Cenci Ripieni di Crema Pasticcera by @federicofusca

45 min
Hard

6 servings

🌾

500 g

Flour

🍚

120 g

Powdered Sugar

🌽

130 g

Cornstarch

🥚

5 large eggs

Eggs

🍷

50 ml

Vin Santo

🍞

4 g

Yeast

🧂

1 g

Salt

🍊

1 orange

Orange Peel

🥛

250 ml

Milk

🍋

1 lemon

Lemon Zest

🍬

70 g

Sugar

🥚

3

Eggs

🌽

20 g

Cornstarch

🫗

1 l

Frying Oil

Preparation Steps

  1. Step 1/17

    Finely grate the zest of 1 orange and set it aside.

    orange zest
    🧀fine grater

  2. Step 2/17

    Combine 500 g all-purpose flour, 120 g powdered sugar, 130 g cornstarch, 4 g baking powder, and 1 g salt in a large mixing bowl.

    all-purpose flour
    powdered sugar
    cornstarch
    baking powder
    salt
    🥣large mixing bowl
    🥄whisk

  3. Step 3/17

    Add 5 eggs, 50 ml Vin Santo, and the orange zest to the dry ingredients.

    egg
    Vin Santo
    orange zest
    🥣large mixing bowl

  4. Step 4/17

    Knead the mixture until it forms a smooth, cohesive dough.

    🥣large mixing bowl

  5. Step 5/17

    Cover the dough and let it rest for 20 minutes at room temperature.

    🥣large mixing bowl

  6. Step 6/17

    Heat 250 ml whole milk with the zest of 1 lemon in a saucepan until it reaches a boil.

    whole milk
    lemon zest
    🧀fine grater

  7. Step 7/17

    Whisk 70 g granulated sugar, 3 egg yolks, and 20 g cornstarch in the second large mixing bowl until smooth.

    granulated sugar
    egg yolk
    cornstarch
    🥣large mixing bowl
    🥄whisk

  8. Step 8/17

    Gradually whisk the hot milk into the egg-yolk mixture to temper it.

    whole milk
    egg yolk
    granulated sugar
    cornstarch
    🥣large mixing bowl
    🥄whisk

  9. Step 9/17

    Return the custard mixture to the saucepan and cook over medium-low heat until thickened, about 3 to 5 minutes.

    whole milk
    egg yolk
    granulated sugar
    cornstarch
    🥄whisk

  10. Step 10/17

    Transfer the custard to a bowl and let it cool completely.

    🥣large mixing bowl

  11. Step 11/17

    Roll the rested dough into a thin sheet, about 2 mm thick.

    🪵rolling pin

  12. Step 12/17

    Cut the dough into rectangles about 10 cm long and 5 cm wide.

    🔪knife

  13. Step 13/17

    Pipe a small line of cooled custard onto one half of each dough rectangle.

    🧁piping bag

  14. Step 14/17

    Fold each rectangle over the custard and press the edges firmly to seal.

    🖌️pastry brush

  15. Step 15/17

    Heat 1 l neutral frying oil in a deep pan to 175°C (350°F).

    neutral frying oil

  16. Step 16/17

    Fry the filled cenci in batches until golden and crisp, about 2 to 3 minutes per batch.

    neutral frying oil
    🥄slotted spoon

  17. Step 17/17

    Drain the fried cenci on paper towels and serve warm or at room temperature.

    🥄slotted spoon
    🧻paper towels

Composition

Ingredients

Types

Sweeteners, Starches, Eggs, Alcohol, Seasonings, Fruit

Ingredients

Flour, Powdered sugar, Cornstarch, Eggs, Vin santo, Yeast, Salt, Orange peel, Milk, Lemon zest, Sugar, Frying oil

Allergens

Corn, Egg, Sulfites

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 70g, Total fat: 22g, Saturated fat: 4g, Fiber: 2g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 2.2mg, Sodium: 150mg, Potassium: 135mg

Vitamins

Vitamin A: 115µg, Vitamin C: 2mg, Vitamin D: 0.8µg, Folate: 85µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

large mixing bowl, whisk, fine grater, rolling pin, knife, pastry brush, slotted spoon, paper towels, piping bag

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Pastry, Fried pastry

Occasions

Carnival, Mardi Gras, Holiday, Party, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Flaky, Creamy, Tender

Flavors

Sweet, Citrusy, Rich, Vanilla-like, Wine-infused

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep in a cool, dry place,Custard-filled pastries should not remain out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Reheat briefly to restore crispness), freezer : 1 month (Freeze in a single layer before transferring to an airtight container,Thaw in the refrigerator,Reheat in an oven or air fryer before serving)