Today, the culinary world shines a spotlight on the delightful Viennese Messinesi, a versatile Italian pastry that can be filled with various creams, including traditional custard and diplomatic cream.
Ingredients for the Dough:
500 g Caputo flour
2 eggs
160 g room temperature milk
100 g granulated sugar
1 tablespoon rum
10 g fresh yeast
7 g fine salt
50 g soft butter
1 teaspoon vanilla essence
Ingredients for the Custard Cream:
500 ml whole milk
4 egg yolks
50 g cornstarch
150 g granulated sugar
1 teaspoon vanilla essence
1 pinch fine salt
Ingredients for the Diplomatic Cream:
Custard cream
350 ml fresh cream for whipping
The preparation begins with making the brioche dough using a stand mixer. Combine sifted flour with vanilla, rum, dissolved yeast, and sugar. Mix for a few minutes, then add eggs and gradually incorporate the remaining milk and salt. Finally, add soft butter in pieces until the dough is smooth.
Let the dough rise covered for 2-3 hours. Once it has tripled in volume, shape it into balls and allow them to rest. Shape each ball into pointed ends and let them rise again before baking at 180ºC until golden.
For the custard, heat milk and whisk egg yolks with sugar and vanilla. Add cornstarch and mix well. Cook until thickened, then cool. For the diplomatic cream, fold whipped cream into the cooled custard.
Fill each pastry with the cream and dust with powdered sugar. Enjoy!