Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/2 cup whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- Pasticciotto molds (or muffin tins)
- Double boiler (or microwave-safe bowl)
Step-by-step instructions:
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add in the egg yolks and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until a smooth dough forms.
5. Divide the dough into 12 equal portions and press each portion into the pasticciotto molds (or muffin tins), making sure to create a well in the center of each.
6. In a double boiler (or microwave-safe bowl), melt the chocolate chips and heavy cream together until smooth.
7. Remove from heat and stir in the powdered sugar.
8. Spoon the chocolate cream into the wells of the pasticciotto molds (or muffin tins), filling them about 3/4 of the way full.
9. Use the remaining dough to cover the tops of the pasticciotto, sealing in the chocolate cream.
10. Bake in a preheated oven at 350°F for 20-25 minutes, or until golden brown.
11. Allow to cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
12 pasticciotto
Nutritional information:
Calories: 350
Fat: 19g
Carbohydrates: 41g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk.
- Chocolate chips can be substituted with chopped chocolate.
- Heavy cream can be substituted with whipping cream or half-and-half.
- Powdered sugar can be substituted with granulated sugar.
Variations:
- Add a teaspoon of orange zest to the dough for a citrusy twist.
- Use white chocolate or dark chocolate instead of milk chocolate.
- Add a tablespoon of instant coffee to the chocolate cream for a mocha flavor.
Tips and tricks:
- Make sure to press the dough firmly into the molds to prevent any gaps.
- Use a pastry brush to brush the excess flour off the pasticciotto molds before filling them with dough.
- If the dough is too sticky, refrigerate it for 10-15 minutes before working with it.
Storage instructions:
Store pasticciotto in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat pasticciotto in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve pasticciotto on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Espresso
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the chocolate cream is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the pasticciotto are sticking to the molds, run a knife around the edges to loosen them.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized milk and eggs to reduce the risk of foodborne illness.
- Store pasticciotto in an airtight container to prevent contamination.
Food history:
Pasticciotto is a traditional Italian pastry that originated in the region of Puglia. It is typically filled with custard or jam, but this variation with chocolate cream is a modern twist.
Flavor profiles:
The buttery and slightly sweet dough pairs perfectly with the rich and creamy chocolate filling.
Serving suggestions:
Serve pasticciotto as a dessert or a sweet snack.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Chocolatey, Sweet, Indulgent