Mon sciù di pastiera

To prepare the mon sciù di pastiera, start with the craquelin: first, take the butter out of the fridge about 30 minutes before starting the recipe, so it has a soft and spreadable consistency. In a bowl, combine the plastic butter, brown sugar 1, salt 2, and flour 3.

Mix with a spatula until you get a homogeneous dough 4. Transfer the dough onto a sheet of parchment paper 5, cover with another sheet, and roll out with a rolling pin to form a sheet about 1/8 inch thick 6. Transfer the sheet onto a baking tray with its parchment paper and let it firm up in the freezer for about 15 minutes.

In the meantime, start with the choux pastry: pour the water and milk into a saucepan 7, then add the butter 8 and sugar 9.

Add the salt 10 and bring to a boil over medium-low heat, stirring to dissolve everything 11. When it starts to boil, add all the flour at once 12 and stir vigorously.

When the mixture detaches from the sides, forming a white film at the bottom, continue stirring for a couple more minutes 13, then transfer it to a cold bowl and spread it out to cool faster 14. Now add one egg at a time 15, mixing thoroughly to incorporate it before adding another.

When you have obtained a smooth and elastic dough 16, transfer it to a piping bag with a 3/4-inch plain nozzle. Line a baking sheet with parchment paper and draw 10 circles with a diameter of 2 inches and another 10 with a diameter of 1 inch; then, follow the outlines to pipe blobs of dough of these sizes 17; this will make it easier to achieve round and precise puffs. Take the craquelin dough from the freezer and cut out as many circles of the same size, using a 2-inch cutter and a 1-inch cutter 18.

Gently place the craquelin circles on the corresponding size puffs 19. Bake in a preheated static oven at 410°F for 15 minutes, then lower the temperature to 355°F and continue baking for another 15-20 minutes. Once baked, remove them and let them cool 21.

Now focus on the lemon curd filling: in a double boiler, pour the lemon juice 22 and grated lemon zest 23, then add the sugar 34.

Add the yolks 25 and salt 26. Turn on the medium heat and let it thicken, stirring continuously with a whisk. When the mixture reaches the consistency of custard, turn off the heat and add the butter 27.

Mix well to dissolve it evenly 28. Pour the lemon curd into a bowl 29, cover with cling film touching the surface, and let it cool first at room temperature and then in the fridge 30. Later, transfer the lemon curd to a piping bag with a nozzle less than 1/3 inch in size.

Proceed with the pastiera filling: pour the cooked wheat 31 and milk 32 into a saucepan, then bring to a simmer, stirring often 33. When the mixture has thickened, turn off the heat and let it cool.

Meanwhile, combine the ricotta and sugar in a bowl 34, add the orange blossom water 35 and mix well with a whisk 36.

Cut the candied fruit into small cubes 37 and incorporate them into the mixture 38, then flavor with grated orange zest 39.

Add the lemon zest 40 and finally combine the cooked and cooled wheat 41. Mix everything and taste to adjust the intensity of the aroma to your preference. Transfer to a piping bag with a 1/3-inch plain nozzle 42.

You are ready to assemble the dessert: take the larger puffs and make a hole at the base with the tip of a knife 43, then insert the piping bag nozzle and fill them with the pastiera filling 44. Do the same with the smaller puffs and fill them with the lemon curd filling 45.

Place the pastiera puff on the plate 46, then place a slice of dehydrated orange on top 47 and crown with the lemon curd puff 48.

Finally, garnish with a thin circle of yellow sugar paste 49, a gold leaf, and a piece of candied orange 50. Your mon sciù di pastiera is ready to be served 51!