Pasticciotti Italian Cream Filled Pastry

Pasticciotti Italian Cream Filled Pastry

1 egg room temperature
1/2 cup sugar (100 grams)
1 pinch salt*
1 teaspoon baking powder
1 3/4 cups flour (228 grams)

  • First step is In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.
  • And then, In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 1 hour or until thickened.
  • And then, visit for full instruction :

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