PUNTOITALY N°1 -January - June 2012

53 Composition Hazelnut biscuit Chocolate crunch Gianduia Bavarian cake Vanilla Bavarian cake scented with bergamot Garnish of fruits of the forest and slivers of chocolate Hazelnut biscuit • softened butter 125 g • icing sugar 95 g • egg yolks 135 g • hazelnut powder 215 g • flour 50 g • egg whites 190 g • sugar 90 g Melt the butter, add the icing sugar, the egg yolks, the hazel- nut powder, and finally the flour. Incorporate thoroughly the whipped egg whites. Cook in a fan oven at 170°C for 14 min- utes. Chocolate crunch • almond praline 77 g • hazelnut paste 77 g • feuillantine 77 g • butter 16 g • milk cooking chocolate 45 g Melt the chocolate, add the praline, hazelnut paste, softened butter and lastly the feuillantine. Spread a thin layer on the bottom of the hazelnut biscuit. Amounts for 1 frame measuring 40x40 cm, h 4 cm THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK Gianduia Bavarian cake • milk 210 g • sugar 100 g • egg yolks 126 g • leaf gelatine 9 g • cold water 45 g • hazelnut paste 221 g • 55% dark cooking chocolate 100 g • whipped cream 475 g Prepare an English custard by cooking milk, sugar and egg yolks at 82°. Add the gelatine softened in cold water, blend in the hazelnut paste and dark cooking chocolate and lighten with the whipped cream. Vanilla Bavarian cake perfumed with bergamot • milk 210 g • sugar 100 g • egg yolks 126 g • vanilla 1 pod • fresh bergamot in peel 6 g • leaf gelatine 9 g • cold water 45 g • whipped cream 475 g Prepare an English custard by cooking milk, sugar, egg yolks vanilla and bergamot peel at 82°. Add the gelatine softened in cold water, and lighten with the whipped cream. •