Tutorials & Recipes

Giving creativity
texture

  • Bavarian
    Hazelnut bavarois

    Hazelnut bavarois

    Recipe of Francesco Boccia
    World Pastry Champion

    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
    Pastry cream to freeze for Zeppole di San Giuseppe

    Pastry cream to freeze for Zeppole di San Giuseppe

    Recipe of Francesco Boccia
    World Pastry Champion

    Pistachio pastry cream for freezing

    Pistachio pastry cream for freezing

    Recipe of Francesco Boccia
    World Pastry Champion

    Chocolate pastry cream for freezing

    Chocolate pastry cream for freezing

    Recipe of Francesco Boccia
    World Pastry Champion

    Pastry cream for freezing

    Pastry cream for freezing


    Recipe of Francesco Boccia
    World Pastry Champion

    Light custard

    Light custard

    Recipe of Veronica Ambrico
    Pastry Chef


    Stable, structured custard with good cutting stability. Resists freeze-thaw cycles.

    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
    Milk chocolate and nut custard

    Milk chocolate and nut custard

    Recipe of Francesco Boccia
    World Pastry Champion


    With a stable, creamy texture, melting on the palate.

    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
    Coconut jelly

    Coconut jelly

    Recipe of Yuri Cestari

    Perfect structure for cutting. The coconut fats make it creamier and more gelatinous. Excellent freeze-thaw cycle stability; longer defrosting due to presence of fats.

    Raspberry jelly

    Raspberry jelly

    Recipe of Yuri Cestari

    Gelatinous structure, perfect for cutting. Excellent freezethaw cycle stability.

    Apricot jelly

    Apricot jelly

    Recipe of Yuri Cestari

    Perfect structure for cutting. The whole apricots with skins give the purée fibrosity and interrupt the gelatinous sensation.

    Lemon jelly

    Lemon jelly

    Recipe of Yuri Cestari

    Clean-cutting structure, fibrous consistency resulting from the candied lemon paste which is added to provide fibre, sugars and essential oils for aromatic reinforcement.

    Exotic jelly

    Exotic jelly

    Recipe of Yuri Cestari

    Perfect structure for cutting; reduced sugar content (total 20%) from use of low-sweetening technical sugars for much stronger perception of fruit.

    Pear and Caramel jelly

    Pear and Caramel jelly

    Recipe of Yuri Cestari

    Perfect structure for cutting. The small quantity of alcoholate accelerates thawing times. The caramel used as a flavouring and colouring is provided by the Carafin candied sugar.

    Mojito jelly

    Mojito jelly

    Recipe of Yuri Cestari

    High alcohol content. Gelatinous, but cleancutting structure, with rapid defrosting. The sugar syrup base is used to lower the alcohol in the spirit to make it freezable at -18°C. Product with good freeze-thaw cycle stability.

    Green Apple and Lime jelly

    Green Apple and Lime jelly

    Recipe of Yuri Cestari

    Excellent cutting stability, good freeze-thaw performance. Natural separation between the fibre of the apple and the lemon juice resulting from their cold-working (the apple pectin is not stimulated to work).

    Blueberry jelly

    Blueberry jelly

    Recipe of Yuri Cestari

    Excellent structure for cutting, good freeze-thaw cycle stability. Slight loss of colouring combined with white layering, slowed down to a large degree by the high glucose syrup content. The lemon juice acidifies the mass, and reduces the sweetness on tasting.

    Mandarin jelly

    Mandarin jelly

    Recipe of Francesco Boccia
    World Pastry Champion


    With a stable texture on cutting and lightly firm on the palate

    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
    White chocolate glaze

    White chocolate glaze

    Recipe of Francesco Boccia
    World Pastry Champion


    Designed to flow perfectly onto cakes and be stable on cutting

    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
    Coconut, vanilla and lime mousse

    Coconut, vanilla and lime mousse

    Recipe of Francesco Boccia
    World Pastry Champion

    Apricot mousse

    Apricot mousse

    Recipe of Yuri Cestari

    Pear mousse

    Pear mousse

    Recipe of Yuri Cestari

    Exotic mousse

    Exotic mousse

    Recipe of Yuri Cestari

    Coconut mousse

    Coconut mousse

    Recipe of Yuri Cestari

    Raspberry mousse

    Raspberry mousse

    Recipe of Yuri Cestari

    Strawberry mousse

    Strawberry mousse

    Recipe of Yuri Cestari

    Blueberry mousse

    Blueberry mousse

    Recipe of Yuri Cestari

    Mandarin and hazelnut mousse

    Mandarin and hazelnut mousse

    Recipe of Yuri Cestari

    Green Apple and Lime mousse

    Green Apple and Lime mousse

    Recipe of Yuri Cestari

    Lemon mousse

    Lemon mousse

    Recipe of Yuri Cestari

    Passion mousse (semifreddo base)

