Rrecipe book Confectionary

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-Ă -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

31

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.

32

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

III

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