Red fruit millefeuille by Pierluigi Sapiente

Caramelised puff pastry

Weigh all ingredients as per the recipe.

Pastry:
Mix salt in water and knead everything together for 5 minutes. Cover with plastic wrap and leave to rest in the fridge at +4°C for 3-4 hours.

Pastry dough:
Knead the butter at 25°C with the flour. Roll out the pastry into a rectangular shape, place the previously rolled 5-6 mm block of butter on one side and fold over with the other half of the pastry. Then proceed with the folds and rests. The amount of liquid may vary depending on the type of flour used. Make 4 folds with a rest of 30 minutes in the fridge for each fold.

Vanilla supreme

Weigh all ingredients separately. Rehydrate the gelatine with water. In a suitable saucepan, bring the cream to the boil with half the sugar, then mix together the remaining sugar, vanilla and egg yolks. Combine the resulting mixture with the hot cream, return it to the heat and cook until 82°C. Remove from the heat and strain through a sieve. Cool down to 60°C and add the melted gelatine, mix well and cool down to 28°C. Add the semi-whipped cream and mix. Store at +4°C in a hermetically sealed container.

Puff pastry sugar

Melt the cocoa butter and mix all the ingredients together. Store at room temperature in a hermetically sealed container.

Vanilla Chantilly

Weigh all ingredients separately. Bring the cream with the flavourings to 30°C, then emulsify with the white chocolate at 30°C. Add the whipped cream and mix well. Store at +4°C in a hermetically sealed container.

Red fruit compote

Weigh all the ingredients separately. Mix the pectin nh with the caster sugar. Mix all ingredients together cold. Bring to the boil and strain directly into the mould.

Store at +4°C.

ASSEMBLY AND FINISHING

Roll out the puff pastry to a thickness of about 2 mm and cut to the size of the baking tin (60×40 cm). Prick with a fork and leave to rest for 30 min.

Dust the pastry with the caramelising powder and bake in a fan assisted oven at 180°C for 15-16 minutes, with the valve open, or in a conventional oven at 200-210°C for 17-18 minutes, again with the valve open. Allow to cool to room temperature and cut out 4x22cm rectangles. For each cake you will need 3 layers of caramelised puff pastry. Fill 2 layers of puff pastry with 4 strips of vanilla supreme cream and 50 g of red fruit compote for each one, evenly spread over the entire surface. Overlap the layers and then place in a blast chiller to stabilise. Decorate with vanilla chantilly and fresh raspberries.

Brioche Sofles by Pierluigi Sapiente

Apple and raspberry compote
Weigh all ingredients separately.Mix Nh pectin with caster sugar.Then mix all ingredients together when cold. Bring to the boil and strain directly into the mould; freeze. Store at +4°C.

French brioche

Weigh all the ingredients as per the recipe. Rub the cold butter in with the flour, at 1st speed. Add 90% of the liquid, compressed and solid yeast. Allow to set well. Add the sugar and salt. Allow to set well. Add the remaining liquid. Switch to 2nd speed and knead until completely absorbed. Final temperature of the dough: 25/26°C 1st proving: 30 minutes at 25°C, then fold and refrigerate at +4°C for 12 hours Size: as desired.Resting: 15 minutes.Shaping: as desired. Leavening: 26°C for 2 hours with RH 75%. Baking: 180-200°C in a fan assisted oven for 16-18 minutes (200-220°C in a conventional oven).You can freeze the products before leavening and store them in a freezer for 15-20 days, well covered in plastic wrap.

Cooked pastry cream

Weigh all the ingredients separately. Bring the milk and cream to the boil, then mix together the sugar, starch and egg yolks. Pour the boiling liquid over the mixture and boil for 2 minutes. Add the butter and mix. Strain into the moulds and freeze. Store at +4°C in a hermetically sealed container.

