CLASSIC and CHOCOLATE PASTIERA single recipe 2 VERSIONS Easter dessert 🐣

Hello everyone. Today, the pastiera, the queen of Easter, in two versions. Classic pastiera and chocolate pastiera. Better than the other. Hey, let's prepare it together so we can enjoy this delight at Easter. Pastiere, let's begin. This time I'll show you how to make it in the cutter, the shortcrust pastry, quick and easy. 500 g of double-zero flour. 200 g of lard or butter. In this case, I had only a little. I had 100 g of lard and added 100 g of butter. It's fine the same way. A generous pinch of salt. 200 g of sugar. And we set off. First with impulses, then we go faster. Copro, otherwise the whole flour will fly away. As you can see, it will form like this, granular. Thus, the butter, sugar, and flour mixed together well. Now I'm adding two whole eggs plus one yolk. The peel of a lemon or an orange. Here we go. Quick, quick. It's really easy to make shortcrust pastry this way. It's done quickly, as you've seen. In real time. Now all that remains is to compact it with your hands. We help it come together with just a little flour until it becomes compact. Just two seconds, no more, because it's already compact enough. See? Effortlessly. Now I press it, pack it, and keep it in the refrigerator. At least for one hour. You can also do it the day before or the day after. The pastiera can be made in stages. Prepare the dough, the shortcrust pastry, and set it aside. And then you assemble them. A bit of flour, wrap it in plastic wrap, and off to the refrigerator. We are preparing the cooked wheat. A jar of cooked wheat. 560 g of cooked wheat. 300 g of milk. 30 g of butter. Half an orange and half a lemon. Let's go to the stove. And let it cook for 15 to 20 minutes, so that it shrinks nicely. Stir frequently, otherwise it will stick. And I'm adding a cinnamon stick, half a cinnamon stick. Thus, it will provide flavor without being intrusive, unlike the powder. Now let's prepare the ricotta filling. 200 g of ricotta. 200 g of sugar. Don't look at the quantities here because... 4 eggs. A grated orange. A vial of orange blossom aroma. That gives it the typical flavor of pastiera. And a little bit of wildflower honey as well. Go ahead, enjoy yourselves, eh! Now I'm adding 200 g of pastry cream. The more I like it, the creamier it becomes. But it is optional. Now that the grain is cooked. And it has narrowed down, as you can see. But I blend it because I prefer it more refined. But it must absolutely not be blended. It's mine. Only now they started adding candied orange peel as well. What I forgot. I love it, too. I added them afterward; then I'll show you how. And I was whipping them together. That's fine. In half, I'm adding, now that it's warm, some dark chocolate. This is a spreadable cream, very delicious. Or melted dark chocolate. 200 g What a wonder. Let it cool down. Now that it's cold, we mix it into the ricotta cream and cream. But let's split it in half. Halfway here, in this white. And the other half, we do the opposite. I add the grain to the chocolate in the ricotta cream. Why do I have the largest bowl underneath. And so we mix it all together. If you want to make two classic ones without chocolate, simply mix both together. It's wonderful. And this one too. So we have both of them ready. There is nothing left but to assemble the dessert. I take the pie dough out of the refrigerator. You see, it's already quite substantial. Much more workable. Split it in half. Take the parts that we will then make into strips. From each one. And I start laying one down. Helping me with the flour, of course. Even better with parchment paper. That way we're calmer. Let's roll it out. It should be fairly thin. As you can see, this shortcrust pastry didn't rise. And it must not contain yeast. It should be a very thin shortcrust pastry. A shell enclosing so much, so much cream. I use these molds, which are specifically made for pastiere. From 22 centimeters. Aluminum, use and discard. But if you have it, normal. They might also be ordinary. I take the measurement, leaving a nice border around it. Grease the mold. I put the pastry on top. I press the edges well. I remove the excess. Bucherello. And toward the first composition. As you can see, the quantity is correct. Why must he arrive at the edge? And also because it will grow inside the oven. Then he will lose again. And I do the other one too. Same. I'm leaving nothing behind. Everything, everything. As you can see, the filling amounts are perfect. For two pastries at 22. We'll go a little further on the shortbread. I'm telling you already. Why has it advanced? You can make cookies quite comfortably. Or other things. We are also laying out the scraps. That's how we'll make the strips. They must be strictly seven. On every pastiera. Four on one side and three on the other. But not more than seven. Let's refine it. And here we are. And let's do the other one the same too. As I told you. At this moment I realized I had forgotten. I am candied. So I add them like this, patiently. Better than nothing. Capita. When you make so many. In that one with chocolate. Put in the chocolate drops. Even more delicious. Turn the oven to 175°C. Mom, how much do you weigh? 175°C Static or ventilated. Every 30 to 35 minutes. Then we lower it to 160°C. And let's leave for another 15 minutes. After that. Let it cool down with the door slightly open. In the oven. Let's go. In the description in the first comment I leave you naturally, the list of ingredients about the cooking times. And we'll let it chill in the fridge for a bit. Before removing them from the mold. Now let's decorate them. I'll put on a smaller lid or a saucer. So that the center remains such. And around, we put powdered sugar. That's prettier. And let's do the same on the other one. A few scraps. And here they are, ready to enjoy. Both versions. The classic. That's very delicious. Fragrant. And that one is chocolate. Even more delicious. One is better than the other. This one in particular It has the taste of pastiera. But with the addition of chocolate. Fatela and then tell me. See you next time. Happy Easter. See you next time.