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JAM TALES“When tradition meets quality,
sweet stories to enjoy are born”
Dear Pastry Chef,
We at Menz&Gasser think that the best way to grow togetheris to innovate, while preserving excellence and respecting tradition
along the way. We have been doing this for more than 80 years,and believe it is also true for the art of pastry making.
With our pastry chef, we have decided to reinterpret certain “classics”of the Italian pastry tradition. And so, our project Jam Tales was born:recipes in which the goodness of Menz&Gasser’s products encounters
the authenticity of pastries typical of our country.Recreating them in your kitchen, you will have the opportunity to better
appreciate the quality and ease of use of our products and to give your loyal customers a delicious taste of Italian sweetness.
Menz&Gasser
RECOMMENDEDMENZ&GASSER
PRODUCTS!
• Top-of-the-range product• Bake-stable, also perfect forfillings• Fruit content: 50%
A delicate and delicious crostata, that unites the friabilityofshortbreadwiththesweetandtraditionalflavourofcherries.
Ideal as a desser, or as a tasty snack.
MENZ&GASSERALMOND AND CHERRY PIE
TIPS AND ADVICEFROM
MENZ&GASSER
• To make the crostata even more delicious, add cinnamon, preferably in bark form, which ismorearomaticandflavourful.• Don’t forget that an application of gelatine on the surface ensures better conservation. • If you have trouble rolling out the almond paste, given its friability, use two sheets of baking paper (one on top and one below) andflattenitwitharollingpin.
INGREDIENTSSHORT PASTRY ALMOND
200 g sugar, 550 g butter, 5 g cinnamon, 150 g egg yolk,180ggroundalmonds,2gsalt,650gflourand5gbakingpowder
FILLINGCHERRY PREPARATION 50% FOR BAKING AND FILLING
METHODMix the sugar and butter. Add the eggs, cinnamon and salt;andlastofall,thegroundalmonds,flourandbakingpowder.
Leave to stand overnight in the fridge.
TO MAKE THE TARTLine a tart tin with short pastry. Fill with Menz&Gasser baking Cherry preparation 50% and decorate with rough-cut strips of shortbread.
Cook at 170° C for about 30 minutes.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERCROISSANT
Thewordcroissantevokesamixofunmistakablyaromasandflavours,like that of coffee and morning pastries. The aroma of the dough, united with
Menz&Gasser preserves, gives you a dose of good humour and energy!
• Top-quality product• Perfectforfilling and baking• Fruit content: 70%
• Top-quality product, excellent bake stability• Ideal for pre-baking• Fruit content: 50%
• 90% fruit in pieces• Bake/freeze/thaw stable• Idealforfillingsand decoration
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTS1300gstrongflour,150gsugar,150gbutter,20gsalt,
20 g malt powder, 500 g eggs, 60 g brewer’s yeast, 200 g milk, vanilla, oran-geflavourand1000gbutterforflakypastry
FILLINGDELIZIA ORO 70% APRICOT (for the cornets)
RASPBERRY PREPARATION 50% FOR BAKING AND FILLING (for the strips)FRUIT FILLING APPLE 90% (for the treccine)
METHODPrepare an elastic dough of medium density by mixing all the ingredients and making sure (especially during the summer months) to add the yeast at the very last moment. Remove the dough from the mixer and let it rest, keepingitwrappedinclingfilminthefridge.Useapastamachinetoformarectangle and on one side lay out 1 kg of butter that is ready to use and rol-ledouttoathicknessofabout2centimetres.Foldthedoughflatoveritself
and give 3 three-step turns per sheet, letting the dough rest for30 minutes between each turn. Stretch the dough to about 4/5 mm andpreparethecroissantsfillingthemwith:DeliziaoroApricotforthe
cornets, Raspberry preparation for the strips and Fruit Filling Apple for thetreccine. Leaven at 28° C and cook in the oven at 180° C
for about 20 minutes.
• Pay particular attention to the rising and butter-rolling stages: in this way, you will obtain a perfect product and can have fun creating various forms and combinations.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERYOGURT PIE
A simple, tasty sweet, ideal for breakfast or a snack. Its soft texture melds with the inviting taste of Menz&Gasser jam,
which adds sweetness and a touch of personality.
• Top-quality product, excellent bake stability• Enriched with peels
• Authentic extra jam, noaddedflavours,colours or preservatives• Bake-stable,idealforfillings
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTS600gsugar,15wholeeggs,300goliveoil,300gsunfloweroil,
600glow-fatyogurt,1200gflour,24gbakingpowder,vanilla and lemon zest
FILLINGLEMON PREPARATION FOR BAKING WITH PEELS
BLACKBERRY EXTRA JAM FOR BAKING
METHODBeat the eggs with the sugar and blend well in a planetary mixer.
