b e o p o i k c e
Con
y
R c t io n a r e f
s t n e t con BAKERY RECIPES 3
Tarts with Apricot Passata, Amarena Fabbri Colata and Nutty
FROZEN RECIPES 25 Pomegranate dessert 26 Amarena Fabbri cream tart
4
Amaretti biscuits Amarena Fabbri
28 Frinè tart
5
Amarena Fabbri Sacher Torte
30 Bon Bon semifreddo
6
Ravioli with Amarena FabbrI Colata
31
Vegan Pistarena
7
Soft coconut and coffee cookies
32 Raspberry dessert with Nutty Chocobianco centre
8
Mini pistachio soufflés
33 Cactus Fig and Black Vanilla dessert
9
Cornflake cakes
34 Amaré Mignon
10
Cavour tart
35 Amor di Limone
11
Egg tart
36 Amor di Fragola
12
Vegan macarons
37 Choco Mint squares
13
Mille-feuilles
38 Aloe Gelée
14
Amarena Fabbri strudel
39 Classic tiramisù
15
Pinza bolognese
40 Amarenamisù
16
Black Forest
17
Amarena Fabbri cantucci
18
Chocolate and Amarena Fabbri Frangipane
20 Pavlova 21
Rigo Jancsi with Amarena Fabbri
22 Amarena Fabbri clafoutis
1
y r e Bak
2
Nutty Hazelnut and Cocoa
Apricot Passata
Shortbread with Pastovopan Amarena Fabbri Colata
tarts with apricot Passata, Colata and Nutty INGREDIENTS
SABLÉ SHORTCRUST PASTRY Cold butter
300 g
Flour
500 g
Pastovopan
150 g
Powdered sugar
90 g
PROCEDURE: SABLÉ SHORTCRUST PASTRY Using a planetary mixer, combine the cubed butter and flour until you have produced fine crumbs. Pour in the Pastovopan slowly and add the powdered sugar. This pastry can either be used straight away or formed into a ball, wrapped in cling film and placed into the fridge for at least 30 minutes. Roll out between two sheets of baking parchment and place into the fridge to rest. Place the pastry into the moulds and pour in the filling to just under the border of each tartlet. Bake at 175°C for 20 to 25 minutes.
3
Almonds
Amarena Fabbri
amaretti INGREDIENTS Ground almonds
1000 g
Powdered sugar
1000 g
Potato starch Bitter almond essence Egg white
150 g 1
PROCEDURE Mix the ground almonds, powdered sugar, potato starch, bitter almond essence and egg white. You're looking for quite a stiff mixture. Form into small balls, inserting some Amarena Fabbri into the middle of each one. Roll in powdered sugar and bake at 175°C-180°C.
200
Amarena Fabbri
4
Nappage Amarena Fabbri
Chocolate ganache Amarena Fabbri filling
sacher INGREDIENTS RED CHERRY SACHER TORTE Butter
1000 g
Sugar
100 g
Pasteurised egg yolk
800 g
Chocolate
750 g
00 W200-220 flour
1000 g
Baking powder
25g
Fine sea salt
9g
Egg white
1200 g
Sugar
900 g
PROCEDURE Mix the butter and sugar. Melt the chocolate at 45°C and mix into the butter and sugar, along with the pasteurised egg yolk. Sift the powdered goods and add to the mixture, then let down with the egg white whipped with 900 g of sugar. ASSEMBLY: In a round baking tin with an 18cm diameter, add 250g of sponge cake, 90g of Amarena Fabbri syrup and 80g of the filling. Glaze with the Nappage Amarena Fabbri.
Bitter almond (flavouring) Amarena Fabbri filling
INGREDIENTS CHOCOLATE GANACHE Fresh cream
3000 g
Butter
300g
Glucose
1950 g
60% cocoa solids chocolate
3150 g
5
Shortcrust pastry
Colata Amarena Fabbri
ravioli with colata INGREDIENTS LIGHT SHORTCRUST PASTRY Plain flour
1000 g
Baking powder
32 g
Salt
4g
Butter
400 g
Eggs
200 g
Fresh cream
100 g
Lemon zest Vanilla Super Delipaste
10g
Amarena Fabbri Colata
PROCEDURE: SHORTCRUST PASTRY Sift the powdered goods. Mix the butter, cream and Vanilla Super Delipaste, then combine with the powdered goods to make a fine mixture. Mix the sugar with the flavourings, then add the eggs and combine. Leave the mixture to rest for 12 hours, then roll out to a thickness of 3 mm. Cut out into discs, fill with the Amarena Fabbri Colata and then fold over to make ravioli shapes. Bake for approximately 20 minutes at 155°C You can brush the biscuits with a Marendry syrup and sprinkle with caster sugar if you like. PROCEDURE: MARENDRY SYRUP Bring the water and sugar to the boil to make a syrup. When cooled to around 60°C, add the Marendry.
INGREDIENTS MARENDRY SYRUP Water
720 g
Sugar
480 g
Marendry
800 g
6
Coffee beans Coconut and coffee mixture
soft coconut and coffee cookies INGREDIENTS Coconut mixture
900 g
Whole eggs
400 g
Butter
250 g
Flour
70 g
Moka Delipaste
20 g
PROCEDURE In a planetary mixer, mix the coconut mixture with the Moka Delipaste, adding the egg, melted butter and finally the flour a little at a time. Pour the mixture into moulds, decorate with the coffee beans, sprinkle with powdered sugar and bake at 165°C.
7
Fabbri Almond Paste with pistachio
Amarena Fabbri
mini pistachio soufflés INGREDIENTS Fabbri Almond Paste Pistachio Delipaste
500 g 35 g
Eggs
250 g
Butter
125 g
Flour
30 g
PROCEDURE In a planetary mixer, mix the Almond Paste with the Pistachio Delipaste, adding the egg, melted butter and finally the flour a little at a time. Using a piping bag, fill soufflé dishes with the mixture and place a Amarena Fabbri in the middle. Bake at 190°C.
Amarena Fabbri
8
Cornflakes
Amarena Fabbri
cornflake cakes INGREDIENTS Eggs
8
Sugar
600 g
Flour
1200 g
Softened butter
800 g
Baking powder
60 g
Amarena Fabbri
500 g
Glass of Amaretto di Saronno
PROCEDURE Mix all of the ingredients together. Form into balls and cover with the cornflakes. Sprinkle with powdered sugar and bake at 160°C for 20 minutes.
1
Cornflakes
9
Shortcrust pastry
Chocolate chips
Nutty Hazelnut and Cocoa
cavour tart INGREDIENTS Butter
300 g
Fabbri powdered sugar
170 g
Pastovopan
160 g
Egg white
160 g
Flour
300 g
Baking powder
15 g
Chocolate chips
100 g
Nutty Hazelnut and Cocoa
300 g
PROCEDURE Mix the butter with the sugar, then pour in the Pastovopan and egg whites slowly, followed by the flour and baking powder. ASSEMBLY Butter and flour a cake dish. Pour in half of the mixture, add the Nutty and then pour in the rest of the mixture. Decorate with chocolate chips and bake at 165°C for 30-40 minutes.
10
Amarena Fabbri
Shortcrust pastry
Cream cheese
egg tart INGREDIENTS PASTRY Flour
168 g
Powdered milk
10 g
Salt
2g
Butter
100 g
Powdered sugar
18 g
Eggs
22
Vanilla Super Delipaste
PROCEDURE: PASTRY In a planetary mixer, combine the butter, powdered milk, sugar, salt and eggs. Next, add the Vanilla Super Delipaste. Lastly, add the flour and mix. Wrap the pastry in cling film and leave to rest in the fridge for two hours. PROCEDURE: CHEESE FILLING Mix the cheese with the powdered sugar, then add the eggs and cream. Line the mould with the pastry, then pour in the mixture. Add the cherries and then bake at 160°C for 20 minutes.
2
INGREDIENTS
CHEESE FILLING Cream cheese
120 g
powdered sugar
30 g
Eggs
20 g
Milk
40 g
Fresh cream
40 g
Amarena Fabbri
30 g
11
Chocolate ganache
Vegan custard
Amarena Fabbri Colata
vegan macarons INGREDIENTS Water
180 g
Vegan Base
30 g
Ground almonds
220 g
Powdered sugar
60 g
Sucrose
360 g
PROCEDURE Heat the water, sucrose and Vegan Base to 60/65°C in a microwave, then pour into a planetary mixer and combine until you obtain a firm consistency. In another bowl, sift the ground almonds and powdered sugar together. Add to the wet mixture and fold in. Form the macarons on a baking tray lined with a silicon mat. Leave to stand for 10 minutes and then bake at 135°C for 12/ 15 minutes. Note: To colour the macarons, add 2 g of powder colouring to the water. For a chocolate version, replace 40 g of ground almonds with 30 g of cocoa.
12
Amarena Fabbri Custard
mille-feuille INGREDIENTS
BUTTERY PUFF PASTRY Flour
1250 g
Water
400 g
Double cream
200 g
Diastatic malt
30 g
Salt
25 g
Pastovopan
50 g
Butter to laminate
1000 g
INGREDIENTS CUSTARD Milk
900 g
Sugar
100 g
Corn starch
40 g
Rice starch
40 g
Pastovopan
400 g
Vanilla Super Delipaste
10 g
PROCEDURE: BUTTERY PUFF PASTRY Place all the ingredients into a planetary mixer and partially combine. Place the rough pastry onto a 60x40 baking tray with silicone mat. Leave to rest in the freezer for one hour. Roll the butter out to a thickness of around 6 mm. After the pastry has rested, roll out into a rectangle and place the butter on top. Fold over onto itself twice (making a thickness of around 6/7 mm) and leave to rest in the fridge. Once rested, roll the pastry out again and fold over onto itself twice more (making a thickness of around 6/7 mm). Leave to rest in the fridge for one hour. Roll out to around 2 mm in thickness and cut for baking. PROCEDURE: CUSTARD Mix the Pastovopan with the sugar. In the meantime, bring the milk to the boil. Beat the starch into the Pastovopan mixture, then add the Vanilla Super Delipaste. When the milk is boiling, add the Pastovopan, sugar and starch mixture, then bring back to the boil. Whisk until the creme thickens.
13
Amarena Fabbri Colata
Apple and Cinammon
strudel INGREDIENTS STRUDEL Butter
270 g
Sugar
513 g
Pasteurised egg yolk
202 g
Milk
175 g
00 W200-220 flour
1012 g
Baking powder
PROCEDURE Mix the butter and sugar in a bowl. Add the pasteurised egg yolk and milk, mixing continuously. Then add the sifted dry ingredients. Take 250 g of the mixture and spread into a rectangle. Place the strudel mix on top, then roll up. Take care to ensure the filling remains inside. Make a few diagonal incisions on the surface of the strudel and bake at 165°C for 40 minutes.