    Passion mousse (semifreddo base)

    Recipe of Yuri Cestari

    Lemon mousse (semifreddo base)

    Lemon mousse (semifreddo base)

    Recipe of Yuri Cestari

    Light dark chocolate mousse

    Light dark chocolate mousse

    Recipe of Francesco Boccia
    World Pastry Champion


    With a light and airy texture that melts on the palate and stays unchanged in the fridge at 4°C

    Raspberry mousse

    Raspberry mousse

    Recipe of Francesco Boccia
    World Pastry Champion


    A light, airy texture that will remain stable on display at a positive temperature.

    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

  • Whipped cream
    Pistachio 8% flavoured cream

    Pistachio 8% flavoured cream

    Recipe of Yuri Cestari

    Lightly compact, whipped structure, bolder nut overtones. Good freeze-thaw cycle stability.

    Lightened cream

    Lightened cream

    Recipe of Yuri Cestari

    Light, aerated structure with lower fat content than standard cream. Thanks to Gelecta CREAM, structure can be obtained in preparations with reduced fat content.

    Cream for Semifreddos

    Cream for Semifreddos

    Recipe of Yuri Cestari

    Soft creamy structure at -10°C. The higher sugar content makes the product more stable, but less airy. Gelecta CREAM rebalances and helps air incorporation performance.

    Cocoa cream

    Cocoa cream

    Recipe of Yuri Cestari

    Compact, aerated structure, marked hints of cocoa. Reduced sweetness due to the presence of the cocoa.

    Hazelnut 5% flavoured cream

    Hazelnut 5% flavoured cream

    Recipe of Yuri Cestari

    Airy, stable structure, not too strong hazel colouring. Excellent freeze-thaw cycle stability. The invert sugar helps to prevent the product from drying during storage.

    Cream for whipping machine

    Cream for whipping machine

    Recipe of Yuri Cestari

    Soft, stable structure at room temperature. Ideal recipe for a whipping machine. Having Gelecta CREAM in the recipe does not obstruct the dispenser nozzle.

  • Semifreddo
    Semifreddi  veloci con  gelato da recupero

    Semifreddi veloci con gelato da recupero

    Iced almond biscuit

    Iced almond biscuit

    WITH ITALIAN MERINGUE AND SEMIFREDDO BASE

    Wild berry semifreddo

    Wild berry semifreddo

    WITH ITALIAN MERINGUE BASE
    Recipe of Francesco Boccia
    World Pastry Champion

    Strawberry semifreddo

    Strawberry semifreddo

    WITHOUT MERINGUE
    Recipe of Francesco Boccia
    World Pastry Champion

  • Gelato
    Gelato al cioccolato

    Gelato al cioccolato

    Gelato pistacchio nocciola

    Gelato pistacchio nocciola

    Zabaglione Gelato

    Zabaglione Gelato

    With GELECTA CREAM - 8g in 1kg of mix instead of a conventional neutral gelatin

    Fior di latte Gelato

    Fior di latte Gelato

    With GELECTA CREAM - 8g in 1kg of mix instead of a conventional neutral gelatin

    Silky smooth texture with air excellently incorporated and the right firmness and consistency even after more than 24H on display.

  • Sorbetto
    Sorbetto ribes nero

    Sorbetto ribes nero

    Sorbetto Passion Fruit e Pepe Timut

    Sorbetto Passion Fruit e Pepe Timut

    Struttura liscia e setosa che si mantiene per oltre 72H a banco. Il giusto grado di overrun ne completano il profilo della texture.

    Lemon Sorbet

    Lemon Sorbet

    With GELECTA COLD - 8g in 1kg of mix instead of a conventional neutral gelatin

    Silky smooth texture with excellent incorporation of air. A structure that maintains its characteristics even after 24H on display.

    Strawberry Sorbets

    Strawberry Sorbets

    With GELECTA COLD - 8g in 1kg of mix instead of a conventional neutral gelatin

    Silky smooth texture with excellent incorporation of air. A structure that maintains its characteristics even after 24H on display.

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