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To create a festive mood, I'll start with something sweet. This is an incredible pudding that is perfect for any occasion. We will make it from the Italian Christmas symbol- panettone. Italians make such a big, lush cupcake, put it in a beautiful box, and we love it. It's a wonderful gift, but I think many people don't even know what to do with it. Of course, it tastes good both cold and hot. You can toast it, but it's just incredible, really incredible in bread pudding. Layers of panettone soaked in a creamy vanilla cream with added chocolate and jam, my bread pudding has the sophistication of a tart but without the hassle of a
pastry. All we have to do is cut off the top by about 1 cm. Then we'll cut off the base by 1 cm in the same way. And then the sides, just in 1 cm slices. We don't throw anything away. It's impossible to do anything wrong here. You definitely won't be wrong. Even if you've had a little sherry, you'll still make it perfect. Panettone will go both on the filling, which will be soaked with cream, and on the outer crust of the tart instead of the dough. To prevent the crust from sticking, lightly grease a 28 cm springform tart pan. Chop 2 tbsp. l. of cane sugar and mix with another two tablespoons of whole sugar. This way you get a combination of crunchy pieces and a light caramel flavor, which is very tasty. Sprinkle the mold
, and leave the excess sugar for later. So, let's move on to teaching. I'll trim the brown crust from the bottom because it's a little rougher. I'll put it at the bottom like this. And then I'll just take these pieces of crust, pinch them together, and press them against the sides of the pan. What I like: you don't have to bother with rolling out the dough, you can do everything a little carelessly, imperfectly, and it will still turn out great. There is nothing technically complex or professional here. It's easier than it seems. So, the base is ready. Now it's time to prepare the custard. Crack five large free-range eggs into a bowl. Add 100g of golden sugar and beat for 2 minutes. Heat 300 ml of heavy cream and 300 ml of
whole milk with 125 g of unsalted butter and a vanilla pod. This will add flavor to this wonderful custard. Leave to simmer over medium heat for 5 minutes. Then, whisking constantly, add the hot cream mixture to the eggs and sugar. And pour over some of the panettone. Pour in only a third. She will get dressed immediately. Absorbs very quickly. And if you see any gaps, fill them. Then we take the rest of this custard. In fact, we have all the pieces that fell off the wonderful panettone, plus this piece. And, actually, if I tear it open, you can see the texture. See? That's what panettone is all about-those wonderful little knots and bubbles. And it doesn't matter whether it's stale or fresh. So I'll just break it up and then go at it with a
spoon. Some panettone contains a little almonds or pistachios. Some have other flavorings, like amaretto, orange zest, or candied fruit. Honestly, it doesn't really matter which one you have. They are all very delicious. And you immediately see that this is the most wonderful mixture imaginable. So, I'll put half of it in the mold. And now let's add the incredibly good flavors. We have high-quality 70% chocolate. Let's beat him off a little. I need about 60g, cut into small pieces. I'll leave half for the top. And the marmalade: this wonderful bittersweet orange with chocolate is fantastic. So, about 60g here and
there. Spoon over the remaining panettone and cream mixture, remembering to remove the vanilla pod. Then sprinkle the remaining chocolate, marmalade, and brown sugar on top. Well, that's all. A very simple and delicious dessert, ready to bake. And you know what? All those little flaws, those ugly bits-in the oven, they'll become beautiful. So, for 25 minutes at 190 ° C, this is about 350 ° F, we send it to the oven. We are sending. And when we pull it out, it will look incredible. Just in time to clear the table and drink some sherry.
It still wobbles a little inside, which I like. After letting it stand for 10 minutes, you can serve it. That's it. Crispy on top, airy inside. Perfectly. It tastes hot. It tastes cold. Suitable for breakfast. Suitable for dessert. This is great for afternoon tea. A little ice cream. Mhm. Oh, yes. Marmalade and chocolate-such a brilliant combination. Mhm. This is a pudding made with panettone, chocolate, and marmalade-a wonderful dish that anyone can make, and it tastes incredible.
