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Santa Lucia .... Mon petit choux

Sockerkringla.


enrolladitos .... or sugar. The original recipe is Atina, and secure because you know it all because I have seen in all cooking blogs, each one better. I had a
tremendous desire to do it, so two months ago I got to it following the original recipe of just using yeast (dry) instead of yeast. I was excited, I made the recipe by hand and I loved the result. A similar mass to that of a brioche, soft, tender and not overly sweet. Real good for breakfast or snack. Alberto
As usual, my cousin, is the first to see the photos of everything that comes out of my kitchen and when I was already ready to climb the post I said no, I wait for the day of Santa Lucia , which is today ....


He studied at Linköping (Sweden) and told me that the Swedes have devotion to this Saint, the story of his life, what it means to them this celebration and also linked to the holiday food. It is one of the most beautiful Christmas traditions in Sweden.

Girls dressed in white robes walk the streets singing and carrying lighted candles in hand. One of them symbolizes Lucia and carries a red ribbon at the waist and on her head a crown of branches and leaves of blueberry and candles. Santa Lucia illuminates for them the long winter nights.
is typical at this time that mark the beginning of Christmas to develop this type of candy and gingerbread. Simply adding 1 gr. ground saffron this delicious sweet dough gettin more typical of this day, saffron buns ( Saffron buns).
Well, and to permeate most of the Christmas spirit of this tradition and so beautiful I leave on my i-pod a typical song of this day, is number 38, I hope you enjoy!
Indeed, the post is dedicated to Alberto and my friend Luci.

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....

Petit choux, creampuff, profiteroles, éclair ....

1 cup (125 ml.)
water 1 cup (125 gr.) Flour
pastry

1 / 2 cup (115 gr.)
butter 1 / 2 teaspoon salt
Chocolate Sauce (microwave)
200 gr. COUVERTURE
125 ml. double cream 4 tablespoons sugar

125 ml. water.
Preheat oven to 180 º C. Choux paste to boil water with butter and salt. When it starts to boil again at one blow the flour, turn off the heat and stir vigorously with a whisk until a dough that pulls away from pan. Off the heat are added one at a time eggs. Each time you add an egg to be mixed well with a wooden spoon, so it is completely incorporated into the dough. So until you have built the 4 eggs. The realization of the mass is very fast, only to have a good arm.
Put the dough in a pastry bag with a wide nozzle, round or star shaped and are making little mounds of dough on a baking sheet lined with parchment. Bake for 15-20 minutes.
For the chocolate sauce put all ingredients in a microwave safe bowl and heat on full power for periods of 1 minute, stirring each time we stop. So to get the chocolate is completely melted and sauce blended.

Custard (microwave)

4 egg yolks 2 tablespoons cornstarch 4 tablespoons sugar

1 / 2 liter of milk
peel 1 / 2 lemon 1 vanilla pod
or 1 tablespoon vanilla sugar.


Put in the microwave to heat the milk with lemon and vanilla to a boil. Remove the lemon peel. Meanwhile, whisk the yolks with the sugar and cornstarch, until mixture is smooth. Pour this mixture over the milk when it begins to boil and mix vigorously. Reintroducing periods in the microwave for 1 minute, stirring to stop the cream until it thickens. Remove from oven, cover with plastic wrap so it touches directly the cream, so that no air and does not dry the surface. Allow to cool to finish the cream thickens.
Put the cream in the hole using a special nozzle to fill (the mouthpiece is like a syringe). Fill the profiteroles with the same nozzle by a small hole in the base of each. Sprinkle with caster sugar.
I made two versions: one, filled with whipped cream (with a little caster sugar), covered with chocolate sauce and pistachios. The second, cream fillings pastry and covered with sugar. There are countless versions, you can combine the pastry cream covered with chocolate sauce, or make a pastry cream, chocolate, coffee, etc .... By the way, with these numbers come out about 48-50 pieces and I booked a few inches Filled to salt, which is a different option for some entrants.

Simply one of my favorite desserts, as well as how quickly they are made. And you, you like the profiteroles?

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A piatto di pasta ....

Casareccia gratin, bacon and mushrooms.

500 gr. of Casareccia
500 gr. fresh mushrooms
150 gr. smoked bacon
500 ml. double cream 250 ml
. beef broth
200 gr.
grated mozzarella 1 large leek
3 cloves garlic 1 small onion


chopped parsley salt and black pepper
olive oil.



Cook the pasta in salted water according to the manufacturer's instructions. The Casareccia require a long time, so while they we can prepare the sauce.
in 4-5 tablespoons olive oil sauté the leeks very clean, onion and garlic, all finely chopped. Sauté over medium heat for a few minutes and add the diced bacon. Continue sautéing and incorporate Finally mushrooms washed and sliced. Cook until the mushrooms are soft. Add the hot broth and let reduce for 2 to 3 minutes. Incorporate the cream and lower the heat to low, season and add the chopped parsley and grated cheese (reserving a little for browning). Remover.
Drain the pasta and join it to sauce. Pass the pasta to a power or oven dish, put the remaining grated cheese over the pasta and grill for 15 minutes.

A plate of pasta is comforting in winter and I love to try the result of the different shapes of pasta with different sauces, and I think this is an ideal combination. Although all like me, I have a preference for the wider masses as pappardelle, lasagna or cannelloni well. The Casareccia are delicious because its profile in the form of "S" allows the sauce to get into the pasta, making them more palatable.
Hope you like.