mercoledì 18 gennaio 2012

The dough for pies and tarts

The dough for pies and tarts

In confectionery are a series of solid mixtures, used as a coating of molds for cakes and tarts. These pastes, used to welcome them to the cream or jam. The main ingredients to make the "crumbly", are: flour, butter and eggs. These mixtures are commonly referred to as "crumbly"There are different types of pastry in "crumbly", but all are so called because once cooked in the oven becomes solid, more or less resistant, and break, crumble easily, but has become soft on the palate, bursting in your mouth This feature is mainly due to the presence of butter in the dough. Essential ingredient for the realization of "crumbly", butter, determined in different amounts than the other ingredients, determines the stage of cooking, a specific kind of crumbly.The "crumbly" are divided into:  shortbread paste (for cakes or pies),  brisée Paste Sucrèe Paste Sablèe Paste.

- The shortbread paste

The shortbread, in France, is called pate a foncerThis paste is less delicate and fragile Brisée Paste , but just as good and crumbly. Both are versatile and suitable for any type of base. These pastes are mostly interchangeable and can be prepared with the food processor (with dough hook).Even if the work is easier and faster, it is preferable to prepare the "crumbly", on a cold working conditions. Remembering also two basic rules for the success of the mix:
1) you have to work the dough very little otherwise, the dough gets too hot, we get during cooking, a mixture is too dry and hard.
2) Once the dough is ready to rest in the refrigerator, wrapped in plastic wrap from the kitchen for half an hour. It is precisely this period of rest that will make it brittle. No wonder meet again if the dough hard, after rest in the refrigerator, just a little work it with your hands slightly moistened with water to make the dough soft and pliable back, before being drawn into the cake pan .Remember also that the "crumbly" when ready to use, can be stored wrapped in plastic wrap from the kitchen, in the refrigerator for a week and in the freezer for up to three months.Below is the recipe for Paste shortbread for quiches and paste shortbread for cakes and pie.

Paste shortbread (for quiches)
250g flour
125g butter cut into small pieces and slightly softened
1 egg
1 teaspoon of sugar
1 teaspoon of salt
40 ml of cold water

Pour the flour on work surface. Put the butter, egg, sugar and salt. Then mix and work the ingredients (except flour) quickly with your fingertips.Add the flour a little at a time, working the dough gently, until it assumes a lumpy consistency.Add cold water and incorporate it gently with your fingertips until the dough begins to stick together.Push the dough away from you with the palm of the hand, wrist working for 4 or 5 times, until the dough becomes smooth. Form a ball, wrap in plastic wrap and place in refrigerator until ready to use.

Paste shortbread (for cakes and pie)
Ingredients:(For 2 kg of dough)           

1 kg flour
600g of butter
400g of sugar
160g egg yolks
2 g of salt
Optional flavorings:
1 Bourbon vanilla bean (seeds only internal)
Grated lemon peel
2 sachets of vanilla

Follow the process of paste shortbread (for quiches).

-  Brisée Paste
The paste has a consistency brisée than the most delicate pastry. Its consistency crumbled, making it very light. Like the other "crumbly" please note that at the time of its writing in the mold, it must be high with a thickness of 3 - 4mm. The more uniform cooking in the oven as well as being easier to digest.Below is the recipe:

Brisée Paste

250g flour
150g butter, diced and slightly softened
1 egg
1 teaspoon salt
1 pinch of sugar
1 tablespoon of cold milk

Follow the process of paste shortbread (for quiches).

Sucrèe Paste and Sabblèe Paste

sucrèe paste and sablèe paste  contain large amounts of sugar and butter, making them brittle and delicate, especially the pasta sablèe. Typically in a professional kitchen for these mixtures using the 00 flour, also known as cake flour, although less fragile dough to get the flour you can use 0 (bread flour). These mixes are better when cooked, even if you can keep for a few days in an airtight container.Both are marked with all kinds of fruit, especially berries and are a perfect base for (my) orange cheesecakeBelow are the recipes of sucrèe paste and sablèe paste.

