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Thousand flavors pastries

17/11/2023

The “thousand flavors pastries” are not a classic well-defined item of Italian patisserie but can be interpreted as a variety of assorted pastries that allow for a wide range of flavors, unleashing creativity. So, let’s make an example of a shortcrust pastry filled with various creams and decorations, inspired by Italian tradition but with a touch of imagination. Let’s start with a classic shortcrust pastry base:

Ingredients for the shortcrust pastry:

  • 300g of type 00 flour
  • 200g of cold butter, cubed
  • 100g of powdered sugar
  • 1 large egg (about 60g)
  • 1 egg yolk
  • Grated zest of 1 lemon (organic)

For the pastry cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 100g of sugar
  • 40g of type 00 flour or cornstarch
  • Zest of 1 lemon (organic) or 1 vanilla pod

For decorations and fillings:

  • Fresh fruit as desired (strawberries, raspberries, kiwi, etc.)
  • Chopped hazelnuts or pistachios
  • Dark, milk, or white chocolate
  • Fruit jam or jelly

Preparation

  1. Start by preparing the shortcrust pastry: mix the flour and powdered sugar in a bowl, add the cold, cubed butter and quickly work the mixture with your fingertips to obtain a sandy consistency. Add the egg and egg yolk, the grated lemon zest, and quickly knead until you get a compact dough. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

  2. Roll out the dough to a thickness of about 4 mm and cut out circles with a pastry cutter. Line some mini tart molds with these and prick the bottom with the tines of a fork. Bake in a preheated oven at 180 °C for about 15 minutes or until golden. Allow to cool.

  3. For the pastry cream, heat the milk with the lemon zest or vanilla. In another bowl, whisk the yolks with the sugar until you get a frothy and light mixture; fold in the sifted flour. Remove the lemon zest or the vanilla pod from the milk and slowly pour into the yolk mixture, stirring continuously. Return to the heat and cook until the cream thickens, stirring constantly. Let it cool, covering with cling film in contact.

  4. Assemble the pastries by filling the shortcrust bases with the pastry cream and decorate as desired with fresh fruit, chopped hazelnuts or pistachios, dollops of whipped cream, or designs made with melted chocolate.

Curiosity

In Italy, the term “pasticcino” refers to a small-sized sweet that can be enjoyed in one or two bites. The variety of pasticcini is endless and includes shortcrust pastry, cream, fruit, and chocolate among its most beloved ingredients. In bars and pastry shops in Italy, you will always find a wide selection of these delightful treats, paying homage to the creativity and art of the local patisserie.