Tag: roll

Roll croissants – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Roll croissants - Recipe by Misya


First, take out the butter for the creases and let it soften a little.
In the meantime, put flour, sugar, butter and brewer’s yeast in the mixer bowl and start kneading, then add water and salt.

Place the butter from the folds on a large sheet of baking paper, fold the paper over it and roll it out with a rolling pin until you obtain a rectangle, then place it back in the refrigerator.

Meanwhile, continue kneading until you obtain a homogeneous dough, wrap it in cling film giving it a rectangular shape and leave to rest in the fridge for at least 2 hours (even better overnight).

Roll out the dough on a lightly floured work surface until you obtain a rectangle 7-8 mm thick, with the short side about as wide as the sheet of butter and the long side about twice as wide.
Place the sheet of butter in the center of the dough and fold the upper and lower edges over it until they join together.

Turn the dough so that the cut is vertical and roll it out with a rolling pin to make it stretch until you obtain a sheet of 6-7 mm thick.
Fold the bottom third to cover the third in the middle, then cover both with the top flap.
Wrap with cling film and place in the fridge for 1 hour, then repeat: roll out vertically until you obtain a 6-7 mm sheet and fold the lower and upper edges over the middle third again.

Wrap it in the same film and put it back in the fridge for another hour, then take the dough and lightly flour it.

Roll out the dough until you obtain a sheet of approximately 26×40 cm, then roll it up on itself starting from the short side, wrap in cling film and place in the fridge for 1 hour.

Take the roll and cut it into slices about 2 cm thick.

Place on a baking tray lined with baking paper, possibly inside small 8cm pastry cutters or molds (so that they grow very high and not too wide).
Cover with another sheet of baking paper, place a baking tray on top and leave to rise in the switched off oven for at least 2 hours or until doubled in size.

Take the croissants out of the oven and preheat it to 200°C in fan mode.
Beat the egg yolk with the cream and brush them, then put the baking paper and baking tray back on top and cook for 8 minutes, then lower the temperature to 180°C and cook for another 12-13 minutes.
Finally, remove the baking tray and baking paper and cook for another 5 minutes or until golden brown.
Leave to cool on a wire rack before removing the pastry cutters.

Once completely cold, fill with Nutella using a piping bag with a long, thin nozzle.

Melt the chocolate pieces in the microwave or in a bain-marie and decorate one side of each croissant, then sprinkling with pistachios.

The croissant rolls are ready, all you have to do is let the chocolate dry before enjoying them.


Pistachio crusted turkey roll recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Pistachio crusted turkey roll recipe, the recipe


The topside of turkey, white and lean meat, it is perfect for the whole family because adults and children alike like it. If you want to make it more delicious and inviting, discover our recipe turkey roll in pistachio crustvery simple to make.

The slices of rump should be arranged to form a rectangle, covered with mortadellaroll up and, finally, pass through the grains of pistachio. The resulting turkey roll is first browned in a pan and then cooked in the oven. It can be served hot or warm.

Also discover these recipes: Turkey roll with radicchio and ricotta, Turkey roll with herbs and sweet pecorino, Turkey roll and omelette, Cold turkey and ham roll, Turkey roll stuffed with sausage, Turkey roll with asparagus.

Cream roll – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Cream roll - Misya's recipe


. However, cooking is a never-ending journey, and there is always room to improve and learn.
Recently, I finally decided to try my hand at making a delicious one cream and black cherry roll, and the result was surprising. The delicacy of the sponge cake harmonized perfectly with the sweetness and creaminess of the cream, while the black cherries added a fruity and slightly acidic note which made everything even more delicious 🙂

First of all, prepare the biscuit dough: separate the egg yolks and egg whites and whip them until stiff.

Separately, whisk the egg yolks with the sugar until the mixture is light and fluffy.

Add the sifted flour, starch and bicarbonate of soda and the lemon peel.

Finally, incorporate the egg whites, mixing delicately with a spatula with a movement from bottom to top, so as not to cause them to break down too much.

Pour the mixture onto the baking tray lined with baking paper, level the surface and cook for 10-12 minutes at 180°C in a pre-heated ventilated oven.

Remove from the oven, cover with a second sheet of baking paper and roll it up gently, then leave it to cool like this.

Heat the milk with the lemon peel in a saucepan.
In the meantime, in a bowl, beat the egg yolks with the sugar and then incorporate the flour, trying not to create lumps.

Finally, add the milk, transfer to the saucepan, cook over a low heat, stirring until you obtain a thick cream without lumps, then move it back into the bowl, cover with cling film and leave to cool completely.

Gently open the roll, sprinkle it with cream and black cherries and roll it up, then wrap it again in baking paper and leave to rest in the fridge for at least 1 hour.

If you want to make the edges more regular, cut off the two slices at the ends, then decorate with plenty of icing sugar.

The cream roll is ready, all you have to do is enjoy it.

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