Bocconcini Alla Crema Di Pistacchio

by: Alessandra Lauria

  • Preparation 20 min
  • Cooking 30 min
  • Portions 4 pers.

Ingredients needed

  • 150 g Favuzzi “00” Flour
  • 1 cup water
  • 100 g melted unsalted butter
  • 3 eggs
  • 1 pinch of Favuzzi
  • Fleur de sel
  • 1 cup cooking cream
  • 3/4 cup Favuzzi Pistachio cream (or Favuzzi Chocolate and hazelnut cream)
  • 1 1/2 tbsp. icing sugar

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Steps of preparation

  1. Add the water and the melted butter to a pot with a pinch of salt and bring it to a boil.
  2. Remove the pot from the heat and gently add the flour while vigorously stirring with the spatula.
  3. Put the pot back on the heat and keep mixing until a ball forms and naturally separates from the pot. Take the pot off the stove and let it cool.
  4. Add the eggs one at the time, stir the mixture well after each added egg.
  5. Grease a baking tray with butter (you can also use parchment paper) and fill a piping bag with the mixture.
  6. Lightly press down on the piping bag to let out some of the mixture and form small drops. Take care not to pipe them too closely to one another. Remember to pinch down the “tip” of the bite with a wet finger before putting the tray in the oven.
  7. Bake them in the oven for 20 minutes at 350 °f (180 °c) (note: refrain from opening the oven during the cooking process or the moisture content in the bites will be altered and they will not rise properly).
  8. You’ll know they’re ready once you see them puff up and start to brown.
  9. Turn off the oven, but don’t take them out immediately
  10. Let them cool for 5 minutes inside the oven.
  11. In a small bowl, whisk the cold cooking cream. Once it’s foamy, add the pistachio cream and whisk everything together.
  12. Use another piping bag to fill the bites with pistachio cream.
  13. Dust them with sugar, serve and enjoy!


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