Marathon Poster Sayings

Merry Christmas!

I wish you all a happy and peaceful Christmas, which can, at least on this day, stay close to loved ones in peace and tranquility to enjoy the smiles, the affection and warmth that this entails.

I leave you the recipe on Christmas Eve, which is an idea more than anything else, so much so trivial (but effective!):

For the choux pastry (pate à choux )
150 grams of flour 350 ml water


120 g butter 15 g sugar 5 eggs

a pinch of salt


For the custard filling: 8 egg yolks

200 g sugar 60 g flour

1 liter milk 1 vanilla pod


For the frosting:
dark chocolate 70% cocoa

To decorate:


Prepare whipped cream puffs: boil water with butter, sugar and a pinch of salt, then remove from heat and add the flour all at once, stirring vigorously with a wooden spoon (you have to stir vigorously always here ... I came two bladders ahiahiahi!). Put the saucepan on the stove, stirring constantly for 7-8 minutes, the dough becomes detached from the edges of the pan, then remove from heat and add again (still working the dough with a spoon), one by one the eggs, taking care not to add a second egg if the first was not well built. The result should be a smooth and free of lumps. Place the dough in a pastry bag (or syringe) and create small tufts as big as a walnut (or even a little 'bigger, depending on the size you want for your superbignè!) Leaving between them 2:00 to 3:00 cm distance. Bake at 180 degrees for 15-25 minutes, or when (and only when) the cream puffs are very firm, otherwise, once out of the oven, sag badly (of course happened to me ... in that case, do not hesitate to put them in the oven, will recover at least some-';)).
Allow to cool well and stuff with cream the longest nozzle (see to prepare here), then dipping the cream puffs in melted chocolate, creating a pyramid: first do a full circle, then place over the cream puffs, leaving the perimeter of the circle open and continue like this ... thanks to the chocolate will cling to each other, but you still make sure that all will not collapse! Allow to solidify the chocolate and then add some whipped cream still here and there ...
to each his own (most likely his) cream puffs!
again Merry Christmas!

Samantha 38g Wax On Wax Off

ricotta cake with raisins

This cake is really a pleasure! It's a good idea for a dessert as has very little flour and is lighter than a real cake. I took it from Kitchen & Wine, Food Editor, the combination suggested here is a TrentinoVin Holy .

Ingredients (for a super tortona! I halved the next time!): 1 kg of ricotta


125 g butter 350 g sugar 4 eggs

25 g durum wheat flour 1 tablespoon baking

powder 1 lemon 125 grams of raisins

breadcrumbs flour
00

soak the raisins in warm water, squeeze it and pass it into the flour.
the butter and sugar together, one by one, eggs, then the ricotta cheese, semolina, baking powder, lemon zest and raisins floured.
Flour and grease a baking pan (be careful because I've had to use a 30 cm in diameter!) And bake at 180 degrees for about an hour.

I leave some photos of the trip to the mountains on Sunday morning ... because the snow is no longer with me ... I go to her ;))))

Here I am with my friend and companion in adventure Miki:

And here's what we mush in the end, the warmth of a parlor: