Ideas and recipes for gelato and pastry
Biscotto Crock FOR
GELATO
Seven senses Ingredients Simplè Dark Chocolate Water White base Delipaste Hazelnut Export Hazelnut and Cocoa Marbling Crockoloso Biscotto Crock Biscuit Chocolate Icing
FOR
g g g g
750 1.250 1.000 100 j.e. j.e. j.e. j.e.
Preparation Add the Delipaste Hazelnut Export to the white base and batch-freeze. Heat the water to 65°C and add the Simplé Dark Chocolate. Leave to rest for ten minutes and batch-freeze. Make layers in the pan with: biscuit, chocolate gelato, Crockoloso Biscotto Crock, biscuit, hazelnut gelato, Hazelnut and Cocoa Marbling and Chocolate Icing.
PASTRY
Amarena Choco-Crock Verrine
Cocoa and Hazelnut Streusel
Hazelnut sponge cake
Ingredients Butter Castor sugar Grained roasted hazelnuts Cocoa “Bollo Oro” Flour
Ingredients Egg yolks Castor sugar Egg white Flour Grained hazelnuts
g g g g g
200 250 300 200 75
Preparation Beat the egg yolks with 100 g of sugar. A part, beat the egg whites with 150 g of sugar. Sift the flour and add the hazelnuts and mix together with the beaten yolks. Gently fold in the egg whites. Bake in the oven at 240°C for 8-10 minutes.
Chocolate mousse Ingredients Cream Moussecream+5 Delipaste Chocolate Pastovocrem
g g g g
100 100 100 20 70
Preparation Mix all the ingredients in the planetary mixer to get the "sablé" effect. Bake in the oven at 179°C for 10 minutes.
Assembling the cake Place at the bottom of the verrine a layer of Nappage Amarena. Add the chocolate mousse and place a layer of hazelnut sponge cake. Make a layer of Crockoloso Biscottocrock and one of chocolate mousse. Garnish with Streusel and Amarena.
500 70 50 40
Preparation Heat 100 g of cream to 42°C, add the Moussecream +5 and the Pastovocrem. Pour the mix onto the cream, shock-freeze for some minutes and whip for one minute at a low speed (up to reach a fluffy consistency). Finally add the Delipaste Chocolate.
g g g g g
Streussel and Amarena Chocolate Mousse Hazelnut sponge cake Nappage Amarena
Crockoloso Biscotto Crock Chocolate Mousse
Coffee FOR
GELATO
Espresso crock Ingredients Simplè Coffee Espresso Milk Crockoloso Coffee
FOR
g g
1.250 2.500 j.e.
Preparation Mix the Coffee Espresso and the milk. Leave to rest for ten minutes and batch-freeze. Marble the gelato with the Crockoloso Coffee.
PASTRY
Coconut and Crockoloso Coffee Single-portion
Coffee crunchy chocolate Ingredients Crockoloso coffee Milk chocolate
Chocolate sponge cake Ingredients Eggs Castor sugar Flour Cocoa “Bollo Oro” Melted butter
g g g g g
400 340 340 35 75
Praparation Beat the eggs with the sugar, add the sifted powders and the butter. Bake in the oven for 170°C for 20 minutes.
300 75
Praparation Temper the chocolate and add the Crockoloso Coffee.
Assembling the cake Make layers with the sponge cake, then the coconut mousse, then the sponge cake, then the Crockoloso Coffee then the sponge cake. Garnish with coffee crunchy chocolate mixed with chocolate pieces.
Coconut mousse Ingredients Cream Pastovocrem Coconut Delipaste Moussecream+5
g g
Decoration with coffee crunchy chocolate
g g g g
500 20 50 50
Praparation Whip the cream with the Pastovocrem and the Moussecream +5. Add the Delipaste Coconut and mix gently.
Coconut mousse Crockoloso Coffee Sponge cake Coconut mousse
White Chocolate with Meringues FOR
GELATO
White lady Ingredients White base Delipaste Hazelnut Italia Delipaste Roasted Almond Crockoloso White Chocolate with Meringues
FOR
g g g
3.000 210 150 j.e.
Preparation Add the Delipaste Hazelnut Italia and the Delipaste Roasted Almond to the white base and batch-freeze. Marble the gelato with Crockoloso White Chocolate.
PASTRY
Hazelnut and Sicilian citrus fruits’ cake
Italian Meringue
Hazelnut sablé pastry dough
Ingredients Egg whites Sugar Water Sugar
Ingredients Flour Butter Pastovocrem Icing sugar Delipaste Hazelnut Grained hazelnuts Salt
g g g g g g g
500 300 150 90 40 20 2
Preparation Place in the planetary mixer the cold butter and the flour to get the "sablé" effect. Add the Hazelnut Delipaste and all the other ingredients and mix up to when the pastry comes together. Let the dough cool for at least 2 hours before using it.
g g g g
125 50 50 225
Preparation Whip the egg whites with the sugar. Heat the water with the sugar at 121°C and pour the hot sugar syrup in a thin stream over the fluff egg whites, beating until cold.
Assembling of the cake Roll out the sable pastry dough for the pie crust and bake at 165°C for 15-20 minutes. Let it cool down. Spread a layer of Crockoloso White Chocolate with Meringues. Add the citrus fruits' cream. Decorate with the browned Italian meringue.
Sicilian citrus fruits' cream Ingredients Pastovocrem Fresh orange juice Fresh grapefruit juice Raped lemon rind Butter
g g g g g
500 70 60 20 100
Preparation Mix the Pastovocrem, the juices and the lemon rind and cook to get a thick cream. Add the butter and cool down.
