italian puff pastry into ... slices or in glasses.

I finally tried the puff pastry, I did it with a chef, who taught me the steps of assembling the cake, which I did it here again with good results. I must say that I used a packed puff pastry, as there are excellent ready-made products, used even in the best restaurants. Yes it is! Then the dough for real purists I will do another time following the recipe of the chef Montersino, thatseemsthesimplesttodointheworld!!!   

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A note on the eggs that I use here and in all the recipes of this blog. In this time of great attention in the ethics of breeding animals (if you haven't already read the book of Jonathan Safran Foer If nothing matters, read it now to understand a lot about what we eat and what is brought in our plates by the factory farms), where in addition to inhuman treatments of animals, (some pages are so cruel to make you cry!) the food they bring us are real toxins and poisons against our healthy. The eggs I've been using in these years are organic; each egg is marked with a number from 0 to 3, where 0 means its organic origin (that means breeding ground the chickens in freedom, natural diet, no preventive!? administration of antibiotics; up to an horrid number 3 that means farming, which would be an understatement call them concentration camps. If no one buys  no more these eggs, these inhumane structures will close. Also our health will earn, above all when there are children we should favor a greater quality and variaty of food, for the good of all living beings and a healthy diet.  

Ingredients:

• 3 packaged puff pastry  (o quello che preferite)

For  the pastry cream of-luca-montersino

• 400g whole milk
• 100g fresh cream
• 150g egg yolk
• 150g sugar
• 17.5 g cornstarch
• 17.5 g of rice starch
• 1 / 2 vanilla bean
• icing sugar

For the filling

• 250g whipping cream

To decorate

• 100g dark chocolate  70%  from Ecuador
• physalis

Preheat oven to 200°

1. Sprinkle the dough with plenty of icing sugar and riddle them with a fork cook for about 20-25 minutes, should become golden like the picture. Let cool. Cut the dough into two discs each.

2.  Prepare the cream as the recipe pastry cream of luca-montersino

3. Whip the cream not too thick.

4. Mix the whipped cream and the cream (you have cooled in the refrigerator).

 

4. Melt the chocolate in the microwave and let cool for a while.

5. Stuff each layer with the cream on top and pour the melted chocolate.

  

Garnish with toasted and chopped almonds and pistachio.
A nice trick is to collect the crumbles, which you will inevitably make, by cutting the discs and the layers in glasses with cream chocolate and almonds.

Serves: 10/12 slices

 

Tip for wine by Gian Luca Zacchia:



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 Puff Pastry brings together the powerful sugar: cream, whipped cream, chocolate, and .... just ... ... .. end and icing sugar. None of these hides. They come fast and direct, mediated only by the puff pastry, which, with its bitter taste is the perfect blend. Here you have to free from fat receptors in taste, and with the same swiftness. As a tactile sensation that are no longer needed, after a few seconds that it tasted sweet. The good of this dessert is immediate. Among the other we need a spoon effect "cleaning" of bubbles. Not too many. Here you go in the Langhe, where the proposals are many. Moscato d'Asti is a wine of Yarrow. One cup! It 's so you need the moscato sparkling in the cup for the lowest and largest of all, allowing the bubbles to float away, to allow the extreme delicacy of bouquet to be as close as possible to our sense of smell. I remember Monica with her favorite producer: Vietti Moscato d'Asti with Cascinetta. Just 5.5 percent alcohol. Very few because many must be the sugar of the wine not been transformed into alcohol. They must reach the same intensity as those who are in the spoon. In the matching, there is a real triumph. Which surprisingly ends with a not very long persistence, and a pleasant bitter and sweet at the same time both of the plate, and wine. And the game is successful if not distinguished.