PNow more than thirty years old, Andrea Tortora is a celeb pastry chef. Neither My infallible desserts (Gribaudo) offers everyone the chance to create small masterpieces at home.
From a perfect Sacher to the croissant, to the tatin. Plus the basic recipes (even the one for Italian cream puff pastry for crochenbouche).
donuts
INGREDIENTS:
For the chariot:
150 g flour W 250-300
20 g brewer’s yeast
75 g water.
For the mature biga dough:
450 g flour W 250-300
180 g egg yolks
112 g sugar
110 g fresh cream
100 g mature natural yeast
90 g milk
1 vanilla pod
the grated zest of 1 lemon
the grated zest of 1 orange
12 g salt
150 g butter.
For the finishing:
peanut oil
100 g icing sugar
200 g custard or apricot jam
Donuts. Recipe by Andrea Tortora, photos by Stefano Butturini, taken from “My infallible desserts” (Gribaudo)
Method
Prepare the chariot. Mix in the planetary mixer with the leaf (the leaf whip, ed), the flour, the yeast and the water for a short time, then let it rise until the mass triples in volume. Then proceed with the dough.
In the planetary mixer with the leaf mix all the ingredients, except the salt and butteruntil the dough is smooth, then add the salt, the soft butter and knead until it is smooth again.
Break it into pieces to form 35-40 g blocks. Rotate them on a lightly floured surface and form regular balls: place them far enough apart from each other and let them rise for 4 hours on floured cloths.
Heat the oil in a large pan and, when it reaches 170°C, fry the donuts until they are golden. Drain them on straw paper, roll them in icing sugar and fill them with cream or jam as desired.
“My infallible desserts” by Andrea Tortora (Gribaudo)
Croquembouche
INGREDIENTS:
40 small Italian-style cream puffs
400 g eggnog cream (200 g egg yolks, 80 g sugar, 200 g Marsala).
For the caramel:
100 g water
300 g sugar.
Croquembouche. Recipe by Andrea Tortora, photos by Stefano Butturini, taken from “My infallible desserts” (Gribaudo).
Method
In a bain-marie, lightly whip the egg yolks with the sugar. Bring the Marsala to 80°C, then pour it over the mixture and bring everything back to the heat in a bain-marie until completely cooked. Let cool. Fill the puffs with the zabaglione cream.
In a saucepan, bring the water to the boil and add the sugar. Bring back to the boil, keeping the heat low and never stirring. As soon as the mixture has reached an amber color, sturn off the heat and immerse the saucepan in cold water to stop the cooking.
At this point dip the top of the cream puffs in the caramel. You can serve the dessert as a mignon one bite during coffee.
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