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

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 2 tarts: PRINCIPESSA, with coffee, cocoa and hazelnut and

5. VENERE that will impress you for its freshness and originality, with strawberry, mascarpone cheese and pink pepper

As for the equipment you’ll need

1. an immersion blender

2. a oven

3. a freezer or a blast chiller

4. an induction hob or a stove

5. a microwave

6. a stand mixer and an eclectic whisk

7. silicone baking mats or baking paper

8. 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