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Recipe Neapolitan thermomix cartridges of of 21-09-2015 [Updated on 04-09-2018]
Neapolitan cartridges take their name from two important factors: their shape and their place of origin. These small almond-based sweets, in fact, are reminiscent of cartridges and are typical of the city of Naples. So fragrant and soft, the cartridges can also be prepared at home, even better if with the help of the Thermomix.
How to make Neapolitan cartridges with the thermomix
Put the lemon peel in the jug and chop for 30 sec., Vel. Turbo. Remove it and keep it aside.
Put the eggs in the jug (no need to wash it) and work for 30 sec., Speed 4.
Add almond flour, vanilla and lemon peel, and mix for 30 sec., Always speed. 4. Put the mixture aside and let it rest for 1 hour at room temperature.
In a clean jug, work the butter and sugar for 1 min., Speed. 5.
Then operate again, vel. 4, and start adding the mixture to the almonds, one tablespoon at a time, mixing the previous one well before adding more. It will take about 1 min.
Always at vel. 4, add the oil, then flour, starch, salt and bicarbonate. It will still take about 1 min.
Let the dough rest again for 1 hour, always at room temperature.
Line the tubular molds with papers.
Put the dough in a pastry bag with a smooth nozzle, and fill it to the brim one tube at a time, after placing them on a baking sheet covered with parchment paper.
Preheat the oven to 170 ° C, bake and bake for 10 minutes, then lower the oven temperature to 160 ° C and cook for another 8-10 minutes.
Let it cool before removing the Neapolitan cartridges from the tubular molds (leaving the papers around the sweets) and serve.
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This is the time it takes to prepare this recipe.
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This shows how many servings you can make with this recipe.
- 20 g of peeled almonds
- 105 g of sugar
- 10 g of water
- 80 g of butter at room temperature, cut into chunks
- 1 teaspoon of almond essence
- 1 egg
- 80 g of flour type 00
- 40 g of potato starch
Ingredients for cartridges
Mix the almond flour with two beaten eggs, the almond essence and the lemon zest.
Let it rest at room temperature for an hour.
Work the soft butter with the sugar and ammonia. Combine the almond flour and egg mixture, one tablespoon at a time
alternating with a spoonful of the other two beaten eggs (for convenience I mixed with a fork, as you can see from the lines in the dough: D).
Add the melted butter and finally the sifted flour and starch, little by little.
Leave the cartridge mixture to rest for one hour at room temperature.
Prepare the cartridge molds by placing the rolled paper in the metal cylinder.
Even though the recipe didn't specify it, I stood them up in a pan on parchment paper. I was afraid they would attack and fall. : P
Pour the cartridge mixture into the pastry bag with the smooth spout one centimeter wide and fill the molds ALMOST to the edge.
Bake in a preheated oven at 180 degrees for twenty minutes or until the surface of the cartridges is swollen and golden.
How to make Neapolitan cartridges
1. To prepare the sweet cartridges, start by preparing the almond paste. Finely chop the almonds with a mixer.
2. Put the chopped almonds in a bowl together with the two egg whites and 150 grams of icing sugar. Mix everything.
3. Now, add the soft butter and work adding the sugar as well.
4. When you have mixed well, add the two egg yolks, the amaretto and the almond essence.
5. Continue to knead until the dough is thick and homogeneous.
6. Line the plate with baking paper, place the cylinders suitable to prepare the original Neapolitan cartridges and insert a food paper in each of them.
7. Put the dough in a pastry bag and fill the cylinders up to the edge. Before starting this operation, turn on the oven a 160 C.
8. When you have filled all the cartridges you fire for 10-15 minutes. You will find that the cartridges will be cooked when they turn golden.
9. Once cooked, let the cylinders cool and then unmold the cartridges.
Cartridges are stored in an airtight container for one week. After removing the cylinders you can also freeze them.
The extra advice
- If you can't find paper for food, you can use parchment paper or white tissue paper for food.
