INGREDIENTS
- Hazelnut Semifreddo
- Hazelnut Croccante
- Hazelnut Streusel
- Chocolate Sponge Cake
- Nutty Fabbri
- Top Gelèe Fabbri
HAZELNUT SEMIFREDDO
Ingredients
Cream
Selen
Hazelnut Delipaste
Pastovocrem
g
g
g
g
500
100
60
200
Preparation
Place all the ingredients (apart from
the Hazelnut Delipaste) in a planetary
mixer. Mix well and place in the
freezer for 4-5 minutes. Whip up the
ingredients at maximum speed. Add
the Delipaste and mix well.
NUTTY
HAZELNUT STREUSEL
Ingredients
Butter
Sugar
Ground Hazelnuts
Flour
g
g
g
g
100
100
100
100
Preparation
Place all the ingredients in a
planetary mixer, blend. Bake at 180°C
for 10 minutes.
HAZELNUT CROCCANTE
Ingredients
Nutty
Milk chocolate
melted at 30°C
Ground toasted Hazelnut
Hazelnut Streusel (*)
g
400
g
g
g
200
280
100
Preparation
Add all the ingredients in the above
indicated order and lay them in a
Silpat with a thickness of 2.5 mm.
Allow to crystallize. Obtain a circle
using a mould.
ASSEMBLING THE CAKE
Pour enough Hazelnut semifreddo to cover 1/3 of the mold, leave to cool. Create
a layer of approximately 1 cm of Nutty. Place a disc of Chocolate sponge cake.
Pour another layer of hazelnut semifreddo. Top the cake with a disc of Hazelnut
croccante. Shock freeze. Glaze using Fabbri Top Gelee and decorate to taste
using chocolate curls and hazelnuts.
CHOCOLATE SPONGE CAKE
Ingredients
Whole eggs
g 2000
Sugar
g 1350
Flour
g 1350
Fabbri Cocoa Powder
g
140
Melted Butter
g
300
Preparation
Warm whip the eggs and sugar; Add
the sifted flour and cocoa powder.
Gently and slowly add the melted
butter. Pour into a 60x40 cm pan,
previously buttered, and bake at
190°C. Once cooked obtain some
discs using a cutting mould.
mousses and semifreddos
SEMIFREDDO
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INGREDIENTS
- Chocolate cake
- Nutty Fabbri
- GOLD Pistachio
Gourmet Sauce
CHOCOLATE CAKE
Ingredients
Dark chocolate
Butter
Pastovocrem
Eggs
Flour
Sugar
Nutty
g
g
g
g
g
g
g
1000
200
600
500
200
130
400
Preparation
Melt the chocolate and the butter in
the microwave, add the Pastovocrem
and the eggs. Add the sugar and the
flour, mixing with a whisk. Place into
previously greased moulds. Place
inside the cake a heart of Nutty with
a sac à poche. Bake at 200°C for 7
minutes. You can also bake the mi
cuit and insert the Nutty with the sac
à poche.
ASSEMBLING THE CAKE
Place the mi cuit on a serving plate and sprinkle with icing sugar.
Garnish with GOLD Pistachio Gourmet Sauce.
baked cakes
NUTTY MI CUIT
baked cakes
PASTRY CHEF’S
BISCUITS
AMARENA DELIGHT
INGREDIENTS
- Short crust pastry
- Margherita dough
- Colata Amarena Fabbri
SHORT CRUST PASTRY
Ingredients
Weak flour
Butter
Pastovocrem
Icing sugar
g
g
g
g
500
300
150
90
Preparation
Mix the flour and the butter to get the
“sablé” effect. Add the icing sugar
and the Pastovocrem.
MARGHERITA DOUGH
Ingredients
Pastovocrem
Eggs
Flour
Starch
g
g
g
g
700
250
200
200
Preparation
Whip the Pastovocrem and the eggs.
Add the previously sifted flour and
starch mixing delicately by the hand.
Add the melted butter and mix.
ASSEMBLING THE CAKE
Spread the short crust pastry to 1,5 mm thickness and place it inside a fluted
paper case. Place a layer of Amarena Colata Filling (Colata, Classic or Brusca).
Cover with the margherita dough with a sac à poche. Garnish with a 1 mm thick
round of short crust pastry and sprinkle with icing sugar. Bake at 170°C for 12-15
minutes.
BISCUITS
INGREDIENTS
- Short crust pastry
- Colata Amarena Fabbri
Preparation
Spread the short crust pastry to 2,5 cm thickness. Form the biscuits in different
shapes and fill with Colata Amarena Fabbri (Colata, Classic or Brusca). Bake at
170°C for 12-15 minutes.
