Gianluca Fusto is one of the undisputed masters of contemporary Italian pastry. Inside his laboratory in Milan, the pastry chef has created a new cake for IS: starting from two basics, shortcrust pastry and financier biscuit, Fusto gives live to a roasted apple pie (“crostata di mele arrosto”) with an intense flavor, technically flawless and, thanks to this masterclass, now reproducible even at home.
In collaboration with Berkel https://www.theberkelworld.com/it/
How to make shortcrust pastry (sablage)
How to make the financier biscuit
How to make 'roasted' apples
Baking the shortcrust pastry
Baking the financier biscuit
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