Silvia Federica Boldetti, the Pastry Star

Thirty-two years old, a typical person from Turin (Italy), beautiful and fierce: she is already a star of the Italian pastry world. Perseverance and stubbornness brought her to the “The Pastry Queen,” a prestigious competition during Sigep 2016 that is dedicated to women pastry chefs. Today, she is a technical advisor of Callebaut, an instructor and star of her TV show “Il favoloso mondo di Silvia” (The wonderful world of Silvia) on the Gambero Rosso Channel, and an ambassador of Ruby Chocolate, the fourth type of chocolate produced from specific cocoa beans that have a natural red-pink colour.
Silvia Federica Boldetti is a special pastry talent: her simplicity and her femininity have inspired her. Being a travel-lover, she conveys international experiences and appeal into the art of Italian pastry. Attentive and meticulous training taught her some of the secrets of pastry arts, even though the journey of knowledge is long and never-ending.
These secrets helped her win the world championship, become an instructor of her own courses, and become a consultant for important industry companies. She offers balanced desserts that are creative and elegant, and that give movement and colour to the ingredients. Her pastry style is a game: a form of pleasure and fun. She knows to have learned a lot from professionals in the industry, and above all, she sees Stefano Laghi and Gianluca Fusto as her teachers. She isn’t afraid, and she humbly admits she still has a lot to learn. Without a doubt, she is a woman who has decided to take on the challenge, and to not give up!

LIFE IS A GAME

Pastry thrives on infinite combinations, often by chance. It’s about rolling the dice, but you can only do it if you know the ingredients and their combinations perfectly…

COMPOSITION

• pistachio joconde
• yogurt mousse
• raspberry cream

PISTACHIO JOCONDE

INGREDIENTS:

• egg 160 g
• sugar 100 g
• inverted sugar 35 g
• pistachio paste 35 g
• almond powder 116 g
• weak flour 35 g
• fresh butter 15 g
• egg whites 100 g
• sugar 15 g

INSTRUCTIONS

Beat the eggs, sugars, almond powder, and flour in the planetary mixer. When the batter is foamy, add the pistachio paste and continue to beat. Separately, beat the egg with the sugar. Melt the butter, add it to the pistachio batter, and then fold in the egg white. This quantity is for one baking sheet. Bake for 7 minutes at 175°C.

YOGURT MOUSSE

INGREDIENTS

• yogurt 500 g
• egg whites 125 g
• sugar 190 g
• water 50 g
• fresh cream 35% 375 g
• gelatin 200 bloom 13 g
• powdered yogurt 14 g

INSTRUCTIONS

Hydrate the gelatin. Cook 170 g of sugar with water at 121°C and drip onto the egg whites beaten with the remaining 20 grams of sugar. Whip the c0ream, dissolve the yogurt powder in a small part of the cream, and combine all the components.

RASPBERRY CREAM

INGREDIENTS

• fresh cream 35% 175 g
• raspberry pulp 195 g
• lemon juice 25 g
• milk chocolate 165 g
• gelatin 200 bloom 3.5 g

INSTRUCTIONS

Warm the cream. Add the rehydrated gelatin. Add the melted milk chocolate and emulsify. Add the pulp and lemon juice and pour into the moulds.

ASSEMBLY

Join two hemispheres to make a ball, one having joconde and the other without. Place the ball into the yogurt mousse and close with joconde. Remove from the mould, spray with neutral gelatin and cover the sides of the cube with chocolate decorations to make the sides of the die.

1 Join the two hemispheres to make a ball.

2 Place the ball in the yogurt mousse.

3 Spray with neutral gelatin.

4 Choose decorations for the cube.

5 Cover the sides of the cube with chocolate decorations to make the sides of the die.

6 The die is composed of two hemispheres. One with joconde and the other without. The ball in the yogurt mousse is closed with the joconde.