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Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

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Halloween Donuts with an Apple Cinnamon Filling

Baked donuts made from fluffy yeast dough, filled with apple and cinnamon and decorated with colourful egg white icing and spooky…
Liqueur pralines: Williams filling in dark hollow praline balls

Liqueur pralines with a gentle Williams filling: cook sugar syrup, cool it, mix with schnapps and fill liqueur hollow praline…
Pumpkin Bruschetta: the Italian classic in autumn dress

The Italian classic with the flavours of autumn: crisp bread slices with garlic butter, topped with firm-bite pumpkin, tomatoes,…
Crunchy Peanut Caramel Bars: the chocolate bar you can make yourself

Salted peanuts, soft caramel and a crunchy base of Löffelbiskuit, enveloped in a wafer-thin layer of milk couverture. Sweet and…
Burger trio: classic brioche buns, with beetroot and with cuttlefish

Homemade brioche buns in three colours and three matching fillings: the classic ham burger with cocktail sauce, a fiery falafel…
Travel Cake: Pistachio cake with raspberry filling and chocolate drops

A moist pistachio cake with dark chocolate drops and a perfectly centred core of raspberry jam. Finished with white icing and…
Coffee capsules praline: deceptively real, with a crunchy mocca ganache

Deceptively real coffee capsules made of chocolate: blue airbrushed praline shells filled with a crunchy mocca ganache and cocoa…
Fruit tartlets: almond sponge, vanilla cream and fresh berries

Light summer tartlets: a moist almond sponge topped with an airy vanilla cream with cream and fresh berries of your choice.…
Refined ice cream packets: ice cream wrapped in couverture

Ice cream done differently: on an ice-cold marble slab, couverture forms a coat that folds around the scoop like a packet. Served…
Spinach and ricotta ravioli: homemade pasta with sage butter

Classic square ravioli with a spinach and ricotta filling: pasta dough made from white flour, eggs and olive oil, shaped in a…
Fruit caramel pralines: exotic filling in colourful shells

A caramel with exotic fruit puree: the fruit and the caramel both stay noticeable. In colourful praline shells made from white…
Jelly pralines: fruit jelly hearts made with raspberry puree

Fruit jelly hearts made with raspberry puree: cooked to 106 °C, poured into the silicone mold and rolled in sugar. Possible with…

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Showing 169 to 180 of 190 (16 Pages)

Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

Halloween Donuts with an Apple Cinnamon Filling

Liqueur pralines: Williams filling in dark hollow praline balls

Pumpkin Bruschetta: the Italian classic in autumn dress

Crunchy Peanut Caramel Bars: the chocolate bar you can make yourself

Burger trio: classic brioche buns, with beetroot and with cuttlefish

Travel Cake: Pistachio cake with raspberry filling and chocolate drops

Coffee capsules praline: deceptively real, with a crunchy mocca ganache

Fruit tartlets: almond sponge, vanilla cream and fresh berries

Refined ice cream packets: ice cream wrapped in couverture

Spinach and ricotta ravioli: homemade pasta with sage butter

Fruit caramel pralines: exotic filling in colourful shells

Jelly pralines: fruit jelly hearts made with raspberry puree

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