Buzzing Bottom Of Foot

But that bit of salt ...

I just pity: I will not say how many slices of bread and butter I just ate it for snack.

It is not normal butter, no, because there's butter and butter.

This is the salted butter 1889 Fiandino Farms, recapitatomi few weeks ago just after the registration to the contest held in conjunction with Sandra A touch of ginger.

This butter, creams from rest, has a very unique flavor, not greasy mouth but remember a lot of fresh milk and can, with its salty tip, to make special not only a simple bread and butter, but any dishes, from appetizers to desserts.

The most sinful is that these two loaves, which already are in themselves a violation of the diet of my flowers were delivered, with great and pleasant surprise, with a pack of cheese Great kinara obtained by 100% vegetable rennet is slightly lighter for the lactose intolerant. Almost needless to say that this wonderful cheese is not much left in the fridge ...

short, thanks to wineries Fiandino for this delicious gift! I invite you to take a ride on their website to read the history of their products. I had the opportunity, during Golosaria in Milan, to taste their beer cheese ... truly unique!

I thought a lot about what to make this contest, I changed my mind at least 4 times I think, and many of you know (real Gaia and Gaia ?: P), also because I have made my share of blacks holes interspersed with brilliant ideas at the beginning but then, ultimately, did not convince me this much.

Now I'm happy with the result and pleased with how little they lasted these petit fours:)

PETIT FOUR CHOCOLATE AND COFFEE 'WITH CREAM AND BUTTER SALTED NUTS 1889

For the base:
110g sugar 100g flour 00

2
eggs 15g cocoa powder
teaspoon baking powder 110g unsalted butter
1889 Farm Fiandino

For the buttercream:
90g of walnuts (shelled weight)
50g icing sugar vanilla non
2 tablespoons milk 50g unsalted butter
1889 Farm Fiandino

For the frosting:
160g icing sugar 25g
not vanilla strong coffee

- Prepare the base of the petit four mixing together flour and sifted cocoa, sugar and yeast.

- Add the soft butter into chunks Salt and eggs and stir until mixture is smooth and homogeneous.

- Sprinkle baking paper, squeeze it well and line the pan by the paper against the sides.

- Pour the mixture into the pan and bake at 170 ° C, convection oven, for about 20 minutes while the toothpick test to check the cooking.

- Once cooked the base, allow to cool to room temperature .

- Prepare the stuffing by chopping nuts in a blender to reduce them in a soft but still slightly grainy.

- In a bowl fitted with the high sides whips salted butter, combine the pasta with walnuts, milk, icing sugar and continue beating until a thick cream.

- bisects the base in width, resulting in two equal halves to overlap each other.

- Spread the cream with one of the two, leaving two tablespoons for decorating the final part, and overlap the other layer on it.

- Put in refrigerator to harden.

- In a bowl, combine coffee and sugar e mescolare per ottenere una glassa non troppo liquida e senza grumi.

- Riprendere la base farcita e versarci sopra la glassa, distribuendola omogeneamente lungo tutto il dolce. Far indurire.

- Con un coltello ben affilato, tagliare i petit four in cubetti da 3 x 3 cm.

- Decorare con la crema rimasta con una sac à poche e, a piacere, con noci pralinate.