Ricotta tart pastry question
Posted: 07 October 2013 10:18 AM   [ Ignore ]
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Hello. i’m Ordo, first time poster here and know very few things about bakery except some simple gateaux, tarts and cakes. Anyway I have more than 30 years of cooking experience of savory stuff, so, I’m not a novice to cooking.
I want to replicate this sweet pastry. It’s soft, humid and compact. It’s not pâte brisée, or choux pastry, or puff pastry. Not crispy at all, no hard crusts. It’s not croissant or brioche pastry neither may be more close to pio nono pastry. I post a pick and a video (both mine, no copyrights problems). The pick shows the real colors of the tart. The video shows the malleable texture but colors are not correct. I will appreciate any hint about how to get it right. Thanks in advance for your kind patience.

http://farm4.staticflickr.com/3751/10058304835_044a8aa2aa_o.jpg

http://youtu.be/8OEKoVlz358

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Posted: 07 October 2013 10:30 PM   [ Ignore ]   [ # 1 ]
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Delicious. Whoever makes that is a pastry genius. It looks like it is baked with the filling in place. Do the cake layers taste of butter?

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Posted: 08 October 2013 06:57 AM   [ Ignore ]   [ # 2 ]
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Ordo - 07 October 2013 10:18 AM

Hello. i’m Ordo, first time poster here and know very few things about bakery except some simple gateaux, tarts and cakes. Anyway I have more than 30 years of cooking experience of savory stuff, so, I’m not a novice to cooking.
I want to replicate this sweet pastry. It’s soft, humid and compact. It’s not pâte brisée, or choux pastry, or puff pastry. Not crispy at all, no hard crusts. It’s not croissant or brioche pastry neither may be more close to pio nono pastry. I post a pick and a video (both mine, no copyrights problems). The pick shows the real colors of the tart. The video shows the malleable texture but colors are not correct. I will appreciate any hint about how to get it right. Thanks in advance for your kind patience.

http://farm4.staticflickr.com/3751/10058304835_044a8aa2aa_o.jpg

http://youtu.be/8OEKoVlz358

Good morning. Welcome to our baking forum. I just know you came to tje right place for your culinary inquiries.

Ordo, go to GOOGLE & enter in the search box….. WHAT IS PIO NONO IN PASTY BAKING

Then scrol to the bottom portion there is a entry by “THE FOOD NETWORK that you should look at. It mentions “MAGOR BLANCO
recipe but it was omited. You can get the recipe by starting over with the search box & going to the food network. All it is is a very simple milk pudding recipe. I would think Pastry cream might be a better choice. Let us know what you think.

Good luck & enjoy the rest of the day.

  ~FRESHKID.

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Posted: 08 October 2013 08:05 AM   [ Ignore ]   [ # 3 ]
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@Gene: yes, it’s baked with the filling inside (a simple ricotta filling). It is buttery and the pastry is specatular in its simplicity.

@Freshklid: thaks’ a lot. I got the recipe from the foodnetwork. Some interesting techniques there. Might be the misterious recipe i’m looking for!

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Posted: 08 October 2013 03:10 PM   [ Ignore ]   [ # 4 ]
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I will make a try today, as a buttery pio nono sounds so close to the pastry. But i guess i should butter the wax paper before coating with confectioners sugar.
I will also replace some caster sugar with honey, to added flexibility.

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Posted: 08 October 2013 07:02 PM   [ Ignore ]   [ # 5 ]
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Ok. First try with this recipe. Close, but not still there. Remember the video turns everything strong yellow which is not. So i attached a pick.

http://farm6.staticflickr.com/5544/10162304866_239ee313b9_o.jpg

I skipped the vanilla and used almond essence. Amazing pio nono! The best of my life. But not the pastry I’m looking for. I guess I need:

1. More butter %.
2. More thickness.
3. Less time in the oven.

I used a cake flour that i suspect has some small proportion of yeast. Bad. I will buy plain cake flour next time. The video shows the try without any filling. Given the airy and liquid pastry it is, it’s impossible to think about a simultaneous pastry filling here. Please correct me if i’m wrong.

http://youtu.be/Xua8Sc6DZ4g

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Posted: 09 October 2013 01:36 PM   [ Ignore ]   [ # 6 ]
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I like your justification at the end of the first video:  in the name of science smile

Pastry looks like a dense cake or a cookie, can’t quite tell, but it sounds like you are on the right track.

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Posted: 11 October 2013 01:46 PM   [ Ignore ]   [ # 7 ]
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Thanks Julie. After some failures and some thinking, i skipped egg whites and added more butter. Result:

http://www.youtube.com/watch?v=UQ5fThQ23O4

It was very good both in texture and taste, but not still there. Should i try less egg yolks? The original pastry is almost white. Also, the butter i can buy here gets yellow when melted. Is lard an option?

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Posted: 12 October 2013 02:42 PM   [ Ignore ]   [ # 8 ]
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I’m almost there. Only 1 egg pastry.

http://farm9.staticflickr.com/8536/10230738913_bb4516112f_o.jpg

I can’t upload picks here.

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