pastry cream (recipe of Luca Montersino)



For the pastry cream (Montersino's recipe)

When I tried it the first time I did not want to believe as absolute an ease never turn if you want to look at video on youtube is amazing:

I have reduced the doses of 1 / 4:

                                                           doses given by Montersino

• 200g whole milk                                    800g
• 50g fresh cream                                     200g
• 75g egg yolk                                          300g
• 75g sugar                                               300g 
• 10g cornstarch                                        35g
• 10g rice starch                                        35g
• 1/2 bourbon vanilla bean

For the method I refer you to the accurate  Video of Montersino, stressing that his doses are used for a very large amount of cream.

add cornstarch and rice starch

Briefly:
1. Heat the milk with the cream.
2. Slit the vanilla pod: the seeds go in the sugar, and  the berry in the milk while warming.
3. Beat the eggs with sugar and vanilla seeds until a froth(incorporating the air the egg will float on the milk).
4. Pour the cornstarch and rice starch into the eggs mounted and stir gently with a spatula.
5. Remove the vanilla pod from the milk and add the egg-sugar-mounted in milk, that is about to boil. The egg remains suspended: DO NOT TURN THE CREAM! I have to turn when the milk goes over the eggs and forms small volcanoes in the sides and in the center just a few seconds, as in this photo.


Custard - milk volcanoes



Ready Custard

 

carnival fried sweeties (castagnole)

Here is the video recipe I presented on TG5 Gusto 

I found out this recipe with a little variation in the ingredients, the ricotta cheese.

Ingredients for 6 persons                                

• 250 g flour 00
• 75 g cottage cheese (ricotta)
• 35 g butter
• 200 g caster sugar
• 7.5 g baking powder
• 100 g of eggs (2 eggs)
• 2.5 g of salt
• oil for frying
• powdered sugar for garnish

pastry cream (by Luca Montersino)



For the pastry cream (of Montersino)

When I tried it the first time I did not want to believe as absolute an ease never turn if you want to look at the video on youtube is amazing:

I have reduced the doses of 1 / 4:

doses used :                                                    starting doses of Montersino

whole milk 200g                                               800 g

fresh cream 200g                                             200 g

75g egg yolk.                                                   300g

75g. sugar                                                       300g

10g corn flour                                                   35g

10g rice starc                                                   35g

h 1 / 2 vanilla bean bourbon

Briefly:

1. Heat milk and cream.

2. Slit the vanilla bean, seeds go in the sugar, the berry in the milk whikle warming.

3. Beat eggs with sugar and vanilla until a foam (incorporating the air, the egg will float on the milk).

4. Put eggs mounted cornstarch and starch of rice, stirring with a spatula.



add cornstarch and starch of rice



5. Remove the vanilla bean from milk and add the egg-sugar-mounted starch in milk about to boil. The egg remains on the surface: DO NOT TURN THE CREAM! I have to turn 4 seconds when the milk comes above the egg in the sides aand in the center  making small volcanoes , as in this picture.



milk volcanoes



ready pastry cream


 

Novariso Biscuits

I'm trying, I know, all the recipes of Montersino!!!

glutenfree

Biscotti Novariso

Ingredients for 120 biscuits (I made them larger so were less)

• 220 g of eggs
• 100 g egg yolks
• 20 g of honey
• 270 g caster sugar
• 375 g of rice flour
• 8 g baking (baking powder for cakes)
• 1 vanilla bean bourbon
• 20 g of Marsala (I put the rum) 

To finish

• 300 g of granulated sugar
• 300 g dark chocolate 70%

hazelnuts patties (Luca Montersino's recipe) GLUTENFREE

In my almost daily training to bake cakes with the guide/book of the pastry-guru Luca Montersino, I came across this recipe  faster more tasty and with the advantage of being glutenfree. 

