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#Èiltimerightto
The products of month

Aromas

Chick Pastry Cutter

Assorted sugar flowers

Pins for panettone / colomba

Chick and bell cutter

Thermoformed egg mold kit

Bunnies in sugar

Pastry cutter basket and bunny

Colored skeins on a reel

Easter rabbit baking cups

Butterfly and flower cutter

Easter stencil

Bunny

Spilloni Bakery for panettone / colomba

Dove cutter

Rabbit and egg cutter Decorato

Bakery dove shapes

Make a bunny in sugar

Dove shapes

Watercolor flower cups

Chromed springs for egg molds

Paste cutter bell

The flowers

Azaleas in sugar

#Inevidence
To make sweets, simply

#easywithDecora
Recommended for te

Shells in sugar

Orchids in sugar

Bells in sugar

700 sugar paste g

Graduation cutter

Floppy disks

Stella

Wooden sticks

Sticks in baking paper

Specialty 96 cornetto

Meringue powder

Crystals in sugar

Polka dot paper cups

Intense color dye gel

Sticks and pegs

Round cake plates 0,30 cm thick, Bakery line

Heart silhouettes

Tartlets with low tart line Bakery

Bakery paper plumcake trays

Non-stick stub mold

Decorasweets in sugar

Santa Claus

Baking cups holly and tree

Tart mold with rectangular mobile bottom

#Decoracomesei
Ricette e Step-By-Step

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286 3 4 hours ago

Cocoa tart with panna cotta and red fruits #facileconDecora Shortcrust pastry ingredients: - 00 flour 300 g - Bitter cocoa powder 20 g - Butter 150 g - Icing sugar 120 g - Egg yolks 2 and 1 whole egg - Vanilla extract - A pinch of salt Ingredients for the panna cotta: - Cooking cream 200 g - Milk 150 g - Caster sugar 2 tbsp - Strawberry flavor - Fish glue 2 sheets Ingredients for Decoration: - Red fruits and fresh strawberries to taste - Glitter sugar - Coconut rapè Preparation: In a container sift the flour, add the cold butter cut into small pieces and work quickly with your hands until a floury and sandy mixture is obtained. Add the cocoa, icing sugar, a pinch of salt, the yolks and the whole egg and finally a few drops of vanilla extract. Knead the dough with your hands until you get a soft and elastic dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. After the time, roll out the shortcrust pastry into the previously greased and floured tart mold. Bake the base of the tart in a static oven at 160 ° C for about 25 - 30 minutes. Prepare the panna cotta. In a saucepan, pour the milk, cream and sugar and bring to a boil. In the meantime, put the gelatine leaves to soak in cold water for at least 10 minutes. When the milk and cream start to boil, remove from the heat, add the well squeezed sheets of gelatin and a few drops of strawberry flavor. Stir to mix the ingredients well and let cool. When the panna cotta is warm and before it starts to thicken, pour it on the base of the tart which in the meantime will have cooled. Refrigerate the tart for about 3 to 4 hours. Decorathe surface with berries and fresh strawberries, a sprinkling of red sugar and coconut rapè! #iorestoacasa # desserts # recipes # ricettedolci # easy recipes # tart # crostatadifrutta #crostatadimbrellata # foodblogger # italian recipes #receptsfast #crostate #crostatine #crostatemoderne #crostatefatteincasa

518 31 1 day ago

Salted Chicory Cake in the shape of a flower, delicious to eat but also beautiful to see #facileconDecora Ingredients for the savory pastry: Flour 500 g | Butter 250 g | Eggs 2 | Water 50g | Salt to taste: Ricotta 500 g | Chicory 500 g | 2 eggs | Parmesan 150 g | Salt and pepper to taste Extra virgin olive oil Preparation: Prepare the pastry by mixing flour, butter and salt. Add the eggs and water. Quickly work the dough and leave to rest in the fridge for 30 minutes. Cut the vegetables and sauté them quickly in a pan with a drizzle of oil. Sift the ricotta and add the eggs, cheese and vegetables. Sala and pepper. Mix everything well. Divide the dough. With one half, following the instructions of the Cutter Grill, make the top of the cake. With the other half, cover the 24 cm stainless steel micro-perforated flower shape. Pierce the base of the pastry for even cooking and fill with the filling. Seal the cake and bake for about 40 minutes in a hot oven at 180 ° C. English Version CHICORY SAVOURY TART Ingredients: For the savory shortcrust Flour 500 g | Butter 250 | Eggs 2 | Water 50g | Salt - for the filling: Ricotta cheese 500 g | Chicory 500 g | 2 eggs | Parmesan 150 g | Salt & Pepper | Extra-virgin Olive oilHow to make it: Make the shortcrust by mixing flour, butter and salt. Add eggs and water. Knead the dough quickly and let it rest for 30 minutes in the refrigerator. Cut the vegetables and pan fry them with a few oil. Sift the ricotta cheese and add the eggs, the parmesan and the chicory. Add salt and pepper. Mix everything well. Cut the shortcrust into two pieces. With one half, make the top of the tart following the instructions of the Crust Cutter. Using the other half of the shortcrust, cover the 24 cm Perforated stainless steel shape of Flower. Punch the base of the shortcrust to allow for an even baking and add the filling. Seal the tart and bake in hot oven for about 40 minutes at 180 ° C. # iorestoacasa # recipes #italian recipes #recipes #easy recipes #fast recipes #persperpassion # foodblogger # pizzarustica #quiche #quichelorraine #ricottacheese

