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Chocolate Salami

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Chocolate Salami Pancake INGREDIENTS: . 25g Butter . 125g 00 Flour . 2 Eggs . 200g Milk . 6g Baking powder . 15g Sugar PROCEDURE: We begin the preparation of pancakes by melting the butter on a very low heat, then let it cool. After, divide the egg whites from the yolks. Pout the egg yolks into a bowl and beat them with a hand whisk, then add the melted butter at room temperature and the milk, always continuing to mix. Whip the mixture until it is clear. Add the baking powder to the flour and sift everything in the bowl with the egg mixture, mix with the whisk to mix. Now whisk the egg whites you have kept aside, pouring the sugar gradually and when they are white and frothy, add them gently to the egg mixture, with movements from top to bottom. Put medium heat a large non-stick pan and, if necessary. Pour a ladle of mixture into the center of the pot. When the bubbles start to appear on the surface and the base will be golden turn it on the other side. You can accompany the pancakes whit fresh fruit or syrup. Chocolate pear cake Ingredients 3 eggs 180 g. sugar 120 g. butter 260 g. 00 flour 120 g. whole milk 1 sachet of yeast for sweets (16g.) 2 pears 40 g. bitter cocoa 1 tablespoon of vanilla extract A pinch of salt Preparation method Break the eggs in a large bowl, add the sugar and the milk and mix well with a wooden spoon; then add the vanilla extract and the pinch of salt and continue to stir. Melt the butter, pour it in the bowl and stir until the mixture is well blended. Put the flour, the bitter cocoa and the yeast for sweets in another bowl and mix, then add them in the first bowl a little at time and stir. When the dough becomes smooth and thick, add the peeled and chopped pears and stir with the wooden spoon until well combined. Put the dough in a baking pan covered with greaseproof paper and add on top the remaining pieces of pears. Bake at 180° already warm for about 45 minutes. Waffles Ingredient list: - 600 g of flour; - 3 eggs - 2 teaspoons of yeast - 2 spoons of vanilla-flavoured sugar - 9 spoons of sugar - 900 ml of milk - 120 g of butter - 2 smidgens of salt Preparation method: - In a bowl mix flour, sugar, vanilla-flavoured sugar and yeast. In a different bowl, beat eggs with milk and liquefied butter. Mix together these ingredients. - Warm up the electric waffle maker; paint it with liquefied butter and pour the batter. Close it and cook for 2 minutes. - Detach the waffle from the electric waffle maker and transfer it in a plate. Continue until the pastry is over. Shortcrust Pastry Ingredients: - 400 00 flour - 200 g icing sugar - 200 g butter - 4 yolks - a pinch of salt - grated lemon zest Preparation: Take a bowl . Beat the yolks whit a fork on a plate . You have to sift the flour , add the icing sugar . Then, melt the butter in pieces in a pan, wait for it to dissolve partially . Now, add the yolks to the butter whit a pinch of salt, mix for one minute, add the lemon zest. Mix everything again in a bowl using your hands very quickly. After 2 minutes, form a sphere whit dough, protect it with plastic wrap and store it in the fridge for half an hour. When time runs out, you can use shortcrust pastry to make tarts, biscuits, and you can also add jam or cream. CHOCOLATE SALAMI Ingredient list: 300 g Rich tea biscuits 150 g Butter (unsalted) 100 g Dark chocolate 100 g Caster sugar 2 Eggs 30 ml Dark rum Preparation method: Cut the butter into pieces and let it warm to room temperature. Break the chocolate bar into pieces and put them into a small bowl. Melt the chocolate using the bain Marie method. While melting the chocolate, stir with a spoon to be sure that there are no lumps. When the chocolate is completely melted, set the bowl aside and let the chocolate cool a little. Put the biscuits into a large bowl. Break the biscuits using the back of a spoon; make them into crumbs. When the butter is soft, work it with an electric whisk for few seconds and then start adding the ingredients as shown next (you can add all these ingredients without stopping to whisk). Add the sugar. Whisk for few seconds. Add the melted chocolate. Whisk for few seconds. Add the rum and whisk again for few seconds. Pour the mixture into the large bowl containing the biscuit crumbs. If using citrus peel, add this now. With