Recipe for Bocconotto

Ingredients and preparation for 4 people:

The dough
250 grams of flour “00”
50 gm of almond flour
100 gm of granulated sugar
100 gm of lard
1 egg yolk
1 whole egg
2 gm of grated lemon peel
1 gm of baking powder
pinch of salt
The filling
10 gm icing sugar
80 gm custard
80 gm black cherries
Combine and mix all dough ingredients to obtain a homogeneous mixture. Let the dough rest in the refrigerator for about 30 minutes. Roll out the dough to a thickness of 4 mm and line the special molds. Fill them with the pastry cream and the cherries, cover with a layer of dough and bake at 170 ° C for about 15 minutes. Let cool and sprinkle with powdered sugar.

The custard

500 ml of fresh milk, ½ vanilla pod, lemon zest, 150 gm of egg yolks, 30 gm of “00” flour, 15 gm of corn starch.

Boil the milk with the lemon zest and vanilla.  Separately, mix together the egg yolks sugar, corn starch and flour. Mix well and add the milk, mixing all the ingredients. Pour into a pan and finish cooking in a water bath.

Chocolate mousse

250 gm whipped heavy cream, 50 gm of eggs, 50 gm of egg yolks, 65 gm sugar, 20 gm of water, 150 gm melted chocolate 72%, 60 gm of heavy cream.

Beat eggs and yolks, bring sugar and water to 121 ° C, add in the whipped eggs, then add the chocolate and the cream previously melted together in a water bath, then fold in the whipped heavy cream.

Arrange bocconotti in the center of the plates and on each a dollop of chocolate mousse and sprinkle with almond chips.