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Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

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Hugo: refreshing summer drink with strawberry and elderflower ice cubes

The summer classic made with elderflower syrup, prosecco, sparkling water, lime and fresh mint, served with heart-shaped ice…
Strawberry elderberry jam: summer in a jar, without preserving sugar

Fresh strawberries and elderflower syrup, cooked down with sugar, pectin and citric acid instead of preserving sugar. A fruity…
Nougat pralines: milk ganache in a coat of crunchy nougat sheets

Smooth whole milk ganache on a chocolate base, covered with three crunchy nougat sheets and enveloped in milk couverture. Easy to…
Crispy Hazelnut Japonais Cookies

Crispy hazelnut meringue, filled with buttery ganache and half-dipped in chocolate. As tongues, circles, hearts or flowers — the…
The best nougat rings: shortcrust pastry, Gianduja and hazelnut brittle

Shortcrust pastry rings with a ring of light, whipped Gianduja, rolled in hazelnut brittle and dipped in couverture. With video.
Egg white powder and egg yolk powder: amounts, use and shelf life

How much powder replaces an egg? When is it worth it? And how long does it keep? The amounts, the preparation and the limits,…
How to Store Chocolate & Couverture: Shelf Life Explained

Temperature, humidity, odour and light decide whether your chocolate stays glossy or turns grey. We show you how to store…
The most common mistakes when working with chocolate or couverture

Chocolate not setting, developing grey spots or a bloom: the typical tempering mistakes, each with its cause and fix.
Make chocolate yourself: Bean to Bar with the Melangeur

Your own couverture from scratch: cocoa nibs, cocoa butter and sugar conched for 24 hours in the Melangeur, then tempered.…
The Perfect Valentine's Day Pralines: Diamond Hearts with Rose Champagne Ganache

Bright red heart pralines in a diamond shape, filled with a ganache made from milk couverture, Marc de Champagne and rose water.…
The best Black Forest cake: reliably successful layer by layer

The classic, made reliably: light chocolate sponge, sour cherry jelly, cherry syrup and cream set with gelatine, covered with…
Christmas pralines: chocolate angels with almond gianduja

Lovely angels made from white couverture, filled with crispy almond gianduja, with a golden head and wings. A lovely hostess gift…

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Showing 109 to 120 of 190 (16 Pages)

Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

Hugo: refreshing summer drink with strawberry and elderflower ice cubes

Strawberry elderberry jam: summer in a jar, without preserving sugar

Nougat pralines: milk ganache in a coat of crunchy nougat sheets

Crispy Hazelnut Japonais Cookies

The best nougat rings: shortcrust pastry, Gianduja and hazelnut brittle

Egg white powder and egg yolk powder: amounts, use and shelf life

How to Store Chocolate & Couverture: Shelf Life Explained

The most common mistakes when working with chocolate or couverture

Make chocolate yourself: Bean to Bar with the Melangeur

The Perfect Valentine's Day Pralines: Diamond Hearts with Rose Champagne Ganache

The best Black Forest cake: reliably successful layer by layer

Christmas pralines: chocolate angels with almond gianduja

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