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Recipes for tarts, muffins, croissants


A selection of many portion treats for breakfast, a snack or an off-meal snack. Or to offer your guests for a special after-dinner. There are many and all tasty and delicious. Start with husbands with cream, muffins of many types, tarts, various croissants with various fillings, cream, chocolate, vanilla or jam. But also stuffed and non-stuffed cans, puffs and many more.

MARITOZZI with cream

Now let’s move on to a typical treat of traditional Lazio cuisine the MARITOS with cream. They are fluffy sweet sandwiches with a filling of whipped cream. In ancient times they were given to future brides by boyfriends who were called with a Romanesque zealots precisely MARITOZZI . They are delicious at breakfast with a cappuccino or snack.

Necessary for cream MARITOS

  • 400 grams of manitoba flour
  • 10 grams of fresh brewer’s yeast
  • 100 grams of sugar
  • 130 grams of whole milk
  • 40 grams of seed oil
  • 1 egg
  • 1 egg yolk
  • the peel of a lemon
  • the peel of an orange
  • 300 grams of whipped cream

Preparation of cream MARITOS

Let the milk cool and add the sugar and fresh brewer’s yeast. Mix and mix well.

Meanwhile, on a flatpaper we prepare the flour in a fountain and start to work with our hands adding slowly the milk with the sugar and then the seed oil, the beaten egg and the grated skins of lemon and orange.

We knead about about ten minutes until we get a firm and elastic loaf. Wrap it in a sheet of cling film and put to rise for about 2 hours or until it has doubled in volume.

After this time we resume the loaf and after working it briefly divide it into many small sandwiches that we will put in a pan far from each other because they will rise again. We close the pan with cling film and let it rise for another hour.

At this point heat the oven to 180 degrees and brush the buns with the beaten egg yolk. Now they are ready to put in the oven for about 25 minutes.

Removed from the oven and cooled, they are then half engraved and filled with whipped cream.

Chocolate tarts

Necessary for chocolate tarts

  • 280 grams of flour
  • 130 grams of butter
  • 1 packet of baking powder
  • 100 grams of sugar
  • 2 eggs
  • the zest of half a grated lemon
  • icing sugar just enough
  • 200 grams of Nutella or chocolate spread

Making chocolate tarts

For this preparation you need the molds for tartellettes. They are found in both non-stick aluminum that can be used again, , which disposable for sale in many supermarkets.

First add the yeast to the flour and then to the softened butter until they form large crumbs. Now combine the eggs, sugar and grated lemon zest and knead the dough with your hands to obtain a firm and elastic mixture.

Wrap the mixture in cling film and refrigerate for about 30 minutes.

After this time resume the dough and with a rolling pin make a puff about half a centimeter high.

With a rather wide glass create discs to put inside the molds to line both the bottom and the edges.

Fill the puff pastry in the moulds with Nutella or other chocolate spreadable and with the remaining puff pastry create inserts to be placed superimposed as on normal tarts, to be placed on the surface of the molds.

Bake the oven already warm at 180 degrees for about 20 minutes. Once removed from the oven, sprinkle with icing sugar.

Croissants or stuffed croissants

Required for stuffed croissants

  • 300 grams of flour
  • 60 grams of sugar
  • 150 grams of butter
  • 1 egg
  • 15 grams of fresh brewer’s yeast
  • a glass of whole milk
  • the half orange peel
  • a pinch of salt

 

  • As for the filling this varies by taste, we can put Nutella, custard, jam, honey or whatever you prefer.

Preparing stuffed croissants

Melt the yeast in the freshly warm milk, add

about 100 grams of flour and covered with a cling film let stand at least an hour.

Spend this time in a large bowl knead the remaining flour with sugar, 100 grams of butter, a pinch of salt and add the milk with yeast. Work until you get a rather solid dough and then continue on a pavement to work with your hands to get a smooth and elastic dough. Now cover the dough with cling film and leave to rest for about an hour in a warm place.

Resume the dough and after working again with your hands, make a fairly thin pastry. Cut the pastry into strips of about 10 centimeters and place the strips on each other. Roll out the overlapping dough strips again until they form a pastry. Cut this pastry into a square of about 15 centimeters to the side and place in the center of the square a teaspoon of the filling you have chosen. Fold the square in two so that you join the tips and fold it once more to give it the classic croissant shape. Brush the surface with a beaten egg yolk and place the croissants on the oven plate over the oven paper. Make the ready-made croissants rise for another half an hour before putting them in the oven already hot at 180 degrees for about 20 minutes.


