Recipes for professionals

Elixir by Pierluigi Sapiente


For the cocoa and roast hazelnut sablè

131 g butter
208 g Molino Grassi Dolci Line shortbread flour
30 g cocoa 22/24
1 g Bourbon Madagascar vanilla
1 g orange peel
1 g lemon peel
2 g fine Cervia salt
38 g whole eggs
41 g egg yolks
52 g heavily roasted hazelnut powder
95 g icing sugar

For the classic cocoa sponge cake

335 g whole eggs
181 g fine caster sugar
33 g acacia honey
0.4 g fine Cervia salt
147 g Molino Grassi Dolci Line sponge flour
54 g cocoa 22/24

For the orange custard

158 g whole milk
199 g cream 35% fat
42 g orange juice
80 g egg yolk
28 g fine caster sugar
12 g dextrose
2 g grated orange peel
1 g fine Cervia salt

For the vanilla Bavarian cream

521 g orange custard
52 g water
521 g cream 35% fat.
94 g caster sugar
2 g vanilla Tahiti

For the creamy milk jam

220 g condensed milk 70° Brix whole
307 g high quality fresh milk
57 g egg yolks
28 g rice starch
368 g butter 82% fat
5 g gelatine powder 200bloom
31 g water
4 g fine Cervia salt

For the raspberry confit

260 g pulped raspberries
91 g fresh raspberries
65 g glucose 42DE
91 g fine caster sugar
4 g pectin Nh

For the milk chocolate icing

172 g fine caster sugar
120 g dextrose
86 g water
115 g condensed milk 70° Brix whole
172 g milk chocolate 35%
11 g powdered gelatine 200bloom
57 g water

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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.


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.