This week we really wanted to go overboard by presenting you with a super yummy recipe!
Ingredients
70 g flour 40 g starch 120 g sugar 3 eggs 1/2 sachet baking powder One tablespoon butter 1 vanilla pod For stuffing: 1 jar of White Chocolate and Pistachio Cream Pistachio Grits
Preparation
Separate the yolks from the egg whites.
Using an electric beater, whip the egg whites to stiff peaks with a pinch of salt.
In another bowl also whip the yolks with the sugar and the pulp of the vanilla bean.
Incorporate a tablespoon of butter into this mixture.
Finally, add the flour sifted with the starch and baking powder and mix everything together.
Once all the flour is put in, incorporate the egg whites a little at a time and mix slowly from the bottom up.
At this point line a baking sheet with a sheet of wet and squeezed (baking) paper.
Pour the mixture onto the plate, making an even rectangular layer.
Bake and bake at 180° in a static oven for 15 minutes.
The mixture should puff up slightly and turn golden.
Once baked, pour the dough onto a layer of wet and squeezed baking paper.
Flip the pastry over and stuff the roll with the Pistachio Cream, leaving a few tablespoons aside for the topping.
(It should be stuffed in the most golden part of the pastry).
Roll the dough back on itself, helping yourself with the baking paper until it forms a roll.
Then wrap the latter with the oven paper and seal it at the ends.
Let it rest in the refrigerator for 2 to 3 hours or even overnight.
Finally spread the pistachio cream (previously softened slightly in the microwave).
And finish with a sprinkling of pistachio granola! #stringle#restiamoacasaecuciniamo