Merry Christmas. I'm going to make the most incredible deconstructed chocolate truffles, okay? The thing is, they can be shared. That's what I like. You can do it your way, add your own small adjustments. If you put this tray on the table at the end of the evening, believe me, people will be talking about it. I have 300 ml of heavy cream, okay? I'll pour them into a saucepan and put it on the fire. I'll heat them to the desired temperature. Crush it, grind it. Kids love doing this. OK. So, this cream, it's important, shouldn't boil, okay? I'll add about a tablespoon of butter. A little clementine. This will add a nice Christmas mood. And
then I take a cold glass bowl. I put chopped chocolate in there. If there are large pieces, they need to be crushed even harder. And then, while it's still hot, pour it over the chocolate. And now Sometimes when you make truffles, the mixture separates. This means that all the fat comes out, and it looks terrible. This will happen if the temperature is too high. That's why I pour hot butter cream into a cold bowl of chocolate. Oh, a pinch of salt makes a huge difference. It actually spices up the chocolate and enhances its chocolate flavor, right? I know it sounds strange, but it really works. I never believed it. And you can see it changing color. Look at this. Perfectly. And at this point I just want to add about a
glass of good alcohol, you know. I use brandy, but you can use whiskey, even vodka or grappa, you know. You can really play around with the alcohol component. Beauty. OK. So now I'm just going to put them in a serving dish. You can put them in any plate you like. And now they will go into the refrigerator for about 2 hours. And then I like to have a glass of good Vin Santo. Try to find it. This is simply an incredible drink. Okay, people like it, but take any alcohol you like. Here I have cocoa powder. Here I have chopped nuts, the kind that always remain after Christmas, just not salted. Some biscotti, or you can have cookies or something like that if you want.
And I have two small teaspoons and a cup of boiling water. All I do is ask people to do this with a spoon. Show them the first time and they'll get the idea. And then see what happens. And then all you have to do is dip it in cocoa. Just put it here. You can just play around like that. Roll it in cocoa. And people like it. This is just a wonderful little truffle. Upper class. You can come up with as many different fillings as you want. Look at this shine. Now on to the chopped nuts.
You know, the main thing is to enjoy the process. Good ingredients, good wine, crunchy crumbs, cocoa, biscotti. Just smear it on one of these little ones. And again, it gets people involved, they share and discuss. You know, everyone buys truffles. So making your own is pretty cool. That's it. No, no. This is my smiling face. There's no better way to tell someone you love them than through chocolate. Oh yes. Something incredibly chocolatey. And I have a recipe that will definitely make your Christmas warmer. My "Triple Chocolate Christmas Log" is a delicious rolled chocolate sponge cake with a hazelnut- chocolate spread, whipped cream, and a luxurious chocolate cream on top. A great gift to give a little holiday cheer. And it
all starts here, with the creation of homemade chocolate sponge cake. We'll need four lovely organic eggs from free- range chickens. Nice, big, okay? I want to separate the egg whites here. Let the white drain, carefully transferring the yolk from one half of the shell to the other. Be careful not to get the yolk into the whites. And if you do, you'll have to start all over again. Next-a good pinch of salt. And now we will beat it. This will make the sponge cake very light. You're saturating the proteins with air and they'll get nice and firm. Air is the most valuable ingredient in this biscuit. It is what will provide it with
lift and texture. So, now we add 75 g of powdered sugar, sift it. And then we start beating again. Yes, look at this. Perfectly. And then stir in the egg yolks one by one. Next, two teaspoons of vanilla extract, 75 g of self- rising flour, sifted through a sieve, and two tablespoons of good-quality cocoa powder, not hot chocolate, but cocoa powder. So, let's move from using a whisk to a spatula. From whipping to kneading. I'm going to mix all the ingredients together, folding them towards the center. Try to conserve air as much as possible. That's all. The biscuit looks good. I have a baking sheet measuring 35 by 25 cm. I simply greased it with oil and lined it with parchment paper. Now I'm going to pour this wonderful
sponge cake onto the baking sheet, down to the last drop. And then I carefully spread the chocolate mass to the edges. That's it. Perfectly. Now put it in the oven, preheated to 180 ° C (or 350 ° F), for exactly 8 minutes. Meanwhile, I'll toast 350g of lovely shelled hazelnuts, which will be part of our biscuit filling. So, we send them there. Now we will prepare the most incredible chocolate paste for filling our beautiful Christmas tree. I took a heatproof bowl and some water in a saucepan over very low heat to melt 350g of good quality chocolate with a cocoa content of 70-80%. Just break it, add a pinch of salt. This enhances the flavor, then add 100 g of unsalted butter, let it melt slowly, stirring occasionally. Take some more parchment paper, spread out a
small sheet like this. My sponge cake is ready. And it smells incredible. Great. And here are the nuts for the most incredible chocolate spread. First, let's take the chocolate sponge cake and literally flip it over onto this parchment. Very convenient. While it's warm, we'll carefully remove this parchment paper. And let's roll it up. That's right, very gently. Slowly, step by step. Let it cool rolled up and you 're done. Now let's look at nuts. Look, they're nicely toasted. They have a beautiful color.