20 g
Bourbon vanilla pods Lemon zest Salt
4g
INGREDIENTS
BLACK CHERRY STRUDEL MIXTURE Diced apple
2800 g
Amarena Fabbri
330 g
Chopped walnuts
400 g
Crumbled biscuits and sponge cake
500 g
Rum
70 g
Cinnamon powder
25 g
Lemon zest Amarena Fabbri Colata
500 g
Apple and Cinnamon Marbling
200 g
14
Colata Amarena Fabbri Brusca
pinza bolognese INGREDIENTS Butter
270 g
Sugar
311 g
Pastovopan
404 g
Milk
175 g
00 W200-220 flour
1012 g
Baking powder
PROCEDURE Mix the butter and sugar in a bowl. Add the Pastovopan and milk, mixing continuously. Add the sifted dry ingredients. Take 250 g of the mixture and spread into a rectangle. Spread the Colata Amarena Fabbri Brusca on top, along with 50 g of walnuts or pine nuts and 40 g of raisins. Roll up the pastry then bake at 165°C for 40 minutes.
20 g
Bourbon vanilla pods Lemon zest Salt
4g
Colata Amarena Fabbri Brusca
15
Amarena Fabbri Chocolate sponge
Chocolate mousse Chantilly cream
black forest gateau INGREDIENTS CHOCOLATE SPONGE Pastovopan Egg yolk Egg white Caster sugar
350 g 50 g 330 g 75 g
Flour
220 g
Corn starch
50 g
Fabbri cacao
50 g
Nutty Hazelnut and Cocoa
300 g
INGREDIENTS CHOCOLATE MOUSSE Fresh cream
800 g
Dark chocolate coating
200 g
Chocolate Delipaste
40 g
Custard
120 g
INGREDIENTS KIRSCH CHANTILLY CREAM Fresh cream
1000 g
Moussecream +5
130 g
Caster sugar
70 g
Vanilla Super Delipaste
20 g
Kirsch
50 g
PROCEDURE: CHOCOLATE SPONGE Beat the Pastovopan with the egg yolks. In the meantime, beat the egg whites with the sugar. Combine the two mixtures, along with the rest of the sifted ingredients. Bake at 190째C for around 20 minutes. PROCEDURE: CHOCOLATE MOUSSE Melt the dark chocolate coating, add the custard (at room temperature) and beat vigorously with a whisk. Add the Chocolate Delipaste and then let down with the whipped cream. PROCEDURE: KIRSCH CHANTILLY CREAM Heat 200 g of cream to 60째C, then dissolve the Moussecream+5 in the cream with the help of an immersion blender. Add the rest of the cold cream, then chill the mixture to between 3째C and 6째C. Beat the sugar into the mixture until you have a soft, fluffy consistency. Mix in the Chocolate Delipaste and kirsch. ASSEMBLY: Cut the sponge cake into three layers and douse in the kirsch. Make a layer of chocolate mousse and Amarena Fabbri, then cover with a layer of kirsch chantilly cream and Amarena Fabbri. Top with the sponge cake and then cover with the kirsch chantilly cream. Finally, decorate with chocolate shavings and curls and Amarena Fabbri.
Amarena Fabbri
16
Flaked almonds
Amarene Fabbri
cantucci INGREDIENTS Butter
360 g
Sugar
700 g
Eggs
400 g
PROCEDURE Beat the butter and sugar together, then add the eggs, followed by the rest of the ingredients. Form into fingers and place into a pre-heated oven at 170°C for 15 to 20 minutes. Remove from the oven, cut into desired shapes then finish baking.
Salt Vanilla Nutmeg Baking powder Flour
10 g 1000 g
Flaked almonds
150 g
Amarena Fabbri
350 g
Chocolate chips
100 g
17
Gelée Amarena Fabbri
Chocolate sablé Frangipane
chocolate and frangipane
INGREDIENTS CHOCOLATE SABLÉ Flour Cocoa powder
Chocolate tart with almond and chocolate frangipane, Amarena Fabbri filling and chocolate mousse.
450 g 50 g
Butter
300 g
Pastovopan
150 g
Powdered sugar
90 g
INGREDIENTS ALMOND AND FRANGIPANE
CHOCOLATE
Ground almonds
170 g
Caster sugar
80 g
Inverted sugar syrup
21 g
Butter
85 g
Eggs
100 g
Chocolate custard
200g
Chocolate chips
150 g
Salt Almond Delipaste (optional)
PROCEDURE: CHOCOLATE SABLÉ Place the butter and flour into a planetary mixer and combine to obtain breadcrumbs. Add the Pastovopan and sugar and mix well until you have an even consistency. Cool for at least two hours before use. PROCEDURE: ALMOND AND CHOCOLATE FRANGIPANE Soften the butter and place into a food processor along with the ground almonds and sugars. Blend at a low speed, pulsing to prevent air getting in. Add the eggs, chocolate custard and chocolate chips. Do not overmix.
21g 40 g
18
Gelée Amarena Fabbri
Chocolate sablé Frangipane
INGREDIENTS CHERRY COULIS Amarena Fabbri Colata
400 g
Amarena Fabbri Gourmet Sauce
100 g
Water
180 g
Pectin NH
16 g
Sugar
12 g
INGREDIENTS CHOCOLATE MOUSSE Milk
60 g
Fresh cream
60 g
Egg yolk
69 g
66% dark chocolate
210 g
Soft whipped cream
180 g
PROCEDURE: CHERRY COULIS Add the Amarena Fabbri Colata to the Gourmet Sauce and the water. Blend the mixture together. Combine the Pectin NH and sugar, then add half to the cherry mixture, which you should have warmed through. Once the Pectin and sugar have completely dissolved, add the remaining half. Once dissolved, pass through a fine sieve. PROCEDURE: CHOCOLATE MOUSSE Melt the chocolate to 65°C. Bring the milk and cream to the boil, then pour half over the chocolate. Add the egg yolks, then add the rest of the milk and cream mixture and combine. Whip the cream to soft peaks and combine with the ganache, ensuring that you keep the air in the mixture. Cover with cling film and place in the fridge to set for at least six hours.
