Sweet Pasticciotto by Antonio Campeggio, APEI (Ambassador Pastry Chefs of Italian Excellence) maestro pastry chef Ingredients for about 15 pasticciotti Shortcrust dough • weak flour 500 g • granulated sugar 200 g • butter 220 g • powder baking yeast 10 g • egg yolks 30 g (about 2) • whole egg 50 g (1) • lemon zest 1/2 • vanilla 1/2 Knead the cold butter with your hands to make it workable. Add the granulated sugar and let it absorb into the butter. Add the flavourings and eggs. Lastly, add the flour that has been sifted together with the powder baking yeast. Mix well and place in the refrigerator wrapped in plastic wrap for at least one night. Pastry cream • whole milk 500 g • granulated sugar 150 g • rice starch 60 g • egg yolks 140 g (7) • vanilla 1/2 • lemon 1/2 Bring milk to a boil with the vanilla and lemon zest. In the meantime, whisk together the sugar and rice starch. Mix well, then add the yolks. When the milk boils, pour it over the egg and sugar mixture, and continue to cook it, either in the microwave or on the stove, until it reaches a temperature of 82-84°C. Pour it immediately onto a baking sheet and let cool. Put in a refrigerator covered with plastic wrap placed directly on top of the cream. Assembly Roll out the shortcrust pastry to a maximum thickness of 3 mm and form discs. Place the discs into a special steel or aluminium tartlet mould and push down with your thumbs until they take the shape of the mould; using a pastry bag, fill the mould with the pastry cream. Cover with another disc of shortcrust pastry, sealing the borders well, to obtain the classic shape of the pasticciotto. Bake in a preheated oven for about 10 minutes at 230°C. Recipe 50 THE LEGEND
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