Do you want to prepare a sweet snack filled with delicious sweet and soft cream? Prepare the Mooncake, follow the step-by-step recipe is easy and fast!

For the recipe:

2 eggs

100 g sugar

75 g butter

a little red coloring in gel

a teaspoon of bitter cocoa

half bag of yeast

110 g flour

PROCEDURE:

• Melt the butter on slow fire 
• to soak eggs with sugar red coloring and bitter cocoa,
• add the butter made to intiepidire!
• Then add the flour mixed with half bag!
• To butter and flour the semisphere shapes, and to put a spoon not abundant of the mixture then to add a teaspoon of white spreadable cream and to cover with another little mixture.
• Bake in hot oven at 160 g for about a quarter of an hour, and do the stecchino test!

After cooled decorate them with a hammer obtained in sugar paste

The products we used in this recipe!

sugar paste

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Cacao

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Food colorants

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What are you waiting for?

www.tuttopasticceria.it

Thank Monica Gentile for the sweet realization!

If you want to see your recipes on our blog please send them to info@tuttopasticceria.it or on our Facebook page.

Do you want to prepare a sweet mushroom with autumn taste?

You don’t have too much time to prepare a delicious treat, but do you want to amaze your guests?

Timing note: the “5 minutes” in the historical title refers only to the quick preparation stage. Mixing, shaping, baking and cooling require additional time. The ingredients, quantities and method below remain those of the original recipe.

You need the following ingredients:

• prepared for meringue Tutto Pasticceria
• 150 ml of water
• granella q.b.
• 50 gr dark chocolate
• wood fruits q.b. for decoration

Prepare our meringue in one shot!

In a mixer or in a planetary insert the meringue powder (you don’t have to weigh anything already is all ready in the envelope ), add the water and let the robot start for a dozen minutes.

The dough will become inflated, shiny and foamy.

With a spatula Pour the batter in a few disposable sacs (I recommend using it is easier to throw it away after use, instead of washing it ), and with a mouthpiece creates delicious funghetti and hats.

bake 180 degrees for 15 minutes.

As soon as they are all cooked, wetting them with some molten chocolate, this will make the hat stick and remain welded.

Decorate the dish with our granella and serve everything.

This recipe was created by Bohemycake, we send you back to its preparation.

If you also want to send us the recipes you have prepared with our products, send them to info@tuttopasticceria.it

For the recipe we used

Because they are very fast to do, but they look really amazing, you will all be amazed in no time.

If you have little time to prepare a dessert but you have these ingredients in your home I recommend you do this delicious tying me in cups.

You need 10 cups:

500 gr mascarpone (without lactose for intolerant)

200 gr of cookies Pan of stars

decorations in waffle and chocolate to decorate

cocoa bitter

Disposable cups for creamy sweets

icing sugar 80 gr.

cake cream 200 gr ( vegetable or delactate for intolerant)

Preparation of the fake Tiramisu’ (time 4 minutes)

• In a bowl, put the cold cream of the fridge
• Add to it icing sugar and the mascarpone, will come out a fake mascarpone cream lighter and delicious
• In each cup alternate layers of cream with crumbled star bread, decorate with cookies, hazelnuts and everything you like.
• Make it stand in the fridge for 1 hour before serving.

If you are lactose intolerant this recipe is for you, you know that today on the market there is both cream and mascarpone delattosato? Perfect for everyone is a fast, but tasty and beautiful receptacle to be presented.

You can use any variant: caramel, icing, and decorations of all kinds.

We thank Elisa Poggio for the beautiful picture, are they wonderful, right?

Have you ever made a cookie so fast?

Thank you for our preparation for shortcrust pastry.

What is the prepared preparation?

Ours prepared for frolla It is in a moistened packaging that preserves all its freshness, it is powdered, you just have to add the following ingredients:

1. Pour the bag content on a worktop, add 200 gr of butter and 200 ml of water.
2. Egg fast, and refrigerate for 2 hours.
3. Spread the dough in a 24 cm tortier, bake for 25 minutes to 180 degrees, or prepare cookies and cakes.

