Fillings

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Giandua:

Chocolate blend with ground hazelnuts. Invented in Italy, many European use this flavor combination.

Pastrycream:

Classic European.

Mascarpone:

Italian cream filling in tiramisu, with marsala or coffee.

Lemon, Lime, Orange, or Passionfruit Curd:

It's eggs, butter, sugar, and juice It is tangy, fruity, and non-dairy. Nice between layers and sometimes for the top.

Milk Chocolate Buttercream:

Nice with chocolate cake.

Fluffy Lemon Cream:

Very lemon but low-fat.

Fruit Mousse:

Fruit pureé and whipped cream stabilized with gelatin. Passsionfruit, strawberry, raspberry, peach, etc.

Pear Bavaríos:

Very subtle for a white cake, perfumed with pear brandy.

Bavarian:

Custard base with: whipped cream, gelatin, lemon, orange, vanilla, brandy, chocolate, pistaschio, almond etc. Will not have the strongest fruit flavor.

White Chocolate Mousse:

My favorite when flavored with mint for Chocolate Souffle Cake.

Solid Fruit Filling:

Between perserves and pie filling, raspberry, brandied apple or pear, apricot and bluebery, cherry, peach, etc.

Fresh Fruit:

In season with a glaze, nice on seperated tiered cakes.

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Laureen Picciani
707 964 1357 - fax 707 964 8808
401 N. Main St. - Fort Bragg, CA 95437
mmt@inreach.com

All pages copyright 1998 Picciani's Pastry and Laureen Picciani.
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