Category Archives: English

biscotti, dolci, English, Fonte, ricette, Website

Chocolate chip cookies

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Ingredients

Yield: 1½ dozen 5-inch cookies

  • 2 cups minus 2 tablespoons cake flour (8½ ounces)
  • 1⅔ cups bread flour (8½ ounces)
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 1¼ cups unsalted butter (2½ sticks)
  • 1¼ cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt

Preparation

Step 1

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Step 2

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Step 3

When ready to bake, preheat the oven to 350°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Step 4

Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Source:

NYT Cooking

Video recipe

dolci, English, ricette, torte

Chocolate brownies

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This recipe makes 16 2-inch square (~5 cm) brownies.

Ingredients

  • 3 ounces (85 grams) semisweet (60-70%) chocolate, coarsely chopped
  • 1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
  • 3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla
  • 1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
  • 2/3 cup (83 grams) all-purpose flour

Method

Preheat oven to 350°F (176°C). Line an 8×8-inch (20cm×20cm) square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil (melt on spoon of butter in microwave on low and spread with fingers or brush).
Melt chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this to keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).

Source: Inspired by Nigella Lawson’s Emergency Brownies recepy

biscotti, dolci, English, ricette

Sablés al cioccolato

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Pierre Hermé’s recipe for chocolate shortbread

https://www.theguardian.com/lifeandstyle/2016/dec/02/pierre-herme-interview-chocolate-shortbread-sable-biscuits-baking-recipe?CMP=Share_AndroidApp_WordPress

TRASCRIZIONE

Tagliare a pezzetti piccoli 150gr di cioccolato fondente 70%.

Mettere a sciogliere 150gr di burro in microonde.

Setacciare:
175gr di farina,
30gr di cacao amaro,
1 cucchiaino di bicarbonato di soda.

Mettere il burro in una ciotola capiente ed aggiungere, mescolando bene:
la cioccolata in pezzetti,
120gr zucchero di canna chiaro,
50gr di zucchero,
3/4 di cucchiaino di fior di sale,
1/4 di cucchiaino di estratto di vaniglia.

Aggiungere le farine, senza lavorarle troppo e formare 3 salsicciotti di 15-20 cm di lunghezza e 3/4 cm di diametro. Ricoprire i salsicciotti di pellicola trasparente e mettere in frigo a riposare per almeno due ore.

Quando e’ il momento, riscaldare il forno a 150 e tagliare i salsicciotti in dischi di 1.5cm di diametro. Disporre su una teglia un po’ distanziati e sopra un foglio di carta da forno. Infornare per 15 minuti. Saranno ancora teneri, ma va bene. Rimuovere dalla teglia dopo un po’ con attenzione e far raffreddare completamente prima di metterli in un contenitore chiuso.

Note:

  • La ricetta diceva 11 minuti a 170 e si sono bruciati. 10 minuti a 160? 15 minuti a 150.
  • La ricetta chiama burro a temperatura ambiente, ma io non ce l’ho mai, per cui lo faccio sciogliere in micro-onde.
  • La volta che li avevo bruciati, li avevo lasciati in frigo solo un’ora e mezza, ma non credo sia stato quello il problema. Le altre volte avevo preparato i salsicciotti il giorno prima. Scommetto che si possono congelare, ma poi non so se si riescono a tagliare e bisognerebbe adattare i tempi di cottura.
  • La cioccolata deve essere tagliata a pezzetti piccoli, sennò le ‘fette’ di biscotti si rompono.
  • Io li ho fatti con cioccolata fondente Novi al 55%. Buoni comunque, ma 70% e’ nettamente superiore.
  • Buoni, eh, ma per niente sablés. Prima becco la temperatura giusta, poi tolgo i pezzi di cioccolata.

 

dolci, English, pasticcini, ricette

Pancakes

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • Vegetable, canola or coconut oil for the pan

Ingredienti

  • 256 g. farina 00
  • 40 g. zucchero
  • 6 g. lievito in polvere per dolci
  • 6 g. bicarbonato di soda
  • 610g. latticello (butter milk)
  • 2 uova grandi
  • 45 g. burro fuso
English

Candied orange peel

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Take the oranges and remove the two ‘poles’. Cut the peel longitudinally in large segments and peel normally. Cover the peels with water and let them stay for 24 hours, possibly in a room that is not heated. Drain, put in a pot, cover with water and bring to boil. Boil for 5 minutes, drain and weight. In the pot, put as much water as the weight of the peels and as much sugar. Start heating, so that the sugar starts to dissolve. In the meantime, cut the peel in little squares or in little sticks, 3mm large. Once done, add to the the water and sugar in the pot and let boil until there is no more liquid, but before the remaining sugar starts to caramelise (although some recipes do say that the sugar should be caramelised a bit). Spread to cool and dry on a sheet of baking paper. It is better to try and separate the bits as much as possible, because cooling down they get a bit sticky. Done.