Classic Italian Peach-Shaped Cookies
Ingredients
- 300 g Manitoba flour
- 60 g water
- 12 g fresh yeast
- 2 eggs
- 80 g sugar
- 50 g butter
- 3 g salt
Pastry cream
- 4 egg yolks
- 100 g sugar
- 45 g cornstarch
- Vanilla
- 500 g milk
Preparation
Combine all ingredients for the dough, adding butter and salt last, then let it rise until doubled in volume, about 2.5 hours.
Divide the risen dough into 15 g balls and let them rise again for another hour until doubled.
Bake in a static oven at 180°C for 10 minutes.
Prepare the pastry cream by mixing egg yolks with sugar, cornstarch, and vanilla, then add milk and cook in microwave or on stovetop, stirring until thick and glossy, and cool in the fridge covered with plastic wrap in contact.
Let the baked balls cool, slightly hollow them out, brush with alchermes syrup, fill with pastry cream, pair them up, sprinkle with granulated sugar, and serve.
Tips
Enjoy them fresh for the best taste and experience.
