Writing That Says Happy Birthday

Small sheets of caramelized onion tart

I love the caramelized onions to Oldani, have you ever tried it?

And 'one of my favorite dishes, but a little laborious to prepare ...

So, as I hurry, I opted for this "surrogate" fast always draws favorable comments.

It 's interesting especially the pastry, the reach even of those who have always been frightened by this recipe!

for the pastry quickly Michel Roux

(from his "shortcrust and puff")

500 grams of flour

500 grams of cold butter, diced 1 teaspoon salt

250 ml of ice-cold water

the caramelized onions:

blondes

2 large onions 1 tablespoon of butter 2 tablespoons

sugar

plus:

100 grams of Emmental or similar cheese

Prepare the pastry as follows:

pour the flour and place the center of the butter into cubes and salt.

Mix with fingertips until you have a lumpy mixture, then slowly add the water, without working the dough too.

Wrap in plastic wrap and place in refrigerator for about twenty minutes.

Flour the work surface and roll out the dough to a thickness of about 1 cm, trying to make a rectangular shape. Then started with tours: fold it in three, roll it out again and fold it, always in three.

Rewind the film and put in refrigerator for 30 minutes.

Repeat the previous step: at the end you did 4 laps.

Put in refrigerator for another half hour and then you can roll it out thinner, always a rectangle.

In one of the breaks between one turn and one can prepare the onion:

Cut the onions into slices and place them in brown butter.

When they got a nice golden color, add sugar and let caramelize, being careful not to burn.

Let cool completely.

Sprinkle the dough with the onion, grate the cheese - a cheese grater with a big hole - and close the dough, forming a roll, and cut into pieces about 2 inches.

Place them on baking paper on a baking tray and bake at 200 degrees, about 20 minutes, until cooked the pasta.

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crispy dark chocolate mousse and raspberry yogurt and raisins

It 's a recipe Massari : Dony since he posted on the forum Gennarino I decided it would be the birthday cake for my husband, who loves dark chocolate!

I just added a layer of fresh raspberries, because the combination we like a lot, I could not resist :-)

Otherwise, carryover of equal doses of Dony:

crispy chocolate mousse cake dark chocolate and raspberries

Ingredients for the sponge cake with chocolate Dony :

175 gr sugar 45 gr flour

30 g cocoa powder 75 g potato starch


average 6 eggs a pinch of salt Preheat a water bath

eggs with sugar Beat with a whisk, then mount them well for about 15 min. 2 times
Sift flour, starch, cocoa and salt and embed them in three times the mass of eggs, stirring with a spatula.
Pour into a 28 cm cake tin and bake at 180 ° C for 25-30 min or so.

For the dark chocolate mousse Massari:
175 g egg yolks 200 gr sugar

gr 30 gr 70
excellent rum
milk 400 grams dark chocolate 900 g cream 70%


Mix the egg yolks with sugar, add the rum and milk and cook in a water bath at 82 ° C (a thermometer is essential).
Melt the chocolate in a double boiler and incorporate gently to the warm mass of eggs.
When the cream is almost cold (25 ° C), add the whipped cream gently (not too fitted otherwise begins to leak).

Assembly of the cake: Cut

three disks in the sponge cake (for convenience I put in the refrigerator for a few hours, so I can better cuts).
Place the first disc on a baking sheet covered with waxed paper, placed in a ring with the diameter of the disk of sponge cake about 1 inch all around and covered with acetate.
Wet the sponge with a wet Gran Marnier, then helping with the pastry bag with a plain nozzle, start to fill with the mousse before the empty border between the sponge and the ring, then the sponge.
Place the second sponge cake and repeat the whole operation: three discs of sponge cake, three rounds of mousse, ending with mousse leveling them.
I made only 2 layers of mousse and sponge cake, sandwiched between the last layer of sponge cake and mousse, fresh raspberries.
Put the cake in the freezer: I have left all night.
Remove from freezer, place on serving dish and decorate the surface with chocolate chips and dark squares along the edge of the pie.

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Plumcake

One of those sweet breakfast that is prepared quickly, perfect when you realize the last moment not to have anything ready for next morning!
The recipe is one of my favorite pastry: Ernst Knam : in his book "The art of the sweet" I found many ideas and recipes extremely precise, which is not always the case with large pastry recipes, unfortunately!

Plumcake yogurt and raisins

Ingredients:

150 grams soft butter 180 grams caster sugar

(the recipe include 250 grams) 350 grams of

flour 3 eggs 00

125 grams of white yogurt

50 ml of milk a tablespoon baking powder (12 grams)

half a glass of rum

125 grams of raisins

( original were 125 grams of pistachio nuts)

Whip with whisk the butter and sugar, adding after the first few minutes, even 25 grams of yogurt. United

300 grams of flour, little at a time, then the eggs, milk and yogurt remained, mixing well.

In another bowl combine the remaining flour, baking powder, raisins and rum, then add them to the other mixture and mix well.

Pour into a greased and floured loaf pan, and bake at 170 ° C for about half an hour or so.

nice weekend!