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INGREDIENTS - Chocolate “crèmeux” - Coffee mousse - Lemon Marbling and Filling with pieces - Cocoa biscuit - Coffee Glaze “CRÈME ANGLAISE” Ingredients Milk Fresh cream Pastovocrem

g g g

Preparation Pour the hot crème anglaise onto the dark chocolate and emulsify. Chill to 40°C and add the semi-whipped cream. Pour the “crèmeux” into single portion moulds and shock freeze.

125 125 110

Preparation Bring the milk and cream to a boil, add the Pastovocrem and bring the temperature to 82°C. CHOCOLATE “CRÈMEUX” Ingredients “Crème anglaise” Dark chocolate Semi-whipped cream

g g g

COFFEE MOUSSE Ingredients Fresh cream Moussecream+5 Pastovocrem Moka Delipaste

g g g g

500 75 40 50

Preparation Heat 200 g of cream to 40°C. Add the Moussecream+5 and mix carefully. Add the cream, Pastovocrem and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the Moka Delipaste.

250 185 75

ASSEMBLING THE CAKE Glaze a round of cocoa biscuit with the Lemon Marbling and Filling with pieces and shock freeze. Half-fill the single portion moulds with coffee mousse. Place the chocolate “crèmeux” and cover with coffee mousse. Close with the cocoa biscuit with Lemon Marbling and Filling. Shock freeze. Take the cake out of the mould, cover with coffee glaze and garnish.

COCOA BISCUIT Ingredients Pastovocrem Egg whites Sugar Flour Starch Cocoa Melted butter

g g g g g g g

585 325 75 65 65 65 130

Preparation Whip the Pastovocrem. Apart, whip the egg whites with the sugar. Sieve the powders and add them to the Pastovocrem. Gently fold in the whipped egg whites and add the melted butter. Bake at 180°C for 20 minutes. COFFEE GLAZE Ingredients Top Gelée Moka Delipaste

g 400 g 20/30

Preparation Mix carefully the two ingredients and heat at 35/40°C.

mousses and semifreddos

LEMON COFFEE

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VERRINE INGREDIENTS - Pear Marbling and Filling with pieces - Mascarpone mousse - Dark Chocolate Marbling and Filling - Hazelnut and cinnamon “streusel”

MASCARPONE MOUSSE Ingredients Fresh cream Moussecream+5 Pamatis Pastovocrem Marsala Delipaste

g 500 g 75 g 40 g 40 g 50

Preparation Heat 200 g of cream to 40°C. Add the Moussecream+5 and mix carefully. Add the cream, Pastovocrem and Pamatis and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the Marsala Delipaste.

HAZELNUT AND CINNAMON “STREUSEL” Ingredients Butter g Sugar g Grained hazelnuts g Flour g Cinnamon g

100 100 100 100 2

Preparation Mix all the ingredients in the planetary mixer. Bake the “streusels” at 180°C for 10 minutes.

ASSEMBLING THE VERRINE Pour into the verrine a layer of Pear Marbling and Filling with pieces. Add the mascarpone mousse. Chill for some minutes and add the Dark Chocolate Marbling and Filling. Garnish with “streusels”.

mousses and semifreddos

PEAR AND DARK CHOCOLATE


baked cakes

RICOTTA AND PEAR CAKE INGREDIENTS - “Sablé” pastry dough - Sheep “ricotta” cheese - Pear Marbling and Filling with pieces - Fresh pears - Dark Chocolate Marbling and Filling

“SABLÉ” PASTRY DOUGH Ingredients Flour Butter Pastovocrem Icing sugar

g 500 g 300 g 150 g 90

Preparation Put the butter and the flour in the planetary mixer and mix to get the “sablé” effect. Add the icing sugar, the Pastovocrem and mix till smooth.

PEARS AND “RICOTTA” CHEESE Ingredients Sheep “ricotta” cheese g 500 Sugar g 100 Fresh pears g 100 Pear Marbling and Filling with pieces g 150 Eggs g 125 Pastovocrem g 80 Vanilla Super Delipaste g 10 Grated lemon zest 1 Cinnamon g 1 Preparation Mix the “ricotta” cheese and the sugar, the lemon zest, the cinnamon, the Vanilla Super Delipaste, the Pear Marbling and Filling with pieces and the fresh pears. Finally add the eggs and the Pastovocrem and mix.

ASSEMBLING THE CAKE Roll out the “sablé” pastry dough and place it in mould. Spread a layer of Dark Chocolate Marbling and Filling and add the pears and “ricotta” cheese mixture. Bake at 165°C for 35/40 minutes. The ricotta and pear can be presented also in verrines.

