Winter is the season that most tickles our desire for sweets, which we all love to accompany with a good hot chocolate or a spicy glass of mulled wine. For once, let's leave aside our beloved Pinsa Romana and the traditional Roman pizzas and go and discover some sugary recipes to make with our mixes.
The mixes of flour Di Marco in fact they are also perfect when you choose to try your hand at sweets: you just need to unleash your creativity and put the dough at the service of pastry making, to obtain fragrant, digestible and light leavened products as per tradition Di Marco.
All this is possible thanks to the careful selection of wheat, soy, rice and wholemeal spelt flours and the careful research we devote to mixing these ingredients.
Finally, we leave the task of adding expertise, experience and quality ingredients to the professionals who rely on our products, to obtain delicious desserts that are perfect for warming up the cold winter season.
PUMPKIN AND AMARETTI CAKE
INGREDIENTS
For a 26 cm pan
250 g of raw pumpkin pulp | 250 g of flour for Pinsa Romana Expert Giallo Di Marco 100 g of blended amaretti | 100 ml of seed oil | 80 ml of milk | 230 g of granulated sugar 4 eggs | A sachet of vanilla yeast | Grated zest of 1 lemon
PREPARATIONBlend the pumpkin pulp together with the oil and milk until you obtain a mixture without lumps. In a bowl, beat the egg whites until stiff.
In another bowl, beat the egg yolks with the sugar and lemon zest. Add the egg whites to the egg yolks, mixing gently from the bottom up, and add the pumpkin puree. Lastly, add the sifted flour, baking powder and blended amaretti biscuits a little at a time, taking care not to deflate the mixture.
Butter and flour a 26 cm pan and bake in a fan oven at 180 degrees for 35/40 minutes.
A SLICE OF APPLE PIE FOR A SNACK
INGREDIENTS
For a rectangular pan of 6 portions
5 apples | 120 g flour for Pinsa Romana Expert Giallo Di Marco | 300 g sugar | 50 g pine nuts | 100 g raisins | 100 g butter | 3 eggs | 120 ml milk | Grated zest of a lemon | A sachet of baking powder
PREPARATION
Peel the apples and cut them into cubes of about two centimeters. In a bowl, beat the eggs with the sugar, then add the melted butter, milk, lemon zest, baking powder and flour. Finally, add the pine nuts, raisins and the diced apple.
Line a 24 cm baking pan with baking paper and pour the mixture in. Bake in a static oven at 200 degrees for 45/50 minutes.
Allow to cool completely before serving.
PUFF PUFFS UNDER THE CHRISTMAS TREE
INGREDIENTS
100 g butter | 50 ml water | 150 g flour for Pinsa Romana Expert Giallo Di Marco | 4/5 eggs | A pinch of salt | A teaspoon of sugar
For the custard: 500 ml whole milk | 150 g egg yolks | 125 g sugar | 35 g cornstarch | Vanilla or lemon zest
PREPARATION
In a saucepan, melt the butter in the water and add the flour. Stir with a wooden spoon until the mixture is combined and comes away from the sides.
Transfer everything to a bowl and mix with the whisks; when the mixture is lukewarm, add the eggs, salt and sugar.
On a sheet of baking paper, form the cream puffs using a piping bag: use a smooth nozzle and form small cones of dough. Preheat the oven to 220 degrees in “fan” mode, then lower the temperature to 180 degrees and bake the cream puffs, which you will leave to cook for 20/25 minutes.
For the custard, heat the milk and vanilla (or the zest of a lemon) until boiling. In a bowl, mix the rest of the ingredients with a whisk and add the hot milk, mix and return to the heat until it thickens (it will take about a minute after it starts boiling again). Turn off and let the cream rest in a bowl covered with cling film in contact with the cream to prevent a crust from forming on the surface.
Once the cream puffs have cooled, pour the custard into a piping bag and fill as desired.
