Pasticciotti with coffee cream
FOR THE SHORT PASTRY
- Egg
- Peel of an orange
- Lemon
- 1 pinch salt
- 250 g 00 flour
- 137 g Butter
- 100 g Sugar
- 6 g baking powder
- 500 g Coffee custard
- 400 g Latte
- 90 g Coffee
- 150 g sugar
- 22 g Amido di mais (cornstarch)
- 22 g 00 flour
- 140 g egg yolks
- Pasticcetti filled with coffee cream are a delicacy of Italian pastry. These sweets feature a crumbly pastry shell that envelops a...
- Pasticcetti filled with coffee cream are a delicacy of Italian pastry. These sweets feature a crumbly pastry shell that envelops a...
- Pasticcetti filled with coffee cream are a delicacy of Italian pastry. These sweets feature a crumbly pastry shell that envelops a...
- Pasticcetti filled with coffee cream are a delicacy of Italian pastry. These sweets feature a crumbly pastry shell that envelops a...
In a bowl or in a stand mixer, pour all the ingredients for the shortcrust pastry into the cream and knead until the flour absorbs all the ingredients and forms a ball, then cover with cling film and let rest in the refrigerator for about 30 minutes.
Using a rolling pin and floured baking paper, roll out the shortcrust pastry to a thickness of about 45 mm, then line the pasticciotti molds.
Combine all the ingredients for the cream and bring to a simmer. Let it cool completely and then transfer it to a piping bag. (If you don't have one, you can also use a teaspoon.) Fill the molds with the cream, then cover with the shortcrust pastry, sealing the edges well.
Place the pasticciotti on a baking sheet and bake in a preheated oven at 200°C (400°F) for about 30 minutes. The cooking time depends on your oven. Let the pasticciotti cool and serve. You can also dust with powdered sugar if desired.
The chef recommends:
You can also fill the pasticciotti with different creams according to your tastes.
Rate the recipe
Make your voice heard, chef!