Why choose this powder preparation for shortcrust pastry?

• Comfortable to always have in the pantry
• Not weighting ingredients
• Make sure an excellent result
• Long term, you can always keep it in the kitchen ready when necessary
• He’s getting ready in a moment, for those who have little time and don’t want to make mistakes.

Our preparation is guaranteed by Aromitalia, a leading professional bakery company.

They are not supermarket products, but they are professional preparations used by pastry chefs, professionals in the industry, who like to delight their customers.

Thank you Tutto Pasticceria These preparations are sold in the online shop, and can be purchased by private or professional.

And you want a cookie?

Thanks to Elisa poggio who prepared these delicious Florentine cookies

Elisa also used our Kado boxes, if you don’t know them and you’re curious click here.

Products used in the recipe

Homemade Peruvian Kisses: Simple Recipe

If you want to make a very fast dessert, you can create these sweet kisses.

Remember that famous lover chocolate?

This is really good, and you can prepare it with your hands, to give it to those you love, or to taste it in the company of friends..

Paruine recipes: recipe and ingredients

We don’t miss out on chatter, our very good Elisa Poggio gives us his recipe.

The ingredients needed to prepare about 20 kissing Perugina I’m not

100 grams of hazelnut granules
1 tablespoon bitter cocoa
100 grams of spreadable chocolate ( gianduiella )
100 grams of milk chocolate
Whole hazelnuts 
200 grams of dark chocolate or dark chocolate medals

Preparation of chocolates: how to make the perugina kisses!

1. Melt the chocolate in a bain-marie or in the microwave (the original recipe gives 40 seconds for the microwave).
2. Add the chocolate spread (gianduiella), chopped hazelnuts and unsweetened cocoa powder.
3. Mix well and place in the freezer for 10 minutes.
4. Take the mixture out of the freezer and shape it into balls with your hands. Place a whole hazelnut on each ball, then return them to the freezer for another 5 minutes.
5. Melt the dark chocolate in a bain-marie or in the microwave.
6. Coat the chocolates with melted chocolate using a fork, or place them on a wire rack to allow the excess chocolate to drip off.

  The result surprises everyone and using a chocolate of excellent quality also taste is really amazing!

 You don’t need to be master bakers or work chocolate with difficult procedures, if you don’t have these ingredients, you can always make chocolates by mixing hazelnut cream with dry biscuits, nuts and almonds and rolling them into cocoa: in a flash you created some truffles.

So why not try to make chocolates immediately kissing directly at home and with their own hands.

Thanks again to Elisa who presented us kisses in a very elegant dress..

You know how? used..

4 eggs
80 g sunflower or seed oil
1 sachet of baking powder
150 g sugar
150 g of chopped peanuts
a bag of vanillin

150 g flour

Preparation of the cake with peanut granella

Mix the eggs with sugar with an electric whip for 15 minutes.

To this compound add the chopped peanuts mixing from the bottom upwards.

Add flour, oil, vanillin and all the rest of the ingredients until you get a creamy mixture and without lumps.

Bake in the oven warm for 30 minutes at 180 degrees.

After cooked decorate with white chocolate melted and peanuts to taste.

Where can I buy peanut granella?

La granule you can buy it on our online shop, here you will find everything you need for the preparation of our dessert.

Thanks to our friends who send us their recipes prepared with our products.

If you have prepared a recipe with our products send us by email to info@tuttopasticceria.it, we wait for you!

Hazelnut variation: prepare the same cake by replacing the chopped peanuts with the same quantity of chopped hazelnuts and use hazelnuts for the decoration.

If you want to make excellent ice cream without an ice-cream maker and have a Thermomix, you can follow this recipe by Enza Falco.