We send them directly to the food processor. And while they're hot, let's chop them. Look, look at this. In just a minute, he turned hazelnuts into amazing flour. It smells incredible. Now add the melted chocolate and whisk until the mixture is very smooth. AT! Well, because. This is real chocolate- nut paste. You know, the great thing is that this can be used in multiple ways, right? I will use it as the most delicious, tender and incredible layer for our Christmas log roll. This is the first. Second, put it in a jar, add a label-and it's the best gift. Give
this to someone you love. Chocolate- nut spread, my mom will definitely like it. And third, transfer it to a small container and place it in the refrigerator. And when it hardens, take a hot teaspoon, and the little truffles are ready. Roll them in nuts or cocoa powder, it's simply brilliant. That's it. Next, we will make chocolate cream for the outer layer of the " Christmas tree". Take the same pan with the same water. And another heatproof bowl. Add 150 g of chocolate with 80% cocoa content. It will gradually melt. In another bowl, I will beat the soft butter and then gradually add the sugar. This cream will go on the outside of the
"Christmas tree", that is, it will be the bark. Chocolate bark. This is 150 g of unsalted butter at room temperature. Just mash it with a spatula to make it more convenient. This will take a little while, and then we will start beating to saturate it with air. When it becomes light, add 150 g of powdered sugar. Equal proportions of sugar, chocolate and butter. Now beat well. Slowly at first until the powder is mixed, and then speed up and continue beating. The texture changes completely. Almost done. And again a pinch of salt. While it's cooling, I have 350ml of wonderful cream that we'll use inside our " Christmas tree". And
a tablespoon of sugar. Beat a little. This will be one of the layers that will create the pattern when we wrap the sponge cake. That's all. And now let's finish the cream, because the chocolate has already cooled. Look at this. Chocolate, chocolate, chocolate and some more chocolate. Yes. This will make someone or many people very happy. Slowly mix this into the buttercream. So, that's all. We have a wonderful chocolate buttercream here. We have whipped cream. We have homemade sponge cake. And we have our magical, wonderful chocolate- nut spread. Well, this will be the best Christmas tree in the world. Honestly, the taste and texture are simply incredible.
Time to prepare our beautiful Christmas log. Slowly unfold it. We will spread this wonderful chocolate- nut paste on top. Right to the very edges. Then our wonderful cream. And now I have an unexpected ingredient. Amazing cocktail cherries. I'll put a few pieces at the base as a little surprise. And some of this juice. Oh yes. Take a small grater and a clementine. Greetings. Gay. And here is the troublemaker. We are going to make a chocolate Christmas tree. I'm going to fold it now. That would be so satisfying, right? Then I'll put it here, like this.
Well, this is a tree. See? I do n't know. I will eat it. So, you know what the good news is? What is it? This is for Grandma and Grandpa to take home. No, I'll take it for myself. So, look, we're going to apply this cream to the outside of the log. Oh my god, this is going to be so delicious. All these little indentations should look like Yes, it's like bark. So, who wants to help with the decor? Sprinkle this on the outside. A little chopped hazelnuts. And then, as if snow had fallen in a corner of the forest. That's all. This is a Christmas tree. A This sponge cake will be so soft, silky, chocolatey, and delicious.
I think Grandma and Grandpa will like it, right? Certainly. I have a wonderful holiday dessert that is perfect for making in advance. This is my Christmas roll " Arctic". A fantastic basic recipe for any time of year, but I'll show you how to make it truly Christmassy. My chocolate roll " Arktika" is the perfect combination of festive flavors. And the best thing is that everything can be done in advance. With no- bake clementine and cranberry ice cream wrapped in a luxurious chocolate sponge, this is the ultimate dessert to add sparkle to your Christmas table. It's very, very simple. First of all, let's choose a flavor-clementine, the flavor of Christmas. Remove only the good orange zest.
