CANNOLIS Ingredients
250gr of impastata cheese
110gr of ricotta cheese
60 gr of sugar
1 drop of cinnamon oil
30gr of chocolate chips
For the mass
3 cups of flour
1 tbsp sugar
¼ cup of cinnamon powder
¾ cup of white wine
1 whipped egg yolk
Oil for frying
Preparation For the dough, in a medium bowl mix the flour, sugar and cinnamon. With a fork, mix with the white wine. When the dough forms, flour a surface and knead into a ball until smooth, at least 15 minutes. Cover and refrigerate for 2 hours. Heat 3 cm of oil in a pan that is deep at 180ºC. On a floured surface, knead 1/3 dough and make it as thin as paper. Cut 8 circles about 12 cm wide, you can make them smaller if you want and roll it up leaving space for the filling, paste it with egg yolk. Fry 2 or 3 at the same time until they are golden brown and let dry on absorbent paper, remove the burned part so that it is not bitter and sprinkle with sugar. For the filling, combine the impastata cheese with ricotta cheese, sugar and cinnamon oil in a bowl and mix with a spatula. Once combined, add the chocolate chips. Place the filling in the pastry bag and fill the cannolis.
GRISPELLES Ingredients 450g of flour 100g of sugar 1 egg 50ml of milk 50ml anise liqueur
Vanilla essence c / n Salt c / n
Sugar impalpable c / n
Preparation Mix the sugar and egg with a hand mixer until well frothed. Add the milk little by little and continue beating. Then add the melted butter. It incorporates the liquor, the salt and the essence of vanilla. Once these ingredients are mixed, add the previously sieved flour and join with gentle movements. Go back on the table and work until you achieve a soft dough. Let rest for 10 minutes. Then stretch with a stick until you achieve a fine mass of approximately 2mm. Chop the whole surface of the dough with a fork. Cut 10x2cm portions, using a short wheel pasta. Work on floured board. Heat the oil to 170ºC. Go placing the portions gently, one by one and fry both sides until golden brown. Remove and place on absorbent paper. Finally sprinkle with impalpable sugar.
CUPCAKE PARFAIT DE SAN VALENTIN Ingredients 1 box of chocolate sponge
cake
1 cup chocolate chips
semiamargos
2 coats of vegetable or
animal fat
For frosting 1 cup of soft butter
350gr of melted white
chocolate
1 cup of impalpable sugar 1 cup of vanilla essence
Preparation Preheat the oven to 180 ° C and coat and mold the cupcake molds. Prepare the sponge cake according to the instructions and pour the preparation into each mold. Cook 15 minutes to 20 or until cooked on the inside. Allow to cool for 10 minutes, remove from the mold and let cool for 30 more minutes. Prepare the frosting, beating the butter until it is creamy, add the melted chocolate and beat again until combined, add the impalpable sugar slowly and the essence of vanilla and beat again until everything is integrated. Let cool for 30 minutes in the refrigerator, place in pastry bag and decorate the already cold cupcakes. Melt the chocolate chips in the microwave or in saucepan with vegetable or animal fat and with a spoon decorate the cupcakes already with the frosting, making threads. Add heart-shaped dragees to the top.
FRUITS WITH CHOCOLATE
Ingredients 20 strawberries 1/2 cup of semi-
sweet white or black chocolate 1 cdita of animal or
vegetable fat
Preparation Wash the strawberries and dry them slowly with a paper towel. Place them on a tray with non-stick paper. In a small saucepan, melt the white or black chocolate, they can be both separately, with animal or vegetable fat. Mix with wooden spoon. Grab each strawberry and dip it in half in the melted chocolate, drain the excess chocolate and place on the non-stick paper. Refrigerate in the refrigerator for at least 30 minutes or until the chocolate is firm.
CHOCOLATE AND RASPBERRY SOUFFLE Preparation Ingredients 1/4 cup butter 60gr of semiamargo chocolate
1 egg 1 egg yolk
2 tbsp of brown sugar 2 cditas of flour 1 cup of fresh raspberries Impalpable sugar Sweet whipped cream, mint
leaves and fresh raspberries (optional)
In a saucepan, melt the butter with the chocolate and remove from heat, keep stirring until smooth. Allow to cool to room temperature. In a bowl, beat egg, yolk and brown sugar for 3 to 4 minutes at medium speed until light. Add it to the chocolate mixture with butter and then the flour. Fill 4 small molds with the preparation and distribute the cup of raspberries between those 4 molds. Cook in an oven at 220 ° C for 12 minutes. Sprinkle with powdered sugar on top and serve with whipped cream or ice cream and garnish with mint leaves and more raspberries.
FANTASY DESSERT
Ingredients 1 can of condensed milk
1 cup of milk 400 g of cream cheese
4 eggs 1 teaspoon vanilla
fruits to decorate.
Preparation Blend condensed milk and La Lechera milk with eggs, vanilla and cream cheese. Assemble and flour a mold, pour the preparation and bring to the oven for about 40 minutes. Unmold and decorate with fruits.
CHEESECAKE FROM OREO Ingredients
2 cups of oreo cookie
1/3 cup of melted butter
3 packages of cream cheese (190 g each)
2 cups of whipping cream
1 cup of condensed milk
1 tablespoon of lemon juice
1 teaspoon vanilla
2 sachets of grenetine 7g each, hydrated and melted
1 cup of whipping cream
250 grams of bitter chocolate spark
3 tablespoons of butter
Preparation With the help of a spatula, separate the stuffing from the oreo cookies and reserve. In a processor crush the cookies, reserve 1/3 cup, and add the melted butter to the rest. In a round cake mold of 20 cm in diameter, pour the previous preparation and with the help of a compact spoon to form a base. Refrigerate With the help of a blender, add the cream cheese, add the whipping cream, the condensed milk, the filling of the cookies you reserved, the lemon juice, the vanilla essence and whisk for 5 minutes, add the crushed biscuit you reserved and the grenetina, beat until integrate. Pour into the mold and refrigerate until set. For the ganache, in a pot heat the cream to beat, add the chocolate chips and move constantly until completely integrated, add the butter and reserve. Cool slightly Pour the ganache over the cheesecake, decorate with whipped cream, oreo cookies, and dark chocolate and white chocolate chips.