Add the olive oil and seed oil, mix well delicately by hand to blendthoroughly.Addtheflourintwoorthreebatches,followedby
thebakingpowderandfinallythevanillaandlemonzest.Blendwellinthe mixer for about two minutes and then add the low-fat yogurt.
Mix, pour into the moulds, and add the Menz&Glasser jam. Bake the singleportioncakes(inamuffintin)for25minutesat170°C.
Bake the cakes, on the other hand, for 40 minutes at 170° C. Leave to cool and serve slightly warm with a spoonful of cold yogurt on the side.
• It is possible to use other types of yogurt. Bear in mind that fruit yogurt will lend a distinctive taste to your cake.• Spread the jam on the surface of the cakes so that during baking it spreads downward and is positioned at the centre of the cake at the time of cutting.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERAPPLE STRUDEL
• Top-quality product, excellent bake stability• Ideal for preparing delicious apple strudels• Fruit content: 55%
A typical South Tyrolean pastry, apple strudel is a true speciality with an unmistakable,rustictaste.Itsfillingconsistsofapples,raisins,sugar,breadcrumbs,pinenuts,
and butter: a classic from the pastry tradition of the Dolomites.
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTSFOR THE PASTRY
250gflour,50geggs,60goil,60-65gwater1 pinch of salt and lemon zest
FILLING3 apples, 200 g Menz&Gasser apple for strudel,
breadcrumbs or crumbled sponge cake, sultanas, pine nuts and cinnamon
55% APPLE FOR STRUDEL WITH APPLE CUBES
METHODBlend all the ingredients in a mixer with a special dough hook, but
without adding the water. Add the water a bit at a time, until the mixture is compact and smooth. Roll the dough into a ball and brush it with oil. Let the dough stand in the fridge for 30 minutes, then roll it out with the helpofalittleflour,untilitisabout½mmthick,andthenputinthefilling.Mixalltheingredientsforthefillingtogether,blendingwellandchoosingtheamounttofityourneeds.FillonesidewiththeMenz&Gasserfilling,brush the dough with egg and roll it up. Decorate with pastry lozenges and bake in the oven at 180° C for about 40 minutes for the full strudel,
25 minutes for the single portion.
• For an optimal result, it is essential that you roll the dough very thin, to make it crispy and crumbly.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERFROLLINI B ISCUITS
At times, with shortbread, you can create true magic in the kitchen.This is the case with shortbread biscuits: irresistible, friable treats,
enriched with the sweetness of Menz&Gasser jam.Impossible to resist, at breakfast or tea time!
• Top-quality product, excellent bake stability• Ideal for pre and post-baking
• Top-quality product• Perfectforcoldfilling and baking• Fruit content: 70%
RECOMMENDEDMENZ&GASSER
PRODUCTS!
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTS400gweakflour,400gbutter,200gcornstarch,
200 g icing sugar and 5 hard-boiled yolks
FILLINGSTRAWBERRY EXTRA JAM FOR BAKING
DELIZIA ORO APRICOT 70%
METHODMixtheflourwiththebutter.Addthesugar,
the hard-boiled egg yolks and the corn starch.Once it has been well blended, put the dough in the fridge
and let it stand for about 3 hours.Roll into balls about 2 cm in diameter, make a hole in the topwithyourfinger,andthenfillwithDeliziaOroApricot70%
or Strawberry Extra Jam for baking and bake at 160°/170° Cfor about 20 minutes. Let the biscuits cool down and serve.
• Be sure that the egg yolk is properly boiled: over-boiling can make the mixture too crumbly and,consequently,somewhatdifficult to work with.• Pay careful attention to the temperature of the oven during baking, to ensure a homogeneous result with as few cracks as possible.
MENZ&GASSERCHOCOLATE CAKE
• Top-quality product• Excellent bake stability• Enriched with peels
A timeless classic from the Italian tradition,chocolate cake is the choice that everyone loves.
Soft, delicious, and made with simple ingredients with the unmistakabletaste of cocoa, it is the ideal dessert that pleases both adults and children.
