puff pastry biscuits

PUFF PASTRY BISCUITS

Puff pastry biscuits are typical Italian pastry very easy and quick to make. Even if you can do the puff pastry yourself, I use a ready-made one, so this recipe takes only three ingredients and few minutes to make them. The result is very good, the biscuits will be very …

coconut and cocoa truffles

COCONUT AND COCOA TRUFFLES

Coconut and cocoa truffles are simple sweets perfect to prepare if you have little time. The strong taste of bitter cocoa goes very well with the sweetness of coconut. You can replace Greek yogurt with ricotta cheese and sprinkle the truffles with toasted hazelnuts or almonds. This recipe is gluten …

pasta-sablee-farinaeuova-farina-uova-burro

SABLÉE PASTRY

Sablée pastry is of French origin, in France Sablée pastry is widely instead of shortcrust pastry, which is called pâte sucrée. Originally it did not contain liquids (eggs, milk or water), but there are several types of it that include liquids. “Sablée” means the process by which the dough is …

PANNA COTTA WITH CARAMEL

Panna cotta is a spoon dessert flavoured with vanilla, made by mixing fresh cream and sugar. The texture is given by the isinglass, necessary to make it firm once placed in the fridge. It is a dessert of Piedmontese origin, but is widely spread throughout Italy. Panna cotta is generally …

CARAMEL

Caramel is the result of cooking sucrose until it melts, which takes place at over 320°F (160°C). Blond caramel is obtained by reaching 320-338°F-(160-170°C), at 329-350°F (165-177°C) you have dark caramel. Beyond these temperatures the sugar burns becoming bitter and useless. Blond caramel has a similar colour to acacia honey …