Mix the butter together with the sugar and the vanilla until cream. Combine yolks and marsala and add  to the butter cream.  Add the powders and in the end the almond flakes.

Form 25gr half moon biscuits and divide them in a tray.

Biscotti greci

Whip cream and mascarpone and put in the fridge. Pour the gelatine in cold water and start whipping the egg yolk. In the meantime, make a syrup with water and sugar until it reach 121

C, then pour ir into the egg yolk who is still whipping and reduce the spead. Squeeze the gelatine and add it to the mix, then raise the spead and continue on mixing until it reach room temperature. 

Finally add your mix to your cream and mascarpone with a spatula until it's well combined.

Cover with film and leave it in the fridge to rest before using.

Tiramisù cream 1 

Bring the milk and cream to boil in a saucepan. In the meantime, in an electric mixer with a whisk, mix sugar, yolks and starches until a firm texture is formed.

Add this mix to the liquids and continue to stir until it reach 82-85°C. In the end, far from the fire, add the butter.

The electric mixer allows the yolks to incorporate more air, with the final results of a firm cream. Suitable as insert in a multi-layers cake.

Pastry cream 2

Put the icing sugar in a bowl and leave it there.

Mix the eggs, the granulated sugar and the amaretto extract until well combined. Then add all the powder previously mixed together.

Form 10 gr balls, roll them in the icing sugar and as you them in a tray, press the centre of each ball with a finger.

Amaretti

Bring the milk to boil with the aromas to boil. In a bowl mix yolks, sugar and starch until well combined and add it to the milk. Continue to stir until the mix reach the 82-85°C.

Use it to fill cakes, croissant or mignon.

Pastry cream 1

For pistachio crumble ---> +75 gr pure pistachio paste 100%

Put all the ingredients together in a mixer with a paddle, slow/medium speed and mix until well combined.

Vanilla crumble

Mix the butter together with sugar until it reach a cream consistency. Then add the flour and when it's well combined add slowly the eggs with the aromas. Leave the plain flour at last and mix until you see a uniform mix.

This is a perfect cream for baking. Use it to fill fruit pies or croissants.

All the ingredients have to be at room temperature.

Frangipane

Put all the ingredients together in a mixer with the paddle, slow/medium speed until well combined.

Suitable for cake topping, cakes base or croissant decoration.

Cocoa crumble

Combine the first four ingredients with a mixer and when it's well mixed, add slowly the eggs, together with salt and vanilla. Sift the flour and cocoa and fold it to your mix, gently with a spatula. 

Finally, always with a spatula, add the chocolate chips.

Brownie

In a bowl warp up the marsala. In an other bowl mix well the yolks, sugar and flour and then pour the marsala in this mix. 

Zabaione cream

In a mixer bowl, mix with the paddle the butter (room temperature) with sugar and salt. Then add the eggs and when everything is well combined add all the powders. 

In the end, add the feulletine and the cocoa grue.

Form 4cm diameter rolls and leave them in the freezer to rest. 

Before baking, spread each rolls with egg yolk first and then, pass them in the granulated sugar. From each rolls cut 3cm thickness biscuits and put them on a tray.

Chocolate biscuit (Peck)

Mix with a paddle butter, sugar, vanilla and salt until well combined, medium speed.

Then add slowly the eggs and in the end all the powder.

Cocoa pâte sablée

Mix the butter together with the sugar until cream. Add slowly the eggs, then the flavours. 

In the end, add all the powder together until the mix absorbes them.

Form 25gr balls and divide them in a tray.

Recipe that reminds to Sicilian  flavours ...

Lemon&orange cookies

Same process as for the other recipes; add the butter in the end, far away from the fire.

Pastry cream 4

Mix the first three ingredients with salt and vanilla until cream. 

Add slowly the eggs, then add the flour and in the end the chocolate chips until well combined.

Form 30 gr balls and organize them on a tray.

Chocolate chip cookies

Mix the butter (room temperature) in a mixer with the paddle together with sugar until well combined. Then add the pecan flour and slowly the eggs.

Put the corn starch and, in the end, gently pour the rhum.

Pecan cream

Same process as for the other pastry cream recipes, except for the cream which has to be add in the end, when the mixture is already done, without cooking it.

Pastry cream 3

Bring butter, sugar, salt, and water to a boil in a medium saucepan. 

Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 5 minutes.

Transfer to the bowl of an electric mixer fitted with the paddle. Mix on low speed until slightly cooled. Raise speed to medium and add eggs, one at a time, until a soft peak forms when batter is touched with your finger. 

If peak does not form, add other eggs until it does.

Pâte à choux

Mix the egg yolk, sugar and marsala at baine-maire until it reach 60°C then  cover with film and leave it in the fridge.

Whip the cream and mascarpone then add your mix with yolk, sugar and marsala to it with a spatula and put it in the fridge. Give it a rest before using.

MAGIC RECIPES

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