Learn to make Mon Sciù di Pastiera, a mouthwatering Italian pastry that combines traditional flavors with a modern twist.

Mon Sciù di Pastiera

Mon sciù di pastiera is not just any dessert; it’s a small masterpiece born from the enchanting melding of Neapolitan and French pastry traditions. This delightful creation was developed by Italian-French chef Carla Ferrari for the Gustofolie event organized by the French Embassy in Italy in collaboration with GialloZafferano.

The craquelin profiteroles are a whimsical variation of classic cream puffs, adding a crunchy texture to the soft choux pastry. These delectable pastries are filled with a double stuffing: one infused with pastiera flavors, echoing the rich tastes of this beloved Neapolitan specialty, and the other featuring zesty lemon curd, which refreshes with its vibrant aroma.

This combination delights with every bite, teasing the senses and showcasing meticulous attention to detail. Discover how to prepare Mon Sciù di Pastiera, and challenge yourself to celebrate this delicious intercultural encounter!

Ingredients

• For the choux pastry:
  • Water – 250 ml
  • Butter – 100 g
  • Flour – 150 g
  • Eggs – 4
  • Salt – a pinch
• For the craquelin:
  • Brown sugar – 50 g
  • Butter – 30 g
  • Flour – 50 g
• For the pastiera filling:
  • Ricotta cheese – 250 g
  • Sugar – 150 g
  • Eggs – 2
  • Cooked wheat – 100 g
  • Orange blossom water – 1 tsp
• For the lemon curd:
  • Lemon juice – 100 ml
  • Sugar – 200 g
  • Eggs – 3
  • Butter – 100 g

Instructions

1. Start by preparing the choux pastry: in a saucepan, heat the water and butter until boiling. Remove from heat and add the flour all at once.
2. Mix vigorously until a ball forms. Allow to cool slightly, then add the eggs one at a time, mixing well after each addition.
3. Transfer the batter to a piping bag and pipe small mounds onto a baking tray lined with parchment paper.
4. For the craquelin, mix butter, brown sugar, and flour into a dough. Roll it out and cut it into discs to place on top of the choux mounds.
5. Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes until golden and puffed.
6. Prepare the pastiera filling by mixing ricotta, sugar, eggs, cooked wheat, and orange blossom water until smooth.
7. For the lemon curd, whisk together lemon juice, eggs, and sugar in a saucepan over low heat. Stir until thickened, then remove from heat and add butter.
8. Let the pastries cool, then slice them open to fill with both pastiera and lemon curd.
9. Serve and enjoy these delightful treats!

Total Time: 90 min
Cuisine: Italian