Sucrèe Paste
250g flour
100g butter, diced and slightly softened
100g icing sugar (sifted)
2 eggs at room temperature
1 pinch of salt

Follow the process of paste shortbread (for quiches).

Sablèe Paste
250g flour
200g butter cut into small pieces and slightly softened
100g icing sugar (sifted)
2 egg yolks1
 pinch of salt

Follow the process of paste shortbread (for quiches).

- The recipes of : "Your Recipes" and  "More Recipes"

Cherry Clafoutis (France)
(This recipe is by NUXIA)

Sweet French, good even if made with apricots or plums Queen Claudia. A splash of kirsch enhances the taste of fruit.

240g of  brisée paste
1 egg40 g of flour
40gbutter, melted and slightly cooled
1 tablespoon kirsch (optional)

Peel the egg in a bowl, combine the flour and stir with a whisk by hand, without overworking.Add the melted butter and kirsch, if you like, then gradually incorporate the sugar and milk. Scrape the seeds from the vanilla pod with the tip of a knife and add to mixture.Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 18cm in diameter and 2.5 cm, slightly imburrato.Mettere in the refrigerator for at least 20 minutes. Heat oven to 170 ° C - 340 F. Prick the bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make that the shell of pasta cooking does not get up during cooking.) for 15 minuti.Togliere pastry shell from the beans and greaseproof paper. Raise the temperature to 180 ° C and bake for another 5 minutes. Then remove from oven. Raise the oven temperature to 200 ° C. Evenly distribute the cherries in the pastry shell, then pour the batter must get to the edge.Bake for 25 minutes, until the surface is a light brown color. Push gently the tip of a knife in the center of cake comes out clean when the clafoutis is ready. Allow to cool before removing from the mold. Transfer the cake on a serving dish, sprinkle with plenty of icing sugar.
Recipe of 2012/01/11

Strawberry Cake
(This recipe is by NUXIA)

220g of  sucrèe paste
750g ripe strawberries and fragrant
300g of cream Chantilly (sweetened whipped cream)
150g of custard 
to decorate:
A few sprigs of mint
Powdered sugar
Gelatin for fruit cakes


 Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 18cm in diameter and 2.5 cm, slightly imburrato.Mettere in the refrigerator for at least 20 minutes. Heat oven to 190 ° C.- 380 F. Prick bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make sure that the shell of pasta cooking does notget up during cooking.) for 25 minutes, remove the pastry shell, however, the beans and parchment paper and continue cooking for another 15 minutes. Let cool and remove from the mold opening, the pastry shell.Stir in the whipped cream custard, with great delicacy. Fill the pastry shell.If the strawberries are large, cut them in half, otherwise, leave them whole and place them over the mixture of cream, piling up a little in the middle.Slide the cake on a serving platter, decorated with sprigs of mint to taste and sprinkle lightly with powdered sugar, or polish the entire surface of the cake with jelly cover for fruit cakes.
Recipe of 2012/01/11

(This recipe is by NUXIA)

280g of  sablèe paste
4 oranges untreated
350g cream cheese spread
350g of cottage cheese
150g of sour cream
175g of sugar
4 eggs
To garnish:
6 tablespoons orange marmalade loving, slightly warmed and sieved.
candied orange peel (optional)


Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 20cm in diameter and 4cm high, slightly imburrato.Mettere in the refrigerator for at least 20 minutes.Heat oven to 170 ° C - 340 F. Prick bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make sure that the shell of pasta cooking does not get up during cooking.) for 30 minutes.Remove pastry shell from the beans and greaseproof paper and put in oven for 5 minutes. Remove from oven and let cool. Lower the oven temperature to 140 ° C.Prepare the filling: Finely grate the rind of oranges, squeeze and strain the juice.Place the cheese, cream and sugar in a bowl and stir well with a spatula. Beat the eggs in another bowl until frothy become, and incorporate them into the mixture made of cheese. Add the zest and orange juice and stir with a spatula until they are well blended.Pour the filling into pastry shell and bake for about half an hour. Check if the cake is cooked putting a toothpick in the center: He must go out clean. Place, therefore, the cake on a wire rack and wait 20 minutes before opening the mold. Let cool completely and place the cake completely in the refrigerator, in the least cold, until ready to serve.Spread a layer of jam gently on the cheesecake, wait a few minutes, so that the frosting curdled, then cut the cake into slices with a knife in a very affilato.Servire individual plates next to the candied orange peel and a bit 'of their syrup, if you like.
Recipe of  2012/01/11
(This recipe is by NUXIA)

