Christmas Treats for Two







                                            DESSERTS FOR TWO

How deep is your love for sweet food? Our is as deep as the ocean ..
From fancy french patisserie to rustic style pastries ,Raffaele and I share a big passion/addiction to sweets . We enjoy watching TV programs about baking . The great BAKE OFF on Real Time , and everything about NIGELLA LAWSON and JAMIE OLIVER . ..to me some of the best food writers around the globe. I love to read books about cooking in general ,even more when it comes to desserts! I remember when I was a child , I used to read all those cooking books my parents had in their kitchen … focusing always on pictures ,picking the next recipe to try out !
From time to time we take joy in discovering new sweetmeats around town . Milan is our playground ,we wander around looking for deliciousness ,and sometimes bake something at home  . This time we matched our passion with Christmas atmosphere and the Opening night of “Teatro alla Scala” .We had a lovely time and made a few pictures , hope you enjoy it!



                                        PISTACHIO CROISSANTS

Puff Pastry Dough  :

40 gr  all-purpose flour
1/4 teaspoon salt
1 stick (120gr) Butter  plus
5 tablespoons unsalted butter, frozen
6 tablespoons ice water


  • Sift  flour and salt into a chilled metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
  • Drizzle the ice water evenly over flour mixture and gently stir with a fork until incorporated.
  • When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water.
  • Chill the dough into the fridge wrapped  in plastic for 30 min
  • Roll out dough on a floured surface
  •  Arrange dough with a short side nearest you, then fold dough into thirds like a letter.
  • Rewrap dough and chill until firm, about 30 minutes.
  • Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

I filled most of  the croissants with a sweet biologic cream made with Sicilian Pistachios and also a few with beloved Nutella..




Home Made Pistachio Croissants











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