Discover These 5 Recipes From The Best Pastry Chef In Quebec!

Big winner of the TV cooking competition The best pastry chef in QuebecDario Bivona starts Desserts by Dario Bivonaa recipe book published by Éditions de l’Homme with 50 desserts, some of which we saw on TV.

Contents

Dario Bivona, winner of the Le Meilleur pâtissier du Québec cooking competition, which was broadcast on Vrai and TVA, never had in mind writing his own cookbook. Everyone who refuses none of the adventures that life offers them has entered this prize-winning project.

“Am I really living this? It’s true happiness,” exclaimed the dazzling hobby confectioner and trained pharmacist in an interview.

Dario Bivona has lived in Quebec for 16 years, where he earned a master’s degree in pharmacology and then a degree in communications. It originally comes from the Puglia region of Italy. He never imagined entering a televised amateur pastry competition and also being voted best pastry chef in Quebec.

“I had a very typical Italian childhood, learning to cook from my grandmother, my mother and my aunt. I watched them prepare fresh pasta and other typical dishes from our region. These three women gave me inspiration and passion,” says Dario Bivona.

He quickly realized that confectionery would become his specialty, he explains. “We had a little house by the sea with fruit trees growing in it. My mother made cakes, peach pies and fig jam. Baking is something that makes people happy. This is the basis of my book. I wanted to spread joy every day and make baked goods accessible to everyone. »

Among the 50 recipes from Dario Bivona’s desserts are several Italian-inspired pastries and other variations on Quebec recipes. “Anyone can find their account. I wanted to make a book that satisfies everyone and builds like a crescendo, from simpler recipes to high-level desserts,” says Dario Bivona.

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Start with simple recipes to tame the pastries

Baking can be intimidating at times, but anyone can make a good cake, says Dario Bivona, author of the cookbook Les Desserts de Dario Bivona.

“First of all, the most important thing is to get started,” says the winner of the title of Best Pastry Chef in Quebec. “Like anything in life, if you want to be good, you have to start with the basics, the easy things, and then gradually increase the challenge. The beauty of cooking and baking is trying, and when you get the result, we’re proud. Starting with a crunchy banana bread or cookies, it gives us confidence and allows us to move forward, and maybe one day we can bake puff pastry or macaroons. If I could do it without being a pastry chef, anyone could do it,” says Dario Bivona.

Pasta Frolla

Appropriate Treatment

Pasta frolla, a classic Italian pastry, is comparable to French shortcrust pastry. It is an extremely simple base that can be adapted to several recipes: biscuits, tarts, cakes, flans, etc.

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Makes about 40 biscuits, 24 cupcakes or 2 cakes
Cooking: 13 to 20 minutes
Rest: 1 hour

INGREDIENTS

200g (3/4 cup + 2 tbsp) unsalted butter, tempered

140 g (1 cup + 1 tbsp) powdered sugar

1 egg + 1 yolk, at room temperature

10 ml (2 tsp) amaretto (or vanilla extract)

A pinch of salt

400 g (2 2/3 cups) unbleached all-purpose flour

TOOL

rolling pin

Baking tray or 24 tartlet tins or 2 tartlet platters with a diameter of 23 cm

PREPARATION

In a bowl, mix the butter and powdered sugar with your hands until you get a creamy mixture. Add the egg and yolk, then the amaretto and salt, stirring constantly with your hands. Gradually add the flour, mixing well between additions.

Knead the dough on a floured work surface until it is no longer sticky. Wrap the dough in cling film and let it rest in the fridge for 1 hour.

Preheat the oven to 180°C (350°F).

Roll out the dough on a floured work surface or a sheet of baking paper to a thickness of 3 mm using a rolling pin. Tarts and tarts: Line tart tins or two cake plates. Prick the bottom of the dough with a fork. Biscuits: Using a cutter, cut out the biscuits from the dough and place on a baking sheet lined with parchment paper.

Bake the tart shells for 15 minutes, the tart shells for 20 minutes and the biscuits for 13 minutes.

ADVICE

For a chocolate version, add 32g (1/4 cup + 1 tablespoon) unsweetened cocoa powder in step 2. Mix it well with your hands before putting the dough in the fridge.
To make a checkerboard pattern, divide the dough into two equal pieces and add 15g (3 tbsp) unsweetened cocoa powder to one piece.

Pizzicotti di Pasta di Mandorla (Marzipan)

relax softness

The incredible Valérie, the producer of Le Meilleur pâtissier du Québec, is gluten and dairy intolerant. Imagine how sad I was when I found out that she couldn’t taste 95% of my creations! That’s when I thought of this easy recipe for almond paste, which is very popular in Puglia, the region of Italy I come from. Egg whites, sugar, almond flour and voilà!

