EasySphere - 3500 Lady's Kisses in 26 minutes
From traditional to more modern recipes, the famous traditional Italian treat becomes the reason to accompany a good tea.
3500 Lady's Kisses in 26 minutes
Easy sphere is the revolutionary tool that allows you to produce perfectly shaped pastry spheres while cutting labour costs to a minimum.
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A few steps to make perfect spheres. See below the recipes for making tasty Lady's Kisses and Fave dei Morti.
"LADY'S KISSES WITH CHOCOLATE AND PISTACHIO"
PHASE 1 - Cocoa lady's kisses dough
Ingredients:
Butter 250 g
Flour peeled almonds 250 g
Wheat flour, type 00 220 g
Bitter cocoa powder 30 g
Castor sugar (sucrose) 250 g
Procedure:
In a planetary mixer with a paddle attachment, knead all the ingredients together until a homogeneous, compact dough is obtained. Roll out to 15 mm and leave to cool in the fridge before shaping. Cut 15 mm strands with a guitar or knife and form into cylinders. Use Easy Sphere to form into balls and place on a baking tray with silicone or baking paper.
Bake at 165°C for approx. 12/14' with the valve closed. Finish cooking at 140°C for a further 8/10' with the valve open. Allow to cool and proceed with the topping.
PHASE 2 - Assembling biscuits
Ingredients:
Cocoa lady's kisses dough 1000 g
White chocolate 60 g
Pistachio paste 30 g
Procedure:
Melt the topping, add the pistachio paste and temper the cremino to 26°C. Pour the cremino onto the cocoa biscuit and pair with the second biscuit and allow the cremino to crystallise. Allow to crystallise completely before packaging.
"TRADITIONAL LADY'S KISSES FROM PIEDMONT"
PHASE 1 - Almond lady's kisses dough
Ingredients:
Butter 250 g
Peeled almond flour 250 g
Wheat flour, type 00 250 g
Caster sugar (sucrose) 250 g
Procedure:
In a planetary mixer with a paddle attachment, knead all the ingredients together until a homogeneous, compact dough is obtained.
Roll out to 15 mm and leave to cool in the fridge before shaping. Cut 15 mm strands with a guitar or knife and form into cylinders. Use Easy Sphere to form into balls and place on a baking tray with silicone or baking paper. Bake at 165°C for approx. 12/14' with the valve closed. Finish cooking at 140°C for a further 8/10' with the valve open. Allow to cool and proceed with the topping.
PHASE 2 - Assembling biscuits
Ingredients:
Almond lady's kiss dough 1000 g
Dark chocolate 90 g
Procedure:
Temper the dark chocolate, pour it over a biscuit and pair the biscuits.
Allow to crystallise before wrapping.
"CARNIVAL CASTAGNOLE"
Ingredients:
Wheat flour, type 00 1000 g
Caster sugar (sucrose) 300 g
Hen egg, whole 335 g
Butter 233 g
Grappa 34 g
Chemical yeast 20 g
Cooking salt 13,5 g
Madagascar vanilla powder 1 g
Lemon, zest 4 g
Procedure:
Proceed by kneading like a shortcrust pastry: Mix butter, salt, sugar and flavourings. Add the eggs and finally the sifted powder. Leave to rest in the fridge.
Rolling out to 15 mm thickness, form 15 mm strands (cut with a guitar or knife) and knead by hand to form 15 mm diameter cylinders.
Pass the cylinders of short pastry onto Easy Sphere and fry in higholeic sunflower oil. Drain and allow the oil to dry on absorbent paper. Allow to cool. Sprinkle on caster sugar before wrapping.
"COCOA FAVETTES OF THE DEAD"
PHASE 1 - Favettes of the dead powder
Ingredients:
Caster sugar (sucrose) 662,32 g
Flour peeled almonds 176,62 g
Pine nuts 44,15 g
Chemical yeast 0,88 g
Procedure:
Refine sugar, almonds, pine nuts and baking powder.
PHASE 2 - Assembling cocoa favettes of the dead
Ingredients:
Favettes of the dead powder 883,98 g
Hen egg, albumen 77,35 g
Bitter cocoa powder 38,76 g
Procedure:
In a planetary mixer with a paddle attachment, knead the refined powders with the flavouring and adding egg white to consistency. Keep the dough stiff to obtain a more regular shape.
Cut 15 mm strands with a guitar or knife and form into cylinders. Use Easy Sphere to form into spheres.
"ORANGE FAVETTES OF THE DEAD"
PHASE 1 - Favettes of the dead powder
Ingredients:
Caster sugar (sucrose) 626,33 g
Flour peeled almonds 167,02 g
Pine nuts 41,76 g
Chemical yeast 0,84 g
Procedure:
Refine sugar, almonds, pine nuts and baking powder.
PHASE 2 - Assembling orange favettes of the dead
Ingredients:
Favettas of the dead powder 835,95 g
Hen egg, albumen 73,15 g
Dehydrated red turnip 83,59 g
Oranges, zest 7,31 g
Procedure:
In a planetary mixer with a paddle attachment, knead the refined powders with the flavouring, colouring agent and adding egg white to consistency. Keep the dough stiff to obtain a more regular shape. Cut 15 mm strands with a guitar or knife and form into cylinders. Use Easy Sphere to form into spheres.
"LEMON FAVETTES OF THE DEAD"
PHASE 1 - Favettes of the dead powder
Ingredients:
Caster sugar (sucrose) 662,32 g
Flour peeled almonds 176,62 g
Pine nuts 44,15 g
Chemical yeast 0,88 g
Procedure:
Refine sugar, almonds, pine nuts and baking powder.
PHASE 2 - Assembling lemon favettes of the dead
Ingredients:
Favettas of the dead powder 913,87 g
Hen egg, albumen 79,96 g
Lemon, zest 5,71 g
Lemon yellow colouring 0,46 g
Procedure:
In a planetary mixer with a paddle attachment, knead the refined powders with the flavouring, colouring agent and adding egg white until firm. Keep the dough stiff to obtain a more regular shape. Cut 15 mm strands with a guitar or knife and form into cylinders. Use Easy Sphere to form into spheres.
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