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I was planning to write a short article about Alexander McQueen and the new collection A / W 2010 but then I realized that fashion then I do not know much that I could improvise stylist. .. But there is one subject on which they are climbing, this argument are the sweets.

Assuming that on this platform I ran a little blog about this subject, with a recipe attached, I could not devote even a small minute space qui.Ho decided to start this series of posts talking about a series of themed cakes and goodness in vogue for some time, or the sweet French.

Although it is beyond doubt that our country produces delicacies equaled or even superior to those in France (such as baba and Cassata Siciliana), the love for these cakes is increasing exponentially, especially after Ladurée decided to open a store here in Italy, in Milan .

The trick in France's most famous product is the macaron, a sort of "biscuit" with the typical "edge" embossed, made with egg whites, cream fillings, and a lot of patience and skill to avoid to "deflate" the whole being cottura.La recipe style: long hours of rest before baking, but if you want to try their hand in any case, here's the recipe more reliable in my opinion, directly from the site of Maurizio Santini , which also refers to the guru in Pinella Rely on its blog.Non versions so-called "fast" which are the only embarrassing holes in the water (and this I can testify): the real macaron is made by the recipe of great pastry chefs, forums and other banned terribly confusing ideas!

Another famous sweet, especially because in Italy it sorbate version tasteless, overcooked, dry, with very little filling and butter and other amenities, is the brioche, in a remotely similar to the original version I found only Bologna, via Irnerio , I think, in a new bakery / bar that fills up every morning.

What we find in Italy, is the croissant, erroneously, that the croissants, but they differ in form, amount of butter and dough: in any case, any "cornetto" French is better than produced by the Italian bars that produce bland copies in a few cases of success.

Brioche mini version

Croissant

Brioche enriched

A little known delicacy in Italy, is the éclair, a cake that resembles a donut too elongated, but woe to exchange them with each other! The éclair requires maximum attention than the donut, not least because they must have the patience to make a precise cut that does not ruin the trick to fill it with cream.

decidedly less prohibitive is the pain au chocolat, which requires just a little 'patience and precision if you want to achieve even for the colazione.Ne I have a very simplified version that I will propose soon, just gimme time out again! but exactly, what it is that 's a kind of very pangocciolo but more good, in which a briochina are mixed some good chocolate drops for her then the typical shape of a "bag" ... The pastarelle of Mulino Bianco are not absolutely comparable, I imagine!