Grace Massa-Langlois - Graces Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli

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Acknowledgments

To my talented daughter, Liana. A big thank you for the endless hours youve dedicated to shooting and editing all the photographs for my website, for the hours youve spent on the photos for this book, and for everything you do each and every day. And to my wonderful son, Matthew, better known as my handsome dude, for the repeated trips up and down the stairs gathering my ingredients and tools, for washing dishes at 3 a.m., and for giving me a hug when things didnt go as planned. I love you both!

To my loving family, I thank you for helping me through my grief and sharing in my new journey. Each and every one of you has been significant in my healing. Im surrounded with your love every daywhat could be better than that? Thank you to my amazing sisters, Connie and Anna, for always being there for me. Your never-ending support makes me feel like I can do anything. And to my brothers, Luciano and Gabriel, I cant find the words to adequately thank you for the strength and inspiration youve given me. Special thank-yous to my cousins Ann-Marie and Jeanne. I love you all.

To my dearest friend Marly McMillen Beelman of NamelyMarley.com, for the day in and day out support, and most of all friendship. Thank you to Marly and Dennis, for your guidance and support, and helping me get my words to paper.

To everyone at Ulysses Press: Keith Riegert, acquisitions editor, for giving me this wonderful opportunityits given me a new lease on life; Lauren Harrison, my editor, for helping me come alive through the pages of this book; and to everyone behind the scenes. Its surreal that so many people worked together to bring my dreams to paper.

Thank you to the food blogging community and all the wonderful friends Ive met online. Your inspiration makes me strive to improve every day. And a special thank you to all my readersnone of this would be possible without you; youve made sharing so easy.

And last, but definitely not least, to my parents, Vera and Ermando Massa. Pap, I know youre looking down on me, but I wish more than anything that you were here to share this wonderful time in my life. I miss you and love youTanti abbracci e baci Pap! And Mom, youre my inspiration and my strength. Youve always believed I could accomplish whatever I set my mind to. I love you, Mom!

About the Author

Grace Massa Langlois was born in Maasmechelen, Belgium, to Italian parents Vera and Ermando Massa. She grew up in London, Ontario, where she lives with her two children, Liana and Matthew.

Backed by a business education, Grace began a career in finance at one of the largest banks in Canada. Her experience took her to the automotive industry as a financial services manager. She excelled in her field, but a debilitating injury forced an early retirement in 2003. Worse still, her husband, Maurice, suddenly passed away a short time later. With some encouragement from her children, Grace decided to share her love of good food, and in April 2010 launched her website, GracesSweetLife.com. Here, she shares recipes, stories about her Italian heritage, and the joy of growing up in a large, close-knit family. Liana is the face behind the camera, shooting all the photography. Matthew holds the difficult (but enviable) position of being the official taste tester.

Graces recipes show her talent for making complicated desserts accessible to the everyday home cook. She strives to share her message that by learning the basics using fresh ingredients, home cooks can enjoy restaurant-style desserts at home.

Basics

Crema Pasticcera

Pastry Cream

MAKES ABOUT 3 CUPS

Crema pasticcera can be made several ways. The basic recipe consists of milk, egg yolks, sugar, flavorings, and flour or cornstarch, which act as thickeners. The many variations to the basic recipe include replacing the milk with a combination of milk and cream, which makes the pastry cream richer. Additional egg yolks will yield a richer cream. For a dessert in which the pastry cream is the star of the show or needs to be more stable so it can hold a shape, I usually use these variations to prepare a richer pastry cream, as in the Torta Millefoglie (page 86). You may prefer lighter pastry cream for filling clairs (page 149) or doughnuts (page 151). Flavor variations for pastry cream are endless: steep the dairy with cinnamon, espresso beans or powder, or shredded coconut. Add extracts, chocolate or nut pastes. With a little imagination you can take a simple dessert and turn it into something extraordinary.

2 cups plus 2 tablespoons (500 ml) whole milk
1 vanilla bean, split and seeded
6 large egg yolks, at room temperature
2/3 cup plus 1 tablespoon (160 g) superfine sugar
1/3 cup (40 g) all-purpose flour, sifted

1. Reserve 1/2 cup (120 ml) milk. In a small saucepan over medium heat, bring the remaining milk and the vanilla bean and seeds just to a boil. Remove from the heat, cover, and allow vanilla to steep for 10 to 12 minutes.

2. In a medium bowl using a large whisk, beat the egg yolks and sugar until pale in color, 3 to 4 minutes.

3. Add the flour and continue to whisk until smooth. Gradually add the reserved milk and whisk to combine well.

4. Gradually pour the egg mixture into the vanilla-infused milk whisking to combine well.

5. Cook over medium heat, whisking constantly until thickened, 3 to 5 minutes.

6. Strain the custard through a fine-mesh sieve into a small heatproof bowl (discard the solids).

7. Place a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Refrigerate until ready to use.

VARIATION

Crema Pasticcera al Cioccolato Bianco

White Chocolate Pastry Cream

Follow the basic Crema Pasticcera procedure with the following modifications:

1. Reduce the whole milk to 2 cups (475 ml).

2. Reduce the sugar to 2/3 cup (150 g).

3. Increase the flour to 1/4 cup plus 2 tablespoons (47 g).

4. In Step 5, remove from the heat and whisk in 4 ounces (113 g) finely chopped white chocolate until the custard is smooth, then proceed with Steps 6 and 7.

VARIATION

Crema Pasticcera al Cioccolato

Chocolate Pastry Cream

Follow the basic Crema Pasticcera procedure with the following modifications:

1. Decrease the sugar to 1/2 cup plus 2 1/2 tablespoons (125 g).

2. In Step 5, remove from the heat and whisk in 4 ounces (113 g) finely chopped good-quality semisweet or bittersweet chocolate until the custard is smooth, then proceed with Steps 6 and 7.

VARIATION

Crema Pasticcera 2

Pastry Cream 2

Follow the basic Crema Pasticcera procedure with the following modifications:

1. Reduce the whole milk to 1 cup plus 1 tablespoon (250 ml).

2. In Step 1, add 1 cup plus 1 tablespoon (250 ml) heavy cream to the pan with the milk and the vanilla.

3. Increase the egg yolks to 7 large egg yolks total.

Crema Chantilly

Chantilly Cream

MAKES ABOUT 4 1/2 CUPS

Crema chantilly is very delicate. For best results, prevent the loss of volume by whipping the chantilly cream just prior to using or by storing in an airtight container in the refrigerator for no longer than 3 hours before using. For the best flavor, combine the cream and the vanilla bean and seeds in an airtight container, then cover and refrigerate for 24 hours. If you do not have time to allow the vanilla bean to infuse in the cream, substitute 1 1/2 teaspoons pure vanilla extract. For best results, chill the mixer bowl and whip attachment (or bowl and beaters or balloon whisk) for 30 minutes prior to whipping the cream. If youre whipping the cream on a warm day, while beating, set the bowl in an ice water bath to keep it cold.

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