Pinza triestina

Bunnies from Trieste

Pinza triestinaToday I will be sharing with you a traditional Easter recipe from my city: Trieste (Italy)! The Pinza Triestina is one of my favorite Easter treats and it normally has the form of a big circular loaf with a cross in the middle. I’ve decided to prepare some small bunnies to make them wish you HAPPY EASTER from Trieste!

Ingredients

– 50g of fresh yeast

– 500g of flour

– 1 egg and 3 yolks

– 100g of butter

– 125g of sugar + 1 tsp

– 115ml of milk + 2 tbsp

– 1 tbsp of rum

– 7g of salt

– lemon zest

– 1 egg

In a small cup mix together 1 tsp of sugar, the fresh yeast and 2 tbsps of lukewarm milk. Put the flour in a large bowl, form a hole in the middle and pour the yeast mixture in. Cover the bowl with a tea towel and let it rest in a warm place for around 10 minutes.Pinza triestina

In the meanwhile beat the butter, the lemon zest, the sugar, the egg and the yolks until light in color (add in the yolks one at time). Add the butter mixture to the flour and yeast one, together with the milk, salt and rum.  Using a wooden spoon beat vigorously until the dough begins to lose its gloss. Cover the bowl with a tea towel and let it rest in a warm place for around 45 minutes. Pinza triestinaPreheat the oven to 160° C. After the fermentation process, take the dough and form small balls. Brush the top of the loaves with some egg yolk diluted with water before baking. Bake for around 30 minutes.

Enjoy your Pinza Triestina!

I wish you a happy and sweet Easter!

Anna

Candied roses

Roses

Last weekend I picked up the last roses in my grandmothers garden. I’ve decided to prepare 100% organic candied roses and petals to garnish my desserts.

Ingredients (for 5 roses and 20 petals)

– 50g of granulated sugar

– 1 egg white

– an artists’ brush

RosesPreheat the oven to 5o° C. Clean up the roses and let them dry completely. Put the sugar in a small cup and the egg white in a separate one. Dip the paint brush into the egg white and brush the front and the back of the petals. Dip the flowers in the sugar and place them on a pan lined with parchment paper.

Let the flowers dry in the oven (at 50° C) for 2 hours. Place the flowers in a dry place.

Roses before after

Decorate your desserts with these beautiful flowers.

Bon appétit,

Anna

BOO!

BOO! Ghosts cupcakes

With Halloween right around the corner it’s time to wrak your brain for some spooky baking idea!

I’ve decided to bake some fluffy vanilla cream cupcakes topped by ghost meringues ideal for Halloween parties.

Ingredients

For the cupcakes (16 pieces):

– 5 eggs

– 150 g granulated sugar

– 5 g of vanilla sugar

– 100 g flour

 

For the cream:

– 3 egg yolks

– 250 ml of milk

– 80 g of granulated sugar

– 25 g of flour

– the peel of 1 lemon

– 5 g of vanilla sugar

– 250 ml of whipped cream

 

For the ghosts:

– 3 egg whites

– 1 pinch of salt

– 220 g of powdered sugar

– 5 g of vanilla sugar

BOO! Ghosts cupcakes

First of all prepare the meringue ghosts. Preheat the oven to 80° C. Whisk the egg whites until foamy, add the sugars and the salt gradually while beating. Whisk the egg whites until stiff peaks form. Put the mixture in a pastry bag fitted with a large spout tip and form your ghosts on a baking sheet lined with parchment paper. Bake for approximately 3 hours or until meringues are dry. Paint the eyes with edible pencils.

For the cupcakes preheat the oven to 180° C. Take the 5 eggs and separate the whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form. Whisk now the egg yolks, the vanilla sugar and the other half of granulated sugar until the mixture is pale yellow and fluffy. Add slowly the flour.

Slowly and carefully add the yellow mixture to the whisked egg whites. Be careful not to deflate the mixture! Fill the cupcake liners 3/4 full. Bake for around 20 minutes.

BOO! Ghosts cupcakesFor the cream whisk together the egg yolks, the vanilla sugar and the lemon peel until light and fluffy. Add slowly the flour and the milk being careful not to form lumps. Cook the mixture in a saucepan over medium heat until it starts boiling. Let it cool down in the fridge for around 1 hour. Now whip the 250 ml of cream and add it slowly to the cold lemon and vanilla mixture.

Create a hole in the middle of your cupcakes and fill it with the cold cream. If you prefer, before adding the cream, you can also add some melted chocolate on the bottom of the hole. Put your meringue ghosts in the middle and decorate with some cream on the borders.

BOO! Ghosts cupcakesFor a really scary Halloween ghost add a “BOO!”  flag on each cupcake :)

Here you have your super spooky Halloween baking idea for delicious treats!

Bon appétit,

Anna

“As american as Apple Pie!”

