Sweet Home

Diario di una pasticciona

September 1, 2012 9:21 pm
Plum Slice Pecan Crumble

Plum Slice Pecan Crumble

August 22, 2012 10:56 pm
Find the receipe at giuliasweethome.blogspot.it

Find the receipe at giuliasweethome.blogspot.it

August 20, 2012 8:56 pm

I’m moved!


follow me at http://giuliasweethome.blogspot.it/

you will find more delicious curiosities!

GiuliaSweetHome :)

August 19, 2012 5:58 pm

Yogurt brioches

Follow me at: http://giuliasweethome.blogspot.it/      

          Yogurt brioches

Are you ready to prepare your breakfast healthy brioches by yourself?
I’ve found out the receipt from this Italian blog, Adriano is a “leavened pastries guru”, he knows everything about them and any his receipt is successful.


250gr plain (all-purpose) flour + 250 g American flour
100gr milk
150gr natural yoghurt
2 eggs + 1 yolk
100gr caster sugar
60gr melted butter
2 tbsps honey
12gr brewer’s yeast
7gr salt
2 tbsp rum
1 finely grated lemon rind + 1/2 orange one

Dissolve 1 tbsp of honey with the brewer’s yeast, 1/2 of lemon rind and the tepid milk, then add 90g of flour, stir and let rise for around 90’.
Blend the remaining part of the rind with the yoghurt.

Place the eggs, yolk, 50 g of sugar, half of the remaining flour mix in the bowl of an electric mixer and beat until it become stiff (if you have got a Kenwood machine, KitchenAid, or similar, use the K beater, here you have an example). In three times add the yoghurt, remaing sugar and flour. Let became stiff again and then add slowly the rum and let beat for other few minutes. Change the beater, take the hook (like this one) and beat at speed 1.5. Stop twice the mixer and upside down the pastry, leave it beating until it become shining and elastic.Cover it and let rise at 26°C, until it will double (90 min).

Place in a pastry board cover with flour and fold the pastry in this way (follow the third, fourth and fifth pics).

After 15 minutes cut by half the pastry, make two circles 7 mm often, divide each one in 12 slices (like a cake), and roll up each slice on itself (from the triangle base to the top). Let raise your brioches for 1 hour left.
Brush them with one egg, place in the oven at 180°C for 15 min.

Let get them cold and enjoy them with Nutella, yoghurt, jam or custard (any other ideas?).

PS. To keep them fresh you can froze them or keep them in a plastic bag for 3 days.

Have a try!

5:53 pm 5:52 pm 12:11 am
Walnut ice-cream

Walnut ice-cream

12:04 am

Walnut ice-cream

45°C and I am not referring to the oven.
Yes, today is really hot that’s why I have already prepared the cream to ice for the walnut ice cream.
It’s already the third time I try to do it and, I would say, the best one.
I am feeling like the ice-cream queen just because I found out the right percentage to have a perfect creamy, home-made, italian gelato. Are you curios?

Let’s start with the recipe!


200 ml (liquid) cream
130 ml milk
100 g walnuts
1 yolk
81 g sugar
9 g dextrose
1/2 tbs cornstarch (cornflour)

Put walnuts already peeled and rosted (put them in the oven 190°C for 12 min) in the mixer/cutter and leave them for 10 min since it turns into a liquid walnut cream.
Place the milk, the cream and the yolk in a saucepan over medium-low heat and stir, add the sugar, the dextrose ans the starch.
Remove from the heat before it starts to boil and cool quickly (for example using an iced water bath). Add the walnuts cream and whisk the cream.
Pour into a tin and cool it from for minimum 4 hours or overnight. 
Place the cooled cream into your ice-cream maker. When is done, place it in your freezer.
Are you ready to eat it up? Enjoy!

PS. Anytime you have to do an ice-cream, please remember to follow the process: heat, quickly cool, leave cooling in your refrigerator for at least 4 hours, prepare your ice-cream with the ice-cream maker, freeze it.
All those steps are needed to have a really creamly ice-cream, italian style!

PSS.You can also replace walnuts with 80 g of pistachios.

Have a try!