- Instead of adding the ingredients for the almond paste, you can replace it with almond flour.
- You can also flavor your cartridges with grated lemon zest.
Ideas and variants
The dough of these sweets does not have yeast because the action of the electric whisk will make it absorb air. If you plan to knead by hand, add a pinch of baking powder.
Some more news on Neapolitan cartridges
These almond treats owes in its name to their shape, just like the cartridges of a shotgun.
Thermomix Neapolitan cartridges - Recipes
200 gr almond flour
100 gr flour 00
50 gr potato starch
200 gr sugar
140 gr soft butter
20 gr melted butter
a pinch of baking soda
pinch of salt
1 vial of bitter almond aroma or 5 gr of bitter almonds
grated lemon and orange peel
dose x about 40 cartridges
mix the almond flour, the eggs, the essence of bitter almonds and the grated lemon and orange peels.
work the sugar with the tip of baking soda and the soft butter .. add the almond mixture to this with the sugar and butter gradually, a spoon x a time .. add the melted butter, the flour and the starch .. you will have a soft compound..Prepare the molds of the cartridges by putting the rolled paper in the metal cylinder. Pour the dough into the pastry bag with the smooth spout one centimeter wide and fill the molds ALMOST up to the edge.
Bake in a preheated oven at 180 & # 176 for twenty minutes or until the surface of the cartridge is swollen and golden.
The Pane Cafone of Neapolitan grandmothers: here's how to prepare it at home
The CAD bread it is the symbol of Naples and of the South in the world. Tradition has it that it is made with mother yeast, which today has given way to criscito, a carryover paste made with waste from previous processes. The latter must be “fed” every day with the addition of water and flour, as if it were a real mother yeast. Both solutions give our bread a slightly acid note, the main characteristic of Southern bread.
According to legend, its name derives from the fact that it is processed with a particular raw flour which today is unknown and almost exclusively replaced with type O flour. The peasant bread was kneaded in & # 8220Mattara & # 8221, a wooden container used to work the flour and dough and cooked exclusively in wood-burning ovens. The peculiarity of Pane Cafone is the high crumb of a perfectly alveolar straw color and the rather thick and crunchy crust.
There are various recipes on the web that suggest how to prepare peasant bread at home, we propose that of Mysia.info.
Ingredients for a loaf:
200 gr of refreshed mother yeast (here for the recipe)
600 grams of flour O
420 ml of water
1 teaspoon of honey
15 gr of salt
Dissolve the freshened mother yeast 4 hours earlier in the water in which you have added a teaspoon of honey. Mix 500 grams of flour and the mixture of water and yeast. After about ten minutes, add the salt and the remaining flour and knead until the dough comes off the dough surface, it will take about 20 minutes. Let it rest for 30 minutes then transfer the dough to a pastry board and spread the dough with your hands to form a square. Make the folds with the dough as you do for puff pastry and cover with a bowl letting it rest for about 30 minutes.
Pick up the dough and make the folds again as above, taking care not to deflate the dough too much and cover with a bowl and let it rise for another 30 minutes. Gently transfer the dough to a baking sheet, put in the oven off and let it rest for 12 hours. Make the folds bringing the edges of the dough towards the center and bake the peasant bread at 250 ° C and bake for the first 15 minutes and at 200 ° C for the next 40-50 minutes, depending on how you like the color of the crust. . Open the oven door and allow to cool completely. Serve cold.
Iris's simple cooking
Thank you, thank you for the affection you have shown me here, it has been good for my soul, you have warmed my heart. each with his beautiful and heartfelt words, thank you.
Yes, I got up, picked up what had fallen in front of my feet and threw it back on the famous mound. and for this I have to thank you in part too, who, although not knowing it, phoned me in a very bad moment. I was in front of the TV watching a show that I like so much, and the story of the day told just what had happened to me: (the tears were ready there, my chin had started to tremble, and I forced myself not to I started to breathe deeply and on my third deep breath, the phone rings, I look at who it could be, PRIVATE, in my heart I hope it is anyone, but not the only person I never wanted to call me at that moment. Luckily I heard his voice, I got up, I smiled, and I started talking, talking, talking. It did me good, keeping everything inside is not good for anyone, I felt lighter. Thank you so much
And that's why I dedicate this recipe to her.
(recipe taken from gennarino.org)
These cartridges are a typical Neapolitan sweet, in my house, when I was little, they were the sweet that was brought to relatives' homes in the afternoon, generally associated with almond pastries. I still remember when I went to buy them at the pastry chef's house, it was enough to say 1 kg of "dessert" and he immediately understood you. he placed all the almond pastes on one side and all the cartridges on the other. Both my sister and I preferred the cartridges, but we couldn't eat them all ourselves. Today yes, because I do them :)
200 g of almond flour
160 g of soft butter
20 g of melted butter
100 g of flour
50 g of potato starch
200g of sugar
1 pinch of ammonia
1 pinch of salt
3 drops of bitter almond essence (I never put it)
the grated rind of a lemon
Mix together the almond flour (I make it with a blender, combining the almonds with a half of the starch you need in the dough, and I also leave some pieces of almond a little older, because I like to find them under my teeth) with the eggs, the lemon and almond essence and let it rest for an hour at room temperature.
Work the butter, sugar and ammonia, beat the other two eggs and add them in alternate spoonfuls to the almond flour mixture, then add the melted butter and finally sifted flour one spoonful at a time. leave to rest for one hour at room temperature.
Prepare the torches that will host them with the necessary papers, put the mixture in a piping bag and fill each torch with the mixture. It is not advisable to reach the edge, because during cooking they grow and a lot of compound will come out.
Bake in a preheated oven at 170 & # 176 for about 20 minutes, they must be colored on the head and remain quite white in the part of the paper.
To prepare roccocò, start by roasting the almonds with the skin. To do this, simply place them on a dripping pan and put them in a preheated oven at 180 ° for 5 minutes 1. Once toasted, take them out of the oven, let them cool for a few moments then pour 50 grams into a mixer 2 and blend until you get a sufficiently sandy mixture, keep the others aside 3.
Cut the candied citron into cubes 4 and dedicate yourself to the dough: in a bowl, combine the flour 00 with the sugar and baking soda (if you want to respect the traditional recipe, use food ammonia instead of baking soda, in the same doses) 5, then the spice mix indicated (or in compliance with the traditional recipe, the pisto) 6.
and chopped almonds 7. Grate the zest of ¼ of an orange 8 and mix by pouring the water at room temperature 9 flush until the dough is very compact and dry.
Add the diced cedar together with 50 grams of whole almonds 10, mix these too with the mixture and then transfer everything to the work surface 11. Continue to knead until you get a smooth dough 12.
Work the dough with your hands until you obtain a roll 13 from which you can receive 11 pieces of about 75 grams each, simply peeling off with your hands, to preserve the integrity of the whole almonds. From the pieces obtained bigoli about 20 cm long 14, then join the two ends 15, to form a donut.
Pinch the two ends with your fingers to seal them, so that they keep their shape during cooking 16. Transfer the donuts to a baking tray lined with parchment paper 17 and brush the surface with lightly beaten egg 18. If you decide to add the optional 30 grams of almonds to decorate the surface you can do it now, after brushing the donuts.
Bake in a preheated oven at 180 ° for 25 minutes, until they are slightly golden 19. Before serving, let your roccocò cool completely on a wire rack 20. At this point your roccocò will be ready to be tasted 21.
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Alongside the dry pastries in which almond pastes and Neapolitan cartridges are often found, you can see colorful and delicious filled sweets. Find out how to prepare a nice cabaret of pastries at home, to make the table joyful and cheerful! Guests will carefully study the small delights, choose which one they like best and in the blink of an eye the pastries will disappear, making young and old happy!
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