312 6 2 days ago

Easter tiramisu #facileconDecora A nice and greedy idea to revisit with fantasy a great classic 😊 ingredients: 500 g half chocolate egg, 150 g of ladyfingers - For the tiramisu cream: 200 ml of cream, concentrated paste flavored with coffee Decora to taste, a drop of rum - For the bath: 2 cups of coffee, 1 tablespoon of water, 1 tablespoon of sugar - To dust: dark chocolate powder Decora- For Decorare: Flowers in sugar Decora, Dark chocolate DecoraChocolate and almond colored eggs. Procedure: (Step 1) In a bowl, whisk the cream with a whisk or electric mixer. In the meantime, prepare the coffee and let it cool down. (Step 2) Prepare the tiramisu cream by adding a few teaspoons of concentrated coffee flavored pasta to the cream, the quantity to be added varies according to taste. If you wish, add a drop of rum. (Step 3) Divide the chocolate egg in half gently with the help of a knife. Place the half on a wire rack or stable base. Arrange inside the egg alternating layers of ladyfingers soaked in the coffee and tiramisu cream. (Step 4) Finally, level the last layer of tiramisu cream well with the spatula and sprinkle with the dark chocolate powder. (Step 5) Transfer the tiramisu cream to a pastry bag with a star-shaped croissant and form curls Decorastick to the edge of the egg surface. (Step 6) Decorathe tiramisu egg with sugar flowers, colored chocolate and dark chocolate eggs. #iorestoacasa #chocolate #tiramisu # tiramisú # dessert # recipes #italian recipes #recipeseasy #recipesperpassion #receptsoftheheartblog #sweetdoughcasa #recipeseasy #passioncooker # cooking # easter # eastereggs #newaddiesDecorayou #spring

214 2 3 days ago

Chocolate Hot Cross Buns, Easter Chocolate Sweet Buns. #facileconDecoraINGREDIENTS For 12 sandwiches: 500 g of flour 0, 50 g of dark chocolate powder Decora, 65 g of granulated sugar, 60 g of butter, 1 egg, 250 ml of milk, vanilla extract Decora, 10 g of fresh brewer's yeast, a pinch of salt for the filling and Decoraation: 50 g of dark chocolate Decora, apricot jelly Decora, Royal ice Decora, White sugar paste Decora Food markers Decora. PROCEDURE Step by step (Step 1) In a saucepan, melt the butter in the milk. In a planetary mixer or by hand, mix the milk and warm butter mixture with the crumbled beer yeast, the egg, the sugar, the vanilla flavor and the flour sifted with the dark chocolate powder and then add the salt. Knead the dough well, if necessary add a few tablespoons of flour. Step 2) Leave to rest in a bowl covered with a cotton cloth or cling film for about 20/30 minutes. Turn the dough on the work surface and add the coarsely chopped dark chocolate. (Step 3) Divide the dough into 12 pieces of the same weight (about 80 g each), roll each piece of dough between your hands until perfectly spherical balls are obtained, place well spaced in the mold lined with parchment paper, cover and let rise until doubled in volume about 1 hour and 30 minutes. (Step 4) Bake at 180 ° C for about 25 minutes. Polish the surface of the rolls with the warmed apricot jelly. Once dry, transfer the rolls to a wire rack. (Step 5) Prepare the royal icing by adding the water as indicated on the package for medium consistency and Decoraking sandwiches. (Step 6) For the Decoration, roll out the sugar paste and with the cutters obtain the doves of various sizes, draw the details with the food markers. Leave to dry and pass inside small wooden sticks to garnish the sandwiches. #iorestoacasa #recipes #italian recipes #dolcifattiincasa #dolcivisioni # sweets # foodbloggeritaliani #danubio #danubiodolce # chocolate # dolcialcioccolato #dessert

