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Italian Dessert Recipes

for Life!

Finish Your Temptations by Devouring Italian Desserts

by Kolby Moore

Kolby Moore 2022

Copyright Notes

All rights reserved. In part or full, this publication cannot be distributed, reproduced, recorded, photocopied, or transmitted by any means. If you desire to share this content, you must seek prior permission from the author. Beware, the author will not be held responsible for your interpretation of this content. However, it is fair to say that the content written herein is accurate.

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Table of Contents

Introduction

Do you find it difficult to prepare desserts to a high standard? Whether you're a novice baker or a seasoned pro, this book will help you master the art of making Italian sweets to perfection.

This cookbook will teach you how to be more organized and prepared by showing you how long each recipe will take to make. Every recipe will also include an ingredient list, so you won't have to run to the shop at the last minute to buy something you forgot. Furthermore, following recipes step by step increases the likelihood that they will come out of the oven with the level of perfection that most cooks strive for. As a bonus, your culinary vocabulary will grow, so you won't be stuck in a restaurant again.

In order to get the best Italian recipes, you don't always need to be a professional chef. Following the step-by-step instructions will allow you to have a good start. Find out why this delicate and tasty food is so popular around the world.

1. Pain Au Chocolate Mouth-Watering Homemade Croissants with a Chocolate Flavor

Pain Au Chocolate is a delicious chocolate croissant that you can easily make at home. This is one of the most basic and commonly eaten Italian desserts.

Serving size: 8 croissants

cooking time: 13 hours and 10 minutes

Ingredients:

• Flour (4 cups)
• Water ( cup)
• Sugar ( cup)
• Salt (2 tsp)
• Milk ( cup)
• Butter that is softened and unsalted (3 tbsp.)
• Yeast that is instant and dry (1 packet)
• Butter that is cold and unsalted (1 ). This should be cut into slices that are thick. (1 cm)
• An egg that is beaten (1)
• Bar of chocolate that is sweetened (2)

Instructions:

Take a large bowl to hold the butter, salt, yeast, milk, flour, sugar, and water and mix them all. Assemble the dough and place it on a clean counter.

With a light hand, you have to turn the dough into the shape of a ball by kneading it. (Do not knead the dough excessively). Then cover with plastic wrap and keep in the fridge for an hour.

Cold butter sliced in three parts needs to be placed on a parchment sheet. Place another sheet of parchment on it and roll with a pin to even it out.

The cold butter slices need to be rolled out into squares precisely 7 inches and thickness should be inch. A knife can be used to cut off the edges. Keep the layer of butter in a refrigerator.

Put flour on the counter lightly in order to roll the dough. Roll the pin vertically and then horizontally until a square shape is formed. The corners of the square need to be rolled outwards so that squares (10 inches) are formed.

The layer of butter is to be placed above the dough. Then its sides need to be folded with the butter inside, closing the dough from all four sides. Widen rather than lengthen the dough.

Remove from the counter, place the dough on a sheet used for baking, and then use a plastic wrap. Keep in the refrigerator for an hour

Roll the dough to 8 inches by 24 inches. The dough needs to be folded downwards to the center from the upper portion. Then any flour in excess needs to be removed.

From the lower portion, the dough needs to be folded over the part of the top that is already folded downwards. Rotate the dough in a clockwise direction to the side towards your left. The starting turn is completed.

After covering the dough, refrigerate it for an hour.

Repeat the process twice and make sure 3 turns are completed and between that give an hour for refrigeration. After the third turn, cover and refrigerate the dough throughout the night.

To get the correct shape of a croissant, divide the dough by cutting it into two halves. Keep one of them in the fridge. Put flour on the dough and roll it to form a long and narrow piece of strip. (8 by 40 inches)

The edges can be trimmed using a knife. Then cut into rectangles. (4)

The chocolate needs to be placed on the dough corners and then should be rolled securely, closing the dough from all sides.

On a sheet used for baking, the croissants needs to be placed downwards with the side of their seam down. Use the dough in the refrigerator to repeat the process.

Take a brush to put the egg that is beaten on the croissants. Keep in a place that is warm for 1 to 2 hours. (let it rise)

Preheat the oven to 400F. Bake the croissants for at least 15 minutes and serve when golden.

2. Affogato Mousse

Dive into this delicious chocolate-flavored mousse with a hint of espresso. If you want a quick and ready-to-go dessert for a welcome party, then try this exquisite delicacy.

Serving size: 4 to 6 cups

Cooking time: 15 minutes

Ingredients:

• Espresso high quality ( cup)
• Custard that is fresh and ready-made 10.5 oz.
• Chopped dark chocolate ( cups)
• Egg whites (3)
• Sugar (1 tablespoon)
• To dust on top, use cocoa powder

Steps:

Chop the chocolate and add custard along with espresso to it. Mix this together using a pan over low heat.

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