19
Amarena Fabbri
Meringue
Chantilly cream
pavlova INGREDIENTS: MERINGUE Egg whites
500 g
powdered sugar
550 g
Caster sugar
500 g
INGREDIENTS: CHANTILLY CREAM Fresh cream
PROCEDURE: MERINGUE Beat the caster sugar with the egg white. Add the powdered sugar. Keep beating until you obtain stiff peaks. Arrange on a baking tray then bake at 100°C for three hours. PROCEDURE: CHANTILLY CREAM Add the Pannamousse to the cold cream, then combine using an immersion blender until the powder has completed combined. Add the Vanilla Super Delipaste. Cover the meringue disc with the chantilly cream and decorate with Amarena Fabbri.
1000 g
Pannamousse
40 g
Vanilla Super Delipaste
20 g
20
Chocolate mousse
Chocolate sponge
Amarena Fabbri
with INGREDIENTS CHOCOLATE SPONGE Eggs
1000 g
Sugar
675 g
Flour
675 g
rigo jancsi
PROCEDURE: CHOCOLATE SPONGE Beat the eggs and sugar together, then add the sifted flour and cocoa powder. Finally, slowly add the melted butter. Pour into a buttered and floured cake dish and bake at 180°C for 25/30 minutes.
Fabbri cacao
75 g
Melted butter
150 g
PROCEDURE: FILLING Melt the chocolate. In a separate bowl, beat the Pastovopan with the marsala. In another bowl, beat the cream with the Pannamousse, then add the chocolate. Finally, mix everything together with the Pastovopan and marsala.
200 g
PROCEDURE: AMARENA FABBRI SYRUP Mix all the ingredients together until the sugar has dissolved.
INGREDIENTS FILLING Dark chocolate Fabbri Pannamousse
25 g
Pastovopan
150 g
Marsala
30 g
Fresh cream
250 g
INGREDIENTS CHERRY SYRUP Marsala
30 g
Sugar
10 g
Amarena Fabbri syrup
ASSEMBLY Cut the sponge cake into three layers. Douse the first layer with the syrup, then add the chocolate mousse and sprinkle with chopped Amarena Fabbri. Repeat the process for the remaining layers of cake. Decorate the dessert with chocolate mousse and Amarena Fabbri.
50g
21
Clafoutis Amarena Fabbri
clafoutis INGREDIENTS Milk
250 g
Fresh cream
250 g
Eggs
400 g
Flour
40 g
Sugar
340 g
Marendry Amarena Fabbri
PROCEDURE Mix the egg with the sugar, then add the flour, liqueur, milk and hot cream. Divide the cherries between the moulds, then pour in the mixture. Bake in a bain-marie at 140°C for 40 minutes.
30 g 400 g
22
notes
23
o r e z w Belo pes i c e r
24
Icing White chocolate
Nutty Chocobianco mousse
Pomegranate jelly
Biscuit
pomegranate INGREDIENTS POMEGRANATE JELLY Pannamousse
70 g
Pomegranate Simplé
350 g
Water
150 g
INGREDIENTS NUTTY BIANCO MOUSSE Fresh cream
500 g
Pannamousse
50 g
Nutty Chocobianco
60 g
INGREDIENTS VEGAN BISCUIT Flour
255 g
Vegan Base
50 g
Water
360 g
Starch
100 g
Sugar
160 g
Seed oil
175 g
Vanilla Super Delipaste
35 g
PROCEDURE: POMEGRANTE JELLY Bring the water and Pannamousse to the boil. Mix well and add the Pomegranate Simplé. Leave to cool in the mould until it reaches room temperature, then freeze to make it easier to cut into portions. PROCEDURE: WHITE CHOCOLATE MOUSSE Mix the cold cream and Pannamousse in a planetary mixer. Use an immersion blender to ensure that everything has been combined. Lightly whip the mixture. Incorporate the Nutty Chocobianco, ensuring that you keep the air in the mixture. PROCEDURE: VEGAN BISCUIT Whip the water and Vegan Base together in a planetary mixer. When whipped up, add the oil, sugar and Vanilla Super Delipaste in that order. Add the sifted flour and starch by hand to bring the mixture together. Spread out to your desired thickness (preferably 6 mm) on a sheet of baking parchment. Bake at 205°C for seven minutes. ASSEMBLY Fill the mould with the mousse until you get to 2/3 of the way up. Insert the pomegranate jelly, then cover with the rest of the mousse. Freeze, glaze with the White Chocolate Glaze and decorate.
25
Meringue
Red macarons
Marshmallow Amarena Fabbri Namelaka
Amarene Fabbri Magnum Sablé shortcrust pastry
cream tarte INGREDIENTS
SABLÉ SHORTCRUST PASTRY Cold butter
300 g
Flour
500 g
Pastovopan
150 g
Powdered sugar
90 g
INGREDIENTS
AMARENA FABBRI NAMELAKA Milk Glucose syrup
200 g 10 g
White chocolate
400 g
Fresh cream
400 g
Pannamousse
60 g
Amarena Delipaste
100 g
PROCEDURE: SABLÉ SHORTCRUST PASTRY Using a planetary mixer, combine the cubed butter and flour until you have produced fine crumbs. Pour in the Pastovopan slowly and add the powdered sugar. This pastry can either be used straight away or formed into a ball, wrapped in cling film and placed into the fridge for at least 30 minutes. Roll the pastry out to a thickness of around 4 mm and cut to the desired shape. Rest the pastry on a perforated tray, between two perforated mats, and bake at 145°C for around 20 minutes. Remove from the oven and cool, then bake against at 145°C for another seven minutes to ensure the biscuit is fully dried out and crumbly. Cooking times vary based on the thickness and size of the pastry. PROCEDURE: AMARENA FABBRI NAMELAKA Bring the milk and glucose to the boil, then pour over the white chocolate until you have obtained a shiny ganache. Blend using an immersion blender and slowly pour in the cream. Finally, add the Pannamouse. Leave to cool overnight if possible, or place in a freezer for a couple of hours. Finally, add the Delipaste and combine.