Apple Pie

Apple pie

Ingredients

For the pie crust:

– 300g of flour

– 100g of almond meal

– 200g of butter

– 170g of granulated sugar

– 2 eggs + 1 yolk

– a pinch of salt

– lemon bark

For the filling:

– 800g of apples

– 25g of granulated sugar

– 25g of brown sugar

-1 tablespoon of lemon juice

– 1 tablespoon of cinnanon

– a pinch of salt

– 20g of butter

– 7g of flour

Apple pie

For the crust place the flour, the almond meal, the butter, the eggs, the sugar, the salt and the lemon bark in a food processor until the mixture forms a ball. Cover it with a plastic wrap and place it in the fridge for about 30 minutes.

In the meanwhile cut the apples into slices and put them in a bowl. Add the granulated and the brown sugar, the lemon juice, the cinnamon and the salt. Leave it at room temperature for about 30 minutes. Then place a strainer over a bowl and put the apples in it. Let the apples drain for 20 minutes. Put the obtained apple juice in a small saucepan with the butter. Place the pot over medium heath and boil for 10 minutes until you obtain a syrup. Add the caramelized syrup to the apples.

Apple pie

Take the mixture for the crust from the fridge and divide it in two parts. Put one part on a lightly floured surface and roll it into a circle and transfer it to a pie pan. Roll into a circle also the second part of the mixture.

Add the flour to the apples and blend well. Put the apples into the pie pan (over the crust) and cover the pie with the top crust. Remove any excess of pastry and with a sharp knife make a cross in the middle of the pie (to allow the steam to escape).

Preheat the oven to 200° C. Bake the pie for 20 minutes. Reduce the temperature to 180° C and bake for other 15 minutes. Reduce the temperature to 170° C and finish the baking for 15 minutes.

Remove the pie from the oven and serve warm or at room temperature with some vanilla ice cream or some whipped cream.

Apple pie

Bon appétit,

Anna

Teddy in wonderland

Chocolate cake pops

Teddy in wonderland

Ingredients:

-75g of dark chocolate

-55g of butter

-90g of granulated white sugar

-2 eggs

-10g of cocoa powder

-45g of flour

-60g of chocolate chips or nuts

-1/2 teaspoon of salt

-Cake pops silicone mould (for 18 pieces)

-1 egg white

-200 g of powdered sugar

-Food coloring

-Food decorations

Teddy in wonderland

Preheat oven to 180°.

Put the chocolate and the butter in a bowl and place it over a saucepan of simmering water. Remove from heat when they are melted. Stir in the cocoa powder and the white granulated sugar. Next whisk in the eggs, one at time, beating well after each addiction. Finally, stir in the flour, the salt and the chocolate chips (or nuts).

Teddy in wonderland

Pour into the buttered cake pops mould and bake for about 25-30 minutes at 180°.

For the frosting: whisk the egg white, add the powdered sugar and the coloring while continuing to whisk.

Dip each cake pop in the frosting and decorate them as you whish. Let the icing dry.

Teddy in wonderland

Bon appétit,

Anna

Choco garden

Choco garden

Soufflé au chocolat

Ingredients:

– 100 g of powdered sugar

– 4 g of corn flour

– 30 g of flour

– 7 eggs (1 whole, 1 yolk and 6 egg whites)

– 60 ml of milk

– 75 ml of cream

– 75 g of dark chocolate

– 1 tablespoon of cocoa powder

Choco garden

Take five 200 ml soufflé dishes, brush them with butter and tip a little cocoa powder in each dish.

To make the chocolate cream, mix 30 g of flour, 7 g of corn flour and 15 g of powdered sugar.

Put one egg yolk and a whole egg into a bowl, mix them well and add half of the flour mixture, blend, and tip in the rest of the flour mix.

Put 60 ml of milk and 15 ml of cream into a pan and bring them just to the boil, remove from the heat. Add 25 g of dark chocolate and beat until it is melted. Add to this chocolate mix the flour and yolks mixture. Cook this mixture over a low heath for 5 minutes, let it cool down and beat occasionally with a wire whisk.

Choco garden

Slowly warm 60 ml of cream to make the ganache. Just before it boils take off the heath and add 50 g of dark chocolate. Mix until it is melted and add 1 tablespoon of cocoa powder. Allow to cool.

Heath oven to 190°. Whisk 6 egg whites with an electric whisk and sprinkle in 85 g of powdered sugar while whisking.

Mix the ganche and the chocolate cream mixture in a large bowl.

Choco garden

Add 2 tablespoons of whisked egg whites to the chocolate mixture. Carefully fold in a third of the rest, mix slowly, add another third of the whisked eggs, take care not to lose the volume and add fold in the last third.

Fill the soufflé dishes by three-quarters with the mixture and bang each dish on to the surface so the mixture fills the sides.

Bake the soufflés for 17 minutes in the preheated oven (190°).

Decore with cocoa powder and fresh flowers.

Bon appétit,

Anna