Today is International Women's Day, what makes me sad to this day is that many interpret it the only OCME giorno in cui possono "liberarsi" dal marito , la vedono come l'unica occasione dell'anno per uscire con le amiche o per andare al ristorante per poi mangiare un pessimo menù fisso e vedere alla fine un pessimo (oltre che di cattivissimo gusto) spoglierello di uomini , quando mi accorgo che certe donne vedono ancora questo giorno come ciò che ho appena detto mi chiedo quale cosa sia per loro l'emancipazione femminile quando in tutto questo io ci vedo un solo "abbassarsi" ai comportamenti da uomini che le donne odiano di più ... Penso comunque che si sia perso il significato della maggior parte delle feste che nella maggior parte dei casi diventano solo scuse per strafare a tavola (e quindi solo feste mangerecce) o per fare cose insensate , senza considerare that mostly just become parties consumerist thoughts and where to buy useless trinkets and even poor taste. One thing that should never have to buy me flowers, are something that just can not stand, the last time my husband dared to do it has received from me and that I must do so sti that in a few days and musty smell? " .. and why have not the flowers of the florist flower wilts as normal but smelly and moldy with the result that seems to be in a cemetery ... not to mention the smells that make the mimosas! is horrible! Not to mention the mimosa Eche has become a symbol of Women's Day only because those poor girls who died on this day centuries ago in the fire of an industry had next to their dead trees and mimosas that has rescued unsuccessfully took these sprigs of flowers and resting them on the bodies of the dead ....
turning to the internet I noticed that today many have dedicated themselves to the risotto and mimosa mimosa cake, the cake I've made me miss but I moved away from the tradition and I made a limoncello Profitteroles inspired by a recipe Sal De Riso and customizing it greatly, especially by changing the quantity of eggs used for the custard, there they wanted to seven per 400 g of milk and cream, I made a cream completely removing eggs and using only the creamy sauce with lemon juice and the cream puffs ...
you the recipe with the changes, the result was great, the consistency of cream fantastic ... if you do not want too many eggs in your Profitteroles can draw from this recipe.
Makes about 20 puffs : 250 g flour 00, 250 g of water, 60 g of butter, 3 eggs (the number of eggs varies depending on the size of these and other factors such as humidity of the flour used)
Ingredients for the cream to the lemon juice : 2 egg yolks 50 g sugar, 90 g of lemon juice filtrate, 30 g of butter.
Ingredients for the cream of limoncello : 600 g of milk, 40 grams of 00 flour, 30 g of corn starch, 70 g sugar, 50 g of lemon, rind of 3 lemons.
Procedure:
Do a couple of hours before : Remove peel from lemons, avoiding the white and put them in milk, put in the fridge for a couple of hours.
In a pot put the starch, flour and sugar, softened with a little cold milk so that no lumps, add milk a little at a time, when you add all put on the fire and cook, stirring until it thickens Switch off, add the lemon and cover with a film so that they form a patina on the cream.
In a second bowl suitable for the water bath, place the yolks, add sugar and fitted with a whisk, dissolve the whole with lemon juice, place the bowl over a pan full of water brought almost to a boil (it should be about 80 degrees) to cook a couple of minutes (the yolks were only pasteurizing) remove from water bath and add the butter, let it melt and you will see that the cream will thicken slightly. United
cream egg cream limoncello. Whip heavy cream 70 g, and when the cream is completely cooled add it to stir it in modo da non farla smontare .
Preparate i bignè ( il metodo di preparazione lo trovate qui )
fateli freddare e riempiteli con la crema al limoncello
Unite alla crema rimasta 100 g di panna , 60 g di latte e 50 g di limoncello ( o solo 110 g di limoncello), colate la cremina sui bignè ripieni e decorate con scorzette di limone e se gradite pistacchi tritati .
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