Author: Alessandra Zenucchi

Puff pastry strips with apricot jam and paper-thin apple slices, rolled into roses and baked until crispy in a cupcake tin. Quick…

Nothing happens in a confiserie without a cornet. How to roll one from a sheet of parchment paper in seven easy steps — in the…

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

Crispy fortune cookies with your own message: spread the batter thinly with the stencil, bake twice and fold while still hot.…

A creamy soup of red peppers and potatoes, thickened with a roux, puréed until smooth and rounded off with half cream and…

A heart-shaped tart with crisp shortcrust pastry, moist almond financier filling, tangy berries and a creamy glaze of sweetened…

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

The Swiss classic: a crisp cookie dough, topped with a ring of hazelnut macaroon and a dab of raspberry jam in the centre. Quick…

Here is how to cast glossy moulded pralines: polish and colour the mould, cast shells from tempered couverture, fill with fruit…

Bright red spaghetti made from durum wheat semolina and beetroot powder, cut on the chitarra, with a creamy sauce of champignons,…

Fluffy Berliner made from yeast dough with egg yolk and lemon zest, fried until they develop the typical white rim, rolled in…

Small pumpkins made from white couverture, painted with several orange tones of cocoa butter color and filled with a delicate…