Panchineta filled with pastry cream and chocolate cream of Balsamic vinegar

How to prepare the pastry cream:

Put the milk in a pot. Then, add butter, lemon rind, orange rind and a cinnamon stick to flavour. Place the mixture on the heat.

When boiling, set aside and let it stand. Then, strain.

Take 100 ml cold milk out of the 500 ml.

Dilute 15 gr cornstarch in 100 ml milk.

Separate the yolks of 3 eggs plus 1 whole egg. Mix with milk and cornstarch.

Drain the milk to remove the rinds and cinnamon. Then, add sugar.

Next, add the mixture of eggs and cornstarch slowly, without stopping stirring slowly on low flame to have a thick consistency. Be careful the mixture does not stick on the bottom of the pot.

You can also prepare the mixture in water bath slowly.

When it gets thick, remove from the heat and allow to cool.

Spread the pastry dough and cut it with a round or square pasta cutter.

Fill with pastry cream and cover with another puff pastry sheet. Close the ends with the tip of a fork. Cross it approximately 4 mm.

Then, beat one egg and paint the dough with a brush.

Sprinkle with raw almonds.

Pre-heat the oven. Put in the oven to 185º for 17 minutes. Check after 15 minutes.

Remove from the oven and sprinkle with icing sugar. Pour a generous amount of chocolate vinegar cream..

Allow to cool for some time to enhance flavour.

Panchineta rellena con crema de vinagre de chocolate

Balsamic Cream ideal for:

Fruits | Desserts | Red Meats


For 4 servers:

  • 250 gr puff pastry
  • 50 gr sliced or chopped raw almonds
  • 25 gr icing sugar
  • 4 eggs
  • 10 gr butter
  • 500 ml milk
  • 25 gr cornstarch
  • 85 gr sugar
  • 2 cinnamon sticks
  • 1 lemon
  • 1 orange

  • Difficulty


  • Cost

    Low (0,45 € per portion)

  • Preparation

    60 minutes

  • Season

    All over the year