Orasi Cream Puffy

  1. 1st dough: dissolve the yeast in the water, add the sugar and flour and leave to rise for 30 minutes.
  2. Cream: bring the Soy Drink to boil with 40 g of sugar, leave to infuse and filter after 20 minutes. Beat the egg yolks with the leftover sugar, add the flour and mix with the Soy Drink. Thicken the cream over moderate heat, stirring constantly. Once removed from the heat, cover the container with contact film and cool.
  3. 2nd dough: add the aroma (lemon peel) to the beaten eggs. To the flour add the sugar, the eggs and the 1st dough working slowly. Also combine the Soy Drink and Soy Margarine. A soft dough will result; cover it with a cloth and let it rise in a warm place for 2 hours.
  4. Take the pasta, work it gently and divide it into portions of about 60 g. Shape a sandwich, folding the dough inwards (so as not to stress it) and place the puffies blinds on two plates protected with baking paper. Brush them with beaten egg and water, then let them rise for another 60 minutes. Before baking, collect the cream in a pastry bag with medium round spout and fill the center of each Venetian with a dollop of cream. Bake them and cook them at 175 ° for 25 minutes.
  5. Decoration: brush the cream with hot apricot jelly.

Orasi Orange Pudding

  1. Heat the Soy Milk with the orange peel and 40 g of sugar. Remove from heat and leave to infuse for 20 minutes, then strain.
  2. Whisk the egg yolks with the remaining sugar and stir in the sifted starch, then pour in the drink mixing to avoid lumps. Put on the stove over low heat and thicken the cream without letting it boil. Remove the pan from the heat and add the gelatine soaked in cold water and squeezed, then flavor with the liqueur and orange juice. Pour the mixture into 7 cm molds, already brushed with almond oil, and place them in the fridge to harden for about 4 hours.
  3. Decoration: Unmold the puddings on the saucers and decorate them with orange and strawberry slices.

Orasi Easter Fantasy

FOR THE PASTRY
1. Combine the flour, starch and sugar with Soy Margarine, knead and form crumbs
OraSi Easter Fantasy
2. Scrape the vanilla bean to flavor the dough and add the egg.
3. Divide the dough into two parts; add the cocoa to one (if necessary, soften the pastry with some drops of water).
4. Protect the two parts with food grade film and refrigerate for 60 minutes
5. Stretch the two doughs until they reach a thickness of about 4-5 mm and engrave them with a typically Easter pastry cutter. Put the biscuits in a baking pan protected with oven paper and bake at 175 degrees for 12-15 minutes.

 

FOR THE ICE
1. Beat the icing sugar with the lemon juice and the egg white.
2. Divide the ice into four bowls and add the food coloring. Put the colored ice in the cones and decorate the biscuits.

Orasi Brioches

  1. Add the warmed Soy Drink to the water and melt the yeast. Mix the flour flavoring them with the vanilla seeds and start kneading them by pouring the liquid with the melted yeast.
  2. Sweeten with honey and add beaten egg and yolk. Complete with the Soy Margarine and a pinch of salt and work with the whips for 10 minutes to obtain a homogeneous mixture (which will be soft).
  3. Cover it and place it to rise for 2 hours.

Orasi Hazelnut Muffin

  1. In a bowl mix the chop hazelnuts with the flour, sugar, cocoa powder, baking powder and salt.
  2. Make a well in the center of the dry ingredients and pour in the OraSi Hazelnut drink and sunflower oil, stirring all the time.
  3. Finally add the chocolate drops and mix thoroughly.
  4. Fill the muffin cases with the mixture to ¾ full and bake for 18-20 minutes.
  5. The oven to 190°C and line a muffin baking tray with muffin cases.

Orasi Raspberry and Dark chocolate tart

BASIC SHORT PASTRY

  1. Put in a mixing bowl with the paddle the icing sugar together with the Maxime Gioia Special and mix slowly until smooth
  2. Add the flour to the mixture and mix till the mixture is smooth again
  3. Refrigerate the dough at 5°C till hard texture
  4. Take 400g of dough and knead it again with the lemon zest using the paddle
  5. Flatten the dough at 5mm out inside the desired mould
  6. Cook at 165°C for 15/20 min.

