Tutorials & Recipes

Giving creativity
texture

  • Bavarian
    Chocolate and vanilla Bavarian cream

    Chocolate and vanilla Bavarian cream

    Recipe of Francesco Boccia
    World Pastry Champion


    A light, airy, stable texture, with a perfect cut

  • Cream
    Chocolate pastry cream

    Chocolate pastry cream

    Recipe of Francesco Boccia
    World Pastry Champion


    With a smooth, creamy and perfectly stable texture,
    ideal as a cake filling

    Lemon curd cream

    Lemon curd cream

    Recipe of Francesco Boccia
    World Pastry Champion

    Pastry cream

    Pastry cream

    Recipe of Francesco Boccia
    World Pastry Champion


    With a creamy, stable texture that will keep perfectly in the fridge at 4°C while maintaining its consistency

  • Custard
    Caramel custard

    Caramel custard

    Recipe of Francesco Boccia
    World Pastry Champion

    Dark chocolate custard

    Dark chocolate custard

    Recipe of Francesco Boccia
    World Pastry Champion


    With a creamy, melt-on-the-palate texture that preserves its characteristics perfectly in the fridge at 4°C for as long is necessary

    Gianduja custard

    Gianduja custard

    Recipe of Massimo Pica
    World Pastry Champion

  • Ganache
    Pistachio ganache

    Pistachio ganache

    Recipe of Francesco Boccia
    World Pastry Champion


    With a consistent, creamy texture that stays perfect over time

    Coffee ganache

    Coffee ganache

    Recipe of Francesco Boccia
    World Pastry Champion

    Whipped white chocolate ganache

    Whipped white chocolate ganache

    Recipe of Francesco Boccia
    World Pastry Champion


    With a light, stable, soft texture on the palate that keeps perfectly in the fridge at 4°C while losing none of its structure

  • Jelly
    Strawberry and raspberry jelly

    Strawberry and raspberry jelly

    Recipe of Francesco Boccia
    World Pastry Champion


    With a texture that is soft yet stable on cutting, it will keep perfectly in the fridge at 4°C for a long time inside a dessert

    Melon jelly

    Melon jelly

    Recipe of Francesco Boccia
    World Pastry Champion

    Raspberry jelly

    Raspberry jelly

    Recipe of Massimo Pica
    World Pastry Champion

  • Glaze
    Cocoa glaze

    Cocoa glaze

    Recipe of Francesco Boccia
    World Pastry Champion


    With a uniform texture providing a perfect cut, it will keep perfectly in the fridge without sinking into the cake

    Pistachio glaze

    Pistachio glaze

    Recipe of Francesco Boccia
    World Pastry Champion

  • Mousse
    Chocolate mousse (water base)

    Chocolate mousse (water base)

    Recipe of Francesco Boccia
    World Pastry Champion

    Chocolate mousse (crème anglaise base)

    Chocolate mousse (crème anglaise base)

    Recipe of Francesco Boccia
    World Pastry Champion


    With a light, stable texture that will keep perfectly in the fridge without becoming dry and inconsistent

    Coconut mousse

    Coconut mousse

    Recipe of Francesco Boccia
    World Pastry Champion


    With a light, stable texture that is soft on the palate and will keep perfectly in the fridge at 4°C without any loss of structure

    Raspberry mousse

    Raspberry mousse

    Recipe of Massimo Pica
    World Pastry Champion

    Fruit mousse

    Fruit mousse

    Recipe of Francesco Boccia
    World Pastry Champion

  • Others
    Caramel

    Caramel

    Recipe of Francesco Boccia
    World Pastry Champion

Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion