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mini puff pastries with a tender heart and sweet

ciao a tutti!

come promesso,inizio oggi a darvi nel dettaglio le ricette che ho utilizzato per il buffet del mio compleanno,che  potete trovare quì

http://zuccherando.blogspot.com/2011/02/un-ricco-buffet.html

these small brioscine are simple to do ... ingredients are the same as my braid rustic
( http://zuccherando.blogspot.com/2011/02/treccia-rustica-dal-sapore-dolceamaro.html )

the only difference, as well as in form, is in the cookie jar I utilizzato.non of bitter oranges, but citrus fruit, a well known brand that produces organic jams.

INGREDIENTS 1 roll of puff pastry
1 / 2 apple and citrus marmalade

pastry cream (I used mine, fragrant, found here)
http:/ / zuccherando.blogspot.com/2011/01/una-crema-pasticcieraprofumatissima.html

DECORATION

an egg beaten
granulated sugar

PROCEDURE

unroll the puff pastry on work surface, and cut, forming triangles ... I've made 18
I put a teaspoon of jam on citrus base of the triangle and then add bits of leads, not too big

add a little cream ....

... and roll, starting from the base as well larga.chiudere corners and slightly curl

brush lightly with beaten egg, and granulated sugar with ricpoprirle

cook in preheated oven, 170 degrees for 15-20 minutes.
Once cooked, let cool on a wire rack.

here they are!

a close

I hope that this recipe could be useful, they are really very good, one leads to another!

the next recipe, Francesca





With this recipe I participate in the contest Fabiana Del Nero of cuts and grooves

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a buffet!

hello!

today will post photos of the buffet that I made for my little party ... I could not prepare for everything, unfortunately, due to the accident of my mother-in-law, but they were all still happy .... I could not to make pretzels that I had suggested cranberry the blog cappuccino and cornetto, and single servings of fruit ....

start from the salty, with muffins ... I've done a bit with the tomatoes and oregano, and hot dogs with a little bit with a forty in the stracchino.erano everything .... finished within few minutes!

mini savory croissants, only those with the sausage inside

these instead, stuffed with various meats

and now, the sweet ...

the guns (made by me) filled with custard

the cream puffs (made by me) tastes mixed: custard, chocolate cream, hazelnut cream and coffee cream.
I should have been glazed, with different colors, but, alas, there are success ....

mini puff pastries with jam, citrus, custard apple and

pastry baskets .. these were a great successo.alcuni were filled with custard, whipped cream and strawberries listarelle.altri with chocolate cream, a whole hazelnut and cream to a Ciufo cacao.e Finally, very good indeed, with chestnut puree, cream and cream asticcera.

the biscuits with butter ...

the last of these sweets ... the squares are made sponge cake, cream and whiskey wets and hazelnut cream filling ....
torndi those are chocolate cake, hazelnut cream before in the past and then in grain

and that's it!
in the coming days, I will show in detail all the various recipes and procedures.

the next recipe, Francesca

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of roses and butterflies ... a birthday ... for two! Languages \u200b\u200b

Hello everyone!

sorry for the absence of these days, but on Saturday my birthday and I had plenty to do ... To make matters worse, by Saturday morning, while I was inundated with sugar, baking cups, cake pan and screaming children ... my mother-in-law I phoned saying he was in the emergency room for a fall to the market ... Darius is the right course of her ... arrivat and in the late afternoon, he fractured both ankles! I was having a nervous breakdown!

back to our cake ... did not come exactly as I had thought, for obvious reasons, the time has drastically reduced available amia ... but overall I am quite satisfied! came very well the sponge, high and very soft ... came Bellini rose slightly less than the butterfly, but I had never done and do not have a suitable spout .. ..

but it's a special cake, designed not only for me but for the daughter, who would have been with me his first birthday .. and I, I wanted to remember .... those who know me know, what are the butterflies, for mothers of ciaolapo.it ....

here is the cake!

is a sponge cake recipe in the Thermomix:

6 eggs 250 g sugar 250 g flour

a pinch of salt

look that pretty!

I made three strati.per the syrup I made a syrup of sugar and water, and then I added the rum pastry ...
to stuff, I made a cream of mascarpone, Camy-cream, made by cookraund forum, we will post the next day ... nice step by step
I stuffed the first layer with Camy natural, the second I added the red jam mirilli: very good!

roses I made with white sugar paste and I blurred the edge with a thin brush thin ...

for the butterfly ... I used the common ice ... not nice, is full of imperfections, will improve with time ....

