Sud Forno Dolci Box

$70.00

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We are back this week with a totally new box from Sud Forno's Executive Chef Giovanna Alonzi and Spaccio's Pastry Chef Armando Palmieri! This week we've decided to go completely sweet and completely DIY...decorate your cannoli, fry your own bomboloni, build your millefoglie cake, assemble your tiramisu and bake your own Nutella biscotti!

 
THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.

PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 17th, SATURDAY 18th OR SUNDAY 19th STARTING AT 10:30AM to 4:30PM.

CHOOSE YOUR PICKUP DATE AND TIME ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.

IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.

 



 

*ONE BOX SERVES 2-4 PEOPLE*  

Included in the box:

Biscotti Nutella: butter, sugar, eggs, salt, baking powder, flour, vanilla, Nutella

Cannoli Siciliani: Cannoli Shell: flour, cocoa powder, sugar, salt, butter, egg whites, vinegar, marsala, water / Filling: ricotta and sugar, pistachio candied orange, icing sugar

Pastry Cream: sugar, vanilla bean, milk, cream, corn starch, eggs, butter

Bombolone: flour, malt, eggs, cream, sugar, butter, salt, mother yeast, milk powder, dry yeast

Puff Pastry: flour, butter, salt, sugar

Tiramisu`: egg yolk, sugar, flour, mascarpone, 35% cream, marsala, coffee, cocoa

Additional Ingredients Provided: sunflower oil, Ontario strawberries and raspberries, sugar


Extras: 

2012 Antonelli Sagrantino Passito: Deep ruby with purple tints. The nose opens up to perfume of dried fruits, dark chocolate, balsamic, dried plum, raisins and figs. The palate is thick yet feels light despite the well-integrated yet high alcohol and residual sugar. The wine is nicely balanced with juicy acidity and fine, chalky tannins. Drink with chocolate-flavoured desserts and ripe, soft and salty cheeses – Blue, Gorgonzola or Stilton.

2013 Suavia Acinatium Recioto di Soave: Deep golden yellow with brilliant silver-gold tints, the wine looks like syrup in the glass. Intense ripe tropical fruit on the nose with candied melon, pineapple, dried mango and banana it fills your mouth with its richness. On the palate it feels lighter than expected, freshened by the acidity and finishing with crunchy honeycomb, papaya and candied almonds. Drink with soft bitter/salty cheeses like Bito, nuts or pates.

Instructions:

Biscotti Nutella: Preheat oven to 325 Celsius. Bake for 18-20 minutes. Allow to cool for 5 minutes. Cut the biscotti into 1” pcs (about 4-5 cookies per log). Bake for an additional 3 minutes. 

Cannoli Siciliani: Fill each Cannolo shell with the ricotta filling. Decorate one end of each cannolo with the toasted crushed pistachio and the other end with candied orange. Dust with icing sugar.

Bombolone: Place the bombolone on parchment paper on a baking sheet. Completely cover the bombolone with the plastic bag provided creating a “proofing bubble”. Proof for 3 hours. In a small pot (about 5-7” in diameter) heat the sunflower oil to a temperature of 170 Celsius, or just until the oil begins to bubble. Put the sugar in a bowl. Fry two of the bombolone at a time, for 2 minutes on each side. Remove from the oil and dab each side on a paper towel, then roll into the sugar. Puncture a hole at the top of each bombolone with a dowel or using the tip of a knife. Fill each bombolone with either pastry cream or Nutella (or both!) until the bombolone appears to be puffing out.

Millefoglie: Place the first layer of puff on a plate. Pipe pastry cream to cover it, and add cut fresh fruit (as much as desired). Repeat this process on the second layer. Add the last layer of puff pastry and dust with icing sugar. Add dollops of pastry cream and fresh fruit to decorate.

Tiramisu’: Using the mascarpone piping bag, cover the base of the container provided. Pour the coffee into a bowl and dip the savoiardo into the coffee, flipping and allowing the coffee to sip through without breaking the cookie. Place the coffee dipped cookie on the mascarpone and cover with one more layer of mascarpone cream. Dust with cocoa powder and serve.