Danish cream girelle

Necessary for Danish cream swivels

  • 500 grams of flour
  • 15 grams of fresh brewer’s yeast
  • 1 egg
  • 80 grams of sugar
  • 200 grams of milk
  • 60 grams of seed oil
  • 1 bag of vanillin
  • the grated zest of half a lemon
  • 80 grams of sultanas
  • 1 pinch of salt

to make custard:

  • 1 egg
  • 50 grams of sugar
  • 15 grams of cornstarch
  • 200 grams of milk
  • a piece of lemon peel (to be removed at the end of cooking)

Preparation of Danish cream swivels

Melt the yeast in the milk, add the sugar, egg, seed oil and vanillin sachet, the grated peel of half a lemon and after mixing everything well, add the flour and work the dough first in the bowl, then on a flat with the to achieve a homogeneous and elastic consistency. At this point put the dough in a bowl and covered with cling film leave to rise for 30 minutes.

In the meantime, we prepare the custard with raisins.

In a saucepan dissolve the sugar with an egg, cornstarch and hot milk, stir and bring over the heat where stirring continuously thicken the cream.

Soak the raisins.

Take the dough now and with a rolling pin form a puff line about half a centimeter high, working the dough on a sheet of baking paper.

Made of the rectangular pastry put the cream on the entire surface of the pastry and finally spread the raisins, squeezed well.

Helping yourself with the oven paper roll the pastry in the direction of the length.

Now cut the roll that we formed by making pieces of about 2 centimeters.

Place the pieces in a baking tin and covered with cling film, and raise for about an hour.

Bake in an already hot oven at 180 degrees for about 20 minutes.

Cream canisters

Necessary for cream cans

  • 300 grams of flour possibly half manitoba and half 00
  • 1 sachet of vanillin
  • half a glass of milk
  • 40 grams of sugar
  • 1 egg
  • 10 grams of fresh brewer’s yeast
  • the zest of half a grated lemon
  • half-gram oil 50

For the custard:

  • 1 egg
  • 50 grams of sugar
  • 15 grams of cornstarch
  • 200 grams of milk
  • a piece of lemon peel (to be removed at the end of cooking)
  • Seeds oil for frying
  • sugar to finish

Preparation of cans with cream

In a large bowl, melt the milk.

Now combine the sugar, seed oil, egg, grated lemon zest, vanillin sachet and once combined, combine the flour a little at a time.

Work first in the bowl then on a flat with your hands to form a firm and elastic dough. Put the dough in a bowl covered with a sheet of cling film and leave to rise in a warm place for about 2 hours and even more if it is not doubled in volume.

After this time resume the dough and work with your hands for two, three minutes.

Roll out the dough to form a sheet of about one and a half centimeters high.

Now with a round shape or with a glass about 8 centimeters in diameter, make discs on the pastry.

Place the discs in a baking tray lined with baking paper a little spaced apart.

Cover the pan with cling film and leave to rise for half an hour.

Bring the seed oil to a temperature in a frying pan and fry the discs a couple of times until golden on both sides

Remove and with paper towels remove the excess oil.

Pass the cans into the sugar.

With the handle of a wooden ladle drill holes in the center of the can and once prepared the custard (as indicated in the previous recipe) with a pastry syringe fill the cans with cream.

Browsetelle

Required for puff pastles

For the pastry:

  • 500 grams of white flour
  • 60 grams of sugar
  • 3 eggs
  • a glass of dry white wine
  • 60 grams of lard.

For the filling:

  • grape jam, ground almonds, chocolate, cinnamon and the zest of half a grated lemon

Preparing the flip lets

Prepare the dough of the pastry adding to the flour the icing sugar, beaten eggs, the glass of white wine and the softened lard.

Make a firm and elastic dough and let it rest for an hour under a cloth.

Meanwhile, prepare the filling by mixing the grape jam with the ground almonds the chocolate flakes, a pinch of cinnamon and the zest of a grated lemon.

Now let’s get the pastry ready. With a rolling pin make a very thin pastry. Cut into strips of about 10 centimeters all over the pastry and overlay the strips by brushing between strip and strip with molten lard. Roll up all the strips and let it rest for about an hour in the refrigerator closed in a sheet of cling film.

After this time resume the roll and cut slices about 1 centimeter thick.

With a rolling pin, smooth the slices until they become about 4 millimeters thick. Place a tablespoon of filling on the slice and close to a crescent. Place the puff pastles on the oven plate and bake in a pre-hot oven at 180 degrees for about 15 minutes. Take the oven from the oven to sprinkle with icing sugar and serve both hot and cold.


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