"our" candle .. the hearts and sugar paste, and paste wax, very common ... I used PVA glue!
that emotion, this candle off .....

slice

the edge is a paste of sugar, I used a equip to the designs of the dresses ...

and that's all, hope you like!

the next recipe, Francesca

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cat ... fast and good!

hello to all friends!

will post the recipe language of cats, I often do, along with the meringue, egg whites when I have to be disposed of ... the first few times I've done, I followed the recipe of the book basis of the Thermomix, but does not satisfy me, so I made some small modifications.

INGREDIENTI

160 gr di albumi (circa 4)
120 ge di burro morbido
120 gr di zucchero
150 gr di farina
mezza bustina di vanillina
una bstina di lievito
un pizzico di sale

DECORAZIONE

cioccolato fondente

PROCEDIMENTO

mettere tutti gli ingredienti nel boccale e frullare 1 minuto velocità 6

chi non ha il bimby può utilizzare le fruste elettriche,vengono bene lo stesso

mettere l'impasto in una sac a pochè con una bocchetta tonda

place the dough on a baking sheet covered with parchment paper, forming long strips about 4 cm.distanziatele each other, otherwise stick during cooking

cook in the oven hot, temperature 160 degrees for 10-15 minuti.sono ready when ilbordo turns.
churn out very gently and arrange the languages \u200b\u200bof cat on a wire rack to cool

look how beautiful thin ...

melt the chocolate in a bain marine and transfer to a Conine and decorate as desired

and here they are, ready to eat!

the next recipe, Francesca

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guns with zucchini cream

hello friends!
these delicious cannoli, were part of dell'aperipasto Valentine's dinner ... are simple to do and the kids ate them ... when the vegetables do not see is more appetizing!

INGREDIENTS

a roll of puff pastry
3 zucchini onion
bio
half a clove of garlic parsley

extra virgin olive oil
a philadelphia

PROCEDURE

First, prepare the cannoli.
butter and flour cones.
roll out the dough and cut the strips about an inch and mezzo.bagnarli lightly with a little water and wrap the cones

little brush with egg white and bake at 180 degrees for 15 minutes.
once cooked, let them cool on a wire rack and gently remove them from the cones

wash and trim the zucchini.
slice them and put them in a pan antiaderente.aggiungere the spicchhio of garlic, coarsely chopped onion 0.4 to 5 tablespoons extra virgin olive oil and parsley, and salt.

simmer, stirring from time to tanto.quando have browned, put the lid and cook for 15 minutes, stirring occasionally.
when cooked, turn off and let it cool.

eliminate the clove of garlic, peel the zucchini and Philadelphia in the glass of the mixer .. (I used mini-Pimero)

whisk until a smooth cream will

put the cream in a pastry bag, fill cannoli, and place them in the pot ...

I held by the zucchini I used to decorate the plate ...
and that's it!

the next recipe, Francesca



with this post I participate in the contest of Fabiana's Black Hair and carvings

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hearts .... diplomats!

hello friends!
today, I made these cookies for Valentine's Day ... our entire family.
have been hard fought, I had many ideas and no abuts took over the other ... in the end, I opted for a diplomatic form of small Heart ...

INGREDIENTS

a roll of puff pastry

a sponge cake (3 eggs, 90 grams of flour, 90 grams of sugar, one packet of yeast)

custard (an egg, 70 g sugar, 15 grams of potato starch, vanilla, 200 g of milk)

fresh cream icing sugar pink and red hearts to decorate
red dye

BAGNA rum pastry

PROCEDURE

-prepare Once the custard and cold, add the red dye-
prepare the sponge spagna.non you need is high, I used a pan with a diameter of 26
-mount cream and refrigerate
-cutters with a heart, not small, cut 8 cuoricini.cospargerli caster sugar and bake in preheated oven at 180 degrees for about ten minutes.
-the same mold, shape of four hearts oan cake, split in half and set aside.


ASSEMBLY

photos of this step, all came out of focus, not be published, I will try to explain better ....

put the whipped cream and cream in two sap

cut a square of plastic wrap, place on work surface and meterci on a heart of dough.
cover with whipped cream.
put on cream, Lamet of a heart, wet, cover Put on top with the cream and the other half of cuore.bagnare too.
a layer of cream and put another heart pastry.

seal the unit with the film, and delicately put in the freezer for 15-20 minutes.
remove the foil and place it on the saucer portata.cospargere with icing sugar and decorate with hearts of sugar ...

here they are!

all together ...

cut in half

zoom indoor

good! Davvero.da re absolutely delicious!

happy Valentine's Day!

Francesca

with these hearts, I participate in the contest Flavia