a bowl or directly in the planetary mixer, whip the egg whites, 1 teaspoon of sugar and a pinch of salt at very low speed.

In a separate saucepan, pour the water with all the sugar and heat over a moderate heat until boiling. The syrup should NOT caramelize: it will be ready when the sugar has completely dissolved.

When it becomes a transparent color and many bubbles have formed, immediately pour the boiling syrup onto the egg whites without stopping the mixer which in the meantime will still be frothing the egg whites.

At this point, increase the speed and whip the egg whites with the boiling sugar syrup at maximum speed for about 5 minutes, or until the mixture has completely cooled and thickened:

Italian meringue to make chiboust cream

Leave aside without covering.

In the meantime, check that the custard is completely cold, if so, leave it in the fridge for 10 – 15 minutes. Then mix well with a hand whisk:

compose the chiboust cream

Finally, add spoonfuls of meringue little by little into the cream mixture and mix from bottom to top with a spatula, until all the meringue is incorporated.

You should obtain a soft and frothy mixture.

Here it is ready Chiboust cream

chiboust cream recipe

How to use Chiboust Cream

It can be used either for filling a sponge cake to decorate or fill the outside of cakes of all kinds, to fill classic cream puffs and tartlets.

You can use it instead of the classic fillings to make a diplomatic cake, an original version of Millefeuille, but also a modern Cream Tart or a delicious Paris Brest

Finally, it is perfect for making tasty desserts such as small glassescups, perhaps with the addition of pastry or biscuits

storage

My advice is to store in the fridge for 1 – maximum 2 days in the less cold upper part. take into account that several days

Also discover all my collection of sweet creams

Homemade Gyros (Original Recipe and Tips!) – Gordon Ramsay’s version

gyros (pita gyros) - Recipe by Tavolartegusto


The Gyros (Gyros pita) it’s a typical meal from the Greek street food. It deals with pork meat cooked on a spit in a similar way to Kebab (the word Gyros it actually means ‘turn’ which indicates a rotisserie). It can be served on a plate or wrapped In the round Greek bread the famous Pita! with salad, tomato, french fries; the whole seasoned with the fresh one Yogurt Based Sauce And cucumber Tzatziki! A delicious specialty And fulfilling which is sold every Hellenic tavern ! Impossible not to love her! That’s why I thought about making the Homemade gyros! naturally without the skewer, but all the tools we have available. According to Original recipe Greek and all Advice given to me from a restaurateur in Kos ! Believe me it really comes amazing own like in the taverns in Greece!

gyros (pita gyros) - Recipe by Tavolartegusto

It’s about a easy preparationyou just need to find the right ingredients . First of all, get yourself pork loin from which to derive thin strips . Alternatively you can also use chicken. Important marinating the meat that he will give aroma and flavour. Finally, to simulate typical cooking, we will do brown in the oven! meat yes it will burn naturally they form one delicious crust just like the one on the spit! A trick to speed up :you can also do it day before, dedicate yourself to making Greek pita in a pan, it will make the difference! Time to make the sauce, slice the vegetables and fry the chips, It actually assembles in just a few minutes ! I find it perfect as single dishin the same way as Pizza, Hamburger Sandwich, Tacos or Burrito, solves lunch or dinner, Saturday evening with friends or family! the kids love it and the adults go crazy for it! but it’s also excellent simply as second dish . All you have to do is try it immediately and confirm!

Gyros recipe

PREPARATION TIMES




Preparation Cooking Total
1h 30 minutes 1h 30 minutes

Cost Kitchen Calories
Bass Greek 645 Kcal

Ingredients





Quantity for 4 people

Pita:

  • 500 g of ’00 flour
  • 300-310 g of water at room temperature
  • 1 level teaspoon of dry brewer’s yeast (or 8 g of fresh brewer’s yeast)
  • 1 tablespoon extra virgin olive oil + that for cooking
  • 2 teaspoons of salt

Meat and stuffing:

  • 250 g of pork loin (whole single piece)
  • iceberg-type green salad
  • 2 copper tomatoes
  • 1 white or red onion (optional)
  • 300g of french fries (classic sticks)
  • salt
  • pepper

Tzatziki sauce:

  • 250g of Greek yogurt
  • 1 small cucumber (80 g)
  • 1 clove of garlic
  • salt
  • extra virgin olive oil
  • fresh dill or mint (optional)

Method

How to make Gyros

First of all, preferably the day before or in any case a few hours before serving your gyros, prepare the classic Greek bread, using a pan 24 – 26 cm wide so that they can be closed perfectly with the filling

To make it, follow the step-by-step procedure in the PITA article

Then slice the pork very thinly, better if you have a slicer, because you would need to obtain thin pieces like kebabs, but if you don’t have one, don’t worry, my advice is to use a knife with a super sharp smooth blade from which you can also obtain very thin strips. if the slice falls apart it does nothing, the subtlety is important.

Then arrange all the strips on a baking tray lined with baking paper with a generous drizzle of oil, salt and pepper:

how to make gyros - Recipe by Tavolartegusto

Mix well and leave to marinate covered with cling film for 30 minutes, this will enhance the flavour.

finally cook in a hot oven at 180° for about 25 minutes, stirring occasionally. For the last 10 minutes, place in the upper part of the oven and turn on the grill to encourage browning.

In the meantime, wash the milk, slice the tomatoes and, if you like, also the onions and prepare the yogurt sauce according to the procedure found in the article TZATZIKI

assemble the gyros - Recipe by Tavolartegusto

At this point assemble your Gyros in this way:

The Kos restaurateur’s advice is to heat the pita a little in the pan so as to rediscover all the flavor of the original dish!

