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Pastry with honey and a Master Confectioner

Guardare un Maestro Pasticcere all'opera significa emozionarsi, 

entrare nel mondo del miele significa innamorarsene.

Non so voi ma per me è stata la prima volta, si certo  avevo già fatto altri corsi al Gambero Rosso con degli chef, ma un Maestro Pasticcere è tutta un'altra cosa.
Lui è Francesco Elmi, Italian Pastry Academy, if you happen to go to Bologna in its "Pastry Queen of Diamonds" , you will be speechless sampling its delights.

As I anticipated yesterday, here I am talking to you and tell you about this over two days held in Castel S. Pietro Terme, slow city a few miles from Bologna, a delightful town, seat of the National Honey. The course was organized by the Ambassadors of honey as part of the XXVII Congress Beekeeping professional, and took place in the kitchens of the Hotel "Bartholomew ran away."

honey, nectar of the gods of heaven sweat, saliva of the stars (as defined) is simply the result of the magical interaction between flower and bee.
Everything comes from the nectar and the sap of some plants that bees (so called) carrying the hive. From here begins a team that turns it into a sugar solution that is drawn in the cells of the honeycombs. When the honey is ripe, the bees close the cells with a plug of wax. At this point the man, who pulls out the frames from the hive with the cells and extract the honey centrifuge cold.
Well, honey is a completely natural, healthy, genuine e gourmet!
Il miele con il tempo tende naturalmente a cristallizzarsi tranne quello di acacia, di castagno e certe melate, che essendo poveri di glucosio si conservano allo stato semiliquido molto più a lungo.

ma passiamo al corso di pasticceria con i mieli,  uso il plurale perchè il Maestro ne ha usati di diversi, dal classico millefiori, acacia, caastagno, a quello di erica.

L'eleganza, la disinvoltura, la sicurezza di chi conosce il proprio mestiere, la leggiadria nei movimenti, l'accento bolognese nella voce con cui ha illustrato e spiegato le sue preparazioni e con cui ci ha rivelato qualche trucco del mestiere ci ha totalmente incantati.

la sua SACHER al miele senza farina, customized with a French biscuit I was literally haunted

this is the biscuit that the Master has prepared on a silicone mat (which I absolutely want me too) and put in oven

and here it is the soft freshly baked biscuit. With pastry rings are formed of discs that will make up the layers of the Sacher.

Every hard biscuit is carefully covered with a thin layer of apricot jam and then on another layer of biscuit and so on. At the end of the Sacher is frosted with a creamy dark honey made with honey crème anglaise and chocolate

The Sacher is allowed to cool down before be served .. but now we had already mouth watering and we have been waiting all the time .... not even tell you, the Sacher is over in the blink of an eye I ... I took two pieces! A real treat to lick your fingers ... .. nothing to do with the Viennese Sacher but much more delicate and refined and not at all cloying

then the Master has prepared Savoiardi that I absolutely want to rebuild as soon as possible

and here they are some biscuits with honey .. " tanned" but very good ... although I must say we must let them cool in fact taste better the next day I tell someone because I have taken away and eaten the next morning

The cake was longer to prepare the Consistency cake made a base of shortcrust breton, a rice cake cooked in honey of heather (delicate) and a mascarpone cream ... the process is really long but the result is a mild sweet it will seem absurd but also very sweet and very tasty.

the last cake was a gingerbread that recalls the gentle Tyrolean Christmas

short at the end and the Master was appointed by the organizer and expert groups Lucia Piana, Ambassador of Honey, I would say deserved recognition.


.... continues tomorrow