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AMARENA
AMORE MIO
CAKE
INGREDIENTS
- Breton Short crust pastry
- Ciambella bavaroise
- Amarena Fabbri Nappage
- Amarena Fabbri
BRETON SHORT CRUST PASTRY
Ingredients
Pastovocrem
g 110
Cane sugar
g
75
Butter
g 160
Salt
g
4
Flour
g 230
Leavening agent
g
30
ASSEMBLING THE CAKE
Use Amarena Fabbri Nappage to glaze the cake. Place the cake in the middle of
the Breton Short crust pastry and sprinkle with icing sugar.
g
g
g
g
g
400
200
200
100
750
Preparation
Bring the milk to 60°C, then add the
Moussecream, Pastovocrem, and
Ciambella Delipaste. Cool to 20°C
and finally add the semiwhipped
cream. Pour into a silicon mould or
in a metal ring at least 2 cm smaller
then the mold used for the Breton
Short crust pastry. Fill ¾ of the
mould. Chill.
modern cakes
Preparation
Work the butter in the planetary
mixer together with sugar and flour.
Add slowly the pastovocrem and
the flour together with the leavening
agent. Place in fridge to rest for at
least 3 hours, then lay the dough to
the desired thickness. Cut the dough
with metal rings and bake at 180°C
inside the metal rings.
CIAMBELLA BAVAROISE
Ingredients
Milk
Moussecream
Pastovocrem
Ciambella Delipaste
Half whipped cream
SALTED BUTTER
CARAMEL
INGREDIENTS
- Milk chocolate light
mousse
- Daquoise
- Salted Butter Caramel
Marbling
- Neutral Nappage
LIGHT CHOCOLATE MILK MOUSSE
Ingredients
Full fat milk
g 500
Semi-whipped cream
g 1000
36% milk chocolate
g 800
Moussecream
g 100
Preparation
Bring the milk to a boil. Add the
Moussecream and dissolve it well in
the milk. Pour onto the chopped milk
chocolate and emulsify. Leave to cool
to around 28°C and lighten by adding
the half whipped cream.
ASSEMBLING THE CAKE
Pour the mousse into a mould for mini bûche, cover to 3/4 height. Add some
Salted Butter Marbling and fill up remaing space with other mousse. Close with
the Dacquoise coated in Salted Butter Caramel Marbling. Place in blast freezer
for 30 mins approx. Coat with Neutral Nappage (or other flavoured nappage).
mousses and semifreddos
MINI BÛCHE WITH
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CUPCAKE
GINGERBREAD MAN
INGREDIENTS
- Gingerbread cupcake
- Gingerbread cream
- Gingerbread Crockoloso
GINGERBREAD CAKE
Ingredients
Flour
Sugar
Butter
Eggs
Baking powder
Gingerbread Delipaste
g
g
g
g
g
g
130
130
130
100
3/4
40
Preparation
Whip the butter with the sugar. Add,
a little at a time, the eggs and at the
end add the flour and the baking
powder. Add Gingerbread Delipaste
and cook at 170°C for approximately
25 mins.
g
g
g
g
250
225
100
50
Preparation
Whip well the butter together with
the sugar, add Pastovocrem and
finally Gingerbread Delipaste.
baked cakes
ASSEMBLING THE CAKE
Decorate the cupcakes with the Gingerbread cream and complete with
Gingerbread Crockoloso.
GINGERBREAD CREAM
Ingredients
Butter
Icing sugar
Pastovocrem
Gingerbread Delipaste
INGREDIENTS
- Sugar paste
- Fabbri Almond Paste
- Amarena Fabbri Colata
- Caramelized almonds in sticks
- Fabbri Delipaste Pure Pistacchio
Bollo Oro
- Icing sugar
Preparation
Line a mooncake mould with a layer
of sugar paste to the thickness of
2-3 mm. Fill with a layer of Almond
paste of 8 mm. Fill the inside with
Amarena Colata (Classic or Brusca)
and caramelized almonds in sticks.
Close the cake with pistachio almond
paste, obtained by mixing 200
grams of Fabbri Almond Paste with
Fabbri Delipaste Pure Pistacchio
Bollo Oro.
WHITE CHOCOLATE MOONCAKE
It is possible to make Mooncakes also using white chocolate.
INGREDIENTS
- White Chocolate
- Filling
FILLING
Ingredients
Nutty
g 400
Milk Chocolate
g 200
Amarena Fabbri Drained
and in pieces
g
120
Toasted Hazelnuts in pieces g
150
Amaretti in big pieces
g 80-100
Take out of the mould. Sprinkle lightly
with icing sugar. Cook in oven at
230°C for approximately 2-4 minutes,
until you obtain the desired coloring.
international desserts
MOONCAKE
Preparation
Melt the milk chocolate at 30°C; add
Nutty and the rest of the ingredients.
Mix well.
ASSEMBLING THE CAKE
Create a layer (max 1 mm) of tempered chocolate in the mooncake mould.
Leave to crystallize. Pour in the inside the filling. Crystallize and close with some
tempered white chocolate.
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