DirectionsStep1Heat the milk in a saucepan with the vanilla or lemon zest, as desired. Bring to a near boil.Step2While the milk is heating, in another saucepan, beat the egg yolks with the sugar and mix well.Step3Then add the two sifted flours and mix.Step4Slowly pour the hot milk into the egg-sugar-flour mixture, stirring constantly.Step5Place the saucepan over low heat. Whisk until the cream thickens (this will take about 3-4 minutes).Step6Pour the pastry cream into a bowl. Cover with plastic wrap (in contact with the cream) and allow to cool completely in the refrigerator (at least 30 minutes).Step7Put the flour on a pastry board and make a hole in the middle. Pour in the sugar, lemon zest (optional), salt and room temperature eggs in this order.Step8Add the cold butter cut into small pieces. Knead the ingredients quickly for the shortest time possible, so as not to overheat the dough, until the mixture is compact and elastic.Step9Form a loaf and wrap in plastic wrap. Let it rest in the refrigerator for at least 30 minutes.Step10Remove the pasta frolla from the refrigerator. Place it on a marbled pastry board dusted with a little flour. Roll it out with a rolling pin until it's about 5 mm (1/5 inch) thick.Step11Take the oval molds and lightly oil them. Line each mold with shortcrust pastry. Use your fingers to shape the pastry so that it covers the inside of the mold well. Discard any excess dough that sticks out.Step12Place 2 or 3 teaspoons of crema pasticcera in each mold so that the cream is just below the rim.Step13Take another piece of rolled-out pastry and fully cover the cream.Step14Press the dough to the edges to seal the pastry. Again, remove excess dough from the edge of the mold.Step15Now beat an egg yolk with 3 tablespoons of milk and brush the surface of the pasticciotti. This will serve to form the shiny and golden top.Step16Bake the pasticciotti in a preheated oven at 180°C (356°F) for 30-35 minutes.Step17When the pasticciotti are golden brown, remove them from the oven and let them cool at room temperature for a few minutes.Step18Finally sprinkle with icing sugar and serveIngredientsIngredients250 gramsFlour (1 2⁄3 cups of "" flour)100 gramsGranulated Sugar (1/2 cup of)120 gramsButter (~ 1 stick, unsalted and cold)1 Egg (medium, at room temperature)1 Egg Yolk (medium, at room temperature)⅙ teaspoonSalt½ Lemon (zest, optional)2 Egg Yolks (medium)50 gramsGranulated Sugar (1/4 cup)15 gramsFlour (~ 2 tablespoons of all purpose)35 gramsCorn Starch (3 3/4 tablespoons)250 millilitersMilk (1 cup, whole and fresh)½ teaspoonVanilla Bean (or zest of half lemon)1 Yolk3 tablespoonsMilkadd Powdered SugarSee moreNutritionalNutritional506 Calories22 gTotal Fat206 mgCholesterol68 gCarbohydrate230 mgSodium9 gProteinFrom recipesfromitaly.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
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