pastry courses
bilateral bodies
Confcommercio
Accademia del gusto
Alberghiero Ipssar Angelo Berti
Mascarpone la cocco con salsa di cioccolato e spuma di caffè
Scheda n.4
Aggiornata il 11/4/2010
Nome ricetta:
Chocolate sauce
Recipe tested by Chef Alessandro Tannoia
Ingredients: 20 people
GR. 400 SUGAR
L. 0200 WATER
L. 0500 PANNA
GR. 200
sifted cocoa Preparation:
1. BOIL WATER WITH SUGAR
2. AGG. CREAM boiling with the sifted cocoa
3. RETURN TO BOILING
4. COOLING IN BLAST
Finish:
as decoration or as an accompanying sauce for cakes
Characteristics: Brown
dense
Real Time: 10 min
.
Card n.5
Updated on 4/11/2010
Name Recipe:
MASCARPONE COCONUT CREAM
Recipe tested by Chef Alessandro Tannoia
4 eggs yolks 2 egg whites beaten stiff
4 tablespoons of mascarpone cheese 6 tablespoons of powdered sugar 100 ml
coconut syrup
Preparation:
Mix eggs and sugar, add the mascarpone and coconut syrup and white whites
Finish:
The foam goes inside the glass
It starts with a layer of chocolate cream Then you put a layer of cream Mascaron
and finally coffee mousse
Real Time: 30 min
.
Scheda n.6
Aggiornata il 4/11/2010
Nome ricetta:
Spuma di caffè
Ricetta provata dallo Chef Alessandro Tannoia
3 cucchiaini di polvere di caffè ( gusto medio)
4 cucchiaini di polvere di caffè (gusto forte)
25 gr. Zucchero a velo
250 di panna
Preparazione:
sciogliere il caffè con lo zucchero con un po' di panna.
Unire il resto della panna, filtrare
Avvitare il caricabatterie ed agitare. Raffreddare per almeno 30 minut
Finitura:
La spuma va all'interno del bicchiere
Si parte con uno strato di crema al cioccolato, poi you put a layer of cream Mascaron
and finally coffee mousse
Real Time: 30 min
.
ricotta tart with raisins and lemon mousse with raspberry
Updated on 2/11/2010
# 1 recipe
Name:
pastry
Recipe tested by Chef Alessandro Tannoia
Ingredients: For 24 persons
N ° 2 cake tins 28 cm
which is equal to 12 servings.
GR. POWDERED SUGAR 200 GR
: 700 GR FLOUR
. 4 SALE
GR: 500 Gr 50
BUTTER EGG
Preparation: Soften the butter
AGG. Icing sugar and mix
SALT Combine eggs, then the sifted flour
Cover and let stand in Frezzeria
pull STILL THIN COLD
Finish:
Ideal for basic cakes, tartelet and pies
Characteristics:
crispy and crumbly light brown
Real Time:
Cooking in a convection oven at 180 degrees for 10 min. (Always depends on the thickness drawn)
Sheet No.2
Updated on 11/4/2010
Recipe Name:
ricotta cake recipe tested by Chef Alessandro Tannoia
Ingredients: 2 cakes 12 people
GR. RICOTTA
150 GR. 300 ZUCCHEO
GR. 100 FLOUR
L. 400 N PANNA
6 eggs
GR. 5 SALT
N. 8 lemon rind
GR. RAISINS 250
Preparation:
1. STARTING WITH RAISINS Ammolite The ILM
lemon rind 2. Whisk the ricotta with the sugar
3. AGG. EGGS WITH SALT the sifted flour and FINALLY A LITTLE AT A TIME CREAM MOUNTED
4. AGG raisins with lemon BARK MIXTURE WRUNG
Finish:
Put the mixture into cakes pastry and either put them in a blast and use them when you need them or bake at 180 degrees for 12-20 min. if there are cupcakes. Bake a cake for an hour.
