Frollemente

Every year, when we decide to put our hands in the dough for the production of panettone, I automatically ask myself why we do it. Complacency? Fun? Passion? Love? I don’t know, I don’t think that among the best reasons there are these, or at least not only these. If it is true that deciding to do your utmost to make panettone can be an act of passion and great love, it is also true that a slight sense of satisfaction and pure pride also plays in the production of...

Yes, guys, here we go! Here is one of the recipes that I experimented with Claudio and that I would like to recommend, given the surprisingly soft result! For some years now, as you know, we have dedicated ourselves to the artisanal production of the panettone that we give away and that we eat during the Christmas holidays. I thought it would be nice to propose a variant with liquid sourdough (the one with sourdough will arrive in the next few days! be patient, it takes a who...

This time I’m here with a sweet recipe, but not too much. Delicate, but decisive and direct flavor. Something that can be good for breakfast, but also for a mid-morning snack. Excellent for a cupcake to pair with coffee, but also for the afternoon snack. In short, you will realize that if they manage to arrive until the day after you have baked them, it will be a great victory! Guys, these Pangoccioli ( in Italy we call it in this way) are gorgeous. I had tried many bef...

But how romantic is  to say “Brioche au beurre” instead of “butter brioche”? In my opinion a lot , and since where there is butter I see romance, then i want to use French, although, I must be honest ,I have never studied and learned it (has the time come once and for all to the sound of croissants and croissants? I would say yes!). Well, after this prelude, I would like to emphasize that in this mixture we will not have any water roux (luckily, you s...

When we enter the bakery and leavened round (which in this way can already frighten hahhaha), there are many questions about the various methods and procedures that can make our leavened soft and long lasting. The most popular methods to provide a soft and fluffy texture to our leavened products and which, especially in this period, are depopulated on social networks, are above all two: the Yudane method and the Tangzhong method. For the most part, especially for the “n...

Ok, I have to admit, the chocolate and puff pastry association is one of my many obsessions related to bread. This, essentially, is a technique, as I had already mentioned for the Hokkaido bread, well known in Japan and, some time ago, wandering on the web (damn web hahahha) I glimpsed something celestial: a sheet of chocolate rolled in a soft dough rich in butter. I let you imagine what effect those veins of chocolate aroused between the furrows of a soft and fragrant bread ...