
Welcome to this course of modern pastry
I’m Silvia Brunzin and I am a pastry teacher and counselor
I am a nationally renowned specialist in modern pastry
I am a content and recipes creator and my job aims to reach pastry professionals and pastry lovers
Pastry to me has to be elegant, original and well balanced
I have a web site https://www.silviabrunzin.com with an e-commerce where you can find video courses, books and digital books in Italian and English
In this course we’ll make 5 different products with interchangeable recipes with different levels of complexity
The first is a single portion called “Batticuore”, with strawberry and Greek Yogurt
The second is a delicious easy preparation called ORO GOLOSO, with dark chocolate and hazelnut
The third is a yule log cake with raspberry and coconut
And 2 tarts: PRINCIPESSA, with coffee, cocoa and hazelnut and
VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepper
As for the equipment you’ll need
an immersion blender
a oven
a freezer or a blast chiller
an induction hob or a stove
a microwave
a stand mixer and an eclectic whisk
silicone baking mats or baking paper
a baking tray
Let’s start with BATTICUORE
It is an delicious easy mini cake composed of a honey and cream biscuit sponge
a strawberry gelee and greek yogurt namelaka
this will be sprayed with cocoa butter on top
you’ll need a heart shaped silicone mold (but you can decide to use other shapes too) and a semispherical smaller mold (diameter 3 and 4 cm ) for the insert
and a cutter for the biscuit sponge
This preparation is called ORO GOLOSO, a modern cake
this is really easy to prepare and equally delicious
It is composed by a cocoa biscuit base, a dark chocolate insert, a light hazelnut and dark chocolate mousse, plus a dark chocolate glaze and a minimal decorative element
You’ll need two rings, diameter 18 for the cake base and diameter 16 to cut the biscuit sponge. it is also possible to use silicone molds
You’ll need acetate tape and a scraper for the chocolate spirals and a width 30 height 40 baking tray to prepare the biscuit
In this course you’ll also find and extremely versatile recipe of a a yule log cake
it is composed by a coconut biscuit sponge, a raspberry gelee and a coconut namelaka
you’ll need a length 30 and width 20 baking tray for the biscuit
and a a spherical silicone mold for the decorations (diameter 1 or 2 cm)
PRINCIPESSA is always a success: simple ingredients to create a delicious result
it is composed by a cocoa shortcrust, a cocoa, coffee and hazelnut custard and a hazelnut and coffee praline with a whipped milk chocolate and coffee ganache
you’ll need a micro pierced thermoplastic baking ring, 18 in diameter and height 2 cm
a 14 diameter ring for the decoration
and a width 2 and half cm piping bag tip for the ganache
VENERE is a fresh and original tart
it is composed by a strawberry shortcrust pastry, an almond and mascarpone biscuit sponge, a strawberry and pink pepper ganache and a mascarpone cheese and pink pepper namelaka
you’ll need a micro pierced thermo resistant plastic ring, 20 cm diameter, 2 height
a 18 diameter steel ring for the covering and a piping bag tip diameter 2 cm
Welcome to this course of modern pastry
I’m Silvia Brunzin and I am a Pastry Teacher and Counselor
I am a nationally renowned specialist in modern pastry
I am a content and recipes creator and my job aims to reach pastry professionals and pastry lovers
Pastry to me has to be elegant, original and well balanced
In this course you will learn how to make pastries and cakes more lighter with different techniques: sponges, cream, filling and glazes
We will five different products with interchangeable recipes with different levels of complexity:
1 The first is a single portion called “BATTICUORE”, with strawberry and Greek Yogurt
2 The second is a delicious easy preparation called ORO GOLOSO, with dark chocolate and hazelnut
3 The third is a yule log cake with raspberry and coconut
4 and two tarts: PRINCIPESSA, with coffee, cocoa and hazelnut
5 and VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepper
As for the equipment you don't need anything special as you can find almost everything in your own kitchen or as you can buy online
You will need:
an immersion blender
a oven
a freezer or a blast chiller
an induction hob or a stove
a microwave
a stand mixer and an eclectic whisk
silicone baking mats or baking paper
a baking tray
This program is suitable for enthusiasts, students, teachers and professionals