Characteristics:
Dallroccante a tender heart ricotta
Real Time: 1 hour and a half
with the preparation of the pastry sheet
n.3
Updated on 4/11/2010
Recipe Name:
raspberry sauce recipe tested by Chef Alessandro Tannoia
Ingredients:
GR. 750 LAMPONI SURGELATI
GR. 440 ACQUA
GR. 300 ZUCCHERO
GR. 6 COLLA DI PESCE
Nel sifone da lt 0.25:
gr. 160
gr 80
Panna
Di salsa lampone
Preparazione:
1. METTERE IN EBOLLIZIONE I LAMPONI NELL’ACQUA ZUCCHERATA
2. FRULLARE IL TUTTO
3. SETACCIARE E AGG. LA COLLA DI PESCE MESCOLARE FINO A CHE NON SI RAFREDDA
4. ABBATTITORE
Finitura:
Per decorare o per salsa con sifone 80 di panna e 120 di salsa
Caratteristiche organolettiche:
Colore viola
Tempo reale:
10 min
Name:
pastry
Recipe tested by Chef Alessandro Tannoia
Ingredients: For 24 persons
N ° 2 cake tins 28 cm
which is equal to 12 servings.
GR. POWDERED SUGAR 200 GR
: 700 GR FLOUR
. 4 SALE
GR: 500 Gr 50
BUTTER EGG
Preparation: Soften the butter
AGG. Icing sugar and mix
SALT Combine eggs, then the sifted flour
Cover and let stand in Frezzeria
pull STILL THIN COLD
Finish:
Ideal for basic cakes, tartelet and pies
Characteristics:
crispy and crumbly light brown
Real Time:
Cooking in a convection oven at 180 degrees for 10 min. (Always depends on the thickness drawn)
Sheet No.2
Updated on 11/4/2010
Recipe Name:
ricotta cake recipe tested by Chef Alessandro Tannoia
Ingredients: 2 cakes 12 people
GR. RICOTTA
150 GR. 300 ZUCCHEO
GR. 100 FLOUR
L. 400 N PANNA
6 eggs
GR. 5 SALT
N. 8 lemon rind
GR. RAISINS 250
Preparation:
1. STARTING WITH RAISINS Ammolite The ILM
lemon rind 2. Whisk the ricotta with the sugar
3. AGG. EGGS WITH SALT the sifted flour and FINALLY A LITTLE AT A TIME CREAM MOUNTED
4. AGG raisins with lemon BARK MIXTURE WRUNG
Finish:
Put the mixture into cakes pastry and either put them in a blast and use them when you need them or bake at 180 degrees for 12-20 min. if there are cupcakes. Bake a cake for an hour.
Characteristics:
Dallroccante a tender heart ricotta
Real Time: 1 hour and a half
with the preparation of the pastry sheet
n.3
Updated on 4/11/2010
Recipe Name:
raspberry sauce recipe tested by Chef Alessandro Tannoia
Ingredients:
GR. 750 LAMPONI SURGELATI
GR. 440 ACQUA
GR. 300 ZUCCHERO
GR. 6 COLLA DI PESCE
Nel sifone da lt 0.25:
gr. 160
gr 80
Panna
Di salsa lampone
Preparazione:
1. METTERE IN EBOLLIZIONE I LAMPONI NELL’ACQUA ZUCCHERATA
2. FRULLARE IL TUTTO
3. SETACCIARE E AGG. LA COLLA DI PESCE MESCOLARE FINO A CHE NON SI RAFREDDA
4. ABBATTITORE
Finitura:
Per decorare o per salsa con sifone 80 di panna e 120 di salsa
Caratteristiche organolettiche:
Colore viola
Tempo reale:
10 min
My Considerations:
I'm glad they asked me to do this course has given me the opportunity to meet many people and to challenge myself and improve recipes,
The recipes are the result of work in many places (ALTU experience shared with me), private study, research on cookbooks, internet travel abroad and to customize tests.
The recipes are also the result of the advice of experts who come to these courses.
In my opinion they are a good tool for the job and because I share the result of work of many people.
Thank you all.
While waiting for years boiled for 100 ° Academy of taste in New York where I was given the honor to prepare a typical regional Italian menu,
I offer you my most cordial greetings
Chef Alessandro Tannoia
Next Sunday: cooking pot in
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