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Makes 20-22 cookies
Rest: 6 hours
Cook for about 13 minutes

INGREDIENTS

300 g (2 1/2 cups) almond flour

250 g (1 1/4 cups) sugar

2 egg whites

2.5 ml (1/2 tsp) bitter almond flavoring

2.5 ml (1/2 tsp) lemon flavoring (optional)

45 ml (3 tbsp) limoncello

Zest of 2 lemons, grated

130 g (1 cup) powdered sugar

TOOL

Stand mixer with flat beater

PREPARATION

In a food processor fitted with a flat beater on low speed, combine the almond flour and sugar. Add egg white, bitter almond flavor, lemon flavor (if desired), limoncello, and lemon zest. Mix until a dough forms that is light but holds together well.

Wrap the dough in cling film and let it rest in the fridge for 6 hours or overnight.

Preheat the oven to 180°C (350°F) in convection mode (recommended) or 200°C (400°F) in conventional mode. Cover a baking sheet with parchment paper.

Form about 30 g (2 tablespoons) of dough balls with wet hands. Roll the balls in powdered sugar before placing them on the baking sheet. Squeeze the balls between your thumb, forefinger and middle finger to give them the characteristic shape of the pizzicotti (see photo opposite).

Bake for 12 minutes or until barely golden brown. Allow to cool completely before enjoying.

ADVICE

You can also try other flavor combinations such as lime zest and white rum, orange zest and Grand Marnier, instant coffee in Sambuca… Be inspired by your desire for the moment!
Additionally, after nibbling, to make your cookies more appealing and fun, you can garnish them with red and green candied cherries, strips of candied lemon or orange zest, or even coffee beans. Let your imagination run wild!

Avocado Lime Pie

Appropriate Treatment

With this cake I won first place in the “Best Recipe” category in the competition organized by Tastet and Avocado de Mexico Canada. Avocado in a dessert, really? The result is amazing!

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Makes about 8-10 servings
Cooling: 4 hrs 30 mins
Cook: 22 mins
Rest: 20 mins

INGREDIENTS

crust

butter for the mold

200g (1 1/4 cup) graham crackers, broken up

55 g (1/2 cup) hazelnuts (or almonds)

50 g (1/4 cup) sugar

4 g (1 tsp) baking powder

1 g (1/4 tsp) salt

125 g (1/2 cup + 1 tbsp) melted butter

zest of 1 lime, grated

Avocado cream

10 g (1 tbsp) gelatin powder

30 ml (2 tbsp) water

400 ml (1 2/3 cups) unsweetened coconut cream, divided

85 ml (1/3 cup + 1 tsp) freshly squeezed lime juice, divided

100 ml (1/3 cup + 1 tbsp) maple syrup (or honey)

7.5 g (1 tbsp) cornstarch

A pinch of salt

1 avocado, pitted and peeled

decoration (optional)

whipped cream

Zest and thin slices of lime

TOOL

Culinary robot

mixer

Sieve

23 cm (9 inch) springform pan

PREPARATION

Cover the bottom of a springform pan with a sheet of parchment paper and grease the inside with butter.

Crust. In a food processor, combine the graham crackers, hazelnuts, sugar, baking powder, and salt. Pulse 5 times or until a coarse powder forms. Put in a bowl. Stir in the butter and lime zest with a spoon. Pour the mixture into the prepared pan. Press down with your hands to level the base and create an edge. Refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F). Place the dish with the crust on a baking sheet.

Bake 10 minutes. Remove from the oven and use the back of a spoon to gently press the bottom of the crust to flatten it (it will puff up as it cooks). Continue cooking for 10 minutes. Take out of the oven. If necessary, squeeze the crust again. Allow to cool completely before demoulding.

Avocado cream. In a bowl, moisten the gelatin with water. Book. In a blender, mix 1 1/4 cups (310 ml) coconut cream, 1/4 cup (60 ml) lime juice, maple syrup, cornstarch, and salt until smooth and homogeneous. Place the mixture in a saucepan and heat over medium-high heat. Add the reserved gelatin and stir with a wooden spoon. Bring to a boil and cook for 1 minute. Remove from stove and store.

In a blender, grind the remaining avocado, coconut cream, and lime juice until smooth and creamy. Pour into the pan with the hot cream and stir vigorously. Pass through a sieve and let cool for 20 minutes.

Pour the cream into the crust. Leave in the fridge for 4 hours. Garnish with whipped cream, lime slices and zest, if you like.

New York Cheesecake with limoncello

Lasting pleasure

It’s my brother Tiziano’s and my sister-in-law Viviana’s favorite cake. I do it every time I visit her in Milan! And there is no need to prepare it in a two-tiered wedding cake like in the show Le Meilleur Pâtissier du Québec!