Ingredients for about 8/10 patties

200 g whites

200 g sugar

100 g hazelnut flour 

100 g chopped hazelnuts

5 g bitter cocoa powder

icing sugar

How to make:

Preheat oven to 170°
1. Whip with electric mixer the egg whites and sugar ((I whipped for several minutes to earn a frothy cream). Add with a spatula by hand the hazelnuts flour, the chopped hazelnuts and the sifted cocoa.
2. Fill the mixture into molds shaped like a half sphere of silicone previously greased (I used seed oil, but perhaps butter is better) and add at the bottom of each the chopped hazelnuts. Bake for about 20 minutes. Remove from the molds, let cool and decorate half with powdered sugar.
Serves: 8

the tart of Luca Montersino

This is a wonderful recipe to make the tart because the recipe is of Luca Montersino: here the ingredients for a grat pie of 30 cm diameter.

pastry by Luca Montersino



• 200 g icing sugar
• 500 g flour
• 300 g softened butter
• 80 g egg yolks
• lemon zest
• 2 g di salt
• 1/2 vanilla Bourbon

1. With the sifted flour make the fountain. In the middle put the egg yolks, sugar, seeds of the vanilla, lemon zest, salt and knead well without taking the flours in the sides. So you prepare the egg batter.
2. Add now the butter and mix well, without taking the flour until it will be well absorbed and becomes a smooth dough.
   Begin now to take the flour from the sides and knead until it forms a ball. 
3. Flatten with a rolling pin and put between two sheets of baking paper; store in the fridge for 2 hours or in the freezer for 15 minutes.  
4. Before you lay the jam on the top, make some little holes on the pastry and crumble over 2 digestive biscuits. Decorate with slices of almonds. Bake at 190° for about 50 minutes.

Serve: 15 slices

One day at the Boscolo Academy

What does it mean to participate to a chocolate course in Tuscania. Spending a day at  Boscolo Etoile Academy is an experience you'll never forget, a real treat for smell,  immediately struck by the haedy fragrance as you enter in the hotel and for the sight: Tuscania is an ancient location, similar to a movie set, so far from any stressful urban dynamics. The best way to learn and keep all the concentration. The locations and the quality materials, made us vaguelly touching the idea of being at least for that day real maitre chocolatier. Thanks to all the teachers and chefs patient and helpful and to the Director of the Hotel. I enjoyed very much. Until next time.... 

              

                                                    

 

 

little meringues

for 100 little meringues

• 125 g egg whites
• 250 g caster sugar
• 125 g chocolate drops
• 1 vanilla bean

To finish

• 20 g bitter cocoa powder

Whip the egg whites with 125 g sugar until you earn a stable and very soft cream. Just like this...

Add the remaining sugar, the vanilla seeds and the chocolate drops, stirring by hand with a spatula from the bottom to the top. Make the little meringues with the sac-à-poche on baking sheets lined with parchment paper and sprinkle lightly with cocoa. Bake at 100° for 3 hours. 

delicious cookies

Yesterday free day, iuhhhh into the kitchen to bake cakes. Delicious cookies....as L. Montersino's pastry.

Make about 50 cookies:

• 200 g icing sugar
• 500 g four
• 300 g soft butter
• 80 g egg yolks
• 1 untreated lemon peel
• 2 g salt
• 1/2 Vanilla Bean
• 2 tablespoon unsweetened cocoa powder

Add the soft butter and mix it very well only to the egg batter, Begin to take sides with the flour and knead until it forms a ball around.. For chocolate chip cookies. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest for 15 minutes in the freezer or if you have a hurry (I have done so yesterday)
 5. After this time, pick the dough and flour on work surface snervatelo (working to make it malleable again) by mixing one or two minutes until it just becomes elastic. Roll out biscuits and trained many of the shapes you want. Bake at 180 degrees for about 20 minutes, or until sides are golden brown. These I have decorated with lemon icing, melted chocolate to 70%.

  in the oven .................




Method:

1. With the flour make the fountain. In the center put the egg yolks, sugar, seeds of the vanilla, lemon zest, and salt, and knead the mixture without taking the flour at the sides.
2. Add the softened butter and mix it very well only to the egg batter without even taking the flour until it forms a smooth dough.
3. Begin now taking the flour and knead till it forms a ball.  For one third of the dough add 2 tablespoons sifted cocoa powder. For chocolate cookies.
4. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest or for 15 minutes in the freezer  if you have a hurry (I have done so yesterday)

5. After this time, pick the dough and flour on work surface and mix one or two minutes until it just becomes elastic. Roll out the pastry and make the shapes you want for your cookies. Bake at 180° for about 20 minutes or until sides become golden brown. These I have decorated with lemon icing, and melted chocolate . 



in the oven...........................