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500g plain flour
100g icing sugar
250g cold butter cubes
1 free-range organic egg yolk
a splash of ice cold water
250 ml double cream
2 tablespoons fine sugar
250g fresh strawberries
80g dark chocolate
Pasticinni are all kinds of small - usually sweet - treats to go with an afternoon coffee or for dessert. This whole month we bake Italian pasticcini, because it is summer so we can enjoy the treats outside. We bake a large amount of pasticcini cups and freeze half of them empty. Then they will keep fresh for a very long time. Because the mini monsters also like sweets a lot, we make the pastries really 'mini '. Also much better for us ;))
How to make strawberry and whipped cream pasticcini
Sifte the flour into a big bowl.
Sift in the icing sugar too.
Add the butter cubes to the bowl too.
Rub the butter cubes by hand firmly into the flour / sugar mixture
Rub until the butter is incorperated.
Whisk the egg yolk until loose.
Knead it into the flour mixture.
Until you have large crumbs.
Trickle in the water and knead it in.
Until you have a smooth, supple dough.
Wrap the dough in cling film then refrigerate it.
Allow the dough to rest in the fridge for at least 30 minutes then preheat the oven to 200°C / Fan 180°C
Knead and roll the dough.
Cut out circles.
Press gently into the mold.
Prick holes in the bottom.
Cool the cases for 15 minutes.
Bake the pasticcini in 15-20 minutes golden.
Alow the cases to cool in the mold.
Make the filling while the cases cool
Add the sugar to the cream.
Beat the cream until stiff.
Wash and drain the strawberries.
Grate the chocolate.
Halve some small strawberries then chop the rest
Melt the remaining chocolate au bain marie.
Brush the pastry cases with the melted chocolate.
Allow the chocolate to set in the fridge.
Fill the cases with chopped strawberry and pipe whipped cream on top.
Sprinkle the pasticcini with chocolate and top with half a strawberry.
We fill half with strawberries & whipped cream and tomorrow we fill the other half with crème pâtissierè & mixed fruit :))