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Alessandra Zenucchi

Beiträge von Alessandra Zenucchi

Author: Alessandra Zenucchi

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Rolling Your Own Cornet

Nothing happens in a confiserie without a cornet. How to roll one from a sheet of parchment paper in seven easy steps — in the…
Chocolate Chip Cookies – chewy and chocolatey

Crisp outside, soft inside: American chocolate chips cookies with Muscovado sugar and coarsely chopped couverture. Twelve choc…
Honey Gingerbread Recipe

Spicy, moist and foolproof: the classic honey gingerbread with Potash and Baking salt. One dough that becomes everything: hearts,…
Crispy Hazelnut Japonais Cookies

Crispy hazelnut meringue, filled with buttery ganache and half-dipped in chocolate. As tongues, circles, hearts or flowers — the…
Egg white and Egg yolk powder: amounts, use and shelf life

How much powder replaces one egg? When is it worth it? And how long does it keep? A quick guide to amounts, use and limits — a…
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

The chocolate won't set, gets grey spots or a haze: the typical mistakes when tempering couverture chocolate, each with its cause…
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…

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