Call us at: 0376929907 | finardidariosrl@libero.it Agency Focus of the month Recipes Events Partners Club Where we are CIOPPINI HomeBreakfastCIOPPINI Previous Next Description Recipe By Giambattista Montanari, Corman Professional Technician CIOPPINI Dose for 30 pastas Puff pastry  Flour w 280 - 300 p / l 0.45 gr. 375  Panna Corman Selection 35,1% mg gr. 300  Salt gr. 6 Flat butter for embedding:  Corman Extra Butter 82% mg - plates (*) g 300 (*) In summer it is recommended to use the Extra Corman Butter 82% mg Ambiance Chaude, designed to guarantee perfect workability in hot and cold periods. environments with high temperatures. Mix all the ingredients coarsely for 2/3 minutes. Give a rectangular shape e arrange it on a baking sheet. Cover it with a plastic sheet and let it rest for an hour in the refrigerator. Remove the butter from the refrigerator 5/10 minutes before use, then roll it in the dough sheeter to give it the right temperature (about 10 ° -12 ° C) and plasticity. Don't heat the butter too much. Remove the crayon from the refrigerator, roll it to about 7 - 8 mm thick, spread it out and place the butter in the center. Close the pastel, making sure to match the edges of the dough in the center, avoiding overlapping them. Begin to laminate the dough by spreading it slightly and in any case no more than the width of the sheeter, then rotate 90 ° C and continue to laminate giving 2 folds to 4, then put in a pan, cover with a plastic sheet and let it rest in the refrigerator overnight. The next morning remove from the refrigerator and give the last 2 folds to 4. Leave to rest in the refrigerator for an hour and work. Before cooking, let it rest for another hour. Cream puff pastry  Flour w 220 - 240 p / l 0.50 gr. 150  Water gr. 125  Traditional Corman Butter 82% mg - blocks gr. 125  Milk gr. 125  Salt gr. 6  Eggs gr. 275 Boil milk, water, butter and salt, then add the flour and dry well on the stove planetary and spin at medium speed. After a few minutes add the eggs and stir until the eggs are completely absorbed. Crema pasticcera allo zabaione  Latte intero gr. 250  Panna Corman Selection 35,1% m.g. gr. 80  Bacca di vaniglia n 1  Buccia di ½ limone  Zucchero semolato gr. 85  Amido di riso gr. 25  Burro Liquido Corman 99,9% m.g. gr. 10  Tuorli gr. 80  Pasta zabaione gr. 50 Bollire i due liquidi con la buccia di limone e la bacca di vaniglia. Preparare nel frattempo la pastella, miscelando a secco zucchero e amido, aggiungere una piccola parte dei liquidi (che stanno bollendo) e i tuorli, quindi miscelare. Quando i liquidi hanno raggiunto il bollore, versarli slowly flush over the previously prepared batter, then put back on the heat over high heat until it comes to a boil, then lower the heat and cook for another 2 minutes. At the end, add the liquid butter and reduce the temperature. Once cooled, flavor with the zabaglione paste . Procedure Laminate the puff pastry to a thickness of 3 mm, cut squares with an 8 cm side, polish with egg and make a spike of cream puff pastry in the center. Close two sides of the puff pastry in the center, let it rest for 1 hour at room temperature, then cook for 30 minutes at 170 ° C with the valve open. Once cooled, fill with eggnog custard. Recipe details Categories: Breakfast Share this story, choose how! Related projects PRODUCTS Flours, Butter, Cream, Sugars, Jams, Purees, Fruit Compotes, Chocolate, Cocoa, Substitutes, Dried Fruit, Candied Fruit, Frozen Fruit, Frozen Fruit Puree, Dehydrated Fruit, Jellies, Pasteurized Eggs, Oils, Vegetable Fats, Risolí , Releasing agents, Flavoring pastes, Sugar / Chocolate / Wafer decorations, Semi-finished products for Pastry / Bakery / Ice-cream parlor, Ice-cream bases, Syrups for granites, Waffles, Cones, Starches, Frozen Vegetables, Frozen Croissant, Improvers, Adjuvants, Thickeners, Dyes, Purees of Tomatoes, Compound Pizzeria, Sauces, Trays, Laces, Baking Cups, Boxes for Cakes, Molds for Leavened Products, Yeast and Salt Copyright 2015 Finardi Dario Srl | All Rights Reserved | Powered by RGweb.it