Imported from YouTube
Polacca Aversana
A sweet leavened pastry from the Aversa tradition, filled with pastry cream and syrup-preserved sour cherries. The surface is brushed with egg yolk and milk or cream, then finished with pearl sugar.
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Ingredients
- 200 g Manitoba flour
- 200 g 00 or 0 pizza flour (The on-screen text indicates “00 or 0 pizza flour”.)
- 2 Eggs
- 120 ml Milk
- 60 g Sugar
- 80 g Butter
- 15 g Fresh yeast
- 6 g Salt
- Grated lemon zest (As needed.)
- Vanilla (As needed.)
- Pastry cream (Quantity not specified; for the filling.)
- Syrup-preserved sour cherries (Quantity not specified; for the filling.)
- 1 Egg yolk (For the surface.)
- 2 tbsp Milk (Or cream; for brushing the surface.)
- Cream (Alternative to milk for brushing the surface; quantity not specified.)
- Pearl sugar (Quantity not specified; for the surface.)
Steps
- 1
Combine the Manitoba flour, 00 or 0 pizza flour, eggs, 120 ml of milk, sugar, butter, fresh yeast, salt, grated lemon zest, and vanilla in a bowl. The source does not specify the mixing order or technique.
- 2
Cover the dough with plastic wrap and let it rise until doubled in volume. The rising time is not specified.
- 3
Fill with pastry cream and syrup-preserved sour cherries. The available text from the video does not show the shaping or assembly details.
- 4
Brush the surface with the egg yolk mixed with 2 tbsp of milk or cream, then sprinkle with pearl sugar.
- 5
Bake at 180 °C for 30 minutes.
Notes
The quantities of pastry cream, syrup-preserved sour cherries, and pearl sugar are not specified. The video does not provide the complete mixing and shaping procedure; details that were not visible have not been reconstructed.
Nutrition per serving
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