Midnight sun

  • An original recipe from Arianna Trentini
  • Recipe calculated for 10 pieces
  • 5 completion stages


Salted cocoa shortcrust pastry

  • Combine the room-temperature butter (20°C) with the icing sugar.
  • Add the combined eggs, salt and ground almonds.
  • Then add the flour and cocoa, shape into a ball and refrigerate at +4°C for at least 2 hours before using.
  • Roll out to a thickness of 2 mm and line micro-perforated 15 cm x 4.5 cm x 2 cm high oval rings with the pastry.
  • Bake in a 158°C convection oven for approximately 15 minutes.


190 g icing sugar 228 g Dairy butter 82% fat – Block 107 g Pasteurized eggs 2 g salt 64 g ground almonds 50 g cocoa powder 22%-24% 450 g flour


Lemon cream

  • Combine the sugar with the lemon zest and ginger and let sit for at least a couple of hours.
  • Add the lemon juice, egg and water and heat slowly to 82°C.
  • Strain and add the gelatine mass.
  • Strain again and at 60°C combine with the butter, stirring until the mixture is shiny and homogeneous.
  • Chill at +4°C.
186 g sugar 18 g lemon peel 19 g grated fresh ginger 95 g lemon juice 170 g eggs 30 g water 27 g gelatine mass 254 g Traditional Butter 82% fat – Block


Whipped hazelnut ganache

  • Bring the milk, the first part of the cream, inverted sugar, and glucose to a boil.
  • Emulsify the hot liquids with the cocoa butter, then add the hazelnut paste and emulsify again.
  • When the mixture reaches 30°C, add the second part of the cream chilled to +4°C.
  • Emulsify and let set in the refrigerator for at least 6 hours.
  • Whip before using.


142 g milk 142 g Selection cream 35% fat 47 g Glucose syrup 44 DE 47 g invert sugar 80 g cocoa butter 150 g hazelnut paste 411 g Selection cream 35% fat


Candied hazelnuts

  • Heat the water and sugar to 140°C, add the hazelnuts, stir to coat and continue cooking until caramelized.
  • Spread onto a baking sheet lined with baking paper and let cool.
100 g toasted whole hazelnuts 20 g water 60 g sugar



  • Brush the pastry bases with cocoa butter to prevent them from getting soggy.
  • Garnish with 75 g of lemon cream.
  • Top with candied ginger cubes.
  • Place in the refrigerator.
  • To finish, pipe whipped hazelnut ganache over the lemon cream to cover completely.
  • Decorate with candied hazelnuts, candied ginger cubes, lemon zest, and gold flakes.
 SQ caramelised nuts  SQ candied ginger cubes  SQ lemon peel  SQ gold flakes  SQ cocoa butter