An artistic and tasty recipe.
For the filling:
150 g of caster sugar
350 g egg yolks
100 g of caster sugar
240 g of egg white
350 g of Flour 00
50 g of potato starch
50 g of butter into small pieces (not too soft to be added to the filling as it is)
2 vanilla packed

100 g of caster sugar
120 g almond kernels
100 g of melted butter
500 g  paste shortbread 

pastry for noodles:
500 g of Flour 00
340 g of egg yolks
8 g of salt
10 g of extra virgin olive oil
Optional powdered sugar

Roll out the pastry into a mold. Prick the dough with a forchetta.Preparare noodles.Prepare the stuffing with the ingredients listed, as if you made the dough in a genoise.Versare tortiera.Terminare tagliatelle.Spruzzarle with melted butter. Bake at 170 degrees C - 340 F, for 25 minutes. Prepare a mixture of sugar and almond macaroons, as indicated in the ingredients finitist. Sprinkle the finished cake with powdered sugar sploverizzando.
Recipe of  2012/01/11

Saverio's pie (Italy)
(This recipe is by NUXIA)                                   

A simple recipe to great effect. Executable in less time with the use of ingredients ready for use or making their own. Perfect for an invitation unexpected. This recipe was given to me by a baker friend (Saverio) of mine, many years ago. La recipe named after him, gave me a credit for his goodness!
600 g of paste shortbread (for cakes)
300 g of cream
180 g of apricot jam
Optional powdered sugar


Coat a mold 18 to 20 cm with a perforated disk of dough to 3 / 4 of the mold. Place the cream in pasticchera (must be tough because abbastannza dtenere during and after baking in the oven) for 2 / 4 of pastry. Liverlarla with the back of a spoon over a bagnato.appoggiarvi 'another disk of perforated pastry, sealing the sides that have to remain high for 2 / 4 from the disc.Place in oven at 180 -190 ° C - 360F  or about 380 F,  for twenty minutes. Remove from the oven. coated the pastry with the jam for more than 1 / 4 of the pastry. Finished with raw pastry decorations. Bake for another 30 minutes. Check the cooking by inserting a toothpick. Must come out dry. allow to cool completely in the mold, before you baked the cake. Decorate as desired with a sprinkling of powdered sugar.
Recipe of 2012/01/11

(This recipe is Serena85)
A sweet and tart unusual, perfect for a lunch in the company


Pastry: 300 g flour 
150 g butter 
sugar g 100
2 egg yolks 
a lemon 
madeleine Paste: 
180 g sugar
150 g flour
40 g butter  
 3 egg 
1 egg - 
a sachet of vanilla 
a pince of salt
For stuff :  
cherries 400g
3 ladyfingers.


Pastry: soak the flour with the butter, then mix the crumbs obtained with the yolks, sugar, a pinch of salt, the grated rind and juice the whole lemon. Shaped the doughinto a ball, wrap in plastic wrap and let rest in refrigerator for 30 '. Madeleine Paste:mounted in a water bath and the egg yolks with the sugar, vanilla and a pinch of salt,flour out of the fire and the incorporated melted butter. Stuff and finish: Cook in a panwith 2 tablespoons of sugar a tablespoon of butter, stirring with half a lemonspeared on a fork (used to flavor). When the caramel is light brown, add thecherries, pitted, and sauté over high heat for 3 'will not be until the syrup thickens.Cool the cherries and mix with crushed biscuits. Roll out the pastry to a thickness of4 mm and with it a lined cake tin (diameter 24 cm, h cm 5). Spread the cherries on the bottom of baking pan, add the pasta madeleine, sprinkle with powdered sugarand finished with strips of pasta obtained from the pastry trimmings. Shaped edgeover the filling to taste and rimboccatelo. Bake the tart in the oven at 180 ° C - (360°F)  for 20 ', then at 170 ° C (340°F) for 20'. Sfornatela Finally, after 10 remove from the mold 'and let cool on a wire rack. Serve garnished with a cherry syrup to taste and fresh. " 
Recipe of 2012/01/17

(This recipe By Nuxia )
Tart pastry filled with a mixture made ​​with sweet rice, eggs, sugar, and candiedlemon peel.

