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A line of exquisite Five Star Chef Pastry Fillings boasts fresh flavor and a very high content of full-bodied fruit pieces. Five Star Chef Pastry Fillings only contain natural flavorings and feature a low sugar content, which makes their flavors incredibly natural and very delicate on the palate.

Five Star Chef Pastry Fillings are baking stable, which allow them to be used in countless applications to be consumed at room temperature (such as bakery and leavened products), as well as desserts served at positive temperatures (such as mousses, Bavarian creams, and verrines).

All desserts that contain Five Star Chef Pastry Fillings can also be frozen, as their structure is not altered by thawing.


  • Frollis Gluten free
  • Butter (room temperature)
  • Eggs
  • Egg yolk
  • Elite HazelnutTraditional Paste
  • 64% chocolate
  • Pronto Flamenco Gluten free
  • Vegetable oil
  • Albumissimo
  • Sugar
  • Pastry Filling Amarena

                        Method of preparation

                        • HAZELNUT SHORTCRUST PASTRY:

                          Frollis Gluten free 1 kg

                          Butter (room temperature) 250 g

                          Eggs 150 g

                          Egg yolk 150 g

                          Elite HazelnutTraditional Paste 100 g

                          Knead all the ingredients together in a planetary mixer with flat attachment until the mixture is homogeneous. Roll out the dough until it is 2 mm thick, then line the oblong molds.

                        • SOFT CHOCOLATE BISCUIT:

                          Pronto Flamenco Gluten Free 1 kg

                          Eggs 350 g

                          Egg yolk 300 g

                          Water 100 g

                          Vegetable oil 100 g

                          64% chocolate 300 g

                          Melt the chocolate at 45°C/113°F and combine it with the vegetable oil, mixing well. Beat all the ingredients together in a planetary mixer with whisk attachment at medium speed for around a minute until you get a stable mixture. Carefully add the melted chocolate and oil. Put the mixture inside a piping bag to decorate.

                        • DECORATIVE MERINGUE:

                          Albumissimo 100 g

                          Sugar 400 g

                          Water (85°C/185°F) 200 g

                          Completely dissolve the sugar in the warm water. Add the Albumissimo egg white base and whip in a planetary mixer with whisk attachment at medium speed until it is dense.

                        Final assembly:

                        • Add a 2 mm layer of Cioccobianco CremeVellutina to the hazelnut shortcrust pastry.co.

                          Arrange the soft chocolate biscuit mixture on top of the Cioccobianco Creme Vellutina just below the edge of the hazelnut shortcrust pastry.

                          Bake at 180°C/356°F for around 15 minutes.

                          Decorate with Amarena – Sour Cherry Pastry Filling and bake for about 3-4 minutes at around 180°C/356°F..

                          Decorate as desired with tufts of meringue using a kitchen blowtorch until they are browned to your liking, then add the chocolate decoration and fresh cherries.


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