Essential techniques, guides and insights into doughs, creams, decorations and tools.
The lessons collect articles already published in the Magazine. Recipes are not rewritten: every page keeps its original ingredients, quantities and procedure.
Nougat Wafer Sheets: Everything You Need to Know
Nougat is a traditional Italian sweet prepared and enjoyed during the Christmas season. One of its fundamental ingredients is edible wafer paper, supplied in sheets. Let us discover what this product is and how it is used […]
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Meringue Buttercream: Step-by-Step Video Recipe
Meringue buttercream is a basic pastry preparation. Simple to make, it can fill cakes, coat them before sugar paste is applied, or decorate cakes and cupcakes. Several methods can be used to prepare buttercream; today we present the classic technique […]
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How to Whip Cream in 2 Steps: Ready in 4″
Whipped cream is a fundamental pastry ingredient, used for decoration and to enrich creams. How can you whip dessert cream successfully? The task is not difficult, but ignoring a few precise rules can lead to failure and mean buying more cream. To whip it correctly […]
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How to Prepare a Fruit Salad
Fruit salad is an excellent way to finish a meal or enjoy a snack. It can become a complete dessert when served with a scoop of ice cream or whipped cream. There is no single method: the important thing is to choose fresh, seasonal fruit, preferably […]
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How to Dehydrate Fruit
Drying is a preservation method that removes water from food, helping to prevent bacterial growth and decomposition. Dried products keep for longer while retaining their nutrients, making fruit available throughout the year. This preservation method is […]
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How to Make Hot Chocolate
Hot chocolate is an irresistible pleasure, especially on cold winter days. Today we explain how to prepare a thick, chocolatey homemade mix similar to the well-known Ciobar and how to use it. How to Make Ciobar-Style Mix at Home Ingredients begin with 200 g dark chocolate […]
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How to Use a Cookie Press
How do you use a cookie press, an indispensable kitchen tool for biscuit enthusiasts? It can produce many precise shapes, provided that it is used correctly. The aim is not to discourage you, but to explain the basic rules that will help you use it successfully, starting with the dough […]
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How to Caramelise Crème Brûlée
Crème brûlée is a French spoon dessert whose name means ‘burnt cream’, referring to the crust of caramelised sugar on its surface. Today we explain how to finish it correctly. The dessert is an egg, cream and vanilla custard served in individual ramekins. On top of the cream […]
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How to Roll Out Sugar Paste
If you want to try cake design, learning to roll out sugar paste is an important step. You will need a rolling pin and icing sugar. Begin by kneading the block of sugar paste in your hands to warm and soften it slightly, then dust the work surface with […]
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How to Replace Sugar
Sugar is a fundamental ingredient in sweets, confectionery, biscuits, ice cream and many other products. Excessive consumption is associated with conditions including obesity, high blood glucose and diabetes, so moderation is important. This does not necessarily mean eliminating sugar from the diet, because it can sometimes be replaced with […]
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How to Whip Egg Whites to Stiff Peaks
Many recipes ask you to whip egg whites to stiff peaks, but what does that mean? The process incorporates air into the whites until they form a stable foam. Whipped egg whites add lightness to many preparations and form the basis of meringues. For the best result […]
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How to Pasteurise Eggs
If a recipe such as tiramisù requires raw eggs and you want greater reassurance, you can pasteurise them. Pasteurisation heats a raw food to a specific temperature to reduce harmful microorganisms without substantially altering the food. Here is how to pasteurise eggs for […]
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