a spoon, work the mixture until all the biscuit crumbs are completely coated with the chocolate mixture. The result should be a chocolate dough. Take the dough and make the shape of a salami. Put the chocolate salami onto a layer of cling film and then wrap it with the film. When wrapping, press the chocolate salami to make it compact. Then seal the sides and put the chocolate salami in the fridge for a couple of hours. After a couple of hours, you can slice your chocolate salami and serve it with coffee or tea. APPLE PIE Ingredients: 300 g. Flour Type 2 125 g. Brown cane sugar 20 g. Sachet of yeast for sweets n. 3 apples 1 spoon of cinnamon 2 spoons of honey Preparation method Preheat the oven to 190°C Stir flour, sugar and yeast for sweets in a large bowl, mix with a wooden spoon to form a stiff dough. Refrigerate the pastry for 30 minutes. Peel and core apples, cut into 1cm slices, cover with water to prevent browning while rolling out pastry. Lightly grease a 20cm pie plate. Divide pastry in half. Roll out one half to fit base of pie plate. Arrange drained apple slices over pastry base, sprinkle with cinnamon and drizzle with honey. Roll out remaining pastry to cover top of pie. Trim and decorate edges. Bake for 30/40 minutes, serve with ice cream if you want. PANCAKES INGREDIENTS 2 eggs 40g sugar 30g butter 150g flour 150ml milk PREPARATION METHOD Separate the egg yolks from the albumens, and beat them. Put the flour in a bowl and add sugar, molten butter and milk. Stir well with a whisk. When the mixture becomes uniform, first add egg yolks and then the albumens. Take a small saucepan and stain it with butter. After that, pour the dough on the saucepan. Wait for 2 minutes and then cook the other side. ALFAJORES Ingredients for about 25 alfajores Potato starch (150g) 00 flour (150g) Sugar (75g) Butter (125g) 1 pinch baking soda Lemon zest (1) Eggs (1) Yolks (1) For the dulce de leche Sugar(100g) Milk(330ml) 1 pinch baking soda PREPARATION In the bowl of a planetary mixer pour the sugar and the soft butter into small pieces, let the whisk go and in the meantime separate the yolk from the egg white. Add the yolk to the dough. When it is incorporated pour the whole egg and let it incorporate. In a bowl sift the flour, potato starch and grate the lemon zest. Then stop the mixer, add the powders to compound. Mix everything with a spatula then whip the leaf whisk and knead the dough a few more minutes. Then transfer it to a sheet of transparent film. Wrap it carefully to form a loaf and leave it to rest in the refrigerator for at least 2 hours. Meanwhile, dedicate yourself to the dulce de leche: in a saucepan, pour the milk and the engraved vanilla bean. Add the sugar and baking soda heat over low heat and stir with a wooden spoon. Continue cooking until the milk has boiled, then stir again until the cream has darkened. At this point, remove the vanilla bean with a kitchen tongs. Take the dough again, sprinkle it with a little flour and roll it out reaching a thickness of half a centimeter. With a 4cm diameter pastry cutter, make the disks. Then cook them oven at 180 for about 10 minutes. Spread the dulce de leche on half the biscuits and close with the other disks. RECIPE OF SEVEN SMALL JARS INGREDIENTS: 1 jar of yogurt (125 ml) 2 jars of sugar 2 jars of 00 flour 1 jar of potato starch 1 jar of seed oil 16 g of yeast 3 eggs PREPARATION: Pour the jar of yogurt into a bowl with the sugar, mix with a whisk. Divide the yolks from the albumen into two different bowls and add the yolks to the yogurt and sugar mixture. Continuing to mix, add the seed oil. Once everything is well mixed, pour the two jars of flour, the starch one and the envelope of yeast, and mix. In the meantime, beat until stiff the egg whites, add them to the mixture and finally insert the yolks. Butter a 24 cm mold and pour the mixture. Bake in a static oven at 180 degrees for 45 minutes. When it is cooked, sprinkle it with icing sugar and the cake of the seven jars will be ready. CHOCOLATE CAKE Ingredients: 150g chocolate 180g 00 flour 6 eggs 8g yeast 50g cocoa powder 180g sugar 200g butter a pinch of salt Preparation: 1 cut the chocolate and melt in a small pot; cut the butter and mix with the sugar in bowl; add the eggs and mix until to have the a homogeneous mixture; now add the chocolate and a pinch of salt and mix.
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