Classic Pastry Cream, Smooth and Velvety
Classic Italian pastry cream with milk, egg yolks, sugar, and vanilla: smooth, velvety, and lump-free. The base for tarts, choux, and filled cakes.
Archivio
Eggs
Homemade Choux Pastry for Cream Puffs and Éclairs
Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.
Baked Eggplant Meatballs, Easy and Full of Flavor
Baked eggplant meatballs that are crisp on the outside and soft in the middle, easy to make and perfect as a vegetarian starter or light dinner.
Classic Italian Sponge Cake, Tall and Fluffy
Classic Italian sponge cake (pan di Spagna) with eggs, sugar, and flour, no baking powder: tall, fluffy, and perfect to fill. The base for layer cakes and trifles.
3-ingredient Nutella cookies
Easy Nutella cookies made with just 3 ingredients, quick to bake and perfect for a fast homemade treat.
Chocolate and strawberry cake, soft and striking
A soft chocolate and strawberry cake with an intense flavour and a bright fresh finish, perfect for special occasions.
Easy potato croquettes, crisp outside and soft inside
Easy homemade potato croquettes with a crisp coating and soft centre, perfect for a starter or casual dinner.
Fruit tartlets like a pastry shop
Fruit tartlets with crisp pastry, smooth custard and fresh fruit, perfect for parties, afternoon treats and elegant tables.
Homemade chicken cordon bleu, crisp and melty
Homemade chicken cordon bleu with a crisp coating, cooked ham and melty mozzarella, ideal for a satisfying dinner.
Homemade sofficini, easy and melty
Homemade sofficini with a simple dough and a melty filling, perfect for a quick lunch or easy dinner.
Mini salmon, ricotta and leek tartlets
Mini savory tartlets with salmon, ricotta and leeks, easy to prepare and ideal for starters, buffets and brunch.
Mozzarella in carrozza finger food, crispy and melty
Small mozzarella in carrozza bites, crisp outside and melty inside, perfect for aperitivo and starters.