Today was a full day working with seven basic recipes that any chef could use in their restaurant for desserts. What I appreciated most about the day, was Maestro Mauricio’s laser like focus on making interesting and delicious desserts at a reasonable cost. And then he demonstrated the magic of the Pasticcere by transforming delicious desserts into works of art. Here is one example that was basically a sheet cake. Enjoy the cooking process and let me assure you…it was delicious.

December 4, 2013

Torta Caprese

Mix almonds and almonds together

Not too fine a texture

Add butter sugar and vanilla bean and mix with paddle. Wait to min at low speed and the add egg yolks.

Add chocolate almonds and cocoa. Mix slow 2 minutes. Mix high 8 to 10 minutes.

Add dough to buttered tins

A lovely presentation by chef Maurizio di Mario

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