Iginio Massari, the most famous pastry chef in the world, is a master of this leavened product. And his children Debora and Nicola, for Gazzetta Active, have created two light creams to enhance it
Maurizio Bertera
April 15, 2022 – 10:07 am
For the audience of Masterchef Italia he is the distinguished gentleman with a marked Brescian accent who frightens the competitors, grappling with sweets, regularly ‘massacred’ by his judgment. For the insiders he is the Master of the Italian confectionery art, who in 65 years of work, has collected about 400 awards or recognitions, all over the world. And an infinite estimate: he was one of the few to allow himself to think on a par with Gualtiero Marchesi who considered him a phenomenon. Today, His Dolcezza Iginio Massari, born in 1942, continues not to take holidays and produce space leavened products: at Easter his colomba, obviously sold-out both in the classic version and in the cocoa and chocolate version or in the limited editions with pistachio and hazelnut . It always ends up like this, after all ….
MASTER AND ENTREPRENEUR
–
Let’s face it right away: Iginio is not a supporter of diet sweets. «Those who ask me, make me angry: I always answer that it is better to eat half a slice of a good cake, which is good for the body and soul, instead of a slice of a cake that is missing something. It’s a question of will, but the pastry chef can’t provide that, “he told us in an interview. On the other hand, he is not jealous of his recipes and basic techniques: Massari has edited over thirty books, including the course “At the pastry school with Iginio Massari”, published by RCS Media Group and an autobiography for Solferino entitled “Il Sweet side. Recipes and stories of a lifetime “. An intense life which in recent years, with the fundamental contribution of their children Debora and Nicola (master pastry chef, the former and specialist in confectionery technologies, the latter) has led to the expansion of the company: the historic and award-winning Pasticceria Veneto in Brescia was joined by stores in Milan, Turin, Florence and Verona. We had fun provoking them: preparing a recipe, not too difficult and light, to combine with the illustrious father’s dove. Here they are, they are exclusively for the (greedy) readers of Gazzetta Active.
WITH THE TASTE OF ORANGE
–
This is Debora Massari’s recipe: «In a saucepan put 100 g of eggs with 30 g of agave syrup, 15 g of rice starch, one and a half finely grated orange peel, a vanilla pod and then mix. Bring 300 g of fresh whole milk to boil and pour it into the saucepan containing the already unified mass. Stir continuously with the whisk and then bring everything back to the heat until the cream begins to thicken. Immediately remove from the heat and pour the cream into a metal container previously cooled in the freezer. Stir the cream until it becomes shiny and cover the surface with a film. Put it in the fridge for at least a couple of hours before using it ».
LEMON FLAVORED
–
Nicola Massari instead focused on lemon, which leads to a slightly more acidic cream than the orange one. Here is the recipe: «Dissolve 35 g of starch with a drop of milk (the important thing is that there is more starch than liquid) and then mix the powders. In a saucepan, combine 500 g of fresh whole milk, 95 g of egg yolk, 150 g of sugar, a vanilla bean, half a lemon zest and 105 g of almond flour. Mix well with a whisk. Start simmering, keeping stirred. When the cream is compact, remove from heat and pour into a large, low container. Wait until it is cold and consume ».
April 15, 2022 – 10:07 am
© REPRODUCTION RESERVED