Acis And Alikes Moves

pasticciotti to Amarene

desire for something sweet? To sour? A Pasticciotto to Amarene is just what we need!
peeking between the recipes on Antonia Gennaro I found this!

I love cherries, knowing that his recipes sn a guarantee, I said .. why do not you try it?!

With the dose given to me avanzata della pasta, che però ho prontamente congelato pronta all'uso per altri pasticciotti!

Ingr

Pasta frolla

500 gr.di farina 00
200 gr.di strutto
100 gr.di zucchero

2 cucchiaini da caffè di miele
1uovo + 1 tuorlo

lavorare la pasta frolla come d'abitudine e farla riposare,meglio se fatta il giorno prima.

Crema pasticcera

1/2 lt.di latte fresco
6 tuorli
150 gr.di zucchero
75 gr.di farina
1 stecca di vaniglia
1 tazzina di liquore strega ( io nn l'avevo)

il liquore va aggiunto alla crema cotta e raffredata.

250 gr amarene sciroppate

Imburrare ed infarinare gli stampi da creme caramel e rivestirli di pasta frolla.

Mettere un pò di crema all'interno, poi adagiare 3-4 amarene e mezzo cucchiaino di succo di amarene, un altro poco di crema e coprire con altra frolla.

Spennellarli con l'uovo battuto e infornare.

Cuocere a 180° fino a cottura.. fare la prova stecchino e spolverare di zucchero a velo.

Con questa dose ho preparato 14-15 pasticciotti.

sono durati 1 gg!! grazie Antonia x la ricetta!!

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Raffaello Coconut and Pistachio

Come promesso in the previous post here are Raphael.

These chocolates are delicate, yet very tasty ... and even these disappear in a flash!

Without too much background we come to the proceedings:

Ps. Stefy Rosy in the recipe and they are about 20 .. I have come to more .. I even had to double the dose to the outer shell because I had so much stuffing! and I changed the procedure for making the outer shell because I had available a silicone mold shaped chocolates.

Ingr

For the outer shell:
8 vanilla wafers
50 g white chocolate almonds

8 (I added 2 tablespoons of cream do not mix xk)

For the vanilla cream

100 grams of white chocolate 50 g
cream 15 g butter vanilla


For the pistachio cream:

50 g white chocolate 30 grams pistachio already cleaned
50 gr fresh cream without sugar
10 g glucose (for me honey)
10 gr butter

Finally :
20 almonds 40 pistachios
whole

50 g grated coconut 50 gr grated pistachio

Preparare la crema alla vaniglia: mettere in un tegame la panna, il burro, la vaniglia e lasciar intiepidire per pochi minuti a fuoco lento, mescolando bene per amalgamare il tutto. 

Spezzettare il cioccolato bianco ed unirlo, fuori fuoco, alla panna. Mescolare bene. Mettere in frigorifero a raffreddare.

Preparare la crema al pistacchio: per prima cosa, è necessario polverizzare il pistacchio, utilizzando un robot da cucina o, meglio, il macinacaffè. Bisogna ottenere una farina piuttosto fine. Riscaldare la panna fino quasi al bollore, spegnere il fuoco e aggiungere il cioccolato bianco e la farina di pistacchio. Mescolare finchè non sarà perfettamente dissolved. Add the honey and butter and mix again.

rapprenderà The cream after a few hours in the refrigerator.
In the meantime, take the vanilla wafers and pass them to the mixer along with the almonds. Then add 50 grams of chopped white chocolate and cream and let stand in fridge for half an hour.

Line silicone molds shaped chocolates with the compound. Put in freezer for 15 minutes.

Fill with cream or white chocolate with the pistachio, almond stands in the center a whole peeled pistachios or two integers. Close completely with a layer of outer shell.

Once hardened, the mold estrous and moisten lightly with some water and roll them in shredded coconut or chopped pistachios.

Keep refrigerated and serve in paper cups.

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A touch of originality ... Perugina Baci!

start once a week with some nifty trick, easy to do but also to eat!

peeking between the two blogs I found the recipe that made my case: Baci Perugina and Imitation Raphael .

That's right .... I'm talking about chocolates!

ciocclatini But, almost identical to the original, the taste is very delicate and delicious.

We start by Baci, the recipe was taken from from Stefan and Rosy "yet another cooking blog ..." , I thank them because they're gone in an instant!. I have not made

changes .. except for a drop of cream in dark chocolate that serves as a cover.

Ingr

For about 70 kisses

300 grams of chopped toasted hazelnuts or hazelnut nutella
300 g

1 teaspoon of vanilla extract 100 grams of powdered sugar

70 hazelnuts 400 g dark chocolate

In a bowl mix the hazelnuts, Nutella icing sugar and vanilla.

Place in the refrigerator for a couple of hours. Then form into balls with your hands slightly smaller than a walnut. Arrange on a whole hazelnut.

Put these balls in the freezer on a sheet of wax paper and let cool. Meanwhile, melt the chocolate and let cool. This is the difficult part because there are dirty + up beyond belief! With the aid of a fork, dip in dark chocolate kisses and drain them on a grill.

to dry storage in the refrigerator until the end.

soon with the likes Raphael!