Another year is beginning!
It’s amazing how the years go by. Every year you wish the new year to be better than the old one.
May it be a year of positive changes for all of us. A year of tranquility, serenity, peace and love.
On New Year’s Eve, we all become superstitious.
It’s crazy how even the most rational people become superstitious. The Italians win the first prize regarding the experience acquired for generations of propitiatory acts.
They do everything to attract good luck, fortune.
If you are looking for love, wear something of red underwear, garter etc.
If you want to get rid of bad memories, throw old objects out of the window (careful not to hit the passing people).
If you want the new year to bring more money to your house, do not forget to eat lentils.
In Abruzzo, the people eat 7 soups of 7 different legumes, to increase “exponentially” the chances of becoming rich. Money, money, money …….
The New Year’s Eve dinner menu is an equal match between ancient customs and symbology.
But the perfect way to ring in the New Year is this cake, “That bit of sweetness that keeps you going“, a success of sweet friability, with an explosion of creamy, velvety Namelaka cream.
Namelaka is a Japanese word portraying the ultra-creamy texture.
The Namelaka cream recipe was created by Ecole du Grand Chocolat.
- 100 g whole milk ½ cup
- 2 g gelatin sheet
- 170 g white chocolate 6 oz
- 200 g whipping cream ~ 1 cup
- 200 g frozen puff pastry sheet 7 oz
- 5 g glucose ⅓ tbsp
- Rehydrate the gelatin in cold water.
- Boil the milk with the glucose.
- Then add the melted gelatin.
- Melt the chocolate in the microwave or in a bain-marie.
- Then add one-quarter of milk.
- Blend together until the ingredients are well combined with an immersion blender.
- Make sure you are working at a temperature higher than 35°C ( > 95°F).
- If the temperature is lower, you must heat the milk+chocolate in the microwave or in a bain-marie.
- Stir until the ingredients reach a mixture.
- Add the remanent milk and blend for another few seconds.
- Check the temperature, again, when you finish blending (~ 37°- 38°C) (98.6° – 100.4°F).
- Add the cold whipping cream and blend again.
- The cream must be stored in the refrigerator for at least 12 hr.
- Remove a frozen pastry sheet from the box.
- Thaw the puff sheet at room temperature for no more than 40minutes.
- Lightly roll out the puff pastry using a rolling pin.
- Cut it in two equal halves.
- Bake the pastries at 375°F until they become brown and crisp.
- Fill one half of the pastry with the Namelaka cream, and cover this half with the other one.
- Decorate as you see fit and remember to have fun with it!