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Makes 10-12 servings
Cooking: 1 hour 5 minutes
Cooling: 2 to 3 hours

INGREDIENTS

butter for the mold

450 g (3 cups) digestif or graham crackers, broken up

150 g (1/2 cup + 3 tbsp) butter, melted

cheese cream

2 eggs

150 g (3/4 cup) sugar

750 g (3 cups) cream cheese

10 ml (2 tsp) vanilla extract

zest of 1 lemon, grated

60 ml (1/4 cup) limoncello

225 ml (3/4 cup + 2 tbsp) 35% cream

raspberry glaze

5 g (1 1/2 tsp) gelatin powder

60 ml (1/4 cup) water, divided

200 g (1 1/2 cup) fresh or frozen raspberries

110 g (1/2 cup + 1 tbsp) sugar

decoration (optional)

Fresh raspberries, blackberries, currants or blueberries

TOOL

Culinary robot

Electric stand mixer or hand mixer

Springform pan with a diameter of 23 cm

Shape at least 28 cm (11 in) in diameter.

mixer

Sieve

PREPARATION

Grease a springform pan with butter. Cut out a disk and a strip of parchment paper to cover the bottom of the pan and the edges. Line the outside of the bottom of the mold with several layers of aluminum foil to insulate it well (the mold is placed in the water bath).

Grind the biscuits in a food processor until a crumbly flour is formed. Put in a bowl. Add the butter and mix with a spoon. Pour into the mold and press together with your hands to form the base and edges of the cake. Store in the fridge for 30 minutes.

Preheat the oven to 170°C (340°F).

cheese cream. In a bowl with an electric mixer, beat the eggs with the sugar until the mixture turns white. Stir in the cream cheese, vanilla and lemon zest. Drizzle over the limoncello, stirring constantly. Store in the fridge. In another bowl, whip the cream until stiff. Using a spatula, fold the whipped cream into the cream cheese mixture. Pour the cheese cream over the biscuit base.

Place the mold in a second larger mold. In a saucepan or kettle, bring 1 liter (4 cups) of water to a boil. Pour hot water into the large pan until it reaches halfway up the springform pan. Bake 1 hour. Turn off the oven, open the door and allow the cake to cool completely in the oven.

Raspberry topping. In a bowl, hydrate the gelatin with 30 mL (2 tablespoons) of water. Book. Puree the raspberries in a blender. In a saucepan over high heat, bring the raspberry puree, water and sugar to a boil. Let cook for 2 to 3 minutes. Using a whisk, incorporate the reserved gelatine. Cook on high heat for 1 minute. Strain the topping into a bowl using a sieve. Allow to cool to room temperature, stirring occasionally to prevent a crust from forming.

Pour the topping over the cheesecake. Refrigerate for 2 to 3 hours. Remove the cake from the mold and carefully place it on a serving plate. Garnish with fresh berries if you like.

Apple and Port Crisp

relax softness

I love apple chips, I could eat them every day, morning, noon and night! It’s the perfect dessert to enjoy at the end of the evening, slightly warmed up, accompanied by a good scoop of vanilla ice cream (even better in front of the TV on a cold winter evening). It’s the best of Quebec in a comforting bowl.

Photo courtesy of Les Éditions de l’Homme / Photo taken by Ariel Tarr

Makes 10-12 servings
Cooking: 40 mins

INGREDIENTS

Butter and brown sugar for the casserole dish

500g (5 cups) apples, peeled and diced

200 g (1 cup) pears, peeled and diced

juice of 1/2 lemon

zest of 1 lemon, grated

80 ml (1/3 cup) port wine

75 g (1/2 cup) unbleached all-purpose flour

135 g (1 1/2 cups) rolled oats

115 g (1/2 cup) brown sugar

115 g (1/2 cup) unsalted butter, softened

3 g (1 tsp) cinnamon

3 g (1 tsp) ginger

A pinch of salt

TOOL

Pyrex glass baking pan, approximately 23 cm (9 inches) square

PREPARATION

Preheat the oven to 180°C (350°F). Grease a glass casserole dish and sprinkle with brown sugar.

Mix apples and pears in a bowl. Add the lemon juice and zest and the port wine. Leave to macerate for 15 minutes.

In another bowl, combine flour, rolled oats, brown sugar, butter, cinnamon, ginger, and salt. Mix with hands into crumbles. Book.

Be sure to catch the maceration liquid by using a strainer and drain the apples and pears. Place the fruit in the mold and cover with the sprinkles.

Bake 40 minutes. Baste the chips with the fruit maceration liquid five minutes before removing them from the oven. Let cool and serve.

ADVICE

The scoop of vanilla ice cream is THE classic, but you can also opt for a lighter side such as lemon whipped cream.