SPUMA DI SALMONE PER APERITIVO

SPUMA DI SALMONE (FATTO CON BIMBY) PER BIGNE':

UNA CERTEZZA PER AVER SUCCESSO CON APERITIVO IN CASA!!



http://www.ricette-bimby.net/mousse-di-salmone

INGREDIENTI:

150 g salmone affumicato selvatico
100 g ricotta (o robiola)
1 cucchiaio di brandy (facoltativo)
1 cucchiaino di succo di limone
erba cipollina qb
pane di segale qb

PREPARARAZIONE:

1) Mettete nel boccale il salmone con l'erba cipolla, tritate: 10 sec vel 5
2) Riunite sul fondo con l'aiuto della spatola ed aggiungete il Brandy , il succo di limone e la ricotta, amalgamate: 10 sec vel 5, riunite sul fondo con la spatola ed amalgamate nuovamente.
10 sec vel 5
3) Spalmate su crostini di pane di segale o con l'aiuto di una sac a poche nei vostri bigne'.


WILD SALMON MOUSSE:

INGREDIENTS:

5.29 oz of wild smoked salmon
3.53 oz of ricotta cheese (or other cottage cheese)
1 teaspoon of brandy (not mandatory)
1 teaspoon of lemon juice
chive and whole wheat bread to pleasure

METHOD:

1) Put the salmon in the bowl with the chive, chop : 10 sec speed 5
2) Gather on the bottom with the help of the spatula and add brandy, lemon juice and cottage cheese, mix: 10 sec speed 5, gather on the bottom with a spatula and mix again.
10 sec speed 5
3) Spread on rye croutons or with the help of a pastry bag in your choux pastry.




per la ricetta dei bigne' vi rimando alla ricetta base che e' la seguente;

http://tripletsmamayummierecipes.blogspot.it/search?q=bigne

NORMAL CHOUX PASTRY AND COCOA CHOUX PASTRY WITH CUSTARD AND DARK CHOCOLATE GANACHE!!!

The choux pastry are one of the base of the pastry dough. Its main function is to provide a product suitable to contain and obtain bodies with a cavity which lend themselves well to being stuffed.

Both beignets are the eclairs - which unlike the former ones have an elongated shape and are stuffed and glazed-  can also be served with savory fillings to make delicious cocktails and finger food.

Choux is French for cabbage, in fact the beignets - once baked- look like Brussels sprouts.

BASIC RECIPE:
INGREDIENTS:

8.81 oz  water; 8.81 oz butter; 0.17 oz salt (prepared 1 one night before preparation infused with vanilla bean)

8.81 oz weak flour (w170 is fine)

15.87 oz whole eggs (room temperature)

1) Put first three ingredients in a saucepan and bring to boil.
2) Add flour and cook on the stove, stirring constantly up to create a crayon that is detached from the sides of the pot.
3) Put the mixture in the mixer, knead with the leaf and add the eggs one at a time until you have a smooth dough.

4) For choux pastry :

transfer the dough into a pastry bag with a smooth nozzle and make the beignets on a plate covered with parchment paper.
Bake at 374 F for 5 minutes with valve closed and for other 15 min (also 23 minutes tot the valve is closed).