Shopping list
1 roll puff pastry
1 free range organic egg
50g dark chocolate
250ml crème pâtissière (PDF)
50g strawberries
optional icing sugar
The Italians are famous for their pasta and pizza, but the Italian coffee with pasticcini is also really delicous! We have shared the recipe for Italian coffee before. This month we bake the pasticcini to go with it. Think of it as the French petit four, they are also small cakes, profiteroles or biscuits. Today we make the cases of puff pastry, delicious with chocolate and French crème pâtissière.
How to make Pasticcini
Preheat the oven to 200°C /180°C Fan, if you use a traditional baking tin, grease it. If you use a silicon mold you do not have to
Roll out the puff pastry and cut out circles
Knead the remains, roll out and cut out more circles.
Place the circles on the baking mold, press them in gently.
Prick a lot of holes in the bottom of the dough, using a fork.
Brush the cases with whisked egg for a nice shine.
Bake the cases in 10-12 minutes golden, let cool in the mold for a moment.
Place the cases on a wire rack to cool completely.
Make the rest of the filling while the cases cool completely
Wash the strawberries.
Chop the chocolate.
Melt it au bain marie.
Pour chocolate in the cases.
Pipe crème pâtissière on the cases.
Press a strawberry on top of every case.
The Pasticinni are ready! Next week we will make the Italian Pasticcini cases, from cookie dough ;)) and with whipped cream!