26
Meringue
Red macarons
Marshmallow Amarena Fabbri Namelaka
Amarene Fabbri Magnum
Sablé shortcrust pastry
INGREDIENTS
VEGAN MACARONS Water
180 g
Fabbri Vegan Base
30 g
Ground almonds
220 g
Powdered sugar
60 g
Sucrose
360 g
INGREDIENTS
MARSHMALLOW A) Water
360 g
Sugar
157 g
Inverted sugar syrup
170 g
Food colouring
2/3 g
B) Inverted sugar syrup
225 g
C) Water
200 g
Pannamousse Delipaste of your choice
208 g 40 g
PROCEDURE: VEGAN BISCUIT Heat the water, sucrose and Vegan Base to 60/65°C in a microwave, then pour into a planetary mixer and combine until you obtain a firm consistency. In another bowl, sift the ground almonds and powdered sugar together. Add to the wet mixture and fold in. Form the macarons on a baking tray using a silicon mat. Leave to stand for 10 minutes and then bake at 135°C for 12-15 minutes. Note: To colour the macarons, add 2 g of powder colouring to the water. For a chocolate version, replace 40g of ground almonds with 30 g of cocoa. PROCEDURE: MARSHMALLOW Heat A. to 110°C. Add B. and blend in a planetary mixer. Heat C. to 60°C and pour into the planetary mixer. Beat everything together until it reaches 40°C. Flavour with the Delipaste and keep beating until the mixture reaches 30°C. Now arrange the mixture into the desired shape on an acetate sheet that you've coated with non-stick spray. You could make some long pieces to tie into knots. ASSEMBLY Rest the sablé pastry on the mould, sticking it down with two dabs of Amarena Fabbri Namelaka. Using a smooth nozzle, make regular mounds over the entire surface of the pastry. Create two further layers using the same process. Flavour with the Amarena Fabbri Marbling. Decorate with red macarons, Amarena Fabbri Magnum and Amarena Fabbri marshmallows.
27
Pistachio Gold Crockoloso
Cream
Flat bread
frinè INGREDIENTS
FOR THE FLAT BREAD Type 00 strong soft flour
270 g
Type 00 plain flour
190 g
Caster sugar
75 g
Salt
75 g
Butter
45 g
Candied orange peel (or the grated zest of two oranges) Vanilla pod
400 g 1
Water
70 g
Eggs
230 g
Live yeast
100 g
PROCEDURE Soak the raisins in a mixture of your favourite rum and passito wine for a minimum of two hours - overnight if possible. Pour all of the focaccia ingredients - except the yeast - into the planetary mixture and mix using the dough hook for around five minutes. Make sure that you do not mix the brewer’s yeast and the salt during this step. When the dough is forming into an elastic mixture, crumble in the yeast and continue to work for another 20 to 30 minutes, until you have a smooth, firm and elastic dough. Place the dough into an oiled bowl and leave to rest at room temperature for 30 to 40 minutes. This works even better if you leave in the fridge overnight. Knock down the dough with your hands and leave to chill for another 30 to 40 minutes. Using a rolling pin, roll the dough out to a thickness of around 8 mm. Use a cutter to cut out a disc measuring 18 cm in diameter. Leave this to rise at a temperature of between 25°C and 30°C for 30 to 40 minutes. In the meantime, prepare the custard by bringing the milk, cream, flavourings, salt and 40 g of sugar to the boil. Mix the flour with 25 g of sugar. Pour the milk mixture onto this and beat vigorously with a whisk. Return to the heat and mix continuously until the temperature of the mixture reaches 95°C. Mix the egg yolk with the remaining 25 g of sugar and add this
28
Pistachio Gold Crockoloso
Cream
Flat bread
INGREDIENTS
CUSTARD 500 G Soft flour
200 g
Caster sugar
90 g
Egg yolk
65 g
Milk
240 g
Fresh cream
80 g
Lemon zest
1/2
Salt
1g
Vanilla pod
1g
INGREDIENTS TO FINISH
Amarena Fabbri Espresso Coffee Crockoloso Butter Almonds
to the mixture, together with the seeds from the vanilla pod. Whisk vigorously to prevent lumps from forming and cook for a further minute. Pour the cream into a recipient and cover with food-safe cling film. Cool down quickly using a freezer or ice. When the dough has doubled in volume, fill a sac-à -poche with the custard and pipe mounds into the mixture. Start from the centre and move outwards, ensuring that the mounds are equidistant to make sure that the filling is completely even. Scatter Amarena Fabbri, steeped raisins, flaked almonds, sugar, curls of butter evenly over the surface. Sprinkle with powdered sugar. Bake for approximately 45 minutes in an oven pre-heated to 170°C. Remove the dessert from the oven and douse it freely with the liquid you used to steep the raisins. If you want a richer dessert, you can cut the cake horizontally and fill with a layer of diplomat cream. Decorate to your taste with any of the finishing ingredients and serve.