Ingredients for 6 persons:
500g shortcrust pastry
flour q.b.
Salt q.b.
grated rind of one lemon untreated
Butter q.b.
2 eggs
1 sachet of Vanillin
60 g of rice for risotto
30 g of mixed candied fruit treated
2 cups milk
100 g of sugar

Boil the rice in boiling water with a pinch of salt, drain and cool it under cold running water to remove excess starch. Meanwhile, roll out the pastry-lined and with it ahigh-sided mold buttered and floured. In a bowl beat the eggs with the sugar, addthe candied fruit, milk, boiled rice, vanilla and lemon zest. Pour the mixture into the pan and bake in a preheated oven at 180 degrees ( 360° F) for 40 minutes. Recipe of 2012

(This recipe By Nuxia )
One of the most popular cakes in Italy. I suggest one of my versions.
500g shortcrust pastry (for cakes and pies)
3 egg yolks
3 lemons
200 ml of fresh milk
100 g of sugar
2 tablespoons of flour
A bag of pine nuts

Prepare the custard: In a saucepan, bring just the yolks beaten with sugar, and flour.Mix well should be a smooth cream. Enter a short time the milk and mix again. Turn on the heat and bring the cream to a boil stirring constantly. let it cool. Roll out the dough into two disks. With a cover mold, remembering to both disks Prick dough with a fork. Take the cream and add to it, a bag of pine nuts (100g) and mix well.Pour the cream into the stampo.Ricoprire with the second disk of dough and seal the edges well so that cooking does not spill into the cream. Bake at 200 ° C - 400 F, for 40 to 50 minutes.Recipe of 2012/01/13 

(This recipe By Nuxia ) 
Closed tart pastry, stuffed with sweet cream and lemon cream and dusted with icing sugar

Ingredients for 6 persons:                 
 500g shortcrust pastry
3 eggs3 lemons
2 dl of cream
150 g of butter
100 g of caster sugar 
Icing sugar to taste
flour to taste
In a saucepan melt the butter and sugar, add the lemon juice and grated rindonly one, then cook for 5 minutes over medium heat. Add the cream andeggs beaten together and continue cooking for another 5 minutes, then remove from heat. Withhalf of a cake tin lined with pastry for pies, buttered and floured, pour thecream and cover with remaining pastry stretched, forming a disk. Seal the edges well andbake at 180 degrees C - 360 F, for about 30 minutes. Remove from the oven, let cool and serve aftersprinkled with powdered sugar.
Recipe of 2012/01/13 

(This recipe by Marcia B.)
Tasty biscuits for all occasions.

For 35 biscuits:
Butter 200 g
250 g flour
Icing sugar 100 g
2 egg yolks
Vanilla 1 pack
 bagOrange peel 2

1. Mix butter, sugar and egg yolks, then add the vanilla with farina. Keep in the refrigerator for 30 min.
2. With the molds prepare cookies and cook in 160 °C - 320 F, oven for 15-20 minutes.
(My trusted sommelier recommends: sweet Moscato di Pantelleria)
Recipe of 2012/01/13 

(This recipe  by Nadia - New York)
Sweet pastry stuffed with strawberries and apples into small pieces, cooked in the oven

Ingredients for 6 persons:
1kg of pastrya bag of Vanillin
tablespoon of kirsch 
untreated orange peel 
6 biscuits
500 g Strawberries
500 g of apple type delight
150 g of sugar 
 flour to taste 
Butter to taste

Peel the apples and cut into cubes of 2 cm side. Cut the strawberries into quarters.Gather theprepared fruit in a bowl along with sugar, a sachet of vanilla, zestof the orange and cherry brandy. Obtained from pulp 2 discs: one with a mold lined hinged26 cm in diameter, buttered and floured cookie crumble on top. Drain theconsisting of fruit, divide it over the biscuits, cover with the second disc and seal well.Prick the surface with a fork and bake in a preheated oven at 180 degrees C - 360 F, for about 40minutes. Let cool, baked the cake, sprinkle icing sugar and serve atplease, with whipped cream.
Recipe of 2012/01/13 

Shortbread ALMOND
(This recipe by Susanna M.)
Shortbread with almonds, good for a tasty snack or to accompany the good hot tea.

