Pastry Boost

Marcello and Francesca have a opened their bakery, taking over an old neighborhood storefront on the street in Piazzale Bacone in Milan. Crossing the threshold of their workshop, there is an air of novelty, typical of incurable dreamers. At Marcello’s (the master pastry chef) and Francesca’s (the pastry host) you can breathe in the research, the classic and the love of sweets. It is like giving yourself a long hug.

With Wilden.herbals herbal teas, Marcello wanted to explore the multifaceted universe of herbs, and this is one of his recipes.

Ingredients White Short Crust Pastry:

• 500 g butter
• 1 kg flour
• 2 g vanilla bean
• 3 g lemon peel
• 8 g fine salt
• 200 g whole eggs
• 500 g powdered sugar

Knead the ingredients until a shortcrust pastry is created. Let rest in the refrigerator for 3 hours before using.

Ingredients Pastiera:

• 600 g shortcrust pastry
• 500 g wheat
• 600 g sugar
• 500 g ricotta cheese
• 150 g diced candied fruit
• 350 g eggs
• 60 g yolks
• 5 sachets of Remedium No. 2 – Boost

Procedure:

Prepare an infusion with the Remedium no. 2 – Boost using 4 sachets: it will be used to cook the wheat the next day. Soak the wheat in water and the next day cook it in the herbal tea prepared the night before. Refine the sugar, i.e., blend it, with a teabag, then combine the drained and cooled wheat with the cottage cheese. Beat the eggs and add them to the mixture, then add the refined sugar with the Boost and candied fruit. Then pour the mixture into a cake pan lined with a layer of thin pastry. Cut strips of grilled pastry to close the cake, then bake in a 190° oven for 25 to 30 minutes.