The quarantine that we are experiencing apparently lasts longer than expected and certainly ends up coinciding with a few birthdays in the family. But even if none of us have to blow out the candles, why not sweeten these difficult days anyway? They come to our rescue three great names of Italian pastry, artists who have made a creed of sweet taste and a very high creative technique a job. Let’s find out the cakes they prepared and photographed for us from home. Ready to put your hands in the dough!
Rib steak with lemon – Francesco Bedussi
The award-winning Bedussi family created the mecca for gourmands in Brescia. He passed chocolate in the laboratory until the arrival of the young Francesco who took over the entire production of a dream pastry-ice cream shop for every sweet tooth. Although the Easter doves are in full production, watching over their maturation and cooking for whole nights, he has found the time to suggest a valid recipe.
“A simple and tasty dessert, a modern tart with the pastry that everyone now knows how to make and a very quick lemon cream to prepare. In addition, with the dough used for meringues, you can make other small mousses by cooking them at 110 degrees for 3 hours “.
Lemon tart with meringue curls by Francesco Bedussi
200 soft butter
175 powdered sugar
100 gr eggs
60 gr almond flour
120 gr flour
340 g flour
Knead the previously softened butter with the eggs, the icing sugar, the almond flour and the first part of flour (120 g). Once mixed, add the second and last part of flour (340 g.), And work until a well-mixed dough is obtained.
It is important not to overwork the pastry to keep it crumbly and not deform during cooking. Put the dough in the refrigerator for at least 3 hours.
100 g lemon juice
200 g eggs
160 g diced cold butter
Mix the eggs with the sugar and then add the lemon juice. Cook everything at 82 degrees (it must thicken). Once the cream is cooked, with the help of a mixer or a whisk add the cold and diced butter, mix vigorously.
100 g egg white
100 g sugar
100 g icing sugar
Put all the ingredients and whip them until firm consistency
Assembly: roll out the pastry to a height of 3 mm and line the mold. Leave the dough to rest 30 minutes in the fridge before cooking it at 160 degrees for 35 minutes or at least until it turns hazel.
Prepare the lemon cream and pour it still hot in the mold.
Whip the meringue and form small spikes on the surface of the cake.
Flame with a torch.
Water cake – Franco Aliberti
Simplicity at the service of art and technique is Franco Aliberti, a Campania native, chef son of the world. Awarded several times as best Italian pastry chef, it boasts a stellar background in which appear Alain Ducasse, Antica Corte Pallavicina, Le Calandre, Gualtiero Marchesi, Osteria Francescana. He transforms his sweet soul by becoming an all-round chef and leading the Milanese restaurant Tre Cristi until a few months ago.
“I thought of this cake because I wanted to prepare one that my wife could also eat, she is in the seventh month of pregnancy and cannot eat too many sweets. However, I found myself with some missing ingredients, common for a cake, and so the light bulb came on and I adapted the recipe with what I had, knowing full well that water is the best carrier of flavors. “
Cake with water (so to speak) by Franco Aliberti
125 gr water
75 gr caster sugar
115 gr 00 flour
20 gr seed oil
¼ n ° vanilla bean
7 gr baking powder
In a blender put the water and sugar and blend in order to dissolve the latter.
Add the oil and vanilla, blend again.
Finally combine the flour and baking powder, you need to obtain a smooth mixture, without lumps.
Pour into a 12 cm diameter cake pan and bake at 180 degrees for 25 minutes.
Chocolate cream and water
100 gr water
10 gr caster sugar
10 gr cocoa powder
10 gr 00 flour
10 gr dark chocolate
2 g gelatin
Put water, sugar, cocoa and flour in a saucepan.
Stir with a whisk and bring to a boil.
Meanwhile, rehydrate the gelatine in water, wring it out and add it to the still hot mixture.
Stir and pour over the chocolate so that it melts, leave to rest in the refrigerator before using.
100 gr icing sugar
40 gr cocoa powder
100 gr water
5 gr gelatine
Mix sugar, cocoa and water and allow to boil for 10 minutes.
Add the gelatine soaked previously.
Allow the icing to cool and pour it on the cake. Decorate as desired
Chocolate tart – Ernst Knam
Chef Pâtissier Ernst Knam, a creative pastry chef who can combine design, fashion, architecture and art in his sweet works, probably needs no introduction. Known face of various themed programs on the small screen, known as “The Chocolate King”, author of twenty books including the last one just published by Mondadori “My story with chocolate”.
Today he prepares us a chocolate tart but don’t let the simplicity fool you, it is signed by Ernst Knam!
Ernst Knam chocolate tart
300 g shortcrust pastry
250 g custard
250 g chocolate ganache
Cocoa shortcrust pastry
125 g butter
125 g caster sugar
50 g eggs (about two eggs)
2 g salt
1 no. vanilla bean
5 g baking powder
200 g 00 flour
40 g cocoa powder
Knead the previously softened butter with the sugar and vanilla. When the ingredients are mixed, slowly add the eggs, flour, cocoa, baking powder and salt. As soon as the flour is incorporated, stop kneading. With the dough obtained, form a ball, wrap it in plastic wrap and put it in the refrigerator for at least 3 hours.
110 ml fresh cream
150 g pieces of dark chocolate
Bring the cream to a boil in a saucepan, then add the pieces of chocolate and mix with a whisk until the ganache is completely emulsified.
170 ml fresh whole milk
1 no. vanilla bean
40 g yolk
30 g caster sugar
10 g corn starch
5 g rice flour
Pour the milk into a saucepan. Cut the vanilla lengthwise, extract the pulp and mix it with the slightly beaten egg yolks. Instead, place the pod in the milk, stir and allow to heat. Pour the sugar into the bowl with the yolks and start working the mixture with a whisk. When the sugar has dissolved perfectly, add the sifted starch and flour in one go and mix them together. Before the milk starts to boil, take a few spoonfuls and dilute the mixture.
When the milk boils, remove the vanilla and add the mixture of yolks and flour. Continue cooking without stirring until the mixture is thick and creamy. Finally, put the cream to cool in the refrigerator.
Add the custard and the ganache and mix with a whisk to obtain a smooth and pasty chocolate mixture. Then butter a cake pan with a diameter of 20-22 cm. Roll out the pastry to obtain a 3 mm thick disc with which to line the mold. From the leftover pasta, make strips about 1.5-2 cm wide. Roll out the chocolate cream, which will fill the cake pan up to three quarters and arrange the pastry strips diagonally on top. Bake at 170 ° for about 35/40 minutes.