It is full of flavor. So, put a pan on the fire and squeeze this juice into it. We'll boil it a little, and that will give this wonderful ice cream an incredible flavor. I'm going to use five nice juicy clementines. Now we add 600 ml of whipping cream to the bowl and start whipping it. We fill them with air. You need to reach a state of soft peaks, where the mixture has thickened but not become too dense. Do not beat too hard. This is how I want it: gently, softly and delicately. Now I'm adding a can of condensed milk here. This is usually around 400g. So, think of it almost as your basic base for vanilla ice cream. Here we have the syrup. You can see that the juice has boiled down by a quarter. If you want
to cool it down quickly, just take the pan and place it in a bowl of cold water. This is Christmas in a concentrated form. Then add the zest. And just mix carefully. We spread it in a small tray, like this. Let's level it out a little. There's a little zest left. Beauty. And this can be done a week, two or three before the holiday. But I want to show you how to turn this into an epic classic Christmas dessert. Put this in the freezer for three to four hours and it will be ready to serve. Okay, let me show you how to make the simplest chocolate sponge cake.
Take three nice large organic eggs and put them in a mixer. Add 100 g of golden sugar. I think it looks pretty good. The way to check if it's ready is to see that the volume has almost tripled. Now I'll take 75g of plain flour, sift it and add cocoa powder for flavor. 25 g is about one full tablespoon. And then we just gently mix everything together. So, I have a regular baking sheet here. Its size is 38 by 25 cm. I greased it with butter, added some parchment, and now we're laying out our wonderful chocolate sponge cake. Distribute it in the corners. So, we put it in the oven for just 10 minutes at a temperature of 180 ° C.
Carefully and slowly. The sponge cake baked for a little less than 10 minutes. I have a clean, damp cloth that I will spread out. Then I'll take some parchment paper. Now some golden granulated sugar to sprinkle on top. This will add the finishing touch to the sponge cake. Very old- fashioned. I like it. Good. Let's take our biscuit. I'll just turn it over, acting as confidently as possible. One, two, three. While it's warm, just start peeling off that piece of parchment. This brings real pleasure. Now I'll wrap the edge of the parchment and start to lightly roll the sponge cake into a roll. By rolling it up while it's still warm, we preserve its flexibility. If I let the sponge cake cool unrolled, it would most likely crack, which is not a
good thing. So let it cool, let the ice cream set, and when it's all ready, I'll show you how to put it together. The ice cream froze perfectly. When I need to use it, I just put it in the fridge for 15-20 minutes and it quickly becomes soft. Here's our sponge cake, it's cooled down, I'll just unwrap it. I'll take this wonderful cranberry sauce and spread it on thickly. Now I have some chocolate with orange. I'll take a piece and break it off at the top like this. You can take any chocolate you like. Yes, let's put that aside. Now let's take our wonderful no-whipping ice cream. This is the most interesting part.
I'll take a piece of parchment paper, and I'll take this ice cream. Then I will grab the parchment. Don't worry about getting dirty. Roll it up and use your hands to shape it into a cigar. Squeeze the sides and we can just roll it up like this. Don't worry about the mess. Take your biscuit. Now we can deploy it. Just put it like this. Then roll it up as tightly as possible. Now take the foil.
Roll up, constantly pressing the roll. Yes. Then you can grab the edges, like a Christmas cracker, squeeze and wrap. And then you get this fantastic shape, see? So, now this goes into the freezer. You can do this a week or two before the holiday. This is the most ingenious dessert that can be made in advance. Just shove it in there and you're done. So if we made this and froze it a few weeks before Christmas, I'll show you exactly what to make on Christmas Day to serve this incredibly delicious dessert. So, when it freezes, it will become very hard. And when you're ready, unwrap it like a Christmas present. It's actually a great Christmas present.
I like the idea of sprinkling it with cocoa powder. Yes, just to make it look good. Wait a couple of minutes after freezing, and you can cut. Hallelujah. Hallelujah. This is simply incredible. Take another piece. Arctic". Merry Christmas. Honestly, Santa would be very proud of you. Let's start, for example, with holly and all that nonsense. Come on, let's make it look good. I want something for the top. Take a small bar of chocolate. Yes, and we're just slowly but surely pulling her towards us. And here's what happens. Put this on top. Let me show you on white chocolate. Let's get Rudolph involved. You can take small sparklers. Well, because.