Ingredients for 4 people:
500g shortcrust pastry
a teaspoon of potato starch
3 eggs
3 tablespoons granulated sugar
3 dl of milk
2 dl of cream to mount
2 tablespoons almonds

Let soften the dough and knead it with chopped almonds, then divide it into 12 pieces with which you form as many balls, crushing lightly and arrange on a baking sheet covered with parchment paper. Put to bake in the oven at 180 degrees C, 360 F for about 15 minutes. Meanwhile, beat the egg yolks with the sugar and starch together.Pour the mixture into the milk put to boil and cook for about 7 minutes, stirring often.Pour the cream into 4 dishes and leave to cool. The baked biscuits and arrange on plates with the cream, then put everything to rest in refrigerator for 30 minutes. Just before serving, decorate the plates with a spoonful of whipped cream.Recipe of 2012/01/13 

(This recipe By Luciana R.)
The cake Piedmontese hazelnut pastry filled with a mixture of chopped nuts, eggs, sugar and cinnamon.

Ingredients for 8 people:
450g shortcrust pastry
Cinnamon to taste
50 g of butter
4 eggs
150 g of sugar
150 g of shelled hazelnutsPreparation

Finely chopped nuts and transfer them in a bowl: combine the sugar, egg yolks (keep frompart of the egg whites) and a pinch of cinnamon. Work the mixture with a wooden spoon,mixing in the same direction, add the melted butter and the egg whites firstmounted until stiff. With the pastry finely stretched, line a cake tin of about 23cm in diameter, fill with the mixture of hazelnuts and bake in a preheated oven at 180 degrees for 30 -40 minutes.
Recipe of 2012/01/13

Cheesecake with berries (U.S.A.) 
(This recipe is from Sonia S. - New Orleans)
250 g of flour
250 ml fresh cream
140 g of butter
1 egg
1 egg yolk
300 g of sugar
350 g cream cheese and creamy
1 sachet of vanilla
200 g of berries

Mix the flour with 120 g of butter and 50g of sugar, and work the dough until it is soft and smooth, let it rest for 30 minutes. Butter a mold can be opened in a circle, with the remaining butter. and cover the base with pasta.Lavorare the cheese with the egg, the yolk, 100g of sugar and the vanilla, the mixture should be smooth. Whip the cream, (must be cold), and add to cream cheese.Pour the cream into the pastry base and level it with the back of a spoon. Bake in preheated oven at 180 ° C - 360 F, for 40 minutes. Allow to cool. Heat 200 ml of water, and add the remaining sugar, and let it curdle. Add the berries red, clean and let it soften. Then blend everything. Turn out the cake, cover with the sauce and let rest in refrigerator for 30 minutes before serving.

Recipe of 2012/01/12

Apple Tarte Tatin (France)

(This recipe is Sofia72 - Paris)
Ingredients:For the dough brisée:
300 g of flour
150 g of butter
1 pince of salt  Ripen for:
1 kg of apples
125 g of sugar
20 g of butter

Prepare the pastry brisée classical sift the flour, forming a hole and insert into small pieces and softened in butter, a pinch of salt and two tablespoons of cold water. Mix everything until dough is firm and smooth. Wrap the dough in plastic wrap for special foods and let rest in refrigerator for 30 minutes. Grease a cake pan with the remaining butter to go round it on the stove or in the oven and sprinkle with sugar.Peel the apples and cut into thin slices. Arrange in baking pan and cover the bottom of this. Put the cake pan on the stove cooking, over low heat and let the sugar caramels (it takes about 15 minutes). Then move the mold in the oven at 180 ° C - 360 F, for 15 minutes. Meanwhile, roll the dough into disk brisée equally high for having the cake about 1 cm.Togliere the mold from the oven and place the dough inside brisée. Return to the oven and bake the cake for 20 minutes. Sfornatela and allow to cool before you flip on a serving dish and serve with the cream.

