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gennarino.org Visita il nuovo sito di gennarino.org! 2010-08-06T10:18:59+02:00 http://www.gennarino.org/forum/feed.php?f=15&t=16957 2010-08-06T10:18:59+02:00 2010-08-06T10:18:59+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205218#p205218 <![CDATA[Re: Nocciolini (simil Chivasso)]]>

Statistiche: Inviato da Dony — 06/08/2010, 10:18

]]> 2010-08-05T16:19:14+02:00 2010-08-05T16:19:14+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205200#p205200 <![CDATA[Re: Nocciolini (simil Chivasso)]]>

Da quello che ho letto in rete, perchè i macarons siano ben lisci bisogna macaroner un sacco e lasciarli riposare un po'.
Magari funziona nello stesso modo per i pistacchini :)

Statistiche: Inviato da Anne — 05/08/2010, 16:19

]]> 2010-08-03T21:48:05+02:00 2010-08-03T21:48:05+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205171#p205171 <![CDATA[Re: Nocciolini (simil Chivasso)]]>

Statistiche: Inviato da Dony — 03/08/2010, 21:48

]]> 2010-08-03T19:51:06+02:00 2010-08-03T19:51:06+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205170#p205170 <![CDATA[Re: Nocciolini (simil Chivasso)]]>
Io le chiamerei "Nuvole di pistacchio/nocciola" per il senso di leggerezza che trasmettono. A me la loro forma piace molto :)

Statistiche: Inviato da TinaZappacosta — 03/08/2010, 19:51

]]> 2010-08-03T15:21:28+02:00 2010-08-03T15:21:28+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205165#p205165 <![CDATA[Re: Nocciolini (simil Chivasso)]]> Statistiche: Inviato da Dony — 03/08/2010, 15:21

]]> 2010-08-03T09:12:59+02:00 2010-08-03T09:12:59+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205160#p205160 <![CDATA[Re: Nocciolini (simil Chivasso)]]> Statistiche: Inviato da Crostatina — 03/08/2010, 9:12

]]> 2010-08-03T08:40:46+02:00 2010-08-03T08:40:46+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205159#p205159 <![CDATA[Re: Nocciolini (simil Chivasso)]]> Statistiche: Inviato da Dony — 03/08/2010, 8:40

]]> 2010-08-03T08:10:16+02:00 2010-08-03T08:10:16+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205158#p205158 <![CDATA[Re: Nocciolini (simil Chivasso)]]> Statistiche: Inviato da Lori — 03/08/2010, 8:10

]]> 2010-08-02T22:12:03+02:00 2010-08-02T22:12:03+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205157#p205157 <![CDATA[Re: Nocciolini (simil Chivasso)]]>
P1010929.JPG
formatura dei "bottoncini" su carta da forno

P1010947.JPG
e finalmente il risultato

osservazioni:
1- sapore più delicato di quelli alle nocciole, purtroppo non ho trovato pistacchi di Bronte e ho dovuto usare quelli importati
2- hanno il colore del gelato al pistacchio, ovviamente senza coloranti.
3- vanno formati ancora tiepidi altrimenti la massa si indurisce troppo (come gli altri)
4- chi mi insegna a non dargli quella forma così "pipineggiante"? :oops:
5- come si possono chiamare? :-)

come gli altri........sono come le ciliegie ;-)

Statistiche: Inviato da Dony — 02/08/2010, 22:12

]]> 2010-08-02T21:59:02+02:00 2010-08-02T21:59:02+02:00 http://www.gennarino.org/forum/viewtopic.php?t=16957&p=205156#p205156 <![CDATA[Re: Nocciolini (simil Chivasso)]]> P1010920.JPG
pistacchi tritati con lo zucchero


P1010922.JPG
massa di albumi montati, zucchero e pistacchi

P1010925.JPG
massa calda

P1010926.JPG
massa quasi fredda


1

Statistiche: Inviato da Dony — 02/08/2010, 21:59

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