Neapolitan Christmas dessert: Mostaccioli by chef Gabbiano

Neapolitan Christmas dessert: Mostaccioli by chef Gabbiano

Hello all people, I am Salvatore Gabbiano.
Welcome in my laboratory in Gabbiano pastry store. At this time we’re
presenting you the mostacciolo, a typical Neapolitan dessert. The Neapolitan
mostacciolo is a Christmas time dessert that’s created a lot of years in the past from
a fermentation of should. From it, the fermentation of this dough began,
then it stood within the fridge and was later minimize, cooked after which frosted
utilizing sugar combined with cocoa. The substances for our dessert are:
honey, ammonium bicarbonate, butter, flour, coarsely chopped hazelnuts water, caster sugar, salt, pisto, what’s it? Pisto derives
from the phrase “pesto”. It is 4 spices which are crushed. The 4 spices wanted
for this dessert are cinnamon, cloves, coriander seeds, star anise. We’re now kneading the mostacciolo.
Let’s begin by including sugar, honey, the butter, the chopped hazelnuts, salt, ammonium bicarbonate, water and pisto. Let’s let all of it combine collectively. Let’s take away the bowl from the stand mixer
and begin including flour inside. Let’s let it mix with the flour. Let’s begin the machine
once more, just a bit combine. Right here it’s! That is how the dough
seems like. We’re shifting it in a container, cowl it
with a movie and let it stand within the fridge for not less than 12 hours.
Here is how the dough takes care of standing within the fridge. We’re shifting it
on the counter little by little with some flour, simply as if it was
a shortcrust pastry. We’re working it a bit and spreading it with a rolling pin. After we get a thickness of half a centimeter,
we’re utilizing a particular rhomboidal mould to chop our mostaccioli, on this method. Let’s take a tray with waxed paper on high and place our mostaccioli on it.
Let’s fill our tray, then we’re placing it within the oven.
As soon as we attain the identical thickness, we’re chopping the lacking ones soak a brush within the water and we’re simply passing it flippantly over the floor of
the mostacciolo. This enables them to swell effectively throughout cooking,
with out creating cracks. Let’s put it in a preheated oven,
at a temperature of 190°C for 13-14 minutes. Here is how the mostaccioli
appear like after cooking. Let’s await them to chill down
a bit, then we’ll frost them. We soften 61% pure chocolate, tempered it and we’re now going
to frost our mostaccioli. We’re doing this type of operation: first on
the bottom, we’re stretching it to make it very skinny. Then we’re putting it down.
We’re continuing on this method first, as we’re later frosting them
the opposite method spherical. This facet ought to be very skinny, we’re stretching it
ourselves. The frosting is made in two phases, right here we stretch it, as
we’re allowed to resolve concerning the thickness of the decrease facet. We’re drying them
a bit earlier than shifting to the following part. As these ones began drying, we’re soaking them on this method
serving to ourselves with this small instrument. We’re then occurring in a
development with the opposite ones. Right here they’re! We now
accomplished the method of handmaking. We’re ready for them to dry, for the chocolate to crystallize,
then we will style them! Here is the top of our dessert. It’s actually
easy, however is the beholder of a terrific custom. Here is how a Neapolitan
Mostacciolo seems like. Listed below are some Mostaccioli in a contemporary model.
As we unfold, minimize and prepare dinner the dough, earlier than frosting and after
it’s cooked, we’re spreading some lotions in varied flavors: chocolate hazelnut,
white chocolate, almond and pistachio. We’re spreading some
chopped nuts after which we’re icing. Here is what we acquire. We offered you
a typical, outdated conventional dessert from
Neapolitan Christmas tables and I am inviting you to return and check out it in
my pastry store. Listed below are all of my variants!

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