Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 40 minuti più riposo
Difficulty: Facile
Ingredients for 4 people:
For the sponge cake
270 gSpecial for leavened desserts Molino Dallagiovanna gluten-free
300 g whole eggs
180 g sugar
30 g water
For the mascarpone cream
500 g Mascarpone
140 g Sugar
100 g Egg yolks
50 g Water
For cream puffs
100 g water
100 g butter
150 g mix for leavened desserts Molino Dallagiovanna gluten free
5 whole eggs
For custard
500 g whole milk
4 egg yolks
130 g granulated sugar
40 g gluten-free corn starch
1 bourbon vanilla bean
For the syrup
400 g water
150 g granulated sugar
The peel of a lemon
Powdered icing sugar
Procedure
Shell the eggs in a saucepan with the sugar, put them on the fire to heat, without exceeding the temperature of 40-43 ° C (help yourself with a temperature probe or keep the saucepan for 15 seconds on a gentle flame on the fire); remove from the heat and add the vanilla pod engraved centrally with a knife to extract the pulp; whip the mixture in a bowl with electric whips until it is frothy.
At this point add the gluten-free flour to the egg mixture,incorporating 1 spoon at a time with a spatula and proceeding with rotary movements from bottom to top. Transfer the dough into a 26 cm diameter cake tin lined with baking paper and bake in the hot oven at 175 ° C for 18/22 minutes; at the end take out and turn the sponge cake on a cutting board, put on a damp cloth and roll the sponge cake inside the cloth.
To prepare the mascarpone cream, pour into a saucepan l 'water and add the granulated sugar mix slightly so as to moisten the sugar well that you have to bring to the temperature of 121 ° C, if you do not have a thermometer, the syrup will be ready when small and white bubbles will form on the surface. When the syrup has reached 121 ° C, pour it on the yolks,continuing to assemble. Mount until completely cooled. You get a very foamy mixture.
In a bowl lightly blend the mascarpone with a whisk; add to the mascarpone, a little at a time, the whipped whites and now cold, mixing with a soft spatula, with movement from the bottom up until you get a smooth cream.
For the cream puffs:pour the water in a saucepan and bring it almost to a boil, then add the butter and let it melt slowly. As soon as it is completely melted, add the mixture to the rain, stirring constantly with a spoon until you get a ball; cook until the dough is detached from the walls, stirring continuously for about 3-4 minutes. Remove from heat, allow to stand for 1-2 minutes (l 'dough should still be hot), then add one egg at a time, stirring everything with an electric mixer. Form with the dough of the balls, using a sac-à-poche or two teaspoons, and arrange them well spaced on a baking sheet lined with parchment paper; bake in the hot oven at 210 ° C for 15-20 minutes. Remove from the oven and let it cool.
Prepare the custard:
heat the milk in a saucepan with half a vanilla bean and its seeds; whisk in a bowl, whisk the egg yolks and sugar then add the gluten-free cornstarch. With a pincer, remove the berry and pour the warmed milk onto the wire mixture, mixing with the whisk.
Return the mixture over the heat and stir continuously until the cream has thickened.Transfer the custard into a bowl, add the pistachio paste and let it cool by storing it with a sheet of contact film.For the syrup:
Put a saucepan over the heat and pour into it. inside the water and the sugar, after about 15 minutes add the lemon peel and let it cool off the heat.
Compose the cake:
take an iron rim with a diameter of 22 cm, cut into slices the sponge cake and cut it with the 22 cm disc, wet each disc with the syrup and put it inside the preformed disc, stuff the first layer with the mascarpone cream and continue with the other discs until it is complete. Stuff the cream puffs with the custard, put the cream puffs around the cake,sprinkle with gluten-free icing sugar and complete with edible flowers, place in the fridge to rest for at least half an hour before serving.