BURRO 1889 IN PANI

FRAGRANT SHORTCRUST PASTRY WITH BURRO 1889

INGREDIENTS

350 g Burro 1889
300 glicing sugar
1/2 vanilla pod
grated zest of 1/2 lemon
50 g egg
500 g '00' flour
5 g baking powder
3 g salt, mixed with egg whites
ground nuts

Mixer: Place the butter, sugar, flavourings, salt and egg in the bowl of a small food processor and mix thoroughly on the lowest speed. When the butter is well incorporated, add the flour and baking powder and mix well.

By hand: Sieve the flour and form a mound; add the butter, the finely-ground nuts and the flavourings. When these are evenly mixed, add the egg whites, salt and sugar, mixing thoroughly. To stabilise the pastry and make it easier to use, wrap in cling film and refrigerate for 10-12 hours. It's a good idea to make the pastry the day before you need it.

WHIPPED SAVOURY FRAGRANT SHORTCRUST PASTRY

INGREDIENTS

500 g Burro 1889
200 g Gran Kinara, grated
250 g ?0' flour
200 g potato starch
150 g ground almonds
25 g salt
250 g whole eggs

Cream the butter with the Gran Kinara, ground almonds and lastly the eggs. Manually mix in the flour, potato starch and salt. Use a piping bag with a fluted nozzle to make the desired shapes on greaseproof paper and garnish with tomato and mozzarella as required. Cook in a fan oven at 180°c or a static oven at 200°C.

CLASSIC ITALIAN-STYLE PUFF PASTRY

INGREDIENTS

Dough:

700 g W280 flour
300 g Burro 1889
200 ml dry white wine
200 ml salt water

Butter/flour mix:

700 g Burro 1889
300 g W280 flour

Dough: mix the butter with the flour (working on a board, in a kneading machine or a food processor with blade attachment) to obtain a smooth dough. Shape it into a rectangle 4 cm thick and refrigerate.

Butter/flour mix: mix the flour, salt, water and wine to form an elastic, even and dry dough; wrap in cling film and leave to rest for 20-30 minutes. Then roll out the puff pastry to make a rectangle approximately 1 cm thick. Place the block of butter in the centre of the rectangle and wrap it carefully, ensuring all the edges are closed. To make the layers, roll the pastry out again using a machine or a rolling pin, to a thickness of 1 cm. Now bring the outer edges of the dough to the centre and fold one half over the other to obtain four layers in the shape of a book. This will give you 4 layers and a total thickness of approximately 4 cm. Cover the pasta with food-grade cling film to stop it drying out and refrigerate for 1 hour. Repeat the operation three more times.

JAM TART GLUTEN-FREE

WHIPPED SHORTCRUST

INGREDIENTS

350 g Burro 1889
200 glicing sugar
100 g ground almonds
100 g eggs
200 g rice flour
2 g baking powder

Cream the butter with the sugar, and add the eggs little by little. Finally, add the flour, ground almonds and baking powder.

CRISPY STRUDEL

INGREDIENTS

200 g Burro 1889
200 g ground almonds
100 g rice flour
100 g thin maize flour
100 g potato starch
200 g vanilla-infused sugar
200 g chopped hazelnuts
1 vanilla pod

Knead all the ingredients together to obtain a crumbly mixture; refrigerate.

TENEREZZA WITH CARAMEL

TENEREZZA MIXTURE

INGREDIENTS

400 g Burro 1889
1520 g half-and-half sugar and ground almonds
760 g eggs
200 g '00' flour

Cream the butter in a food processor using the whisk attachment then add the eggs a little at a time, followed by the flour and the cooled melted butter. Place the mixture in silicon moulds and cook at 160°C for 20 minutes, then turn off the oven and leave for a further 5 minutes. When cool, soak in the syrup and fill with salted caramel.

SALTED CARAMEL AND SYRUP

INGREDIENTS

Salted caramel:

125 g Burro 1889
200 g sugar
100 ml cream
2 g salt

Syrup:

200 g sugar
400 ml water
2 vanilla pods

Make a dry caramel, then add the warmed cream and the salt. Add the butter when the mixture reaches 45°C.

HAZELNUT ECLAIRS

BASIC ECLAIR DOUGH

INGREDIENTS

150 g Burro 1889
150 ml milk
200 ml water
200 g W160 flour
300 g eggs
5 g sugar
5 g salt

Mix the first four ingredients and bring to the boil, then add the flour and continue cooking for at least 2 minutes. Place the mixture in a food processor and add the egg a little at a time. Using a piping bag with a fluted nozzle, pipe onto a perforated silicon baking mat. Cook in a static oven at 180°C for 20 minutes with the valve closed and then 40 minutes at 160°C with the valve open.

CRISP DOUGH AND MOUSSELINE CREAM

INGREDIENTS

Crisp dough:

150 g Burro 1889
180 g W160 flour
180 g brown sugar

Mousseline cream:

700 g Burro 1889
470 ml milk
350 g hazelnut praline
110 g egg yolks
90 g sugar
40 g rice starch
1 vanilla pod

Combine the ingredients in a food processor, then flatten the dough between two sheets of greaseproof paper and refrigerate. The dough can be coloured if required using water-soluble food colouring. For the mousseline, make a creme patissiere with the first 5 ingredients and allow it to cool. Separately, cream the softened butter with the praline, then combine the two mixtures.

WALNUT AND PASSION FRUIT BISCOTTI

BISCOTTI

INGREDIENTS

350 g Burro 1889
350 g flour
150 g potato starch
100 g ground walnuts
200 g vanilla-infused sugar
90 g passion fruit pulp
2 g salt
70% dark chocolate to taste

Make a sablé, dissolving the salt in the passion fruit pulp. Mix all the ingredients together for a few seconds to form a dough. Place the dough in a lined dish and refrigerate for at least 12 hours. Roll out using a machine and shape as required with a pastry cutter. Bake at 160°C for 14-16 minutes, brush with the warm glaze and when cool, decorate with chocolate and chopped walnuts.

PASSION FRUIT GLAZE

INGREDIENTS

200 glicing sugar
20 g passion fruit pulp
20 ml water

Mix all the ingredients together and bring to the boil.

BABAS

STARTER

INGREDIENTS

120 ml milk
25 g yeast
160 g W380 flour

Mix the ingredients together and leave to prove for at least 2 hours at 25 degrees.

DOUGH

INGREDIENTS

150 g Burro 1889
100 ml cream
400 g eggs
400 g W380 flour
50 g granulated sugar
10 g salt

Mix the starter with the cream, half the eggs and the flour. Add the sugar, softened butter, salt and the remaining egg very gradually; the dough should be smooth and elastic. Half fill the moulds. Leave to prove until the mixture rises to the top, then bake at 200°C until golden brown.

SHORTBREAD WITH BURRO 1889

INGREDIENTS

350 g Burro 1889
300 glicing sugar
1/2 vanilla pod
grated zest of 1/2 lemon
50 g eggs
3 g salt mixed with the egg white
500 g '00' white flour
5 g baking powder

Place the butter, sugar, flavourings, salt and eggs in the bowl of a small mixer. Mix thoroughly at the slowest speed; when the butter is well mixed in, add the flour and baking powder and continue mixing until all the ingredients are incorporated.