cannoli

 

Ingredients

• 2 large free-range eggs
• 60 ml sweet wine , or Marsala
• olive oil
• 250 g plain flour , or Tipo 00 flour, plus extra for dusting
• 1 litre sunflower oil , for frying
  
• 200 g quality dark chocolate , (70%)
• 100 g toasted hazelnuts
• 600 g quality ricotta cheese
• 1 teaspoon vanilla bean paste
• 2 tablespoons runny honey
• 2 heaped teaspoons quality cocoa powder 

 

Method

In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.

My Baklava...

Chocolate Balklava

These quantities refer to a Square baking pan with a length of 25 cm and a width of 35cm.

Ingredients:

Sugar syrup

300 ml water

300 g sugar

200 g honey

1 Cinnamonn stick

3 tbsp lemon juice

Filling

250 g hazelnuts

30 g cocoa

1 tsp cinnamon stick

1 pinch salt

50 g chocolate droplets (tender bitter chocolate)

Baklava

400 g Filo dough

250 g Butter

Preparation:

Sugar syrup

Mix the water with the sugar, honey and cinnamon stick in a saucepan and bring the syrup to the boil. Cook it for about 3-4 minutes until it flows down from the spoon like a thread. Add the lemon juice and allow the syrup to coolcompletely. Remove the cinnamon bar after about 5 minutes of drawing time.

Nut filling:
 Roughly grind the hazelnuts roughly and mix them with the cocoa, cinnamon, salt and chocolate droplets.

Layering baklava into the mould

Cut the dough leaves into the size of the frying pan. Melt the butter and grease the shape. Now put about half of the leaves, including  the dough blend, in the mould and pour some butter in between.

Spread the nut filling evenly over it and cover with the remaining dough leaves (with butter in between). But add some butter to the surface. The complete surface is the best with it. Cut the baklava now into 6 x 6 cm squares.  This is best done with a sharp, smooth knife. Bake the baklava in the preheated oven at 200 °C O/U for about 35 minutes, until the surface and bottom are nicely golden brown.

Pour over the baklava with the cold syrup immediately after baking and let it draw for at least 2 hours.

After the 2 hours simply leave to taste coffee or tea.

Franzbrötchen

Franzbrötchen

 

 Ingredients for portions

 
                                                

 FOR THE PASTRY

 250g             flour

 21g               fresh yeast

 125g             milk

 42g               soft butter

 45g               sugar

 0.5                vanilla bean

 1 pinch         salt

 0.25 tsp        lemon zest

 

 Some flour for rolling out

 

 FOR THE BUTTER BRICKS

 100g            butter, cold

 25g              flour

                                                                                                                

       

 FOR THE FILLING      

 250g           butter

 70g             sugar

 4 level tab  cinammon                                                                         

   

 

 Preparation time: 100 minutes

 Cooking time: 20 minutes

 Total: 120 minutes                                                                              

    

 

 

 Franzbrötchen: recipe and preparation

 

 Baking time: 20 minutes

 Temperature: 190°C top/bottom heat

 Baking pan: baking tray, 30x40cm

 

 Step 1: Preparation of the butter

 

 Work the cool butter with flour and work smooth.  Then roll out into a rectangular sheet and wrap in foil and place in the fridge.

 

 Step 2: Preparation of the Danish pastry

 

 Preheat the oven to 190°C top/bottom heat.  Knead the flour, yeast, milk and sugar into a pre-dough.  Form the dough into a ball, wrap in cling film and leave to rest for 10 minutes.  Then add all the remaining ingredients to the pre-dough and knead in the machine slowly, first for 3 minutes, then for a further 5 minutes at a high speed.  Shape the dough into a ball, wrap in cling film and then leave to rest in the fridge for 15 minutes.  Dust the work surface with flour.  Roll out the chilled dough and wrap the sheet of butter in it.  Before folding, remove the flour from the surface of the dough with a brush.  Make sure that the butter and the dough are about the same firmness.  The dough should enclose the sheet of butter evenly with the same dough thickness at the top and bottom and should not have any openings or cracks from which the fat could escape.  Now he gets two easy tours: Roll out the dough into a long rectangle.  Then fold into each other on 1/3 of the surface, so that three layers of dough are on top of each other.  Wrap in foil and leave to rest in the fridge for 5-10 minutes.  Turn the dough 90 degrees, roll out again into a rectangle and give the second easy turn.  Another cool dough rest for 5-10 minutes. Roll out the dough on a floured surface to 45 cm x 30 cm.