Raisins Granulated sugar Edible flowers Diplomat cream (optional) Rum and passito wine
29
Chocolate glaze
Blackcurrant semifreddo
Vanilla semifreddo
Almond dacquoise
bon bon semifreddo INGREDIENT. VEGAN ITALIAN MERINGUE Water
97 g
Vegan Base
48 g
Sugar
107 g
Water
38g
Sugar
39 g
INGREDIENTS INSERT
Vegan soya cream
700 g
Vegan Italian cream
300 g
Blackcurrant Delipaste
100 g
INGREDIENTS MAIN BODY
Vegan soya cream Vanilla Simplé
1L 500 g
Blackcurrant semifreddo insert, with vegan almond dacquoise covered with vanilla semifreddo and a chocolate glaze. Vegan semifreddo. Vegan Italian meringue. PROCEDURE Combine the first three ingredients, mix and leave to rest. Beat in a planetary mixer. Mix the final two ingredients in a saucepan and bring to 110°C. Add to the mixture in the planetary very slowly and continue mixing until it has become as cool as possible. PROCEDURE: CENTRE Lightly whip 700 g of soya cream and mix in 300 g of vegan meringue. Add the Blackcurrant Delipaste and mix well until you have a foamy, light texture. Pour into the small spherical moulds and freeze. PROCEDURE: MAIN BODY Lightly whip the cream and flavour with the Vanilla Simplé. Pour the mixture 3/4 of the way up the moulds, then place the frozen centres in the mixture to create a semifreddo surpise. Cover with the rest of the vanilla semifreddo and finish with the dacquoise. Freeze and glaze with the Chocolate Glaze. Decorate.
30
Amarena Fabbri Nappage
Vanilla semifreddo Pistachio semifreddo
Amarena Fabbri Marbling
Pistachio biscuit
vegan pistarena INGREDIENTS
VEGAN ITALIAN CREAM Water
97 g
Vegan Base
19 g
Sugar
107 g
Water
39 g
Sugar
38 g
INGREDIENTS VEGAN BISCUIT Flour
255 g
Vegan Base
50 g
Water
360 g
Starch
100 g
Sugar
160 g
Seed oil
175 g
Vanilla Super Delipaste
35 g
PROCEDURE: VEGAN SEMIFREDDO. VEGAN ITALIAN MERINGUE Combine the first three ingredients, mix and leave to rest. Beat in a planetary mixer. Mix the final two ingredients in a saucepan and bring to 110°C. Add to the meringue mixture in the planetary very slowly and continue mixing until it has become as cool as possible. PROCEDURE: VEGAN BISCUIT Whip the water and Vegan Base together in a planetary mixer. When whipped up, add the oil, sugar and Vanilla Super Delipaste in that order. Add the sifted flour and starch by hand to bring the mixture together. Spread out to your desired thickness (preferably 6 mm) on a sheet of baking parchment. Bake at 205°C for seven minutes. PROCEDURE: INSERT Lightly whip 700 g of soya cream and mix in 300 g of meringue. Add the Pistachio Delipaste and mix well until you have a foamy, light texture. Pour into the insert moulds and top with a vegan pistachio biscuit covered with Amarena Fabbri Marbling. Freeze. PROCEDURE: MAIN BODY Lightly whip the cream and flavour with the Vanilla Simplé.
INGREDIENTS INSERT
Vegan soya cream
700 g
Vegan Italian meringue
300 g
Pistachio Delipaste
100 g
ASSEMBLY Pour the mixture 3/4 of the way up the moulds, then cover with the frozen pistachio inserts. Freeze and glaze with the Amarena Fabbri Nappage. Decorate.
INGREDIENTS MAIN BODY
Vegan soya cream Vanilla Simplé
1L 500 g
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Raspberry mousse Nutty Chocobianco centre
Raspberry nappage
Breton pastry
raspberry dessert with nutty chocobianco centre INGREDIENTS
BRETON SHORTCRUST PASTRY Pastovopan
110 g
Cane sugar
75 g
Butter
160 g
Salt Flour Baking powder
5g 230 g 8g
INGREDIENTS
NUTTY CHOCOBIANCO CENTRE Nutty Chocobianco
100g
INGREDIENTS
RASPBERRY MOUSSE VERSION Fresh cream
1000 g
Pannamousse
100 g
Raspberry Simplé
150 g
INGREDIENTS NAPPAGE
Nappage Neutro
1000 g
Raspberry Simplé
200 g
PROCEDURE: BRETON SHORTCRUST PASTRY Beat the cold butter with the cane sugar and salt in the planetary mixer. Pour in the Pastovopan slowly and add the sifted flour and baking powder. Form into a ball, wrap in cling film and place into the fridge for at least 30 minutes. Next, roll the pastry out to a thickness of around 1/2 cm and cut to the desired shape. Rest on a perforated baking mat, on a perforated tray, and bake at 175°C for 15 minutes. It is best to bake the breton pastry in your chosen ring. If needed, cut the pastry as soon as you take it out of the oven. PROCEDURE: NUTTY CHOCOBIANCO CENTRE Pour into the hemisphere moulds and freeze. PROCEDURE: RASPBERRY MOUSSE Mix the cold cream and Pannamousse in a planetary mixer. Use an immersion blender to ensure that everything has been combined. Lightly whip the mixture and combine the Raspberry Simplé by hand, making sure that you keep the air in the mixture. Using a pastry bag, fill the single-portion moulds to 3/4 of their volume. Add the Nutty Chocobianco centre, then cover with more raspberry mousse and freeze. Glaze with the raspberry-infused Napagge Neutro. Place on the breton pastry.
