PASTRY RECIPES Archivi - Pasticceria Internazionale

The fresh dessert that smells of summer

Peach, verbena, vermouth, and pollen is a fresh dessert that evokes the essence of summer, designed by chef Stefano Sforza of the Opera restaurant...

Chocolate, umeshu, and yogurt cake

Chocolate, umeshu, and yogurt cake is a dessert created by Raffaele Lenzi, chef of the restaurant Il Sereno Al Lago at Il Sereno, a...

Chocolate, passion fruit, and vanilla

Some dishes can carry a meaning that goes beyond their inherent deliciousness and quality. This is the case with the dessert proposed by Maurizio...

Pistachio and Raspberry Cake

Andrea Restuccia, World Champion at the Lyon World Pastry Cup 2021, presents the recipe Pistachio and Raspberry Cake. Italian meringue 70% total sugars, genoise method...

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...

PASTRY RECIPES

SUBSCRIBE TO OUR NEWSLETTER