Born 7 years ago in the heart of the Prati district, Madeleine – French-inspired Salon De Gastronomie in Via Monte Santo, 64 in Rome, has proposed itself as a special corner of the Belle Époque in the capital with period wallpaper, chinoiserie and boiserie made from original designs together with a love for art demonstrated by the precious porcelain, rare antiques, authentic original period pieces, Art making design and extreme attention to detail its distinctive feature.
Madeleine offers traditional Italian cuisine with refined suggestions from beyond the Alps using products processed according to cooking techniques that maintain their freshness by chef Simone Maddaleni whose menu composed of simple dishes of great structure changes following the rhythm of the seasons and is characterized by the attention to local ingredients.
The pastry shop is curated by Francesca Minnella and was designed both for take-away and to be enjoyed on site with herbal teas and gourmet teas from the French maison Mariage Frères.
In keeping with the times, the pastry chef presents the bignè di San Giuseppe, typical sweets of the Italian tradition prepared on the occasion of Father's Day, which falls on March 19. The tradition of preparing these sweets is closely linked to the figure of Saint Joseph, the putative father of Jesus and patron saint of carpenters, fried or baked, they are widespread in various Italian regions with some variations. The classic filling is custard but there are also variations with chocolate cream, chantilly cream or other delicious fillings. The decorations also vary: in addition to icing sugar, they can be decorated with black cherries in syrup, chocolate chips, colored sprinkles or other decorations as desired.
The recipe for Bignè di San Giuseppe Francesca Minnella
Doses for 10 cream puffs:
100 g water
100g milk
100 g butter
115 g 00 flour
170 g eggs
8g sugar
4 g salt
Procedure:
Bring the water, milk, butter, salt and sugar to the boil. Remove from the heat and add the flour all at once, stirring with a ladle. Return everything to the heat (medium) and continue stirring until a 'film' forms on the bottom of the pan. Then transfer the mixture to a stand mixer with a leaf attachment and leave to cool at low speed. When the mixture is lukewarm, start gradually adding the eggs. Once all the eggs have been added, transfer the cream puff mixture to a pastry bag with a ridged tip and pipe the San Giuseppe cream puffs onto rectangles of baking paper. Dip the rectangles of baking paper in seed oil at 180° and then fry the zeppole until golden brown (the rectangle of baking paper will come off with the boiling oil). Wait until the zeppole are cold, then fill them inside with custard and decorate them with black cherries on the surface.
Madeleine – Salon De Gastronomie
Via Monte Santo, 64 Rome
tel. 06-3728537.