Recipe of 2012/01/12

- The recipes of: "Nuxia's Menu but not only"

(This recipe is by NUXIA)
This recipe is perfect for grand occasions. 

pastry (for quiches) 300 g
140 g chickpea flouralready shelled prawns 
120 gshelled peas and blanched 
100 gan egg
olive oil
salt to taste
pepper to taste
Butter and flour for the mold

Let the dough thaw. Meanwhile, in a bowl, work the chickpea flour with 200 g of cold water, egg, salt, pepper, 2 tablespoons of oil, resulting in a creamy mixture. Butter and flour a round mold for tarts 26 cm in diameter and wrap it with the dough thawed, spread in a sheet of 3 mm thick, fill it with the mixture, slightly affondatevi prawns, sprinkle over the peas, then bake at 200 ° - 400 F, 40 'approx. Turn out and serve the tart warm. 
Recipe of 2012/01/13

(This recipe is Nuxia)
A good recipe for healthy eating.

For the base:
400 g white flour
200 g butter
a yolk
dried beans to cook pasta
For the filling:
300 g asparagus already cleaned
180 g goat
150 g cooked ham
100 g shelled peas 
olive oil
salt to taste
black pepper corns to taste

Prepare the pastry for the base, rubbing his hands the butter and flour, soak the ingredients so you get a lot of briciolame, place it on a work surface and making the fountain in the center, put the egg yolk and a pinch of salt. Mix quickly with your fingertips, not to burn the dough; wrap it in a little plastic wrap and let it rest in the refrigerator for 30 ', then pull to 3 mm thick and coated with a low fluted mold edges of 24 cm in diameter Cover the dough with a disc of baking paper, fill the mold with pulses that will prevent the dough to swell during cooking, then bake at 190 degrees - 380 F, for 35 'or so (cooked in white). Meanwhile, boil the peas and, separately, even then you reduce the asparagus into small cubes. Cool the vegetables and season them with a little olive oil. Work the goat cheese with a fork then mix it with vegetables, diced ham, marjoram, salt and a generous grinding of pepper. Baked the base, remove paper and beans, let cool and then fill with the mixture of formaggio.
Recipe of 2012/01/13

Mushroom pie and fantasy
(This recipe is By NUXIA)
260g shortbread paste (for quiches)
500g mushrooms, peeled and cleaned with a damp cloth
60 g of butter
salt and freshly ground pepper
250 g of shelled fresh peas and
200 g of chopped mint leaves
1 egg
2 egg yolks

Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle of 20 cm in diameter and 3.5 cm high, slightly imburrato.Mettere in the refrigerator for at least 20 minutes. Heat oven to 190 ° C - 380 F. Prick the bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make that the shell of pastacooking does not get up during cooking.) for 20 minutes. Remove pastry shell fromthe beans and greaseproof paper and bake for another 5 minutes. Then removefrom oven. Raise the oven temperature to 200 ° C - 400 F.
Cut mushrooms in half or quarters, depending on size. Melt the butter in a skillet andsauté the mushrooms for 4 to 5 minutes, until they released their liquid. Drain,immerse in cold water and drain well, then pour into a bowl and add the mushrooms.
Heat half the cream in a saucepan. Just takes a boil, add the mint, remove fromheat, cover and let infuse until it is almost cold.
Pass the cream in a blender for one minute and strain into a pouring bowl. Gentlywith a whisk to incorporate the rest of the cream, egg and egg yolks. Season with salt and pepper.
Put the mushrooms and peas in pastry shell and pour the cream-based. Bake for 15 minutes, then lower the temperature to 180 ° C and bake for another 15 minutes.Check the kitchen putting the tip of a knife into the cake should come out clean.Allow to cool before transforming from the mold. Serve the cake is still warm, sliced​​. 
Recipe of 2012/01/12

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