ASSEMBLY
Form 70g balls of dough and leave to rise for about 4 hours at 28°C with 78-80 rh humidity. flatten the risen dough with a cylindrical mould, insert a diameter 7 disc of frozen pastry cream and bake.

COOKING
Fan assisted oven 180°C 15-16 min valve open. Conventional oven 200-210°C 17-18 min valve open. Allow to cool to room temperature.

FINISHING
Decorate with a disc of apple and raspberry compote and garnish with fresh raspberries and lemon zest to taste.

Caramel biscuit, salted peanuts and spelt by Pierluigi Sapiente

Weigh all the ingredients as per the recipe. Caramelise the caster sugar. De-cook with the cream and then add the cold butter in pieces (the first quantity). Cool the resulting toffee. Mix the second quantity of butter with the Einkorn Molino Grassi flour.

Mix this mixture with the toffee made earlier.Add the brown sugar and, lastly, the salted peanuts and chocolate chips.Roll out into a 4cm high baking tin and leave to cool in the fridge.Cut into 2x2cm cubes and shape with your hands Arrange on baking trays to cook.

COOKING fan-assisted oven 170-180°C with valve open for 16-18 minutes. Conventional oven 195-205°C for 16-18 minutes.

Strawberry and lemon millefeuille by Pierluigi Sapiente

Inverted puff pastry

Weigh all the ingredients as per the recipe. Pastry. Dissolve the salt in water and knead everything together for 5 minutes. Cover with plastic wrap and leave to rest in the fridge at +4°C for 3 to 4 hours. Pastry dough. Knead the butter at 22°C with the second part of the flour and refrigerate at +4°C. Roll out the pastry into a rectangular shape, divide the butter in two and sandwich together. Proceed with folds and several rests. The amount of liquid may vary depending on the type of flour used.

Classic beignet

Place the first three ingredients in a steel saucepan with a double bottom, then bring to the boil. Add the flour and cook on the heat for about 2 minutes, until the batter is firm and pulls away from the bottom. Place the mixture in a planetary mixer with the paddle attachment and add the whole eggs a little at a time until completely absorbed, then continue until the consistency is smooth, creamy and stable.

Cool in blast chiller to +3°C and store in freezer at -18°C. Baking time may vary depending on the size, height, shape and type of oven used. For all beignet recipes the amount of eggs may vary for many reasons.

Lemon cream

Weigh all the ingredients separately. Mix together the sugar and the grated lemon peel so that as much essential oil as possible comes out. Mix the flavoured sugar with the eggs, water and lemon juice, then bake at 82°C. Sift and cool to 50°C, emulsify with the cold butter and store in the refrigerator at +4°C in a hermetically sealed contianer.

Inverted puff pastry

Classic beignet

Spread onto a Teflon-coated micro-perforated baking tray with a smooth nozzle No. 8/10 for mignons, No. 12/14 for larger choux pastries. Bake in a fan-assisted oven at 170-180°C pre-heated to 200°C (depending on the quantity being baked), or in a conventional oven at 200-210°C, for about 16-18 minutes. Keep the valve closed for the first 5 minutes. Cool in blast chiller to +3°C and store in freezer at -18°C. Baking time may vary depending on the size, height, shape and type of oven used. For all beignet recipes the amount of eggs may vary for many reasons.

Lemon cream

Strawberry coulis

Weigh all the ingredients separately. In a suitable saucepan, bring the glucose with the strawberry pulp to 50°C. Incorporate the sugar with the Nh pectin and bring to the boil. Incorporate the fresh strawberry pulp and mix. Cool and store at +4°C.

Strawberry Chantilly

Weigh all the ingredients separately. Semi-mix the cream and mix together with the gelled coulis. Store at +4°C in a hermetically sealed container.

