When packing her bags, Martina sacrifices a few sweaters to make room for her kitchen utensils, which follow her back and forth between Switzerland and Piedmont.
After many sacrifices, she has decided to pursue her dream.
She, who has made cooking her little obsession, where not only all her energy but also her inclinations converge, has understood how important it is to fight to achieve her goals.
A PASSION BORN BY CHANCE THAT BECAME A NECESSITY
Today, she knows she has redeemed that part of herself that held her back for so long, making Martina proud, who started baking cakes during her university days to carve out a few moments of well-being and then fell in love with it.
It has been a long time since she started kneading and baking and then posting photos of her cakes on Instagram for fun. Today, she has a huge following and lots of projects.
She told us about life-changing choices and desserts that touch your heart, and she also gave us a recipe to share with you. We hope you'll try it and maybe tell us how it turned out.
MARTINA IN THE KITCHEN: HOW A RECIPE IS BORN
INCIPIT
To put together a recipe, Martina starts with the ingredient.
Before deciding, she carefully analyzes the context, then the season, then the theme and purpose of the recipe.
From the ingredient, she moves on to choosing the dessert: a range of options opens up, which are gradually discarded until she decides on the most suitable preparation.
RESEARCH, STUDY, AND PLAN
Once the recipe has been chosen, a phase of study and research begins, involving images and texts: seeking inspiration in the work of others is useful for achieving one's own personal version.
Before starting to cook, Martina creates a sketch of how the dessert should look once ready, an excellent excuse to give free rein to her great passion for art, which she was unable to cultivate during her school years.
TIME FOR ACTION
When she enters the kitchen, she tries with all her might to keep things tidy, but her creative gestures require space and freedom.
She sings as she shapes her recipe.
She moves carefree, wearing her white Split-Leg. Fortunately, it also covers her legs, saving her from pesky stains, and is so soft and light that it feels like a second skin.
THE RIGHT LIGHT
She only photographs with natural light, so this phase is primarily about waiting.
As soon as the right light appears on her balcony, she builds the set using colors, textures, and objects that reflect the mood of the dessert.
She also likes to hint at the main ingredients; after all, with her photographs, she wants to construct a narrative that poetically reveals the world behind the dessert.
THE RECIPE TRANSLATED INTO WORDS AND THE SEARCH FOR SIMPLICITY
Writing the recipe is a delicate phase. Martina tries to imagine what questions she might receive from her readers, anticipating their answers.
The list of ingredients must be complete, and she likes to divide the process into a clear and schematic list of steps.
Her writing ranges from a more emotional narrative, where she reveals herself through her dishes, to technical instructions. She loves teaching others how to do things and would like to organize cooking classes one day.
GRAND FINALE: THE TASTING
Things don't always turn out as they should, so it is necessary to adjust, add, or remove. But most of the time, the result is completely satisfying. The dessert is made, translated into an image ready to be shared. All that remains is to enjoy it.
Sometimes she falls asleep imagining all the desserts she would like to make and how to make them. It is her happy thought: a comfort comparable to Linus' blanket that never leaves her.
BEYOND THE APPARENT BARRIERS OF MODERN PASTRY
For some time now, she has been passionate about modern pastry making and tries to convey its simplicity on her social media.
As her teacher used to say , "Modern pastry making is even simpler than classic pastry making." The important thing , according to Martina, is to approach it without performance anxiety.
WHAT'S BAKING IN THE OVEN?
After her pastry course, a highly educational internship, and an endless amount of baked goods, she is ready for her next adventure.
Carrying in her heart her dream of opening a pastry shop that reflects her in every way, Martina continues to trust her instincts and follow her ambitions with patience, commitment, and perseverance.
MARTINA'S CAKE
The cake she has dedicated to us is perfect for September.
The sweetness of the figs pairs perfectly with the tartness of the Greek yogurt in a fresh late-summer dessert.
Yogurt and fig cheesecake
Ingredients:
For the Breton hazelnut shortbread
85 g butter
70 g brown sugar
30 g egg yolks
90 g flour
40 g hazelnut flour
5 g baking powder
1 pinch of salt
For the yogurt mousse
360 g plain Greek yogurt
1 teaspoon vanilla paste or powder
100 g caster sugar
90 g milk
5 g gelatin sheets (200 Bloom)
140 g fresh cream
For the fig jelly
300 g fig pulp
25 g icing sugar
7 g gelatin sheets (200 Bloom)
1 teaspoon lemon juice
class="p3">Preparation
Breton hazelnut shortbread
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar, vanilla, and salt until smooth. Add the egg yolks and mix, then add the flour and baking powder. Work the pastry as little as possible to ensure a crumbly result.
Transfer the dough between two sheets of parchment paper and roll it out to a thickness of about 5 mm. Leave it to cool in the refrigerator for at least 3 hours.
After resting, cut out a circle 16 cm in diameter using a ring of the same size. Bake directly in the ring on a baking sheet lined with parchment paper or with a micro-perforated mat on the bottom. The pastry should bake for about 15 minutes at 170°C. Leave the oven slightly open to allow excess moisture to escape.
Once cooked, leave to cool.
Yogurt mousse
In a large bowl, combine the Greek yogurt and vanilla, stir to soften and set aside.
Hydrate the gelatin in cold water, leaving it to soak for ten minutes.
Pour the milk and sugar into a small saucepan, heat until it reaches boiling point and immediately remove from the heat. Allow to cool slightly and add the rehydrated gelatin, well squeezed.
Stir the milk into the yogurt.
Separately, semi-whip the fresh cream and add it to the yogurt mixture, stirring gently.
Immediately pour into an 18 cm diameter mold or ring, on top of the Breton sablé base.
Transfer to the freezer and freeze completely, which will take overnight.
Fig jelly
In a small saucepan, cook the fig pulp with the sugar and lemon for a few minutes. When it has reduced and reached boiling point, remove from the heat. Allow to cool slightly and add the rehydrated gelatin, well squeezed.
Emulsify well using a hand blender.
Pour directly onto the frozen mousse and level with a spatula. You can also do this step when the mousse is firm on the surface.
Return to the freezer until completely frozen.
Final decoration
Remove your cheesecake from the mold and place it on a serving plate. Decorate with fresh figs (you can glaze them with neutral gelatin), hazelnuts, and fresh thyme or mint leaves. Finish with gold leaf and very fine gold powder.
Store in the refrigerator for up to 3 days.
Photo by @unafiabaincucina
If you don't want to miss Martina's next desserts, here's where to follow her:
BLOG - https://www.unafiabaincucina.it/
IG - https://www.instagram.com/unafiabaincucina/?hl=it
FB - https://www.facebook.com/unafiabaincucina/
