Genoese Erice


Erice Genovese are typical Sicilian sweets from the city of Erice, a medieval village with a suggestive landscape, perched on a promontory where you can enjoy a breathtaking view of the city of Trapani and the salt pans.
A fixed and obligatory stop for eating Genovesi is the renamed pastry shop of Mrs. Maria Grammatico, a woman who has been making them every day for years.
Erice Genovesi, fragrant on the outside and soft on the inside, are pasticciotti made with a particular shortcrust pastry, made with part of durum wheat flour. Their shape resembles a small hill which contains a sweet and dense cream inside.
A delicious alternative to the traditional breakfast croissant, covered with icing sugar and filled with a delicate custard, the perfect combination of the fragrance of the pastry and the “meltability” of the cream. Effect amplified if enjoyed very hot.
The dessert melts on the palate once you taste it, giving a pleasant moment of taste and sweetness. Short but intense. We tried to make them as similar as possible to the traditional recipe, frankly we don't know if this is exactly the original recipe, in any case, the result is truly exceptional!

RECIPE

Scope Breakfast, Desserts

For the pastry

  • 250 g durum wheat semolina flour
  • 250 g farina 00
  • 180 g caster sugar
  • 200 g cold butter from the fridge
  • 4 egg yolks
  • 6 spoons of water

For custard that holds its shape

  • 500 ml whole milk
  • 200 g caster sugar
  • 2 egg yolks
  • 50 g burro
  • 50 g starch say more
  • 40 g farina 00
  • peel of 1 lemon

It will also serve you

  • farina 00 extra for the work surface
  • Prepare the shortcrust pastry: with your fingertips, work the flours with the sugar, the butter in pieces and a pinch of salt. Add the egg yolks one at a time, and just enough cold water to obtain a smooth and homogeneous paste. Work the pastry quickly so as not to heat it. Form a ball, cover it with cling film, flatten it and place in the fridge for at least 30 minutes.

  • In the meantime, prepare the cream: heat the milk in a saucepan with the butter and the whole peel of 1 lemon, without bringing it to the boil.

  • Separately, work the egg yolks with the sugar, flour and corn starch, mix vigorously with a hand whisk. Filter the hot milk directly onto the mixture and mix everything well, avoiding the presence of any lumps. Remove the lemon zest.

  • Transfer the mixture to the stove over medium heat and bring it to the boil, leaving it to cook for a few minutes and stirring continuously until the cream is thick, similar to a pudding. Let the cream cool, transferring it into a bowl. Keep it aside covered with a sheet of transparent film in contact.

  • Take the shortcrust pastry and, without using too much flour, divide it into many small loaves to roll out into an oval shape with a thickness of about 3-4 mm. Cut oval discs and with the help of a piping bag or two spoons, add a dollop of cream to the centre. Fold in half and close. To make them stick well, press the edges with your fingers before cutting them with the pastry cutter. Cut them with a round mold with serrated edges and cut out the Ericines.

  • Arrange them, one by one, on a baking tray covered with baking paper and let them rest in the fridge for at least 30 minutes. Transfer the tray to a preheated oven at 170-180°C in fan mode. Bake for 15-20 minutes on the lowest shelf of the oven, until lightly golden.

  • At the end of cooking, sprinkle with plenty of icing sugar. They can be enjoyed both hot and cold.


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