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  1. There is a commercial Italian product by Findus that is called "sofficini". I've happened to have a Brazilian/Japanese friend that introduced me to these fried pastries and wow, I've found the commercial sofficini. These things are coated with breadcrumb but maybe not your case, you can still try it. And pate a choux in fried doughs are a classic all around, in spanish croquettas or also in the French pomme dauphine (that is made with pureed potatoes and pate a choux). I've two recipes tried with my Brazilian friend: Risoles 120 g flour 200 g milk 1 tablespoon butter pinch of salt Mix everything on the stove until a ball forms and it's no more sticky. Let it cool before rolling with some flour. For the coxinha I've this Coxinha ½ liter milk 250 g flour 25 g butter a pinch of salt 1/2 cube chicken buillon My notes here say to boil the milk with the buillon and butter and drop the flour at once. Cook as before. I've done multiple times the risoles but only once the coxinhas As an Italian, I can tell you that besides the commercial product I'm talking about I don't think this is very much used method, and also here is a guessing. Good luck. I'm not sure it's what you are looking for but surely it makes a tasty dough.
  2. Just a thought. Have you tried dough used for Brazilian rissoles or coxihnas? No egg in there and the dough is previously cooked like a panade.
  3. Just the other day, my son came back from school and was telling me that some kids brought to school cotton candy for a birthday. His words were: it was the most disgusting grape ever!
  4. Sous Vide Beets

    In the South of Italy, there are no fresh beets to be found. The only option, my Northerner mom had to eat beets, was cooked under vacuum. I grew up despising beets until I had fresh ones. In many vegetables markets in the North of Italy you can find wood oven roasted beets (also onions are sold like that), they are big, tender and flavorful. To me, except some occasions, those are better than all the sous vide, CSO, pcooked, oven roasted beets I've cooked.
  5. This is basically how Italians do their "pasta frolla" in general (there is long classification of kinds of short pastries) and it's also how I was thought pate sucree while I was a student at the French Culinary Institute. It's funny how what the italian call a sablee is totally different
  6. For this one, I was trying to replicate the very famous cake from Biscottificio Mattei in Prato (the most famous biscotti or cantuccini for the Italians) and so I came up with these numbers 130 g yolks (just because I've always extra yolks) 70 g egg whites (you can adjust this proportion a bit but use at least 80 g yolks) 150 g sugar (divided, keep some for the whites) 150 g butter (softened) vanilla/lemon oil 170 g cake flour pinch of salt bakers ammonia (the tip of a knife, but most recipes use a very small amount of baking powder and many others included the Artusi, none) almond and optional pine nuts for the topping Whip the yolks with the sugar, add little by little the soft and cold butter, then alternate the flour with the meringue without deflating it
  7. Very nice, I'll make it again with a larger pan to have more of the crunchy topping
  8. torta mantovana that, despite the name, is a specialty from Prato in Tuscany. We are going to cut it later
  9. Favorite Cookbooks

    I admit, I only read a couple recipes of MH. I met her once, she was visiting the French Culinary when I was a student and we talked about the food of my region. Well, I was perplex. I think not having a language barrier makes life much simpler. Going back on track, I think the books I've cooked the most have been the one from Jennifer McLagan. She knows her stuff, never found her condescending, her recipes are truly tested and I like them a lot. I don't enjoy complicated foods but very straightforward good food. And I love offals, fats and bones and bitter flavors! And I also cooked tons from Repailles from Stéphane Reynaud. I love his humor. But I was living on the French Riviera. It's very difficult (as people noticed in the reviews on Amazon) to make his recipes out of France. I challenge anybody in North America to cook pied et paquets To be honest, also many of the recipe of Jennifer McLagan are a bit difficult here in the States. And when I have time to kill, I enjoy some of Ottolenghi things, not all of it but a lot of interesting things.
  10. The Bread Topic (2016-)

    I made again the milk bread of last week. For 500 g flour, I made exactly 12 rolls of 70-72g dough And for lunch I made a pizza in teglia, so so. I have more dough and hopefully will turn out better
  11. Thanks Kerry, I wouln't have guessed, sometimes Amazon reviews could be misleading.
  12. This is a very old post. I don't do Indian cooking but I like to keep a small wet and dry grinder. I have been using the Secura grinder for some years now and I think I've broke 4 jars so far. Enough. I also have a magimix, that I barely use, it has been in the cupboard for long time, I'll leave out all the annoyances I have with this machine. I find a wet and dry grinder much more useful for me. I'd like to grind spices if needed and make small quantities for pestos, marinades etc. And I'd like to make my nut pastes. Any suggestion for something compact under $100?
  13. I was reading on Emiko's blog about schiacciata, looking for the English name of the wine grape used, and she suggests using blueberries for people as an interesting alternative when wine grape is not available. I'm not sure how I'd like blueberries in it but she thinks it's better than table grape.
  14. Thanks Kerry The season for wine grape is short. Table grape doesn't work well for this. You should try! Make a bread dough 70-80% hydration (here I was lower and still good but if I can make another round before season is over, I'll make a wetter dough). 250-280 g flour are plenty for a 11 inch pan. When double in bulk, oil well (with extra virgin) the pan, spread half of the dough, add the grapes, sprinkle with sugar, add a second layer of dough, repeat with grapes and sugar. Cook at 375 until golden. It's crunchy on the sides, with the good taste of oil and slightly sweet with sugar and caramelized syrup from the grape. My son was not keen on this, it's my kind of treat instead. And the day after it toasts really well in the CSO