Pastiera Napoletana with short pastry with Cocoa

Chococcino cake (1 votes)  
Category Groundwork
 
Préparation: 1 hour
personnes: 12 people
difficulté: high

Cooking process

Pastiera Napoletana with short pastry with Cocoa

Neapolitan pastries filled with custard and wheat.

How do Pastiera Napoletana with short pastry with Cocoa

Ingredients (for 12 persons)

For the short pastry:

200 grams of flour
100 g butter (Softened at room temperature)
2 yolks (Egg)
100 grams of sugar
q.s. cocoa (Bitter powder)

For the stuffing:

560 grams of wheat (Cooked, it already sells in glass jar)
cream (Pastry)
250 grams of sugar
3-4 tablespoons of witch (Liquor Benevento)
100 grams of chocolate (Fondant into small pieces)

For Custard:

250 ml of milk
1 egg (Whole)
75 grams of sugar
1 tablespoon flour
1 berry (Vanilla)


Preparation

    First, prepare the custard by combining various ingredients, pass it on the fire, stirring so as not to form lumps until it thickens; then let cool.
    For the pastry: to form a mound flour and add butter, the egg yolks, the sugar and the cocoa (If you want you can also add a teaspoon of baking powder).
    Work the mixture until it be homogeneous and let rest in the fridge, making sure to wrap it in the film, not to dry it too.
    For the filling: Combine the custard, the sugar, the cooked corn, the Witch and the dark chocolate cut into small pieces.
    Grease and flour rotate a round of about 30 cm in diameter, roll out the pastry, leaving a bit of the dough to create the strips to be put at the end.
    Pour the filling on the pastry, make the strips and place on pastiera.
    Bake in oven at 200 ° C for about one hour.