Recipes for professionals

Modern Veneziana by Pierluigi Sapiente


Pastry Cream

207 g high quality fresh milk
50 g cream 35% fat
53 g white cane sugar
1 g fine Cervia salt
1 g Bourbon Madagascar vanilla
1 g lemon zest
112 g egg yolk
45 g fine caster sugar
30 g corn starch
15 g white chocolate
1164 g total

Rich Brioche

500 g brioche flour Molino Grassi
200 g butter 82% fat.
175 g whole eggs
140 g whole milk
75 g fine caster sugar
1 g salt
15 g compressed yeast
50 g solid sourdough
1165 g total

Brioch icing

63 g almonds with skin
314 g caster sugar
31 g Molino Grassi shortbread flour
25 g rice starch
6 g cornflour
1 g cocoa 20/22
6 g peanut oil
63 g egg white
1 g salt
510 g total


Shape the brioche dough into 60g balls and place them to rise inside some 8/10 cm diameter moulds or make a 300g ball. Leave to rise at 28-30°C for about 2-3 hours.
Brush with egg and milk. Fill with pastry cream and decorate in a spiral. Cover the gaps with brioche icing. Sprinkle with large vanilla sugar and icing sugar.

Bake in a ventilated oven at 170-180° for about 13-14 minutes. (Time and temperature may vary depending on oven size and model used)

Pastry cream method

Weigh all the ingredients separately. Rehydrate the gelatine in cold water. Bring the milk to the boil with the cream, sugar, salt and flavourings; mix the sugar, starch and egg yolks together. Pour half the boiling liquid over the mixture of starch, sugar and egg yolks, return to the heat and cook until simmering (85-86°C). Add the rehydrated and melted gelatine and mix well. Once cooked, emulsify with white chocolate and pour onto a disinfected baking tray.

Blast chill to +3°C, divide into bags and freeze.
Storage: +4°C in a hermetically sealed tin.

Rich brioche method

Weigh all the ingredients as per the recipe. Mix cold butter with flour at 1st speed; add 90% of the liquid, compressed yeast and solid yeast. Allow to set well.
Add the sugar and salt and allow to set well. Add the remaining liquids. Switch to 2nd speed and knead until completely absorbed.

Final temperature: 25-26°C 1st proving: 30 minutes at 25°C then fold and refrigerate at +4°C for 12 hours Size: 60g Rest: 15 min Shape: ball Proving: 26°C for 2 hours with RH 75% Baking: 180°-200°C in a fan assisted oven18-16 min 200-220°C conventional oven 13-15 min Storage: You can freeze the products before proving and store them in a freezer for 15-20 days, well covered in plastic wrap of course

Brioche icing method

Mix the peeled almonds together with half the sugar. Mix everything together in the planetary mixer until smooth.Add the egg white to achieve the correct consistency. NB: prepare at least a day in advance and leave to rest at room temperature.

Storage: Once left to rest for at least 12 hours at room temperature, store in the refrigerator, preferably in vacuum packs.