Bunnies from Trieste
Today 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!
– 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.
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. Preheat 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!
Macarons au caramel au beurre salé
For the shells:
– 200g of almond meal
– 200g of powdered sugar
– 200g of caster sugar
– 146g of egg whites
– 5cl of water
– edible glitters and edible snowflake decorations
Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.
Continue whipping the meringue on medium speed until the temperature drops to 50°.
In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.
Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.
Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.
Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.
For the filling:
– 50g of salted butter
– 1 cl of water
– 50 g of glucose
– 125g of powdered sugar
– 10cl of heavy cream
Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.
Let the caramel cool down.
Use the caramel au beurre salé to fill the macaron shells.
Decorate your macarons with edible glitters and snowflakes.
I wish you all a sweet and snowy christmas!!!!