Merry Christmas. And now I'll try a little bit here. Oh, well, that's it. Cranberry sour with delicious clementine ice cream-it's a real joy. And wrapped in this chocolate sponge cake, it's simply unbeatable. That's the whole point. This really could be the best Christmas of your life. You know the trifle that they make for Christmas and all that? Yes It usually takes a lot of time, but I have this really quick recipe. Remember this thing? Oh, yes. Wow. Remember when you were kids? Because when we were kids, it was cool to just take it. We used to go into my mom's pantry, tear open the package, and eat it, it's so intense and delicious. And my mother kept telling me that if
I ate everything, my stomach would freeze like jelly. But That's how it was. Do you remember? Yes, I remember. Cheers. So what am I going to do with you, my friend, I have a really quick way to make this trifle, right? Because it usually takes about 2 days and you have layers of lemon, orange, custard, sponge cake, fruit and so on. But this one is very fast, right? So, I have a Madeira sponge cake ready. You can always buy biscuits in supermarkets, markets, etc. And I need about a centimeter-long slice of this, about two of these. So we just take it, cut it into pieces. Are you watching, Russell? Yes, I'm watching. Because it's about as accurate as your construction. Not very. Um, you like a little drink, don't you?
I love it, yes. Okay, so I have some sherry, some Bristol cream or something like that. Just a small tablespoon for each piece of biscuit, right? And just put it on top like this. And then I'm going to do this: I'm going to be sneaky, yeah, because I'm going to add this custard. I have purchased custard ready-made Look, the funny thing is, even though I'm a chef, right? We were taught to make English sauce, custard essentially, in college, you know, to do everything right, slowly, and it's, you know, like egg custard. But I'm a chef and I love cold, refrigerated, store- bought custard. I know it's tasteless, but that's who I am. So, I'm going to squeeze a little bit of this out, a little spoonful in there. What is it? Fancy
chocolate? Yes, Valrhona chocolate. He is wonderful. 70% cocoa. So, let's break it down a bit Then I have jelly, right? And all I'm going to do is just slice it like this. Just cut it. And just take your jelly. Good. It may sometimes try to escape. And just push it through like this. Come on, son. Why? Trying to get Sometimes it tries No, it If it's even a little bit like your cement, my friend, it won't set. I don't like it when it's frozen. It doesn't work with cement anyway. Terribly. I'm glad we can all laugh about it. This construction I've been wanting to leave you two alone for a long time.
I don't know. Good. So, that's right. What I'm going to do next-it's a little bit Right, again Oh, wow. This is our good old English dessert, and we have canned tangerines, right? But like my grandmother. If you look in her refrigerator even now, it looks like it was after World War II. Whole cans, canned vegetables, fruits and all that stuff, and still nothing has changed. And canned tangerines are actually wonderful. Really wonderful. Just put a spoonful in each. It's cheap, available year-round, and you can basically substitute strawberries or raspberries or something. What are you looking at? Come on, eat some jelly while we're at it. A little more custard. That's it. So, who has the best wrist movement here? So,
you want to make.I want to whip cream. Good. There are no exact proportions here. Just sweeten to your taste with a pinch of sugar. Tiger, knock it down. And so, how do you do it? Just whisk. Do it with a little.Do it with some style. Ah, I understand. Good. That's it. It needs to be saturated with air. That's it. I'm already doing it. Great. Yes. You need some vanilla extract, right? Not essences. Take the extract. This is very, very delicious. Good. just pour a little on top of the cream, that's fine. Come on, you old ladies. What's the matter?
Everything will scatter around. Now it's his turn. Let's go. It's no wonder the neighbors are struggling for so long. This is how we mixed the cement. That's it. So, you take a good portion.Whip the cream to soft peaks, not too stiff, okay? So, you take such a good portion. Oh. Beauty. And it's just sweetened with a little sugar. Look at this. Oh, yes. This is what is needed. So, I put the cream on top, right? Now the focus. You love little tricks, don't you? Now, Oh, yes. unlike your shaky walls, right? I'll show you a little trick that works. I really So, you take a piece of chocolate, it can be any chocolate bar. Press to the stomach, yes? Take a knife or a palette knife, just scrape it like this, and you'll get these beautiful chocolate chips, put them
on top, like this. Beauty. Simpler than simple. And that's the thing, right? Because I know you're a romantic guy, right? Uh, I was thinking, next time you're making dinner for your girlfriend, yeah. Yes? Yes. Make a delicious little trifle for dessert. Make it in a nice glass. You can buy everything ready-made. You can do it all in five minutes. And then you just let her see the end when you say, "Yes, honey, I am now." And she will think that you have discovered your feminine side. And that you are quite romantic. I want to cut this into four pieces and put them on top.
