INGREDIENTS FOR THE CREAM TART: For the base 300 g Brasil Gentilini 150 g butter 1 egg 50 g flour   For mascarpone cream: 300 g mascarpone 150 g fresh cream 120 g condensed milk 20 g bitter cocoa   2 Finely chop the Brasil Gentilini, put in a bowl and add the soft butter, egg and flour.  Knead until…

  For the base of Wafer cake with vanilla and coconut :  200 gr Wafer vanilla Gentilini  50 gr Melted Butter  For the cream:  500 gr Coconut Yogurt   250 ml Fresh cream to be whipped  1 teaspoon of vanilla extract  60 gr Icing sugar  6 gr Isinglass  20 gr Grated Coconut    In addition  24 Wafer vanilla Gentilini for the circumference …

Ingredients for shortcrust pastry with Gentilini biscuits: 150 g Gentilini Nuvole with cream and cocoa 100 gr flour 125 gr butter 1 egg yolk 50 gr water   Ingredients for the filling Pears (as needed) 70 gr sugar ½ spoon of water 30 gr butter 2-3 spoons of brown sugar 1 pinch of salt Shortcrust pastry preparation: To prepare the…

  Ingredients  For white truffles (approx. 10):  10 raspberries 80 g white chocolate 8/10 Gentilini Osvego with malt and honey 2 spoons of ricotta 1 spoon (small) condensed milk Coloured sprinkles to decorate  For black truffles (approx. 10):  1/2 banana 50 g drak chocolate 8/10 Gentilini Osvego with chocolate 1 spoon of peanut butter 2 spoons of ricotta Coconut flour…

Ingredients 100 g Gentilini hazelnuts wafer 100 g dark or milk chocolate 50 g chopped hazelnuts  Processing for Hazelnuts chocolates To prepare the hazelnut chocolates with wafers you start by breaking up the chocolate and melting it in the microwave or bain–marie (to ease the operation I use a knob of butter together). Let cool a few minutes, and in…

For the short pastry: 400 g flour 00 250 g butter 180 g sugar 4 egg yolks 1 teaspoon of vanilla extract A pinch of salt  For the filling:  100 g Gentilini Osvego with chocolate 60 g sugar 50 g chocolate drops 3 spoons of Maraschino 40 g milk 1 teaspoon of lyophilized coffee Icing sugar as needed    Create…

Ingredients  Tarte base 200 g Gentilini Brasil, cocoa biscuits 100 g Lurpak butter  Creamy filling 400 g Mascarpone 2 spoons of sugar 3 spoons of coffee 2 yolks 1 spoon of bitter cocoa in powder  PROCESSING:  Put the cookies in a mixer and blend them. You can also do this by hand with a rolling pin by putting cookies inside…

Ingredients:  For the dough  350 g flour type 00  200 g Manitoba flour  210 ml whole milk  5 g fresh brewer’s yeast   3 medium size yolks  75 g sugar  120 g butter (at room temperature)  Seeds of half a vanilla pod  5 g salt  For the filling  100 g extra soft butter at room temperature  10 g cinnamon in powder …

INGREDIENTS AND PROCESSING FOR THE BASE 1 teaspoon of cinnamon 165 g Nocciolini Gentilini 60 g melted butter 50 g 70% dark chocolate Blend very well the Nocciolini Gentilini with melted butter and cinnamon. Cover with baking paper an opening baking tray with 16 cm diameter. Pour the sandy and damp mixture into the pan and distribute it to form…

Ingredients  60 g Gentilini rusks 60 g hazelnuts 60 g almonds  110 g 50% dark chocolate 5 big size eggs at room temperature 125 g butter at room temperature 150 g sugar One teaspoon of baking powder  1 pinch of salt  For the black sauce  100 g dark chocolate 15 g butter 2 spoons of milk Chopped hazelnuts to decorate …