Browned meringue
Crockoloso White Chocolate with Meringues
Sicilian citrus fruits' cream Hazelnut sablé pastry dough
Gianduia FOR
GELATO
Amarena Croccante Ingredients White base Crockoloso Gianduia Amarena Marbling Fabbri Croccante
FOR
g
3.000 j.e. j.e. j.e.
Preparation Marble the gelato with Crockoloso Gianduia, Amarena Marbling and Fabbri Croccante.
PASTRY
Crunchy Strawberry Semifreddo and Gianduia Crockoloso
Assembling the cake
Strawberry Semifreddo Ingredients Cream SimplĂŠ Strawberry
g g
500 260
In a spherical mould, place a layer of strawberry Semifreddo and shock-freeze. Make a thin layer of Crockoloso Gianduia and fill up with the yogurt Semifreddo. Close with biscuit and shock-freeze. Coat with the Crockoloso Gianduia and garnish with chocolate decorations.
Preparation Whip the cream until fluffy and gently fold in the Strawberry SimplĂŠ.
Yogurt Semifreddo and Fragolosa Ingredients Cream Basegel Milk Fabbriyog Icing sugar
g g g g g
500 150 60 40 30
Preparation Mix the Fabbriyog with the milk and the icing sugar. Whip the cream, add the Basegel and the Fabbriyog mix and whisk carefully. Fill a mould (for the heart of the cake) and sprinkle with piecies of Fragolosa.
Chocolate decorations
Yogurt Semifreddo
Fragolosa
Bisquit
Gianduia Crockoloso
Stawberry Semifreddo
Almonds and Pines FOR
GELATO
Pine’s falls Ingredients White base Delipaste Pinolata Crockoloso Almonds and Pines
FOR
g g
3.000 300 j.e.
Preparation Add the Delipaste Pinolata to the white base and batch-freeze. Marble with Crockoloso Almonds and Pines.
PASTRY
Pistachio cake with almonds and cinnamon
Pistachio Bavaroise
Sablé pastry dough with almonds and cinnamon Ingredients Flour Butter Pastovocrem Icing sugar Almond flour Cinnamon in powder
g g g g g g
500 300 150 90 80 5
Preparation Place in the planetary mixer the cold butter and the flour to get the "sablé" effect. Add the Pastovocrem and all the other ingredients and mix up to when the pastry comes together. Let the dough cool for at least 2 hours before using it.
Mascarpone and Ricotta cream Ingredients Mascarpone Ricotta Sugar Eggs
g g g g
250 250 130 100
Preparation Mix the ricotta and the mascarpone with 100 g of sugar and the egg yolks. Whip separately the egg whites with 30 g of sugar and add to the mix previously prepared.
Ingredients Milk Pastovocrem Delipaste 100% Pure Pistachio Moussecream+5 Semi-whipped cream
g g g g g
200 100 50 100 375
Preparation Heat the milk to 60°C, add the Moussecream+5 and mix carefully. Add the Pastovocrem and the Delipaste 100% Pure Pistachio. Cool down to 12°C and gently fold in the semiwhipped cream.
Assembling the cake Roll out the sable pastry dough for the pie crust. Spread a layer of Crockoloso Almonds and Pines and add the mascarpone and ricotta cream. Bake at 165°C for 30-35 minutes. Prepare a pistachio bavaroise "palet" and put it in the cake. Garnish with fresh raspberries. Fresh raspberries
Crockoloso Almonds and Pines
Pistachio Bavaroise
Mascarpone and Ricotta cream Sablé pastry with almonds and cinnamon
Hazelnut FOR
GELATO
Gladiator’s cream Ingredients White base Delipaste Sabayon Crockoloso Hazelnut Cocoa “Gold Label” Fabbri Croccante Fabbri
FOR
g g
3.000 300 j.e. j.e. j.e.
Preparation Add the Delipaste Sabayon to the white base and batch-freeze. Marble with Crockoloso Hazelnut, Cocoa powder and Croccante Fabbri.
PASTRY
Hazelnut and Caramel Tart
Crunchy Hazelnut Chocolate
Sablé Pastry Dough
Ingredients Crockoloso Hazelnut Milk chocolate
Ingredients Flour Butter Pastovocrem Icing sugar
g g g g
500 300 150 90
Preparation Place in the planetary mixer the cold butter and the flour to get the "sablé" effect. Add the Pastovocrem, the icing sugar and mix up to when the pastry comes together. Let the dough cool for at least 2 hours before using it.
g g
300 75
Preparation Temper the chocolate and add the Crockoloso Hazelnut.
Assembling the cake Roll out the pastry dough for the pie crust. Fill with a layer of 3 mm of the crunchy hazelnut chocolate. Pour the Bavaroise without filling the pie completely. Cool the cake. Coat with Caramel Nappage, and garnish with caramelized roasted hazelnuts and chocolate decorations.
Caramel Bavaroise Ingredients Pastovocrem Delipaste Caramel Whole milk Moussecream+5 Salt Semi-whipped cream
g g g g g g
200 80 400 200 2 750
Preparation Heat the milk and the salt to 60°C, add the Moussecream+5, mix well then add the Pastovocrem and the Delipaste. Cool down to 12°C. Finally add the semi-whipped cream.
Caramelised roasted hazelnuts
Caramel Bavaroise
Crunchy hazelnut chocolate
Chocolate decorations
Caramel Nappage
Sablé Pastry Dough
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