Venetian Pastry with Almond Cream
Combine the flour, sourdough, baker’s yeast, sugar and water, knead and slowly add the yolks and Risolì in small quantities. Finally, add the vanilla, orange zest and salt. Leave the dough to rest at room temperature for 1 hour, divide into 50 g portions, roll into balls and lay on the baking tray. Leave to rise for approximately 3 hours, fill with the cream and decorate with the almonds and sugar. Bake at 170°C for around 18 minutes.
Bring the almond milk to the boil and pour into the yolks whisked with the starches, sugar and vanilla. Mix and thicken, removing from the heat, then mix in the Risolì and add the liqueur. Leave to cool.
Blend the almond flours with the water and filter.
PORTIONS:
45 pieces
BAKING
170°C for 18 minutes
STORAGE
1 day at room temperature
STORAGE AT -18°C
1 month
