You will become fresh pasta professors after studying this article Before starting, let me clarify something that many people do not understand: Fresh pasta is…
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The Emilian pride! You will need Have you seen our post about making canelloni? Not yet? Do it right now, as the preparation of canelloni…
Comments closedA basic nut cream to fill the base of various tarts! ingredients for about 200 g of almond cream (total cost about 2,5 € for…
Comments closedA basic preparation to be used for chestnut creams, mousses, vermicelli etc.! ingredients (total cost about 3,5 € for 500 g of made puree with…
Comments closedEverything you need to know to successfully form a tart shell, as well as how to bake it empty or filled So far, we have…
Comments closedThe brisée dough is a classic dough used both for sweet and savory tarts and pies! ingredients for about 440 g of dough (total cost…
Comments closedThe basis of many custard and other pastry preparations! ingredients for a portion made with 1 litre of milk (total cost about 6 € for…
Comments closedA crumbly variant to our basic sucrèe dough, ideal for italian pastries, such as jam crostatas, pasticciotti, buccelatti, gobeletti etc.! ingredients for about 500 g…
Comments closedA fragrant, crunchy and stable sweet pastry dough, perfect for most types of tarts and biscuits! ingredients for about 570 g of dough (total cost…
Comments closedThe mother of dessert sauces! ingredients for a portion made with 1 litre of milk (total cost about 6,5 € for the whole preparation with…
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