Bignè al caramello fatto in casa di Leonardo Di Carlo
A French recipe that today finds its home among Italian pastry laboratories, beignet (cream puff) is one of the most beloved pastries of all times. Pastry master chef Leonardo Di Carlo takes us to the discovery of this classic dessert, in a gourmand version. Let's follow his 'pro' suggestions for the preparation of choux pastry and the creation of a salty soft caramel to bake a professional cream puff at home! In collaboration with Italia Zuccheri Also see the recipe for Salvatore Gabbiano's puff pastry: • Bignè: le ricette dell'éclair, del Paris-B... Visit us: http://italiasquisita.net/ Follow us on: / 147031685608 / italiasquisita / italiasquisita Contact us: [email protected]
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