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Nappage Gold
Cactus fig mousse Black vanilla mousse Cocoa biscuit
cactus fig and black vanilla dessert INGREDIENTS
COCOA BISCUIT Water
400 g
Vegan Base
50 g
Sugar
160 g
Seed oil
175 g
Flour
220 g
Cocoa powder
35 g
Starch
100 g
INGREDIENTS
BLACK VANILLA JELLY Pannamousse
70 g
Black Vanilla Simplé
350 g
Water
150 g
INGREDIENTS
CACTUS FIG MOUSSE Fresh cream
1000 g
Pannamousse
100 g
Cactus Fig Simplé
150 g
PROCEDURE: COCOA BISCUIT Place the water and the Vegan Base in a planetary mixer, leave to rest for a few minutes (allow to foam) and then beat together. Add the oil and continue to beat, then add the sugar. Finally, add the flour and starch by hand. Make sure lumps do not form and bring the mixture together. Spread out on a baking sheet and bake at 205°C for seven minutes. Alternatively, place the biscuit mixture in a silicone mould of your desired size and cook in a microwave on full power for one to two minutes. PROCEDURE: BLACK VANILLA JELLY Bring the water and Pannamousse to the boil. Mix well and add the Black Vanilla Simplé. Leave to cool in the mould until it reaches room temperature, then freeze to make it easier to cut into portions. PROCEDURE: CACTUS FIG MOUSSE Mix the cold cream and Pannamousse in a planetary mixer. Use an immersion blender to ensure that everything has been combined. Lightly whip the mixture and combine the Cactus Fig Simplé by hand, making sure that you keep the air in the mixture. Half fill the mould, then add a layer of black vanilla jelly and biscuit, then fill the mould with the rest of the mousse before topping with the cocoa biscuit. Freeze. Glaze with Nappage Gold and decorate.
33
Amarena Fabbri Nappage Amarena Fabbri Amarena Fabbri Gourmet Sauce
Mascarpone mousse
amaré mignon INGREDIENTS MASCARPONE MOUSSE FOR AMARÉ MIGNON Milk
100 g
Mascarpiù
60 g
Pate à bombe
50 g
Fresh cream Amarena Fabbri Gourmet Sauce with pieces Amarena Fabbri
400 g
PROCEDURE: MASCARPONE MOUSSE FOR AMARÉ MIGNON Rehydrate the Mascarpiù in the milk and use an mixer until everything has been completely combined. Add the Pate à Bombe and the cream and continue mixing to bring all the ingredients together. Chill to 4°C, then lightly whip the mixture to make it shiny and foamy. Fill the mould to 3/4 of its volume with the mascarpone mousse. Add half the Amarena Fabbri along with a dab of Amarena Fabbri Gourmet Sauce with bits. Top with more mousse and place in the freezer. Glaze with the Amarena Fabbri Nappage and then place in the crunchy chocolate mould.
Amarena Fabbri Nappage
34
Lemon mousse
Lemon Nappage
Nutty Nero
lemon delights INGREDIENTS
PROCEDURE: CENTRE Place around 6 g of Nutty Nero in the mould. Freeze.
CENTRE
Nutty Nero
approx. 6 g
INGREDIENTS MAIN BODY Fresh cream
200 g
Pannamousse
20 g
Lemon paste
20 g
Milk
20 g
Lemon Nappage
PROCEDURE: MAIN BODY Combine the cream and Pannamousse. Use an immersion blender to ensure that everything has been combined. Lightly whip up the mixture. Make a batter with Lemon Delipaste and the milk and add this by hand, taking care not to knock the air out of the mixture. ASSEMBLY Fill the mould with the lemon mousse until you get to 3/4 of the way up. Insert the frozen centre and cover with more mousse, levelling off with a spatula. Freeze and glaze with the Fabbri Lemon Nappage. Note: Place the Lemon Delight on a sablĂŠ pastry base to add a crunchy texture.
35
Cream mousse
Strawberry mousse
Strawberry Nappage
Fragola Frutto
strawberry delights INGREDIENTS CENTRE
Fresh cream
27 g
Pannamousse
3g
Fragola Frutto
15 g
INGREDIENTS MAIN BODY Fresh cream
290 g
Pannamousse
29 g
Strawberry Delipaste
29 g
Milk
29 g
Strawberry Nappage
PROCEDURE: CENTRE Mix the cream with the Pannamousse and use an mixer to ensure that everything has been combined. Lightly whip up the mixture. Place a small quantity of the mousse in the mould, then add a Fabbri Fragola Frutto which you have dried off thoroughly. Freeze. PROCEDURE: MAIN BODY Combine the cream and Pannamousse. Use an immersion blender to ensure that everything has been combined. Lightly whip up the mixture. Make a batter of the Strawberry Delipaste and the milk and add this by hand, taking care not to knock the air out of the mixture. ASSEMBLY Fill the mould with the strawberry mousse until you get to 3/4 of the way up. Insert the frozen centre and cover with more mousse, levelling off with a spatula. Freeze and glaze with the Fabbri Strawberry Nappage. Note: Place the Strawberry Delight on a sablĂŠ pastry base to add a crunchy texture.
