Piccolo Chef: Piccolo Napoleon Fabbri


Chef Gianluca Capozzi presents Marco Urbano pastry chef recipe of Piccolo Napoleon Fabbri


First of all, pastry-making is an exact science: set carefully all the ingredients and all your tools on your clean working table.


The puff pastry

500 g of pastry flour, salt 12 g, fresh water 275 g
mix all the ingredients and knead slowly and delicately either at hand or in a pasta maker (5/7 minutes, depending on the machine you’re using) until all the water is absorbed . Make sure the result is still lumpy and not elastic or too omogeneous. Place the resulting dough in a clean container in the fridge for 20 minutes.

500g of butter 50-68 fahrenheit degrees, 100 g pastry flour
once again knead slowly and carefully the ingredients into a lumpy, sandy (you still have too feel the flour) dough. Compact without squeezing the dough in wax paper and place it in the fridge for 10 minutes

On a lightly floured surface, roll out the dough packet into a large rectangle about 1/2 inch thick. Place the disc of chilled butter packet in the center and fold the two ends over it so that it is completely wrapped in the dough packet. Roll out the dough again (make sure the butter packet doesn’t break the dough packet), to about 1/2 inch thickness. Fold into thirds. Rotate the dough 90 degrees and roll out into a rectangle again. This time imagine to divide the rectangle in 4 quarters and fold the two quarters at the extremities toward the center and then fold it in half along the central line. Repeat the folding into and then the folding into quarters. The dough is now ready to roll out. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees)

Pastry cream
Soak the gelatin sheets into cold water while take care of the rest of the ingredients then squeeze.
Boil the milk with the vanilla bean in it and then remove the bean.
While we wait for the milk to boil we whisk the yolks, the sugar and the starch. Add slowly the hot milk. Keep stirring until the compound starts boiling again. Remove from the heat source and add the squeezed gelatin while still stirring.
Cool rapidly the resulting cream (the core shouldn’t be warmer than 95 fahrenheit)

With an electric hand mixer beat the cream. start slowly, as the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak then slow down to avoid for it to lose volume.

When you have the two creams ready add the whipped cream on top of the pastry one and start mixing from bottom to top. The mixing process is very important because it has to add air and therefore volume to our cream.

layer of puff pastry
layer of creme diplomate and amarene fabbri
layer of puff pastry
layer of cream diplomate and amarene fabbri
layer of puff pastry
sugar powder dusting


Gianluca-Capozzi piccolo cafe
Executive Chef Gianluca Capozzi
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