You would get out a jigsaw, wouldn't you Yes, you could play with that, I'm sure. That's all. I'm sure I'll find something. Here, please. Well, guys. I'll tell you, dessert is ready. I'm going to pour the soup now. Don't eat chocolate before dinner. Go sit there. I'll bring you drinks and we'll eat. But that's not all. To finish, I have something special, the perfect chocolate pudding. So, Christmas wouldn't be Christmas without an amazing dessert. Come on. And I have one for you. We use dark chocolate, unsalted butter, free-range eggs, powdered sugar, and clementines. So, first I need 350 g of good quality chocolate,
approximately 70% cocoa. Just take a pack and beat it up a little. Now I have a bowl that sits above a pan of water. I brought the water to a boil and turned it off. Let's put the chocolate. So, this is 250 g of very high-quality butter. I want to cut off about 25g and put it in a mold. And I add the rest of the butter, about 225 g, to the chocolate. And I'm going to add a pinch of salt. We add salt to enhance the taste of chocolate. This wonderful butter and chocolate will start to melt. Just stir every minute. Then add 250g of white sugar to the mixer bowl. Followed by five wonderful free-range eggs. Without shell. And then just beat for about 5 minutes until the mass triples in size.
I need a whole baking dish. This one is 25 cm. Grease the pan with oil and line the bottom with parchment paper. Let's look at chocolate. Mix well until it starts to shine. Ah, silence. So, you see, the volume has tripled. It is creamy. It is light. Take the chocolate and add it to the bowl. And then turn the mixer on medium speed. The color is simply incredible. So, once everything is mixed, oh my, we pour it into a baking dish. Place the mold on a baking sheet. Place in an oven preheated to 120°C. Pour boiling water into the baking dish about halfway to make the baking
tender, and cook for 40 minutes. I'll make a little decoction of clementine juice. So, just cut about 15 clementines in half. Just squeeze the juice into a saucepan. Strain it through a sieve to make sure there are no chunks. There is no more Christmassy aroma or flavor than clementines. Wonderful. Let the juice simmer over low heat for 20 minutes or until it has a syrupy consistency. You might ask, is it worth all that effort? And I will answer you that it is. Don't try to lick it, touch it, or taste it because it's hot. It's time to take this wonderful dessert out of the oven. So be very careful. Let the tart cool for an hour in the pan. This simple method will give your cake a divinely silky texture
. This will be incredible. I'll show you what it will be like when it cools down. It cooled for an hour. Take a small knife and run it along the very edge from the top. Then take something round, a cake plate, a board, or something similar. Hold firmly, pick up the mold, turn it over and shake it a little. Oh, I felt him move away. I hope everything went great. Let's cut off a nice little piece. A huge piece is not needed. It is so rich, thick and delicious. Now let's take some of that wonderful syrup and just pour it on top. Yes. Let's try. Oh, my God. Incredibly chocolatey, and those clementine notes are
so appropriate this time of year. All my guests at my little Christmas party will be delighted. Ideally. Chewy, chocolatey and just incredibly delicious. This dessert is definitely suitable for the most important day of the year. Who wants some chocolate? And what better way to end a holiday dinner than with a delicious baked cheesecake made with just five ingredients, drizzled with a rich fig sauce. This is the quickest way to impress your family, because it looks elegant, but is actually very simple to prepare. It's so easy to do. Everything is mixed in one bowl. This will be a real treat, perfect for this time of year. So, I have four 280g packages of wonderful cream cheese here, and I'm just starting to mix it up. And now I'm going to
add five large free-range eggs here. Everything goes into one bowl, so it's super easy. And this time of year, you definitely need impressive, high-quality, and simple recipes you can rely on. Next, I'll use this vanilla paste, five small teaspoons. It will give an incredible vanilla aroma. It can be found very easily in supermarkets. And it saves you from having to scrape out the vanilla pod. Next, 300 g of powdered sugar. With it, the mixture becomes softer and silkier, and you don't need to beat it for so long. So that 's a nice little trick. And 70 g of flour. So, simple ingredients, but they will be cooked in a wonderful way. We will get a cheesecake with a beautiful golden crust that will be so silky and tender inside. So, now everything is
coming together. You can speed up the whipping. Just boil a kettle, which is a cm cheesecake pan. Add a little oil inside and grease the sides and bottom with it. This actually ensures that the cheesecake doesn't stick. Then I'll put it in a baking dish with high sides, okay? Just pour this mixture in like this. Look at this. Perfectly. Pour boiling water to the middle of the mold. So, we send it to the oven for less than 25 minutes at a temperature of 220 ° C. The water in the mold will ensure that the cheesecake inside will be very tender, chewy and simply divine. And it will be golden and wonderful on top.
