the pasticciotto SALENTINO
INGREDIENTS:
pastry, pastry cream, oval molds.
pastry, pastry cream, oval molds.
PREPARATION: Prepare the pastry
and allow to rest 30 minutes. Prepare the custard and let cool. Put the ball of pastry on a work surface dusted with flour, dough with a rolling pin to form a 7-8 mm thick and then, butter molds, dust them with flour to remove any such excess.
With the pastry to cover bottom and sides of molds and prick with fork tips. Fill custard all'orloe up with another piece of pastry to cover like a lid by placing it so well and oval in shape with convex hands. Brush with lightly beaten egg white and put the molds in the oven already 'hot at 170 degrees and cook for 10 minutes, increase temperature to 200 ° and bake until the surface of pasticciotti will 'become pale amber color.
Remove the molds from the oven, allow them pasticciotti to cool, then gently remove from the molds.
Remove the molds from the oven, allow them pasticciotti to cool, then gently remove from the molds.
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