247 14 5 days ago

Gianduia ice cream tile, a real treat! Here is our #facilecon recipeDecora Ingredients For the biscuit base 200 g of cocoa biscuits 100 g of melted butter 1 teaspoon of honey For the ice cream base 100 g of Powdered mix for cream ice cream Decora250 g icing sugar 1 lt cold milk Gianduia concentrated paste Decora to taste 50 g of toasted hazelnut grains Decorare150 g of dark chocolate in disks. Procedure: (Step 1) In a bowl pour the finely crumbled biscuits, add the butter, honey and mix well with the spatula. (Step 2) Put the square shape on a base lined with fridge paper or food foil, cover the edges with PVC film Decora . Pour the biscuit mixture inside and level with a spoon in order to perfectly cover the whole base. Place the mold in the fridge. (Step 3) In a bowl, pour the contents of the ice cream mix, the icing sugar and the milk, mix well with a whisk. (Step 4) Flavor the ice cream base by adding the desired amount of pasta to taste Decora gianduia flavor. (Step 5) Transfer the ice cream mixture to the plumcake mold (if there are any lumps, filter with a colander). Put in the freezer, taking care to stir occasionally to break the ice crystals. (Step 6) When the ice cream mixture has reached a semi-soft consistency, pour it inside the cake, leveling the surface well. Put in the freezer to solidify for a whole night or until it has reached the right consistency. (Step 7) In a bowl, melt the chocolate disks for a few minutes and once tempered, pour it into the cavities of the mold and beat for the escape of the air bubbles. Place in the fridge and once ready turn out the chocolates. When the ice cream is ready, remove the sides of the square with the blade of a knife, remove the template, remove the PVC. Garnish with chopped hazelnuts! # iorestoacasa # food # foodblogger # semifreddo # recipes # ricettedolci # semifreddi # blogger # bloggeritalia #bloggeritaliani # chocolate # dolcifattiincasa #dolciitaliani #cucinaitaliana @cuoredisedano_

373 19 1 week ago

I #restoacasa and prepare the Easter Eye Cookies #facileconDecora ! Here is the quick and easy recipe ❤️ what are you waiting for? Try it too! Ingredients: for the pastry: 550 g of 00 flour 200 g of sugar | 2 whole eggs + 2 yolks | 150 g of extra virgin olive oil 1 teaspoon of yeast | Spread cream or jam to taste Preparation: In a bowl pour oil, eggs, yolks and sugar; mix with a fork and add the flour and baking powder. Work the dough with your hands until it becomes uniform and homogeneous, then form a dough, wrap it in cling film and refrigerate for at least half an hour. Make the shapes with the cookie cutters and bake at 170 ° C for 10-15 minutes. Before combining the two biscuits, sprinkle the upper biscuit with icing sugar and fill the base of the biscuit with spreadable cream or jam. Join the two halves. Easter Filled Cookies, Ingredients: for the shortcrust: 50 g of 00 flour | 200 g of sugar | 2 whole eggs + 2 egg yolks | 150 g of olive oil | 1 teaspoon of baking powder | Flavored spreadable cream or jamHow to make it: Pour the oil in a bowl with the eggs, the egg yolks and the sugar; mix with a fork and add the flour and the baking powder. Work the dough with your hands until it becomes uniform and homogeneous. Wrap the dough in a film and let it rest in the fridge for about half an hour. Cutter the shapes with the cookie cutters. Bake in the oven at 170 ° C for 10-15 minutes. Before matching the cookies, dust the upper cookie with icing sugar and fill the base of the cookie with flavored spreadable cream or with jam. Then match two halves. # easter # eastercookies # biscuits # recipes # biscuitspasquali # shortcrust pastry # foodblogger # foodbloggers #foodbloggeritaliane # foodbloggeritaliani # recipes # made in home #biscotto #recipe #recipes of the day # iorestoacasaetta #recipefacile #recipesistelle #thegrandbloggerdinner #bloggeritalia

111 3 1 week ago

I #restoacasa and make Chocolate Eggs together with @piu_dolci! Find out what #facilecon is likeDecora and try it too! # easter # eastereggs #eggs #eastercookies # chocolate # chocolateeggs # food # foodblogger # instafashion # blogger # bloggerstyle # chocolate # chocolate egg # picture # igers # bloggeritalia #ingersitalia # recipes # cooking # desserts # dolcifattiincasa

869 11 1 week ago

I #restoacasa and prepare the #facilecon Strawberry Cream TartDecora Ingredients: For the pastry - Flour 280 g - Corn starch 100 g - Sugar 100 g - Sunflower oil 80 g - Eggs 2 For the filling and garnish - Fresh cream 200 g - Mascarpone 200g - Icing sugar 50 g - Aroma Strawberry - Fresh fruit and macarones for garnish Preparation: In a bowl mix the eggs with the sugar, seed oil and a few drops of vanilla extract. Add the flour and cornstarch, continue mixing. Work the pastry with your hands until it forms a smooth dough. Roll out the pastry with a rolling pin and make 3 discs with the base of a hinged mold. With a round pastry cutter forms a hole in the center of each disc. Prick the pastry discs with a fork then cook them in the oven at 180 ° for about 15 minutes. Prepare the filling cream, whip the fresh cream with the electric whisk, add the sugar, mascarpone and a few drops of strawberry flavor. When the discs are well cold with the help of a sac à poche shape the tufts of cream on the first layer, place the second disc on the tufts then fill the second layer and so on until it forms a three-layer cake. Garnish the surface of the cake with fresh fruit, strawberries and raspberries, macarones, glitter sugar and to taste some flowers. #creamtart #creamtartcake # tart # food # foodblogger # italianblogger # cooking # igers # tarts # recipes # dessert # sweets # dolcifattiincasa #dolcivisioni #dolciitaliani #cream

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