Yes. Next, I will make the most wonderful fig sauce. For this, I'll just prepare these little beauties. You can make this with cherries, plums, or apricots. So, first, just cut these figs into quarters. Look how beautiful they are. Simply wonderful. Classic baked cheesecake is usually served with blueberry or cherry sauce. I think I'll make my own version with interesting flavor notes. I've already put the frying pan on. I'll add 100 g of golden or brown sugar.
Let it turn into simple syrup. I want to add flavor with clementine juice and zest. Now I'll cut it in half. I'll squeeze the juice. It smells simply incredible. So, clementine juice and brown sugar make a great simple syrup. I add a couple of bay leaves. If you want to add more Christmas spices, such as cinnamon or a few clove buds, you can do so. So don't be afraid to experiment with spices. And now let's add this wonderful fig. Look at this. I'll cook them in just a few minutes. The clementine and bay leaves give it a simple, fruity flavor, it's really delicious. This is a great principle that works for figs, any stone fruit, even apples or dried fruit to make a nice holiday fruit compote. This is a great technique, worth learning. Now
let's add a little spice by pouring in a good sip of Marsala-this is an Italian sweet wine, very tasty. You could also use sweet sherry or even a little port wine. I wanted to recreate the feel of a classic You know, that thick, shiny sauce. To achieve this, we will use cornstarch. I need 100 ml of water and a tablespoon of starch, mix it in water, be sure to cold, then pour it in here-it will thicken, become shiny, viscous and very beautiful. Beauty. Okay, let 's turn it off. Now let's take the cheesecake out of the oven. Look at him. It has doubled in size. It has a beautiful color on top. If I touch it, can you see how it trembles slightly in the middle? If I let it cool to room
temperature right in the tin, you get that incredible consistency and a nice slice. So, let it cool, and then I'll put both the sauce and the cheesecake in the fridge. Perfectly. Well, let's take a look at this wonderful cheesecake. I use a small pastry spatula to go along the edges. Make sure you keep it in the fridge long enough for it to cool completely. So, at least 3-4 hours, and best of all, overnight. Now pry this latch up, remove it, and just look at this. Absolutely luxurious. Place it on a nice cake plate. Simple and easy. Now let's cut it in the middle.
Look at this. This is just perfect. If you cooked it at a higher temperature or for longer, it would start to flake and become like a quiche, but this one is simply wonderful. Look at this. A very simple dessert, perfect for Christmas Day. The Christmas aromas are clearly felt here thanks to this luxurious fig compote. Well, let's get started. Look how soft it is. Mm. Oh, wow. The texture is simply amazing. Sweet and sour. This is simply delicious. Mm. This wonderful, delicate texture is something incredible. Who doesn't need an epic cheesecake recipe in their arsenal? Mm.
This is a very good cheesecake. The perfect Christmas present for me. Traditional pies with filling? I'm done with them. Enough. So I think I want to do something exciting. I came up with it. I'll come up with something that has everything I love about stuffed peppers, and more. butter puff pastry and some filo dough. It will be nice to crunch. So, we have a contrast. A little flour. Roll out. This is very quick to prepare. Add flour as you go.
Add a little more flour. Who is the boss here? Me. Yes, yes, yes. No, can I sprinkle some on the dough? I asked you about sugar. I asked you about sugar. Roll it out to about the size of a regular kitchen towel, okay? Thickness approximately 3 mm. And then grab a jar of quality sweet filling. I know it's considered a trick, but it's hard to do it yourself, and the product is great. It's quite difficult to do, and it's a great product. The filling, if you choose a good one, is a great recipe. It was made months ago, so it has been infused well. All of these flavors really came together. But now I have the opportunity to add
something else, like the chestnuts we cooked with Gennaro, and some sour fruit, like sour cranberries. It's almost like making panforte in Italy. Panforte, yes. And that's Christmassy, right? Yes, very Christmas-like. We add some spices there. Really? I like your recipe with brandy. Are you drunk? No. Oh, that's enough. Come on, you're almost there. Look, I see you. Take the chestnuts and just pour them out like this. Great.
