How to smell words and invented nicknames for you, at present, while smoking in the tea cups with acacia honey. What rips me off, first words, then a scarf and coat, pinching his lips in a gesture of affection and shared time. Look at me that way and the sun melts the juicy orange on each corner of my skin. I put on the first CD of the Tindersticks and begins to turn around in the afternoon a velvety voice, warm and vibrant, in this day of rain that tastes of moss and wind. Perhaps because of snow this morning the hills were all whitewashed. Chill out and warm feeling inside, after the stampede by big drops as coins, from the sidewalks as silvered mirrors. 
We open the door and finally we roll in everyday life, including the upholstered sofa and the carpet still there, but every now and then you remember the same, recommend removing your shoes. And you laugh and tell me that I can then I forget my hairy carpet and I get angry and we remain very ill and then you say yes, I won. I won a beautiful carpet on which we walk, it is safe, with bare feet. And then try to figure out if I want to do it eventually.
We have everything you need at home to prepare the orange curd in this longed for days. Yes, I want to do it, I know you want it taste while still hot, hot, I will sink your finger when it is fully cooled. And while I break the eggs, sugar and weight you while I beat the eggs, melt the butter and you do the voice in the background of sensual Tindersticks, which fills the edges of our words.
In a pan, beating with a whisk eggs and yolks, add sugar and finely grated orange rind. Mix the ingredients to mix. We combine the juice and melted butter and stir with a whisk over low heat for several minutes until the curd reaches almost to a boil and thickens. Remove from the heat e trasferiamo il curd in una ciotola di vetro. Lo facciamo raffreddare e una volta che si è intiepidito con una siringa riempiamo i nostri bigné. La quantità di curd che abbiamo ottenuto è sufficiente a farcirne in modo ricco dodici.
La preparazione della glassa è semplicissima. Abbiamo mescolato l'albume con il succo di limone, aggiungendo gradualmente lo zucchero a velo, mescolando fino a ottenere un composto omogeneo e morbido che abbiamo steso sulla calotta superiore dei bigné, per poi riporli in frigorifero affinché si addensasse.
Poi non resta che lasciare salire l'acquolina e affondare infine i denti su questi deliziosi bigné.
With this recipe we participate in the contest organized by Cynthia The Cookbook!
In a saucepan combine sugar and orange rind, whisk in lightly beaten eggs. Gradually whisk in fresh orange juice and melted butter.
Bring to a boil (5-6 minutes) whisking constantly. Cook, whisking constantly, until mixture reaches a pudding-like thickness. Remove from heat and transfer in a bowl. Cover, placing plastic wrap directly on curd, and chill.
Place the orange curd in a pastry bag and inject into each beignet. Sprinkle with powdered sugar or prepare an icing sugar.
Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy. It should have the consistancy of heavy cream.
We open the door and finally we roll in everyday life, including the upholstered sofa and the carpet still there, but every now and then you remember the same, recommend removing your shoes. And you laugh and tell me that I can then I forget my hairy carpet and I get angry and we remain very ill and then you say yes, I won. I won a beautiful carpet on which we walk, it is safe, with bare feet. And then try to figure out if I want to do it eventually.
We have everything you need at home to prepare the orange curd in this longed for days. Yes, I want to do it, I know you want it taste while still hot, hot, I will sink your finger when it is fully cooled. And while I break the eggs, sugar and weight you while I beat the eggs, melt the butter and you do the voice in the background of sensual Tindersticks, which fills the edges of our words. 
BIGNE 'FILLED WITH ORANGE CURD
Ingredients:
12 puffs
4 egg
2 eggs 110 g sugar fine
the grated rind of an orange Tarocco Sicilian
130 ml of orange juice Tarocco Sicilian
150 grams of butter
Ingredients for the icing
200 g icing sugar vanilla 1 egg white
3 or 4 drops of lemon juice
Ingredients:
12 puffs
4 egg
2 eggs 110 g sugar fine
the grated rind of an orange Tarocco Sicilian
130 ml of orange juice Tarocco Sicilian
150 grams of butter
Ingredients for the icing
200 g icing sugar vanilla 1 egg white
3 or 4 drops of lemon juice
In a pan, beating with a whisk eggs and yolks, add sugar and finely grated orange rind. Mix the ingredients to mix. We combine the juice and melted butter and stir with a whisk over low heat for several minutes until the curd reaches almost to a boil and thickens. Remove from the heat e trasferiamo il curd in una ciotola di vetro. Lo facciamo raffreddare e una volta che si è intiepidito con una siringa riempiamo i nostri bigné. La quantità di curd che abbiamo ottenuto è sufficiente a farcirne in modo ricco dodici.
La preparazione della glassa è semplicissima. Abbiamo mescolato l'albume con il succo di limone, aggiungendo gradualmente lo zucchero a velo, mescolando fino a ottenere un composto omogeneo e morbido che abbiamo steso sulla calotta superiore dei bigné, per poi riporli in frigorifero affinché si addensasse.
Poi non resta che lasciare salire l'acquolina e affondare infine i denti su questi deliziosi bigné.
With this recipe we participate in the contest organized by Cynthia The Cookbook!
ORANGE CURD-FILLED BEIGNETS
Ingredients:
12 beignets
Yolks 4 eggs (lightly beaten)
2 eggs (lightly beaten) Grated
to orange rind
110 g sugar 130 ml fresh orange juice
150 g butter
Ingredients for Icing sugar:
200 g powdered sugar 1 egg white
3 - 4 drops of freshly squeezed lemon juice
Ingredients:
12 beignets
Yolks 4 eggs (lightly beaten)
2 eggs (lightly beaten) Grated
to orange rind
110 g sugar 130 ml fresh orange juice
150 g butter
Ingredients for Icing sugar:
200 g powdered sugar 1 egg white
3 - 4 drops of freshly squeezed lemon juice
In a saucepan combine sugar and orange rind, whisk in lightly beaten eggs. Gradually whisk in fresh orange juice and melted butter.
Bring to a boil (5-6 minutes) whisking constantly. Cook, whisking constantly, until mixture reaches a pudding-like thickness. Remove from heat and transfer in a bowl. Cover, placing plastic wrap directly on curd, and chill.
Place the orange curd in a pastry bag and inject into each beignet. Sprinkle with powdered sugar or prepare an icing sugar.
Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy. It should have the consistancy of heavy cream.
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