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PEACH-AMARETTO CAKE INGREDIENTS - Peach Marbling and Filling with pieces - Vanilla bavaroise - “Amaretto” mousse - Almond biscuit - Crockoloso Almond and Pines - Peach glaze VANILLA BAVAROISE Ingredients Milk Pastovocrem Moussecream+5 Semi-whipped cream Vanilla Super Delipaste

g g g g g

“AMARETTO” MOUSSE Ingredients Fresh cream Moussecream+5 Pastovocrem “Amaretto” Delipaste

200 100 100 375 50

500 75 40 50

Preparation Heat 200 g of cream to 40°C. Add the Moussecream+5 and mix carefully. Add the cream, Pastovocrem and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the “Amaretto” Delipaste. Place a round of almond biscuit in a mould and spread a layer of Crockoloso Almond and Pines. Fill with a 2 cm layer of “Amaretto” mousse and shock freeze.

g g g g g g g

600 250 125 200 60 550 200

Preparation Beat the almond TPT with the eggs end the egg yolks. Sieve together the flour and the cocoa and add them to the TPT mix. Finally gently add the egg whites whipped with the sugar. Bake at 240°C for 6/7 minutes. PEACH GLAZE Ingredients Top Gelée Peach Delipaste

g 400 g 20/30

Preparation Mix carefully the two ingredients and heat at 35/40°C.

ASSEMBLING THE CAKE Spread a layer of Peach Marbling and Filling with pieces onto a round of almond biscuit and shock freeze. Half-fill single portion moulds with Vanilla bavaroise. Place the “amaretto” mousse at the centre and fill with Vanilla bavaroise. Close with the almond biscuit with Peach Marbling and Filling with pieces and shock freeze. Take the cake out of the mould, cover with the peach glaze and garnish.

modern cakes

Preparation Heat the milk at 60°C. Add the Moussecream+5 and mix carefully. Add the Pastovocrem and the Vanilla Super Delipaste. Chill the mixture and add the semi-whipped cream.

g g g g

ALMOND BISCUIT Ingredients Almond TPT Eggs Egg yolks Flour Cocoa Egg whites Sugar


mousses and semifreddos

PIÑACOLADA VERRINE INGREDIENTS - Pineapple Marbling and Filling with pieces - Coconut mousse - Coconut streusel - Chocolate and coconut sticks

COCONUT MOUSSE Ingredients Cream Moussecream+5 Pastovocrem Coconut Delipaste

g g g g

500 95 20 30

Preparation Heat 200 g of cream to 40°C. Add the Moussecream+5 and mix carefully. Add the cream, Pastovocrem and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the Coconut Delipaste.

COCONUT STREUSEL Ingredients Butter Brown sugar Grated coconut Flour

g g g g

100 100 90 100

Preparation Mix all the ingredients in the planetary mixer. Bake the streusel at 180°C for 10 minutes. CHOCOLATE AND COCONUT STICKS Ingredients Chocolate g Grated coconut g

100 30

Preparation Temper the chocolate. Add the grated coconut and create the sticks.

ASSEMBLING THE VERRINE Put on the bottom of the verrine the Pineapple Marbling and Filling. Place a layer of coconut and chocolate sticks and add the coconut mousse. Complete with coconut streusel and chocolate decorations.

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BOURBON VANILLA INGREDIENTS - Bourbon Vanilla mousse - Egg yolk sponge-cake - Bourbon Vanilla soak - Dark Chocolate Marbling and Filling - Fabbri Top Croccante

BOURBON VANILLA MOUSSE Ingredients Cream g Pastovocrem g Moussecream+5 g Bourbon Vanilla Delipaste g

500 60 80 20

Preparation Heat 100 g of cream to 40째C. Add the Moussecream +5 and mix carefully. Add the cream, Pastovocrem and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the Bourbon Vanilla Delipaste.

EGG YOLK SPONGE-CAKE Preparation Whip 10 egg yolks in the planetary mixer. Spread onto a flexipan mould and bake at 160째C for 15 minutes. Stab it with a fork and dip into the Bourbon Vanilla soak. BOURBON VANILLA SOAK Ingredients Water Sugar Bourbon Vanilla Delipaste Maraschino

g g g g

100 30 5 10

Preparation Heat the water to 50째C. Add the sugar and mix carefully. Finally add the Bourbon Vanilla Delipaste and the Maraschino.

ASSEMBLING THE VERRINE Pour a layer of Dark Chocolate Marbling and Filling onto the bottom of the verrine. Place a round of egg yolk sponge-cake dipped into the Bourbon Vanilla soak. Fill with Bourbon Vanilla mousse and decorate with Fabbri Top Croccante.

mousses and semifreddos

VERRINE

Sigep 2012 recipes Fabbri  

Sigep 2012 recipes Fabbri

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