36
White Chocolate mousse
Icing White chocolate
Choco Mint mousse Biscuit
choco mint squares INGREDIENTS
VEGAN BISCUIT Flour
255 g
Vegan Base
50 g
Water
360 g
Starch
100 g
Sugar
160g
Seed oil
175 g
Vanilla Super Delipaste
35 g
INGREDIENTS
CHOCO MINT MOUSSE Fresh cream
1000 g
Pannamousse
110 g
Choco Mint Snackoloso
150 g
INGREDIENTS
WHITE CHOCOLATE MOUSSE Fresh cream
1000 g
Pannamousse
100 g
White Chocolate Delipaste
100 g
PROCEDURE: VEGAN BISCUIT Whip the water and Vegan Base together in a planetary mixer. When whipped up, add the oil, sugar and Vanilla Delipaste in that order. Add the sifted flour and starch by hand to bring the mixture together. Spread out to your desired thickness (preferably 6 mm) on a sheet of baking parchment. Bake at 205°C for seven minutes. PROCEDURE: CHOCO MINT MOUSSE Mix the cold cream and Pannamousse in a planetary mixer. Use an immersion blender to ensure that everything has been combined. Lightly whip the mixture and add the Choco Mint Snackoloso for extra flavour. PROCEDURE: WHITE CHOCOLATE MOUSSE Mix the cold cream and Pannamousse in a planetary mixer. Use an immersion blender to ensure that everything has been combined. Lightly whip the mixture. Heat the White Chocolate Delipaste in a pan until it becomes runnier. Incorporate into the mousse by hand without knocking the air out of the mixture. ASSEMBLY Create the choco mint mousse centre and freeze. Next, make the white chocolate mousse and half fill the single-portion moulds with it. Insert the choco mint mousse centre. Top the moulds with more white chocolate mousse and top with a disc of the biscuit spread with some Choco Mint Snackoloso. Glaze with the White Chocolate Glaze with green swirls.
37
Goji berries
Amarena Fabbri
Gelée Aloe Shortcrust pastry
aloe gelée INGREDIENTS
PROCEDURE: NUTTY CENTRE Pour into the hemisphere moulds and freeze.
NUTTY CENTRE Nutty Hazelnut and Cocoa
100 g
INGREDIENTS
SHORTCRUST PASTRY Butter
600 g
Flour
1000 g
Pastovopan
400 g
Powdered sugar
200 g
Salt
2g
INGREDIENTS
LIGHT MILK MOUSSE Milk
250 g
Soft whipped cream
500 g
42% milk chocolate
360 g
Gelatin Pannamousse
6g 50 g
INGREDIENTS
PROCEDURE: SHORTCRUST PASTRY Mix the butter, powdered sugar, salt and egg yolk. Add the sifted flour and bring together. PROCEDURE: LIGHT MILK MOUSSE Bring the milk to a boil and add the hydrated gelatin. Pour over the chocolate pieces and emulsify with a whisk. When the mixture reaches a temperature of 34 °C, add the semi-whipped cream. PROCEDURE: FABBRI ALOE JELLY Rehydrate the gelatine in 40 g of water. Add the Simplé Aloe, heat to 50°C and combine with the gelatine. Pour into the silicon moulds. PROCEDURE: FABBRI ALOE ICING Warm the Gelée Aloe, add the Nappage Neutro and glaze when at 28°C. Decorate with Amarena Fabbri and fresh goji berries. Note: Also excellent with a shortcrust pastry made from the Fabbri Vegan Base.
GELÉE ALOE FABBRI Simplé Aloe
350 g
Water
150 g
Gelatin to be rehydrated
8g
INGREDIENTS
FABBRI ALOE ICING Simplé Aloe
160 g
Nappage Neutro
140 g
38
Fabbri Cacao
Espresso Coffee Crockoloso
Coffee lady fingers
Mascarpone cream
classic tiramisù INGREDIENTS MASCARPONE CREAM Pastovopan
260 g
Pannamousse
170 g
Mascarpone
750 g
Fresh cream
1500 g
Sugar
125 g
INGREDIENTS
COFFEE SYRUP Water
100 g
Sugar
100 g
Moka Delipaste
40 g
PROCEDURE: MASCARPONE CREAM Combine the Pannamousse with the cream and mix using an immersion blender until everything has been combined. Add the mascarpone and sugar and beat together. Add the mixture to the whipped Pastovopan in two stages. PROCEDURE: COFFEE SYRUP Combine the ingredients and heat to make a syrup. PROCEDURE: LADY FINGERS Beat the egg white and sugar. In another pan, beat the egg yolk and sugar. Sift the flour and starch. In three stages, add the egg white mixture and dry goods to the egg yolk mixture. Add the rest of the whipped egg whites. Shape the lady fingers and sprinkle with caster sugar and plenty of powdered sugar. Bake for approximately 12 minutes at 210°C
INGREDIENTS LADY FINGERS Egg yolk
100 g
Sugar
65 g
Egg whites
150 g
Sugar
60 g
Flour
60 g
Starch
50 g
39
Nappage Amarena Fabbri Royal Mascarpone Cream with Amarena Fabbri
Amarena Fabbri
Amarena Fabbri Marbling Lady fingers
amarenamisù INGREDIENTS
MASCARPONE CREAM Pastovopan
260 g
Pannamousse
170 g
Mascarpone
750 g
Fresh cream
1500 g
Sugar
125 g
Amarena Fabbri Delipaste
160 g
PROCEDURE: MASCARPONE CREAM Beat the Pastovopan. Combine the Pannamousse with the cream and mix using an immersion blender until everything has been combined. Add the mascarpone and sugar and beat together. Add the mixture to the whipped Pastovopan in two stages. Finally, add the Amarena Fabbri Delipaste, taking care not to knock the air out of the mixture. PROCEDURE: AMARENA FABBRI SYRUP Combine the ingredients and heat to make a syrup.
INGREDIENTS
CHERRY SYRUP Water
100 g
Amarena Fabbri Delipaste
50 g
Amarena Fabbri Gourmet Sauce
100 g
INGREDIENTS
PROCEDURE: LADY FINGERS Beat the egg white and sugar. In another pan, beat the egg yolk and sugar. Sift the flour and starch. In three stages, add the egg white mixture and dry goods to the egg yolk mixture. Add the rest of the whipped egg whites. Shape the lady fingers and sprinkle with caster sugar and plenty of powdered sugar. Bake for approximately 12 minutes at 210°C.
LADY FINGERS Egg yolk
100 g
Sugar
65 g
Egg whites
150 g
Sugar
60 g
Flour
60 g
Starch
50 g
40
notes
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