This week we really wanted to go overboard by presenting you with a super yummy recipe!<\/p>\n
70 g flour 40 g starch 120 g sugar 3 eggs 1\/2 sachet baking powder One tablespoon butter 1 vanilla pod For stuffing: <\/strong> 1 jar of White Chocolate and Pistachio Cream<\/a><\/a> Pistachio Grits <\/p>\n Separate the yolks from the egg whites. This week we really wanted to go overboard by presenting you with a super yummy recipe! Ingredients 70 g flour 40 g starch 120 g sugar 3 eggs 1\/2 sachet baking powder One tablespoon butter 1 vanilla pod For stuffing: 1 jar of White Chocolate and Pistachio Cream Pistachio Grits Preparation Separate the yolks from […]<\/p>\n","protected":false},"author":3,"featured_media":9514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[200],"tags":[],"class_list":["post-13475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts\/13475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/comments?post=13475"}],"version-history":[{"count":0,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/posts\/13475\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/media\/9514"}],"wp:attachment":[{"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/media?parent=13475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/categories?post=13475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stringhetto.com\/en\/wp-json\/wp\/v2\/tags?post=13475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Preparation<\/h2>\n
\nUsing an electric beater, whip the egg whites to stiff peaks with a pinch of salt.
\nIn another bowl also whip the yolks with the sugar and the pulp of the vanilla bean.
\nIncorporate a tablespoon of butter into this mixture.
\nFinally, add the flour sifted with the starch and baking powder and mix everything together.
\nOnce all the flour is put in, incorporate the egg whites a little at a time and mix slowly from the bottom up.
\nAt this point line a baking sheet with a sheet of wet and squeezed (baking) paper.
\nPour the mixture onto the plate, making an even rectangular layer.
\nBake and bake at 180\u00b0 in a static oven for 15 minutes.
\nThe mixture should puff up slightly and turn golden.
\nOnce baked, pour the dough onto a layer of wet and squeezed baking paper.
\nFlip the pastry over and stuff the roll with the Pistachio Cream, leaving a few tablespoons aside for the topping.
\n(It should be stuffed in the most golden part of the pastry).
\nRoll the dough back on itself, helping yourself with the baking paper until it forms a roll.
\nThen wrap the latter with the oven paper and seal it at the ends.
\nLet it rest in the refrigerator for 2 to 3 hours or even overnight.
\nFinally spread the pistachio cream (previously softened slightly in the microwave).
\nAnd finish with a sprinkling of pistachio granola! #stringle<\/strong>#restiamoacasaecuciniamo<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":"