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.
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.