Christmas in a nutshell. That's what I mean when I say this has the flavors of Christmas pie. There is a dried fruit filling here. But we also have wonderful roasted chestnuts, or you can use other nuts. Then sour cranberries, it will be a little chewier because everything else in the filling is quite soft. Now clementine. Don't you think we need to add some spice here? The filling already has spices in it. You need some black pepper, you know. I added black pepper to it. Well, in Italy we use it for panforte. Why don't you use some of that?
Okay, I'll sprinkle one with black pepper for you. I'll do that in a minute when I'm laying out the portions. I won't add black pepper to mine. Why not? Because we are not Italians. We don't want black pepper in our sweet pie. Spices, you put them in there yourself Okay. So, clementine zest for this filling. Gennaro wants to add black pepper. But, um, roll it into a sausage shape. And now you have the filling that we love so much. Yes, we love. I'm tired of it already, but chestnuts and a wonderful clementine. Yes, too. And we also have sour cream.
A little black pepper on top. Forget about the pepper for a minute, Gennaro. So, you get a kind of little "twister". And in this twister-it's Christmas itself. And instead of that old crumbly shortcrust pastry, we have something light, spongy, springy, right? With all this stuffing. And I thought I wanted another texture. Truth? So I have some filo dough and I want it to cover this baking sheet. So I'll post the letter here. And I have some melted butter. Just grease it. This is more of an assembly than a recipe, but don't think you're cheating if you don't make the filling from scratch. Wait until you see this. So, I want to put this on a baking sheet. And I want it to be somewhere, I don't know, a couple of inches bigger. You can do
it carelessly. Don't try to make it pretty. Don't worry about it. Just let the edges hang 2 inches. And then, don't forget to grease the baking sheet with this mixture. No, actually, that's why I oiled it you going to put it upside down? Yes. Oh, then it's okay. So, just lay it out as you see fit. Take the two edges that we won't be using, bring them together and gently push the filo dough inward, using this as a small plunger. So, what is the essence of filo dough? Well, it's all about the crunch. If you think about the contrast of puff pastry with crispy filo pastry, it will be a real delight, a real pleasure. I like it. Then take your little whisk.
Do you see the chestnuts there? Look at this. For me, it's a pie with filling, but the main thing here is the new texture. A little oil on all edges. And when it cooks, the filo dough becomes almost like a small baking pan in which it is baked. Take a good handful of almonds, like this. Sprinkle on top. Now, Gino, would you please pass me a clementine? Yes. I want to add a clementine.
Good. Uh, I'll just add some pepper to yours, okay? You've already poured a bunch of everything on top. You want another clementine. This one on the right is yours, with a little clementine so you know it's yours. And then-powdered sugar. Perfectly. Mm. So, this is a collection job. Which anyone can do. I'll put this in the oven for 25-30 minutes until it's golden and wonderful. I'll cook at 190°C or 350°F. And this, just wait, will be great. Yes, it still doesn't look quite right. This little dough becomes almost like the baking sheet in which it is baked. Simple, but how about this, Gino? I've never seen a pie like this.
I like it. But it's exciting. That's the whole point. That's the whole point of cooking. So, I'll have some crème fraîche. It's always nice to add a spoonful of something tasty to a pie with filling. Gennaro, throw about two tablespoons of vanilla sugar in there, buddy. I use my hands. And can you grate some clementine on top for me? I have some zest. Warm up the brandy. As a portion. How does it smell? Did you add vanilla sugar? Yes, I added some vanilla sugar to it.
I put two tablespoons. I have no sugar left. What did you add? I added the zest and then added the clementine, so how much zest, or just a little for flavor? Well, look, I'll put it all down. Listen, I know better what to put here. Just submit. Just add that wonderful burnt brandy, vanilla sugar, and crème fraîche. I know it still doesn't look like a traditional pie, but wait, okay? Just take it off. Do you know? Okay, it turned out a little crooked. Okay, then we'll take it off. In my opinion, this is just wonderful. And if someone treated you to one like this at a party, you wouldn't say, "Oh my god, that pie again." You would
ask, "What is this?" "What, what is this?" And you say: "Pie with filling, new style." And they said, "Okay." And the best part is, you can customize it to your liking, make it special. This is for me. This is for you. A little powdered sugar. I know, I don't usually do that.