Our contributor prepared this Malaga ice cream with the Malaga flavoring paste used in the original recipe.

Ingredients

340 g whole fresh milk
110 g unsweetened fresh cream
100 g sugar
50 g sultanas
100 g rum or Marsala
50 g dextrose
4 egg yolks, 60 g in total
1 heaped tablespoon Malaga concentrate

1. Preparation of the Malaga ice cream
   Soak the sultanas in the rum or Marsala for 3 h.
   Place all the other ingredients in the mixing bowl.
   Set 5 min, 80 °C, speed 5.
   When the cycle is complete, transfer the mixture to a low freezer container.
   Leave it to cool.
   Cover and freeze until solid.
   After 2 h, stir it occasionally with a spoon.
   When fully solid, return it to the mixing bowl and add the drained sultanas.
   Mix for 10 sec at speed 3.

If you do not have a Thermomix, you can use another suitable food processor. If you have an ice-cream maker, the result will be even creamier.

Where can I find Malaga flavoring paste?

See the current creams and flavoring pastes available in the online shop.

La peanut cream (peanut butter), it is very suitable for both pastry and salty dishes…. you can easily, and quickly, in the house and is very good!

The recipe is from our Alessandra di Molfetta!

The taste is intense hazelnuts, also because it is practically the only ingredient used!

200 gr. Toasted peanuts in granella,
Sugar 1 tbsp

Preparation of peanut butter

Put the peanuts in the mixer and drive it at high speed. Peanuts will become a granella.
Stop the mixer, remove the whole granella from the parts of the bowl, then continue to stir at high speed. Slowly the granella will become more and more ‘end, the peanut oil will start ‘to start’
stick the granella to itself and it will become a ball.
Stop the mixer and again with a spatula detach the peanuts
Add sugar, followed by mixing to the bowl walls.
3-4 minutes to make sure that all the compound is well homogeneous, you will have
created peanut butter!
It can happen that after a while the oil is separated from the cream;
is perfectly normal, it also happens in the jars prepared commercially.
Mix with a teaspoon to re-amalgamate.
In the jar you can keep it at room temperature for at least one month.

Recipe for a 20 cm mould or for 10 people

5 eggs

150 gr of sugar

50 gr of water

Far from it

200 ml cream

2 tablespoons of nutella

sugar paste

food colorants

cream baths 

Chocolate cake process and preparation 

1. separate the egg yolks and mount them with 150 g of sugar and 50 g of water,
2. to mount the egg whites until stiff Stop, stop, stop, stop.
3. then incorporate them into the compound of the egg yolks, mix the flour with the baking powder, and gently
   from the top down incorporate to the compound!
4. To butter and flour the mold, and pour the mixture,
5. put in the oven already warm to 160 degrees for a half’ oretta about, then do the test stecchino…
6. after crushed and cooled cut the P D S. And wet it with 150 ml of water and sugar as needed to sweeten,and add a spoon or two of cream extract!!!
7. For the stuffing, I mounted 200 Ml of cream, and after added 2 tablespoons of nutella then decorate to taste!

Thank Monica Gentile for her recipe..what delight!

Ingredients For the base of the roll:

4 eggs

100 g sugar

50 ml pineapple juice 
half bag of yeast

120 g flour

Mix all ingredients, leaving for the last flour and yeast,

to be placed on the oven plate, covered with wet and well squeezed baking paper, to cook
in hot oven at 150 g for 10 minutes about…

Don’t make too much color, otherwise the roll to pineapple it gets too dry and it becomes difficult to roll it up and will not have a good taste!
For the filling of the roll:

mount 200 ml of cream for sweets well firm, and then add a plentiful spoon of cream pineapple,

 
Fill the roll, and roll it gently, it does not need to wet because it is very soft.

The recipe was prepared by our friend Monica Gentile!

Thank you for the delicious recipe and for your precious advice. If you want to take a look at its recipes click here.