Citrus pan genoise

Heat the almond paste in the microwave at 40°C, place in the planetary mixer and add the room temperature eggs and flavourings a little at a time. Whisk until cool. Sift the flour and baking powder together by hand and gently incorporate it into the mixture. Take 1/10 of the mixture and mix with the liquid butter, then gently add to the rest of the mixture. Place in moulds and bake immediately at 180-200°C. Baking time for 60×40 cm baking tins (1kg of mixture per tin) is 12-14 minutes, with valve open. Cool in blast chiller to +3°C and store in the refrigerator at +4°C or in the freezer at -18°C.

ASSEMBLY AND FINISHING

Roll out the puff pastry to 2 mm, cut with a pastry cutter and leave it to rest for at least 15 minutes before baking. Bake at 170°C for 20-25 minutes. Allow the baked puff pastry to cool and cut into a 20 cm circle. Make a thin layer of lemon cream and place the lemon cake on top, then top with a 1 cm layer of strawberry chantilly. Finish with the filled beignets and decorations as desired.

Serving temperature: 7-8°C

Strawberry coulis

Strawberry Chantilly

Weigh all the ingredients separately. Semi-mix the cream and mix together with the gelled coulis. Store at +4°C in a hermetically sealed container.

Citrus pan genoise

ASSEMBLY AND FINISHING

Serving temperature: 7-8°C

Elixir by Pierluigi Sapiente

Cocoa and roast hazelnut sablè

Weigh all the ingredients divided as per the recipe. Bake the hazelnuts in the oven at 200°C for 10 minutes. Cool well to room temperature and mix with the icing sugar until it becomes a powder. Rub the butter in with the flour and flavourings, mix the salt with the eggs and then add the nut powder and icing sugar. Knead until the mixture is smooth and firm. Refrigerate at +4°C for 2 hours. Roll out 500 g of shortcrust pastry between two sheets of baking paper and store in the freezer. Baking: fan assisted oven 150°-160°C; conventional oven 170°-185°C.

Classic cocoa sponge cake

Weigh all the ingredients as per the recipe. Combine the first four ingredients, mix and heat to 45°-50°C, place in a planetary mixer and whip until a voluminous, stable mixture is obtained. Gently incorporate the sifted flour with the potato starch with a spatula, spread 650 g of the mixture into a 60×40 cm baking tin. Bake: 200°-210°C. Time: 8-10 minutes. Valve: closed for the first 10 minutes. Cooling: in blast chiller to +3°C. Storage: refrigerator +4°C or freezer -18°C.

Orange custard

Weigh all ingredients as per the recipe. Heat the milk, cream and orange juice with grated orange peel and salt. Bring to the boil. Stir together the egg yolks, sugar and starch. Dilute with the boiling liquid and return to the boil. Cook at 82°C, pass through chinois to remove lumps and cool to +27°C in the centre.

Orange and vanilla Bavarian cream

Rehydrate the gelatine powder in lukewarm water at 38°C. Whisk the cream together with the vanilla pulp. Dissolve the previously rehydrated gelatine, emulsify with the orange custard at 27°C. Add the semi-whipped cream, stirring from the bottom upwards initially with a whisk and then with a silicone spatula. Pour directly into a mould

Creamy milk jam

Weigh all the ingredients separately. For the milk jam: bake the condensed milk in a bain-marie or in the oven at 100°C for 2 hours (immerse the jar in water or in the oven and cook). Cook the first four ingredients like a custard, add the cold butter and emulsify. Do the same with the rest of the ingredients. Pour directly into the mould or store in the refrigerator. Storage: +4°C in a hermetically sealed container.

Raspberry confit

Weigh all the ingredients separately. Mix the Nh pectin with the caster sugar. Mix all ingredients together cold. Bring to the boil and strain directly into the mould. Storage: +4°C.

Milk chocolate icing

Weigh all the ingredients separately. Rehydrate the gelatine in water at 38°C. In a suitable saucepan, bring the water with the sugar and dextrose to the boil. Pour the hot syrup over the chocolate, add the condensed milk, rehydrated gelatine and colouring agents as required. Emulsify everything, add the neutral fat at 65°C, emulsify again. Sieve and allow to stand in the refrigerator for 12 hours. Storage: +4°C in a hermetically sealed container.