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTSFOR THE CAKE
400 g butter, 170 g sugar, 65 g invert sugar, 340 g yolks, 215 g eggs,550gplainchocolate,85gmeltedbutter,340galmondflour,
185gweakflour,15gbakingpowder,210gsugar,425geggwhite3 g salt and vanilla
FOR THE GLAZE1200 g chocolate, 1000 g cream and 250 g glucose
FILLINGORANGE PREPARATION FOR BAKING WITH PEELS
METHODUse a spatula to whip the soft butter with the sugar and invert sugar.
Add the eggs and yolks. Blend in and mix the chocolate and the melted butter.Addthealmondflourandtheflourwithbakingpowder.
Fold in the egg whites whipped stiff with the caster sugar, salt and the vanilla.Mixgentlyandpourintoamouldlightlydustedwithflour.Cook at 170° C for about 30 minutes. Once cooked, cut the cake
inhalfhorizontalandfillwiththeMenz&Gasserorangewhithpeelsforbakingfruitfilling.Maketheglazebringtotheboilcreamandglucose,addthechocolateandglazethefilledcake.Allow to rest in the refrigerator for 15/20 minutes before
decorating and serving.
• Beforefillingthecakewiththejam,wesuggest you slice the layers and assemble them upside down. In this way, you will have a perfectly smooth top layer.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERPEAR AND CINNAMON TART
A dessert with a unique, delicate taste, thanks to the intense, enveloping aromaof the cinnamon, which further enhances the soft texture of the dough.
This is a true delicacy, with guaranteed success, both as the endingtoafinemealorastand-alonecake.
• 90% fruit in pieces• Bake/freeze/thaw stable• Idealforfillingsanddecorations
• Super-shiny glaze• Protects the fruit, bringing out its colour and freshness• Use hot, diluted with water
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTSFOR THE CUSTARD
1000gmilk,250gsugar,160geggyolks,150gflour,a pinch of salt, 1 vanilla pod and lemon zest
FOR THE SHORT PASTRY600gflour,210gsugar,420gbutter,120geggyolks,apinchofsalt,
vanilla,orangeflavour,cinnamonandhoney
FILLINGPEAR FRUIT FILLING 90%
GELATINE NOVAGEL NEUTRAL
METHODBoil the milk with the vanilla and lemon zest. Apart lightly whip the egg yolkswithsugar,flourandapinchofsalt.Whenthemilkboils,combinethe two mixtures and mix well. Cook over low heat for about 8 minutes.
When cooked, store the cream in the fridge. For the pastry: mix the sugar, butter,orangeflavourandhoney.Addeggs,cinnamon,vanillaandsalt;
andlastofall,theflour.Leavetostandovernightinthefridge.
TO MAKE THE TARTLineatarttinwithshortpastry,filledto¾withthecustardcream,
fillwithPearFruitFilling90%Menz&Gasserbakingpreparationandbakeat 170° C for about 40 minutes. Brush with hot Menz&Gasser Novagel
Neutra gelatine diluted with a little water.
• During cooking, open the oven door or valve several times, in order to release the steam and avoid boiling the cream. In this way, the cake will be smoother and more even.• Duringthefinal10minutes,remembertoraise the temperature a few degrees to further caramelize some areas of the surface, thus making the cake more inviting.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSERRICOTTA TART
• Top of the range product• Bake stable, also perfect forfillings• Fruit content: 50%
A very tender cake, with a heart of ricotta and Menz&Gasser jam.Ideal for every occasion: breakfast, after a rich meal, and even snack time.
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTS500 g ricotta cheese, 200 g sugar, 50 g corn starch, 100 g eggs,
5 g lemon zest, 150 g egg whites and vanilla
FOR THE SHORT PASTRY600gflour,210gsugar,420gbutter,120geggyolks,
apinchofsalt,vanilla,orangeflavour,cinnamonandhoney
FILLINGWILD BERRIES PREPARATION 50% FOR BAKING AND FILLING
METHODForthepastry:mixthesugar,butter,orangeflavourandhoney.Addeggs,cinnamon,vanillaandsalt;andlastofall,theflour.
Leave to stand overnight in the fridge.Mix the ricotta with the sugar and corn starch.
Add the eggs, vanilla and lemon zest. Whip the egg whitesseparately until stiff and then add them to the mixture.
Pourontoashortcrustpastrybase,fillwithMenz&Gasser50%wildberryfillingandbakeat170°C
for about 25/30 minutes.
• You can personalise your cake by adding wheat germ, candied fruit, or pieces of chocolate, to give it an even more distinctive taste. Or you can use sheep’s milk in place of the cow’s milk ricotta, to further enhance the taste and soft texture.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSER PADUAN FOCACCIA
• 90% of fruits pieces• Stable in baking and freezing•Idealforfillingsand toppings
A long and painstaking process is the real secret of Padua Focaccia.Thissoft,sweetbreadismadetastierthankstotheMenz&Gasserfilling,
which helps to make it even more special.
