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Grana Padano

Basic recipes

Confectioners' Custard (Crema Pasticciera)

Watch this recipe in its video-version

 

PDC_6935


Ingredients

1 Lt milk
260 gr granulated sugar
280 gr egg yolks
60/ 80 gr flour
2 gr salt
1 vanilla pod

Procedure

Bring the milk with the vanilla to a boil (photo 13).
Beat the egg yolks with the sugar, flour and salt well (photos 14 & 15).
Add the milk and mix with a whisk.
Simmer until it reaches a creamy consistency.

Photo 13
Photo 14
Photo 15

 

 

 

 

 

 


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Genoese Sponge (Pan di Spagna)

Watch this recipe in its video-version

Pan di Spagna

Ingredients

Eggs
1500 gr
Sugar
600 gr
Flour
750 gr
Vanilla pod
1

Procedure

Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes.
Yields 8 cakes 20 cm in diameter


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

 

Icing Sugar

Ingredients

Sugar
500 gr
Water
1,5 dl
Glucose
40 gr

Procedure

Pour the sugar in a pan, add the water little by little, when the sugar begins to melt add the glucose. Bring to 115° C (photo 1).Pour the content onto a silicone mat and let cool (photo 2),put the mixture into the Planetary mixer and let it aerate (photo 3), it will whiten and harden, continue until it becomes smooth and white (photo 4). Set aside in a cool place covered with film (photo 5).

 


Photo 1

Photo 2

Photo 3

Photo 4

Photo 5

 

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Italian Meringue (Meringa all´Italiana)

Ingredients

500 grs. sugar

250 grs. egg whites

water

Preparation

Weigh out 400 gr of sugar and pour it into a copper saucepan and add the water (photo 1), place on the stove and bring to 121° C – syrup (photo 2) will form.
Place the egg whites and the remaining 100 gr of sugar in the Planetary mixer and begin to whip; trickle in the hot syrup and continue whipping until cooled. A cream of very foamy and glossy aspect will form (photo 3).

 

Photo 1
Photo 2
Photo 3

 

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Marzipan

Ingredients

Icing sugar
500 gr
Honey
130 gr
Confectionary sugar
800 gr
Almond flour
450 gr
Pistachio flour
(the pistachios can be replaced by almonds)
150 gr
Water
(if desired, colour with some drops
of green or yellow natural extract)
25/30 gr

Procedure

Mix the icing sugar and honey in the Planetary mixer, add the confectionary sugar and the almond and pistachio flours, then the water. Mix well until smooth. Set aside covered with film. Then, roll out to a thickness of 3mm (photos 1, 2 & 3).

 


Photo 1

Photo 2

Photo 3

 

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Royal Icing

Ingredients

Egg white
1
Confectionary sugar
(fine enough to apply with a decorating bag)
250/300 gr
Lemon juice
10 gr

Procedure

Vigorously mix the egg white with the sugar, add the lemon juice

 

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.



Photos: Paolo Della Corte- FOOD REPUBLIC