...cantava una vecchia canzone...eppure è vero in ogni tempo. Ed ora, prima che pensiate che io abbia una settantina di anni o sia troppo sdolcinata, vi dico subito che la ricetta di oggi partecipa alla raccolta "Hart to hart" della nostra amica Ely/Fla . L'idea di questa raccolta è stata assolutamente fantastic, a little 'less beautiful was the idea of \u200b\u200bappointing Fabio court of photography (:-DDD) ... er, I mean that was the second big idea ...^_^
However, I decided to participate even if, as I said before, Fabio and I do not celebrate Valentine's Day, or rather not celebrate February 14, but throughout the year ... ok, now are just sloppy. ^ _ ^
Trying to be a bit 'serious (but never when I'm not!), I made these cakes with all my love for the national race .. er, I mean for Fabio, I stand for more than 16 years now, between engagement and marriage.
Fabio is an advocate Under the motto "chocolate forever!", but this time I wanted to surprise preparing a cake that belongs to another category that he loves: the creams and puddings. Reminding me of his passion, and in this context, we fitting, I thought to prepare tarts in the shape of the heart (because if we want to be mushy, we must be up at the bottom), containing a hint of citrus and creme brule by I can assure you that the cakes are an infinite goodness. Not content with two hearts and thinking of "Hart to Hart" I throw myself on what until the other day for me was a taboo: the caramel, so ... I made a sweet red heart-shaped, or where going to finish my corny post? :-D
tarts stuffed with citrus creme brule
Ingredients for the pastry (to M. Roux):
250 g of flour 125 butter, cut into pieces
and slightly softened 1 egg 1 teaspoon sugar
1 / 2 teaspoon salt
40 ml of cold water for cream
:
2 egg yolks 100 g caster sugar 2 tablespoons flour
350 ml
milk 1 lemon 1 orange
100 g of sugar cane
Pour the flour on the floor di lavoro. Mettere al centro il burro, lo zucchero, l'uovo e il sale, poi mescolateli e lavorateli con la punta delle dita. Unite la farina poco alla volta, lavorando delicatamente l'impasto finché assume una consistenza grumosa. Aggiungere acqua fredda e incorporarla delicatamente con la punta delle dita finché l'impasto comincia a stare insieme. Spingere lontano da voi l'impasto con il palmo della mano, lavorando di polso, per 4 o 5 volte, finché è liscio. Formare una palla, avvolgerla nella pellicola e metterla in frigo a riposare fino al momento dell'uso.
Preparare la crema. In una ciotola sbattere bene i tuorli con lo zucchero, fino a renderli spumosi. Setacciarvi la farina e mettere il composto in un pentolino. Grattugiarvi the orange peel and pour a little milk at a time that you put on to boil with the lemon zest. Cook over low heat, stirring constantly, until the cream starts to boil. Remove pan from heat and cool cream.
Cover the pastry with buttered molds, prick with a fork, cover it with parchment paper and fill the molds of chickpeas or other similar weights. Bake in preheated oven at 180 ° C for about 15 minutes. Remove from oven and cool the tarts.
Pour in the cream tarts, sprinkle with brown sugar and "burn" with the torch.
Heart Candy
Ingredients: 250 g of sugar
75 ml of mineral water 1 tablespoon honey
red dye put in a thick-bottomed pan, sugar and water, mix and place over medium heat without stirring more But cleaning up the edges of the pan with a wet brush with water. When the sugar bubbles, pour the honey and put the caramellometro.Quando the temperature reaches the 155 ° C, remove the pan from the heat, wait for our caramel stops boiling, add the coloring and pour the caramel into a mold to form heart set on baking paper. Allow to cool completely and remove the core from the mold.
pity that Fabio can not make the judge in my recipe .... because I really got my throat ;-)
Anna Luisa
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