PASTRY RECIPES Archivi - Pasticceria Internazionale

Sunday, what’s better than a crostata for breakfast?

Domenica is the recipe by Robinson Trevisan, for our webzine “Pasticceria Internazionale”, in collaboration with IFSE, culinary institute in Piobesi Torinese, Italy. "The dessert comes...

Taro strawberries-tomato croffin

Strawberry and tmato cream 300 gr strawberry puree RVIFRUIT 100 gr grated pear tomato 40 gr sugar 1 pinch of salt 35 gr GELCREM COLD SOSA Mix everything and refine...

Sweet potato-brown croffin

CREAM OF MARRONS GLAÇES 330 gr brown pasta MONTBLANC SOSA 35 gr clarified butter CORMAN ½ VANILLA POD 1 pinch of salt Mix the brown paste with the rest...

Pandam croffin by Carles Mampel

Coconut filling 200 gr coconut puree RAVIFRUIT 200 gr coconut milk 100 gr Syrup txt (50% sugar50% water) 20 gr lemon juice 35 gr cold Gelcrem SOSA Mix everything with...

A tribute to the poet Quasimodo signed by Pasticceria Pansa

Composing the verses of his Elogio di Amalfi, Salvatore Quasimodo referred to the scented air of orange blossom, looking out from the terraces of...

The hourglass by David Alves

David Alves ranked first in the latest edition of Pâtissiers dans le Monde, a project by Jean François Devineau in collaboration with Silikomart.This dessert...

Lemon basil tart by Antonio Bachour

Antonio Bachour is the author of this celebration of the intriguing fruity aromas included in his book in "Bachour in Color"by Chiriotti Editori ...

What Italian Pastry Chefs Are Baking During Quarantine

The recipes by Andrea Valentinetti, Nicola Olivieri, Paolo and Andrea Sacchetti, and Andrea Leali In Italy, as in many Countries, spring (and the Easter...

Montalbano cake

Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchySicilian cake Cocoa biscuit g 2000 eggs ...

Almond Inspiration by Antonio Bachour

Antonio Bachour"Bachour in Color", Chiriotti Editorishop chiriottieditori.it Yields for 18 cm entremets Almond Orange Cake almond flour g 300sugar g...

PASTRY RECIPES

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