On each pita, add a spoonful of Tzatziki sauce, spreading it well and leaving 2 – 3 cm on the edge. then, place 2 slices of lettuce and 2 slices of tomato for each portion.

finally a handful of meat and 4 – 5 chips.

Then close by pulling the two outer edges of the pie towards the center. I suggest you use baking paper cut into 4 – 5 cm strips and string to simulate the presentation of the real pita gyros typical of Greek street food!

Finally serve with french fries on the plate and more Tzatziki sauce!

Here it is ready to serve Gyros

homemade gyros recipe - Recipe by Tavolartegusto

storage

My suggestion is to serve hot immediately

Also discover my entire collection of unique dishes

Chili con carne: Original recipe and useful tips! – Gordon Ramsay’s version

chili con carne original recipe - Recipe by Tavolartegusto


The Chilli with beef it’s a very tasty dish from the Tex-Mex cuisine (Mexican and Texan). This is one stew Of minced beef, beans, peppers, tomato, onion, chili (The Kilos) And fragrant spices like cumin and paprika. From the creamy consistency albeit in pieces And intense flavour And spicy delightful! Meat with chili is not only perfect for filling the famous Burritos! But also to serve as second or single dish accompanied by crunchy nachos or toasted tortillas as tradition command! In short, one mouth-watering goodness That is born towards the end of the 19th century to San Antonio, Texas on the border with the Mexico. For work of the women of the people of Hispanic originsjust call ‘chili reinas‘. Who prepared it and sold it in the markets to cowboys and soldiers. This is how it became increasingly popular in the United Statesand today among the most loved foods in the world! You want Prepare it at home too? Here she is Recipe cash Useful tips ; illustrated with step by step photos which will help you in the realization of Perfect chili con carne own like at a Mexican restaurant !
chili con carne original recipe - Recipe by Tavolartegusto

Like any traditional recipe there are different versions And small variations they can make a difference. The one I give you today is the Original recipe of the Chilli with beef taken from my international cuisine manual, compared with various authoritative sources. It’s a preparation easy but it is essential use the right ingredients to find the typical taste: minced beef, I recommend not too lean. THE red beans or black. Not other types. Hot peppers are the famous ones Jalapeño grown in Mexico which if you can’t find replace red chili pepper. Perfect to consume heat And smokingin winter evenings with friends or family. If you intend to make a beautiful Mexican dinner , also add the Guacamole and the unsurpassed Tacos! Trust me, la wonderful figure is guaranteed!

Do you like meat stews? discover also:

Gulash (the typical stew of Hungarian cuisine)

Chili con carne recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 1h 1 10 minutes 1 hour and 30 minutes

Cost Kitchen Calories
Medium Mexican 178 Kcal

Ingredients





Quantity for 4 people

  • 800 g of not too lean minced beef
  • 300 – 400 g of meat broth
  • 500 g of boiled red or black beans (the raw weight is approximately 350 g)
  • 500 g of tomato puree
  • 250 g of red peppers (alternatively green)
  • 200 g of white onion
  • 2 jalapeño peppers (alternatively 1 fresh spicy red pepper)
  • 1 clove of garlic
  • 1 tablespoon sweet paprika
  • a teaspoon of cumin
  • a teaspoon of coriander powder + a few leaves of fresh coriander for garnish if you can find it
  • 1 tablespoon of sugar
  • extra virgin olive oil
  • cayenne pepper (which you can replace with ground black pepper)
  • salt

Tools

  • cast iron pot that cooks slowly without burning, spreading the heat evenly

Method

How to make chili con carne

First of all, heat 2 tablespoons of oil in a pan (preferably cast iron or with a thick bottom, this will help it cook evenly without burning), heat it and add the minced meat and leave to brown over a high heat for 5 minutes, then add a ladle of boiling broth and cook for another 5 minutes until the broth is completely absorbed by the meat.

Finally, transfer the meat to a serving dish and leave aside.

Then, in the pan you just used, add 2 tablespoons of oil and the peeled and crushed garlic, let it brown for a few seconds.

Then add onions and peppers cut into pieces of approximately 1 cm, the chopped chilli pepper from which you have removed the seeds and the sugar and leave to brown for 3 minutes. how to make chili con carne - Recipe by Tavolartegusto

Slowly add the cumin, paprika and coriander, stir well, leave to flavour, then add a ladle of broth and leave to cook until the liquids are completely absorbed in this case too, so for around 7 – 8 minutes

At this point, add the minced meat set aside, stir well and leave everything to flavor on a high heat for 2 minutes.

Finally add the tomato puree:

cooking chili con carne - Recipe by Tavolartegusto

stir well and mix completely over a gentle heat, then add the remaining boiling broth and at this point cook over a low heat with a lid for about 1 hour, taking care to stir every now and then.

Attention, I advise you to check the humidity of the mixture at this stage! Chili con carne it must not dry outbut result soft and creamytherefore always keep the heat very low and add 1 – 2 tablespoons of additional broth if necessary.

After the indicated time you can add the previously boiled beans together with 1 glass of cooking liquid

meat with chili procedure - Recipe by Tavolartegusto

Then let it boil, close with a lid and leave to cook for another half hour on a low heat.

Only at the end of cooking add salt and pepper.

The meat with chilli is ready when it has reached a brick-coloured colour, it is compact, creamy, neither liquid nor too dry!

Here’s yours ready Chilli with beef! in the oven you also see some Tortilla triangles

chili con carne recipe - Recipe by Tavolartegusto

storage

It keeps very well in the fridge for about 2 days in an airtight container. You can also freeze in practical single portions and defrost slowly in the fridge.

If you love this type of dishes, also discover my collection of second courses

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