 

DARK CHOCOLATE GANACHE

  1. Boil OraSi Soy Sugar Free together with the glucose syrup, add the chocolate and whisk it together.
  2. Pipe inside the tart shell and refrigerate.
  3. Finish the dessert decorating with a raw of fresh raspberry and glaze with boiled Mirall neutral and decorate with basil leaves. give to the dough a baguette shape.

Orasi Walnut and Dark Chocolate Soft Bun

  1. SOFT BUN:
  2. Knead all the ingredient together except the Maxime Gioia Special and the chopped walnut
  3. Once the dough has developed the gluten and it is smooth add the Maxime Gioia Special
  4. Make the dough smooth again and add the chopped walnut
  5. Rest the dough for 30 min at 28 C.
  6. Cut in 80 g and make ball shape
  7. Let it rest for 15/20 min at 28 C
  8. Give to the dough a baguette shape
  9. Proof at 30 C for 2/ 3 hours till 2,5 times the initial volume
  10. When the dough is ready to be baked brush the bread with a little bit of water and sprinkle onto it the chopped walnut.
  11. Bake at 195 C for 6/8 min.
  12. Once cool down cut in the middle and fill it up with hazelnut mousse , decorate with fresh mango and glaze with boiled Mirall neutral
  13. DARK CHOCOLATE MOUSSE:
  14. Boil the OraSi Soy sugar free
  15. Make a ganache together with dark chocolate
  16. Half-whip the rice whipping cream and fold in the chocolate ganache
  17. Leave the mouse to set in the fridge at 5 C
  18. Once the mousse is set use it with a piping bag together with star nozzle .

Orasi Vegetarian Pudding

  1. Place agar powder, OraSi Rice whipping cream, OraSi Rice drink and syrup into a pot and heat up to boiling, after that, turn the heat down to simmer.
  2. Cook for 2 minutes and whisk it constantly.
  3. Pour the mixture into the mold and chill into the fridge for 1 – 2 hours.

Orasi Almond and Blueberry Tart

BASIC SHORT PASTRY
• Put in a mixing bowl with the paddle the icing sugar together with the Maxime Gioia Special and mix slowly until smooth
• Add the flour to the mixture and mix till the mixture is smooth again
• Refrigerate the dough at 5 C till hard texture
• Take 400 g of dough and knead it again with the lemon zest using the paddle
• Flatten the dough at 5 mm out inside the desired mould
• Cook at 165 C for 15/20 min.
FILLING
• Blend and boil all the ingredients together
• Wait till the filling becomes warm and pour inside the orange tart shell.
Finish the dessert decorating with the blueberries and glaze with boiled Mirall neutral.

Orasi Pistachio Orange and Kiwi Jar

BASIC SHORT PASTRY
• Put in a mixing bowl with the paddle the icing sugar together with the Maxime Gioia Special and mix slowly until smooth
• Add the flour to the mixture and mix till the mixture is smooth again
• Refrigerate the dough at 5 C till hard texture
• Take 400 g of dough and knead it again with the lemon zest using the paddle
• Flatten the dough at 5 mm out inside the desired mould
• Cook at 165 C for 15/20 min.

PISTACHIO MOUSSE
• Boil the OraSi Soy sugar free
• Make a ganache together with dark chocolate and pistachio paste
• Half-whip the rice whipping cream and fold in the hazelnut ganache
• Pour the mousse inside the jar onto the crumble let it set inside the fridge
• Place a layer of peeled orange chunks and kiwi
• Pour again another layer of pistachio mousse and finish again with a layer of diced orang and kiwi
• Glaze the fruit with boiled Mirall neutral

Orasi Rainbow Ice Lolly

  1. Blend the kiwi with 100 grams of sugar, mint and 60 ml of  Soy Drink.
  2. Blend the mango cubes with 70 grams of sugar, grated ginger and 50 ml of  Soy Drink.
  3. Blend the strawberries and raspberries with 80 grams of sugar and 70 ml of Soy Drink.
  4. Pour the kiwi mixture into the popsicle molds, then put it in the freezer and let it freeze.
  5. Before the mixture hardens completely, move it with a teaspoon to obtain the “mix” effect, then put it back in the freezer.
  6. Pour the mango mixture into the molds and place in the freezer to harden.
  7. Pour the strawberry and raspberry mixture and put it back in the freezer.
    Alternate the compounds according to the desired color effect.