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTS340gstrongflour,1250gmedium-strengthflour,170gwater,40gmilk,
40 g brewer’s yeast, 465 g sugar, 440 g egg, 80 g egg yolks, 280 g butter, 130 g dry Marsala, 20 g salt, 300 g walnuts,
orange zest and 1 vanilla bean
FILLINGAPPLE FRUIT FILLING 90%
METHODMakethefirstdoughwith340gstrongflour,170gwater,40gmilk,
40 g brewer’s yeast and 15 g sugar, mixing until you obtain a good gluten mesh and a perfectly smooth dough. Let it rise for about 1 hour at 26° C, then return the dough to the machine and mix a second time with: 200 g medium-strengthflour,40gsugar,100geggand40gbutter.Mixuntil
you obtain a smooth dough and allow to rise again at 26° C until it triples in volume. Mix again, for the third time, with: 350 g medium-strength flour,190gegg,130gsugar,70gbutter.Mixuntilyouobtainasmoothdough and allow to rise at 24°/26° C until tripled in volume. Mix, for the fourthtime,with:700gmedium-strengthflour,280gsugar,150gegg,
80 g egg yolks, 170 g butter, 130 g dry Marsala, 20 g salt, 300 g walnuts, orange zest and 1 vanilla bean. Once you have obtained a smooth dough, allow it to rise in a leavening chamber at 26° C for about 1 hour. When the
time has elapsed, divide into pieces as you like, form round loaves, and let them rise in the oven until tripled in volume, keeping the loaves cove-red and the chamber very moist. When ready, leave on a table for about 10 minutes, use a sharp knife or scalpel to incise a cross on the surface
and brush with egg yolk diluted with water. Spread 200 g of your chosen Menz&Gasser Fruit Filling over the surface. Bake about 25 minutes for
loaves weighing 350/400 g at 170° C with the valve closed.
• Proper levitation is the secret to an excellent result.• To best use the Menz&Gasser Fruit Filling, utilize the product on 50/60 g single-portion focacciasforbreakfast:thebalanceofflavours will be superlative.
RECOMMENDEDMENZ&GASSER
PRODUCTS!
MENZ&GASSER“ROSES” CAKE
• High-quality preparation, very stable at high temperature• Suitable for pre-oven use
Thenameofthisrefinedcakecomesfromthetypicalshapeofitsdough,which is rolled up and then cut into pieces that resemble rosebuds.
Simple, delicate and very tender, it makes an ideal dessert.
Menz&Gasser is a company specialised in the productionof high quality jams and semi-processed fruit preparations.
Thanks to more than 80 years of experience and a dedicated researchand development laboratory, the company has worked for decades
alongside pastry chefs and gelato makers, with fruit preparationforbakingandfilling,extrajamsbackedstableathightemperature,
toppingsandfruitfillings.
www.menz-gasser.it
TIPS AND ADVICEFROM
MENZ&GASSER
INGREDIENTSLemonzest(preferablyorganic),350gmedium-strengthflour,160 g milk, 125 g sugar, 10 g brewer’s yeast, 60 g egg yolks,
30 g extra virgin olive oil, a pinch of salt and 40 g butter
FILLINGDELIZIA ORO 70% APRICOT
METHODMixtheflour,egg,milk,salt,sugarandlemonzest,untilyouobtaina
smooth, homogenous dough. Add the brewer’s yeast and continue to mix until the yeast is thoroughly amalgamated. Add the olive oil to the doughand mix well until completely absorbed. Place the dough in the refrigera-tor for about 20 minutes. After the time, remove it from the refrigerator, spread it out using a rolling pin about 1 cm in height and have one light layer of butter leave to soften at room temperature. Subsequently, add a
layer of Menz&Gasser Delizia Oro 70% Apricot. Roll up the dough,cut into slices 2/3 cm high, and place these little rolls in previously
butteredandflouredbakingpansorinsiliconeorpaperbakingmoulds.Place in levitation chamber at 25°/27° C until they rise completely.
Bake in the oven at 175° C for about 20 to 25 minutes.
• The stability in the oven of Menz&Gasser Delizia Oro 70% Apricot will improve the baking phase, and avoid the creation of unwanted spaces between the layer of dough and that of the butter and jam.• For an optimal result, pay close attention to the rising phase.
www.menz-gasser.it