ASSEMBLY AND FINISHING

Roll out the cocoa sablè to a thickness of 3 mm, chill it in the blast chiller, cut it 2 cm per side larger than the size of the mould used, bake on a micro-perforated silicone sheet. Pour 2/3 of the volume of the orange Bavarian cream into a Bouche mould. Quick-freeze. Pour in the raspberry confit, which should be 5 mm high. Quick-freeze. Pour in the caramel custard and finish with the sponge cake cut to size. Freeze, unmould and cover with the previously warmed and emulsified icing. Place the cake on the baked sablè and decorate.

Kugelhupf by Pierluigi Sapiente

Whipped Kugelhupf with Miracle Wheat

Whisk together the first six ingredients, then gradually add the whole eggs, followed by the potato starch and milk. Sift the flour with baking powder and add .Bake at 150-160°C in a fan assisted oven or 170-180°C in a conventional oven.

*The baking time will vary depending on the size, height, shape and type of oven used.

Hazelnut Praliné

Melt the chocolate and temper, add the tempered cocoa butter and mix with the praline at 22°C. Pour into a 5 mm high baking tin, cut to required shape and freeze.

Citrus sugar

Weigh all the ingredients separately. Prepare the lemon zest on a Microplane. Mix the two ingredients together. Spread on a baking tray and leave to dry in an oven at 60°C for 12 hours. Store at +4°C in a hermetically sealed container.

ASSEMBLY AND FINISHING

Prepare the Kugelhupf mixture and fill the previously buttered and sugared mould to one third of its volume. Place a disc of frozen baked hazelnut cream cheese inside. Add the remaining Kugelhupf mixture. Bake in a preheated oven at 165-180°C for about 30-35 min. Once baked, take out of the oven and blast chill to +3°C. Demould and dust with a light dusting of flavoured icing sugar.

Kronos hard dough bread by Ezio Marinato

Knead everything together with the biga. Knead for 60 minutes. Weigh and shape into a loaf. 30 minutes later, shape into a bun. Leave to rise at 28° for 120 minutes. Before baking, cut the bun into 5 parts. Steam at 230° for 45 minutes for the 600 g piece.

Open the valve for the last 15 minutes and lower the oven temperature to 220°C.

Country Bread by Ezio Marinato

Work the biga with flour, pumpkin pulp, polenta and all the water; when the dough is structured, add the oil and salt, check the consistency of the dough, which must not be too soft, then add the toasted seeds and chamomile.

Allow the dough to rest for 60 minutes, then weigh out 200 g pieces and form into a short loaf. Cut the loaf in half and shape into a flower.

Let rise at 30°C for 120 minutes and steam at 230°C for 40 minutes.

Pan polenta by Ezio Marinato

Knead everything until a structured dough is obtained, maintaining a temperature of 26°C. Leave to rest at 28°C for 3 hours 30 minutes.

Proceed with autolysis for 30 minutes by placing the dough at +4°C. Start kneading by adding the yeast, and once the dough is structured, incorporate the polenta and salt. Keep the dough temperature at 26°C, let it rise for 90 minutes then weigh and give a light pre-shape. After 30 minutes, make the final shape and leave to rise at 28°C for a maximum for 180 minutes. For 1 kg pieces, steam at 230°C for 50 minutes, the last 20 minutes with the valve open.

Hard Wheat Ciabatta by Ezio Marinato

Knead all the ingredients except the salt. Add this halfway through the making the dough and then add 20% of the water slowly.

Let the dough rest in a container greased with oil for about 50 to 60 minutes.

Turn the container out onto the work table gently.

Cut out the desired weight and place on well-floured boards with the cut side facing upwards.

Leave to rise for 35-40 minutes then gently turn over and stretch slightly.

Steam bake at 230-240°C.