Franci

I'm not sure if this should go on dessert or breads. I was trying the Italian cornetti recently with problems of butter leaking. I think I know what was my problem...under proofing. I made these "triangoli" alla marmellata of master Omar Busi. Mine didn't hold the shape as nicely as his and I'm usually hyper critical with myself, but this time OMG! The flavor and texture, I am so pleased with my result.

I'm sure it's very tasty FP. I grew up with a similar recipe that came with our Simac machine and we used to add a local liqueur, San Marzano Borsci. Miss that ice cream!

I'm sure there must be some photos of my somewhere also around Egullet. But it's easier to link here. This is an old blog of mine when I was living in London 10 years ago. But the recipes are great and in English. Tortano ah, ah, I'm laughing at rereading my younger self. Motherhood must have brought some insight. That bread was very good. Pizza al formaggio di Pasqua this, the pictures don't make it justice because it was wonderful, I would make it this year but I don't have the time for it Fugazza vicentina less difficult than making a true colomba with lievito madre. Great texture and flavor. Other option would be torta pasqualina which is a little complicated if you want to do it in the traditional way, unless you are pretty good with strudel dough, then it requires only a little bit of time. And on the sweet side also the pastiera napoletana which requires a jar of precooked wheat unless you go to the tedious step of soaking whole berries

Cornetti again. Less leakage of butter but still very far from ideal. These guys are heavy. Ah, ah. I think I need a lot more practice.

His books that -I bought back in Europe- are just weights. I think his language is definitely more British but I never had doubts about his terms, maybe because I've lived there for some years. But the same goes for HF Whittngstall and N. Slater.

I made a sponge cake filled with pastry cream snd strawberry pieces and cream

For me a rich pastry cream means a lot of egg yolks. This is from Massari: CREMA PASTICCERA RICCA 375 g whole milk 125 g heavy crem 175 g sugar 170 g yolks (about 11 eggs) 18 g corn starch 18 g rice flour very fine (like thai rice flour) vanilla seeds lemon zest 15 g butter. Or this from G. PIna: Giovanni Pina INGREDIENTI 300 g whole milk 100 g heavy cream 140 g sugar 100 g yolks 28 g flour 1/4 vanilla bean seeds

I used to use peanut oil all the time. In Italy that is the oil of choice after extra virgin olive oil and olive oil. Most people fry with it, although where I'm from is not uncommon to see people deep frying in extra virgin (and the taste is so much better for me). In Europe peanut oil is not that expensive. Non like in the US, so I don't use it as much as before. When I first came to the US I used to buy it from chinatown. Not cheap, only peanut oil. And to my surprise, the fist time I bought it, it was much more stronger in peanut smell compare to the totally deodorized western product.

My son doesn't like if I twist his favorite recipes. So, usual brioche for him and made only 6, filled with prune jam and pecans for me and hopefully my daughter.

Fennel, celery, pear, goat cheese, toasted almond slivers, extra virgin olive oil, salt and a drizzle of honey.

Thank you, Liuzhou, flakiness! Sometimes I have to fish the word that comes first in my mind. And now that I think about it, cornetti have also something different to croissants, they are often filled: jam, pastry cream, chocolate cream. Jo, they are more than edible but I know it didn't really go straight. I know that leakage of butter during cooking could be: not enough rest in between turns, I'll try to give it even more time on the next round, quality of butter and quantity in the recipe or flour. But next time, I'll change recipe as well.

I made cornetti again. Cornetti are the Italian croissants. They are slightly different than the French cousins in the fact the dough is sweeter, more like brioche... Compared to my last time, I only changed the butter. I was so happy the way the dough lamination was going. No leakage of butter, no broken dough. Easy to roll. I made the dough yesterday night, left in the fridge overnight. Laminated with butter in the morning. 2 double turns with rest in between. Only thing different is the butter. I thought I got decent feuillettage (English?) but in the oven they released so much butter, swimming in butter! Last time I used Kerrygold which I thought had a lower melting point. This time, I'm not sure if I used Costco kirkland or Trader's Joe...disaster. Can anybody suggest a good butter for croissant in the US? I will also try to give more rest in between turns if that helps.

ah, miss so much my crevettes grises! Sigh.

Shelby, I'm born too in 1974. A lot of this talking to me if really American. Not that I never had rice crispies or corn flakes ever...but for Italians milk was always warm. The idea of having a cold milk in the morning it was just considered odd. But the normal breakfast growing up was the standard european/italian thing: tea and cookies, fette biscottate (tartine, the French would say) with jam, or a cookie or a brioche. In my house never caffe' latte, I've always hated to mix coffee and milk. Now, to my kids, sometimes they ask for cereals and I avoid them at all cost. I don't see any nutritional value in them. I can be a total snob when it comes to food. My son would have as a preference a sweet breakfast, home made brioche, crepes, bread and jam. My daughter usually she would ask for the same thing I'm making for her for lunch. So, not so uncommon a soup or a snitzel :-) If it's a matter of time, I don't see why the decline, nothing faster than that. If it's because people think it's just sugary stuff with no nutritional benefits, so, well, I understand the decline. I prefer my kids to have porridge.

I always use it in cooking grissini and anytime I need a little bit of help in giving the crust of my bread a nice color.

Hey Patrick, I stumble upon this blog and wanted to share. A lot of interesting recipes, also for Colomba, easter dove.

Rotuts, very happy with SV puddinds. I'm just testing recipes now and when I move to a commercial kitchen I can think of selling them.

I gave for granted that these jars would be ok for canning, they look to me like the french parfait jars, they are from anchor brought from webstaurant store. But I came to think that are the gaskets that leak color in my bath water...waiting for different jars. The weck jars are sooooo expesive in this country!

Excv_ your cookies look fantastic! My experiment with sous vide puddings goes on. There is an old recipe of pannacotta that is made with no gelatin. I really like the texture. I made the recipe tons of times in the past but never sousvide before

no, this time lucky me that I found everything prepared...and we usually drink beer with it :-))))

Chinese hot pot at the parent's in law

Thanks, Rotuts. So, in the end, if I had a vacuum chamber or not it wouldn't make a big difference in keeping time, correct?

Understood. Instead with jams usually you have an hot jam packed in the jars and then the boiling creates that difference in temperature that allows the jars to go under vacuum once the jam cools. Now my only issues is to determine how long the product stays pasteurized.

Ah, ah, see, I'm not a science person at all! I just did the filling, sealing and dropping in water! I get now 80 C is not high enough for the vacuum to form...hi, hi. I guess I have to finally think about a chamber vacuum machine. But I'm liking cooking SV this stuff, they taste great. Thanks Jo and Rotuts.

Thanks, Rotuts. I'm going with the chefsteps 80C temp. The moscato cream I found at 1 hour was ready, for this pudding I kept a little longer, about 1 hour 10 minutes. I could clearly see bubbles escaping from the jars when I immersed them in water. I'll check for the seal when I have a chance. the one I opened today didn't have any water, just a little bit of condensation on the top lid. Do you think if I use the regular canning jar and do a fingertip closing (as suggested on Chefsteps) I can create a vacuum? They say they last a week in the fridge, it would be wonderful for me. My kids went crazy over the moscato d'asti cream (I'm an Italian mom, they are allowed to try :-)))) And just for record, I'll add a picture also here