Filling:
Combine all the filling ingredients except for the Babbi Pistachio Spread in a blender or food processor. Mix until smooth and creamy. Taste and adjust sweetness or spices if needed.
Pour the pumpkin mixture over the cooled base and spread evenly.
Add a few teaspoons of Babbi Pistachio Spread on top and, using a toothpick or fork, create a marble effect.
Bake for 55–60 minutes at 180°C. Allow to cool, then refrigerate for at least 4–5 hours or overnight (recommended).
Cut into 9 bars, let sit at room temperature for 10–15 minutes, and serve with extra Babbi Pistachio Spread, vegan whipped cream, chopped nuts, or crumble.

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Filling:
Soak the gelatin sheets in cold water.
Mix the fromage blanc with the mascarpone until smooth.
Lightly whip the cream until soft and creamy.
In a small saucepan, dissolve the gelatin with the milk, sugar, and vanilla extract over low heat. Allow to cool slightly, then stir into the cheese mixture.
Gently fold in the semi-whipped cream.
Pour the filling into the six molds and freeze for at least 2½ hours.
Remove from the freezer, let sit at room temperature for about 15 minutes, unmold, and top with Babbi Caramelized Fig Cremadelizia before serving.

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Crumble topping:
Mix sugar, flour, and salt. Add the soft butter and work the dough until combined. Roll it out between two sheets of parchment paper to about 2 mm thick. Refrigerate.

Pâte à choux:
Bring the water, salt, and butter to a boil over low heat. Remove from heat and add the flour all at once. Stir vigorously, then return to the heat until a thin film forms on the bottom of the pan.
Transfer the dough to the bowl of a mixer fitted with a flat beater to cool slightly.
Beat the eggs and add them gradually until the dough is glossy and smooth.
Pipe 6 cm-long cylinders onto a parchment-lined tray.
Cut the chilled crumble into rectangles of the same size and place them on top.
Bake at 175°C for about 40 minutes without opening the oven.

Assembly:
Slice the éclairs lengthwise, fill with pistachio ganache, half a raspberry, and chopped pistachios. Dust with icing sugar and serve.

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• Place the Cookie Mix in a bowl, add diced butter, sugar and yolks, and knead until smooth.
• Roll out the dough between two sheets of baking paper and refrigerate for 30 minutes.
• Cut out cookies in your favourite shapes — ghosts, skulls, pumpkins or other Halloween designs.
• Bake in a preheated oven at 170 °C (fan) or 180 °C (static) for 15-20 minutes.
• Once cooled, decorate as you like with Babbi Cremadelizia.

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Form the tart shells:
Roll out the white dough on a surface dusted with rice flour to 3–4 mm thick. Cut out 8 hearts approx. 6 cm wide and place them into silicone moulds. Re-roll the scraps, cut 1–2 cm wide strips and line the edges of the moulds, pressing gently. Chill for 30 minutes or freeze for 15 minutes.

Create the decorative weave:
Roll out the red dough and cut long strips approx. 30 cm in length. Weave them with white strips to form a lattice. Lightly press to compact, then cut hearts slightly larger than the tart bases. Chill these too for 30 minutes or freeze for 15 minutes. Use any scraps to make cookies.

Prepare the filling and assemble:
Mix the cream cheese or mascarpone with Babbi Wild Strawberry Sauce. Fill the tart shells almost to the top, add a teaspoon of sauce, and cover with the woven hearts, pressing gently.

Bake and finish:
Bake the tartlets in a fan oven at 170°C for 22–25 minutes; cookies for 12–14 minutes. Let cool completely before unmoulding. Brush with neutral glaze, apricot jelly or acacia honey. For decoration, place a small heart cut from baking paper in the centre and dust cocoa powder around it, then remove the paper.

Serve:
Serve at room temperature or store in the fridge until ready to enjoy.

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• Divide the dough into portions of about 80 g each and shape them into balls. Roll each ball into a thin disk (about 15 cm in diameter).
  Generously spread Babbi Cremadelizia Pistachio on each disk, leaving a small edge, and sprinkle with chopped pistachios.
  Roll each disk into a log starting from one edge. Fold the log in half, joining the ends at the bottom, and press lightly to seal.
  With a sharp knife, cut down the middle of the folded side, stopping before the end. Gently open the two halves outward to form a heart shape.

• Place the hearts on a baking tray lined with parchment paper, spaced well apart, and let rise again for 30–40 minutes.
  Bake at 180°C (350°F) for about 25–30 minutes.
  Once cooled, top the pistachio hearts with more Babbi Cremadelizia, chopped pistachios, and a sprinkle of brown sugar.

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Add the oil, grated lemon zest, flour and yeast.

Mix well until the dough starts to become firm; lightly flour a pastry board, then roll out the shortcrust pastry in oil with a rolling pin until it is about half a centimeter thick and rectangular in shape.

Spread the Cremadelizia Fichi Caramellati Babbi in the center of the shortcrust pastry, leaving the edges clean.

Close the pastry by wrapping up the filling, then dropping a strip of dough taken from the long side on top of the Caramelized Figs, and then repeat the same procedure with the other edge of the pastry. You will obtain a loaf.

Cut the cookies to the desired width with a wet knife; then place them on a baking tray lined with baking paper.

Bake the biscuits for 20/25 minutes in a pre-heated oven at 180 ° C, static mode.

Once ready, take the cookies out of the oven, let them cool, then sprinkle them with icing sugar.

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