 

 Step 3: For the filling

 

 Mix together the sugar and cinnamon for the filling.  Slowly bring the butter to a boil in a saucepan over medium heat.  When heated, it separates into three components, which are deposited in layers one on top of the other.  The whey stays on the bottom and the protein on the surface.  The middle layer contains the butterfat.  Skim off the foam that rises with a slotted spoon until the butter is clear and no longer bubbling.  Work carefully, it could splash.  Remove the pan from the stove and let the butter cool slightly.  Then carefully fill the still liquid butter through a coffee filter in the sieve into a mason jar.

 

 Step 4: Completion

 

 Brush the rolled out dough with the clarified butter and sprinkle with the cinnamon sugar.  Now roll up the dough rectangle from the short side into a roll.  Then cut this roll into 6 pieces of 5 cm each.  Using the handle of a wooden spoon, make a deep notch in the center of each piece parallel to the cut edges.  Press the cut edges with your fingers a little in the direction of the notch so that they spring up nicely later.  Place the prepared dough pieces on a baking sheet and let them rest for the last 15 - 20 minutes in the baking area near the warm oven until they have reached a significantly larger volume.  In the preheated oven, first place the bowl with the ice cubes on the bottom of the oven for the steam.  Now carefully press the dough pieces flat on the tray with the palm of your hand, then place the tray on the middle shelf and bake for about 20 minutes until golden.

raisin roll

Rosinenschnecken

(raisin roll)

1	FOR THE YEASTDDOUGH
65 ml	Milk
50 g	Butter
1/2 pck.	Dry yeast (3.5g)
250 g	Flour
1 socket	Salt
25 g	Sugar
1	Egg
1	Egg to stick
	FOR THE CÉME PÂTISSÉRE
250 ml	Milk
1	Vanilla pod
3	Egg yolk size m
50 g	Sugar
30 g	Cornstarch
60 g	Raisins
	FOR THE ICING
170 g	Sugar
125 ml	Water

Preparation

Dough

Preheat the oven to 50°C upper/own heat.

For the yeast dough, heat the milk slightly and melt the butter in it.

In the food processor's bowl, mix flour with dry yeast, then mix with salt, vanilla sugar and sugar. Add the warm milk and 1 egg. Knead the whole thing into a dough. Then knead the dough to level 3.5 for about 4 minutes. Place the dough bales in a bowl and leave to go in the oven covered for 30 minutes at 50°C.

Custard

Cut open the vanilla pod lengthwise and add both the scraped out marrow and the pod to the milk with half the sugar and heat in a saucepan.

Using the hand stirrer, beat the egg yolk and remaining sugar to a bright, frothy mass. Now add the starch and stir in.

Once the milk boils up, remove the vanilla pod and stir some of the milk under the egg yolk mass. Now put everything back in the casserole and cook over a low heat, stirring constantly until the crème becomes firm. Place fresh lining directly on the crème surface so that no skin can form, and place in the fridge.

Roll out & Fill

Knead the dough again. Roll out on a floured work surface to a rectangular dough plate of about 0.3 – 0.5 cm, the short side should be about 18 cm wide, the long side about 45-47 cm. Brush with the crème pâtissière, leaving a rim of about 1 cm free on all sides. Then spread the raisins on the crème pâtissière.

Roll up the dough plate from the short side tightly with at least four revolutions. Roll out the last winding dough end thinner with the roller stick, brush with egg yolks and stick to the roll, locking them so nicely. The roll should have a diameter of about 6 – 7 cm. Cut from this roll with a knife each 2 cm thick slices.

Place a maximum of 8 snails by far on a baking tray covered with baking paper and leave to rest for about 25-30 minutes. Warning: Do not touch the doughnuts any more. Increase the temperature in the oven to 180°C top/own heat.

After walking time, slide the sheet into the oven and bake the snails for about 20 minutes until golden brown.

Glaze & completion

Place the sugar and water in a casserole and mix well. Bring the mixture to a boil until the sugar has completely dissolved. Push the warm rolls with the transparent glaze.

  THE CÉME PÂTISSÉRE

                                                   THE ICING: