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Gone with the Wind recipe of 05-12-2014 [Updated on 11-05-2016]
Gone with the Wind are choux pastry cakes enriched with custard which are then sprinkled with powdered sugar and granulated sugar. Many versions include a corner of the dessert dipped in white chocolate or Nutella or a little cream, the choice is yours. Gone with the wind owe their name to the lightness of their dough and, according to many, also to the speed with which they disappear once brought to the table, these sweets are very famous here in Naples and several pastry shops claim their authorship, but from a research that I did, I understand that it was the Colmayer pastry shop in Piazza Carlo III that invented these sweets. For my home breeding I used the recipe of a misyana, FrancoeTina and I got really light sweets like the wind that were super appreciated! Girls I leave you that today is a more beaten day than the others, my husband is holding a course here in the office with me and there is a bit of chaos :) I leave you to the recipe and I wish you a sweet day.
How to do away with the wind
Prepare the cream by mixing the egg with the sugar and add the flour
Add the milk in which you have simmered a vanilla pod and mix
Pour the mixture into a saucepan and cook the cream over low heat until it thickens. Turn off the flame and let it cool completely.
Now prepare the puff pastry.
Melt the butter and a pinch of salt in a pan with the water.
Once the boiling point is reached, remove from the heat and add the flour all at once.
Stir with a wooden spoon until the flour is completely absorbed.
Put back on the heat and cook until a ball is formed that will come off the sides of the pot
Put the mixture in a bowl, let it cool then add the cold cream
then add the eggs one at a time, mixing until the mixture is smooth and homogeneous.
Put the mixture in a pastry bag with a star spout. Shape the dough into donuts on a baking sheet lined with parchment paper.
Sprinkle with granulated sugar and cook the away with the wind at 180 degrees in a preheated oven for 20 minutes
Once out of the oven, let them cool then sprinkle with icing sugar
Serve the via col vento al nature or partially covering them with nutella or cream
Gone With the Wind
Ready for a snack? Today comes the dessert and what a dessert! Do you know i gone With the Wind?
Ask Naples, my city, knows what I'm talking about! Listening to the name, you would immediately think of the famous film that made everyone fall in love a little bit and in fact a little bit of analogy there is because these sweets are love at first sight.
These delicious pastries were invented by Paschal Colmayer in 1989 known in my city with its homonymous pastry shop in p.zza Carlo III if you are nearby you cannot miss them because tasting them is truly a sensory experience. Lightweight and ethereal just like the wind, one recalls the other and they are so soft that it seems to eat little clouds.
There recipe obviously it is secret, I have made numerous tests and attempts to recreate some of it & # 8217 the consistency so light & # 8230 mine is obviously only personal version dictated by the desire to experiment and bring something to the table to serve next to a good coffee with my friends!
The first two attempts were completely unsuccessful until you get to the third one which instead went well & # 8230 and I think I will churn out a lot of it & # 8217 this winter for tea time or hot chocolate, second me they are perfect.
The dough is a simple one choux pastry often present in the Neapolitan pastry as in the zeppole enriched with custard which gives precisely that softness that distinguishes them. The original version only includes powdered sugar and granulated sugar but if you are as greedy as I am, try dipping them in Nutella, dark or white chocolate or pistachio cream and you'll love it.
Ready to prepare them with me? Obviously if you happen to be in Naples try the originals that are heavenly!
Prepare the custard
Peel a lemon so as to take only the yellow part of the peel without the white part underneath.
In a saucepan, combine the lemon peels and milk. Cover with the lid, bring to the heat and heat the milk well without letting it boil. When the milk is hot, turn off the heat and let it rest for 15-20 minutes so that the milk is well flavored.
After the resting time, filter the milk to remove the lemon peels.
In a thick-bottomed steel pot, combine the egg yolks and sugar and mix well. Then add the flour and mix again.
Add the milk a little at a time, mixing the mixture well to avoid the formation of lumps.
At this point, bring the cream to the heat and let it thicken over low heat, stirring repeatedly, scraping with the spoon all the way to the bottom of the pan so that the cream does not stick to the bottom itself.
When the cream has thickened, remove it from the heat and allow it to cool completely before using it.
Prepare the choux pastry
In a saucepan, combine the water, butter and salt. Bring to the heat and melt the butter. Prevent the water from boiling.
When the butter has melted, add the flour and stir continuously until the mixture has thickened and a white film has formed on the bottom of the pan.
Then remove the mixture from the heat and let it cool, stirring often for at least 10-15 minutes.
At this point add the eggs, once mixing everything well so that the mixture absorbs them. Do not add the next egg until the choux pastry mixture has absorbed the previously inserted egg well.
Prepare the Gone with the Wind
Add the custard to the choux pastry dough and mix everything well.
Pour the choux pastry of the gone with the wind into a sac a poche with a star spout about 1 centimeter wide and with the sac a poche make some circles or & # 8220V & # 8221 as I did in a baking tray covered with paper oven. Space the away with the wind between them because they will swell during cooking.
If you want, at this point you can decorate the surface of the Gone with the Wind with a little sugar grains.
Cook the Gone with the Wind
Bake the via con vento in a preheated oven at 200 ° C for about 15-25 minutes depending on the power of the oven or in any case until golden brown.
Then take the choux pastry donuts out of the oven and let them cool completely before stuffing them.
Decorating the Gone with the Wind
Decorate the surface of the Gone with the Wind simply with a sprinkling of icing sugar or add a few teaspoons of spreadable cream (I used hazelnut spread, pistachio spread and almond spread, you can also simply use Nutella).
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How to prepare the Gone with the Wind
Prepare the choux pastry: in a saucepan put the butter into small pieces, the water and the salt. Bring almost to a boil, then remove from the heat and pour in the flour all at once (1). Stir quickly with a whisk and put back on the heat.
Stir over low heat with a wooden spoon (2), until a mass has formed that will detach from the bottom forming a white patina.
Let the dough cool completely and at this point add 400 grams of cold custard (3) and mix to mix everything.
Then incorporate one egg at a time (4). Do not insert the next egg if the previous one has not been completely absorbed.
You will need to obtain a soft but firm consistency, easy to work with the spatula (5).
Put the mixture in a pastry bag with a star nozzle. Form about 25 donuts on a baking tray lined with baking paper (6). They must have a diameter of 6-7 cm: you will have to make them with a single round of dough.
Sprinkle the Gone with the Wind with granulated sugar (7) and bake at 200 ° C in a convection oven for 15 minutes, then lower to 190 ° C and continue cooking for 9-10 minutes.
Once cooked, let the away with the wind settle with the oven off slightly open for a few minutes. Remove from the oven, let them cool completely and decorate with icing sugar and tufts of the cream set aside (8).
Serve immediately the Neapolitan Gone with the Wind (9).
HOW TO PREPARE I VIA COL VENTO DESSERTS RECIPE
To prepare the sweets away with the wind, start making the custard that we will need to put in the puff pastry dough.
In a saucepan, heat the milk with the lemon peel until just touching the boil.
In a bowl, mix the egg with the sugar, incorporate also the & # 8217cornstarch and mix.
Gently add the hot milk to the egg mixture and jumbled up.
Return the mixture to the pot and cook, stirring often until it thickens.
Put the custard in a bowl, cover it with cling film and let it cool completely
How to make choux pastry for the recipe gone with the wind
In a saucepan pour thewater, butter, a pinch of salt and bring to just touch the boil.
Remove the pot from heat, add suddenly flour 00 and mix quickly.
Put the pot back on the heat, over low heat and stir with the wooden spoon until the mixture comes off the bottom of the pot.
Switch off and let it cool completely.
I made the puff pastry with the planetary but it can also be done with electric whips.
Put the mixture in the mixer with the leaf for the doughs.
Run the machine add the custard and let it incorporate completely.
Add the eggs one at a time, only when the former is perfectly absorbed add the next.
When you have obtained a creamy, smooth and shiny dough, transfer it to a piping bag with the star spout.
Lined a baking sheet with parchment paper.
And with the sac a poche formed spirals of about 4-5 cm.
Decorate the surface of the sweets away with the wind with granulated sugar and bake them in a preheated oven. static mode at 175 ° for about 20 minutes.
Never open the oven door while cooking.
When they are golden brown, turn off the oven and leave them for about 5 minutes with the door open, in this way the steam and sweet pastries away with the wind will be dry inside.
Remove them from the oven and let them cool completely.
HOW TO DECORATE I VIA COL WIND SWEET
You can simply sprinkle them with some powdered sugar or you can dissolve the milk or white dark chocolate and dirty them on one side.
You can smear them with hazelnut cream or pistachio cream.
You can add after having dipped the sweets away with the wind in chocolate, of the chopped almonds, hazelnuts or pistachios.
VARIANTS AND ADVICE
You can enrich the sweet gone with the wind with dark, white or melted milk chocolate.
You can sprinkle them with powdered sugar.
You can add nutella or pistachio cream.
Gone with the Wind Recipe | Cooking in the Neapolitan style
Today we would like to offer you one of the classic sweets that enrich the Neapolitan pastry variety: i Gone With the Wind.
The origin of their name is due to their simplicity and lightness, expressly requested by some Neapolitan ladies of the pastry chef who invented them.
Soft and greedy, they are so light and easy to prepare that they just go with the wind!
Decidedly suitable for serving during the holidays of this period, both to complete the great dinner on the Eve of December 24, and to conclude the Christmas lunch with the family.
- 150 grams of flour
- 250 ml of water
- 100 gr of butter
- A pinch of salt
- 3 eggs
- 60 grams of sugar
- 100 gr dark chocolate
- 30 gr butter
- 50 gr icing sugar
- White chocolate
- almonds cream
- pistachio cream
- flour 00
- chopped pistachios
- granulated sugar
- whole milk
- egg yolk
- Flour, 150 gr
- water, 250 ml
- butter, 100 gr
- egg, 3
- sugar, 60 gr
- butter, 30 gr
- dark chocolate, 100 gr
- salt, a pinch
- powdered sugar, 50 gr
Let's prepare the puff pastry
Place a saucepan over medium heat in which you put the water, sugar, butter and a pinch of salt to heat. When the butter has melted, add all the flour at once, mix and cook the flour until it forms a ball of dough that will adhere slowly even to the edges of the saucepan.
We bake the pastries
Cook for a minute and then, when the mixture is still hot, add the eggs one at a time, stirring until it is absorbed, before adding the next one.
At this point our choux pastry mixture is ready to put in the sac à poche, equipped with a star nozzle, to form your Gone with the Wind on a baking sheet lined with baking paper, spacing them well from each other.
Bake at 170 degrees for 15 minutes or a little more, in a static oven. They will be ready as soon as they are golden, but do not take them out of the oven: to ensure that they do not lose their swelling, turn off the oven and let the sweets cool inside.
Let's glaze the Gone with the Wind
As soon as the sweets are ready, all that remains is to sprinkle them abundantly with icing sugar and, if you want, also glaze them in melted dark chocolate enriched with butter (which will make it shiny), dipping the sweets halfway.
Sweet moments recipes
Cooking time: 20 minutes
. Preparation of the Gone with the Wind: Let's prepare together the Gone with the Wind, first of all, prepare the choux pastry for the complete recipe click 'here'. Once ready, let it cool and prepare the custard, for the complete recipe click 'here'. Combine the two compounds and mix them in the planetary mixer with the help of a leaf whisk. Once you get a homogeneous mixture, add the eggs one at a time. Place the mixture in a pastry bag with a star spout and form a sort of 'donut' in a baking tray lined with parchment paper. .
Gone with the wind: ingredients for 12 sweets
For the milk cream
fresh whole milk 350 g
fresh liquid cream 100 g
vanilla 1 berry
granulated sugar 60 g
corn starch 50 g
honey 30 g
food gelatin 10 g
For the custard
medium eggs 1 yolk
fresh whole milk 350 g
vanilla 1 berry
granulated sugar 60 g
corn starch 50 g
For the dough
3 whole medium eggs 150 g
medium eggs 1 yolk 20 g
00 flour 220W 125 g
lemons zest of 1
water 250 g
butter 65 g
granulated sugar 15 g
salt a pinch
unsweetened hazelnut paste 25 g
unsweetened pistachio paste 25 g
almond cream 25 g
Recipe of & # 8220Via col vento & # 8221: light and crumbly sweets
The treats & # 8220Gone With the Wind& # 8221 can not help but remind you first of all the famous film with Rossella O & # 8217Hara and Calrk Gable. But in reality, in Naples, they are also pastries.
Patented in 1989 by Pasquale Colmayer's pastry shop, Gone with the Wind are crumbly sweets. Do not be fooled by their shape & # 8220Bambella British & # 8221, the taste is all Neapolitan. It was the ladies of the end of & # 8216800 who requested their invention and that they were soft and light like the wind.
This sweet little ring has a secret, however, its freshness: the ideal is not to let too much time pass from when it is taken out of the oven to its tasting. Today we we offer you the homemade recipe, but if you want to taste the originals just take a trip to the Colmayer pastry shop in Via Pietro Giannone, 16 at & # 8217Arenaccia.
Gone with the Wind recipe
Preparation of the Bignè (choux pastry)
In a saucepan, heat the water, sugar, butter and a little salt. When the butter is melted, add the flour and mix by cooking the flour. Remove from the heat only when a ball of dough has formed which begins to bind to the edges of the saucepan.
Preparation of the pastries
1. One minute after cooking the cupcake dough, add the eggs making them absorb one at a time. The choux pastry is now ready and we can also put it in our pastry bag with star nozzle. Now let's form the & # 8220via con vento & # 8221 on a baking sheet covered with parchment paper. Let's remember to space out our rings.
2. Bake the pastries at 170 ° C for about 15 minutes. When they take on a golden color, turn off the oven and let it cool for a few minutes.
3. Now that they are ready we can decide whether to taste them plain with a sprinkling of icing sugar or glaze them with dark chocolate melted with butter in a double boiler and dip half of the sweet. And now they are ready to be "devoured".
Gone with the wind: the recipe for delicious Neapolitan pastries
Gone with the Wind are delicious pastries very well known in Naples, where they were created by Pasquale Colmayer's pastry shop in 1989. They are choux pastry donuts enriched with custard, with a very particular consistency, for a soft and crumbly result. Gone with the wind are then decorated, once cooked, with custard, apricot jam, pistachio or hazelnut cream. Gone with the wind will not swell much in cooking, however it is important that they do not flatten completely, a sign that they needed a few more minutes of cooking. Here's how to make them perfectly.
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