Mini Diplomatici (Mini Custard Pastries)
Category: Desserts
Servings: 30 pieces
Mini diplomatici are a delightful combination of puff pastry, soft sponge cake, and rich custard, perfect for any occasion. With layers of indulgence, this dessert has a satisfying texture that blends the crispiness of puff pastry with the creamy goodness of a vanilla-infused custard. A sprinkle of powdered sugar on top adds the finishing touch for a visually pleasing and mouthwatering treat.
Ingredients
For the Sponge Cake (Pan di Spagna):
| Ingredient | Quantity |
|---|---|
| Eggs | 150g |
| Sugar (granulated) | 75g |
| All-purpose flour (00) | 38g |
| Potato starch (fecola) | 38g |
| Vanilla bean (½ pod) | 1/2 |
For the Pastry:
| Ingredient | Quantity |
|---|---|
| Puff pastry | 460g |
| Powdered sugar (for dusting) | To taste |
For the Custard Cream:
| Ingredient | Quantity |
|---|---|
| Whole milk | 250g |
| Sugar (granulated) | 75g |
| All-purpose flour (00) | 25g |
| Egg yolks | 3 |
| Vanilla bean (½ pod) | 1/2 |
| Powdered sugar | 20g |
For the Cream:
| Ingredient | Quantity |
|---|---|
| Fresh cream (heavy cream) | 180g |
| Powdered sugar | 20g |
For Assembly:
| Ingredient | Quantity |
|---|---|
| Alchermes (Italian liqueur) | 200g |
Instructions
Step 1: Preparing the Sponge Cake
- Whisking the Eggs and Sugar: Begin by placing the eggs and granulated sugar into a bowl. Using an electric whisk or a stand mixer, beat them together until the mixture becomes fluffy and light.
- Adding Vanilla: Once the eggs and sugar are well incorporated, scrape the seeds from the vanilla bean and add them to the mixture.
- Incorporating the Flour and Starch: Gradually sift in the all-purpose flour and potato starch. Add the dry ingredients little by little, folding them gently into the batter. Be careful to mix from the bottom up to avoid deflating the batter.
- Baking the Sponge: Transfer the batter into a buttered and floured rectangular baking pan (approximately 27×20 cm). Use a spatula to level the top of the batter for an even bake.
- Baking Time: Bake the sponge in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden and firm to the touch. Once baked, remove from the oven and set aside to cool completely.
Step 2: Preparing the Custard Cream
- Preparing the Milk: In a saucepan, pour the whole milk and scrape the seeds from the vanilla bean into the milk. Heat over medium-low heat while stirring to infuse the vanilla flavor.
- Whisking the Yolks and Sugar: In a separate bowl, whisk the egg yolks and granulated sugar together until smooth.
- Making the Custard: Slowly pour the hot milk mixture into the egg yolks while continuously whisking to prevent curdling. Pour the mixture back into the saucepan and cook over low heat. Stir constantly with a whisk until the custard thickens.
- Cooling the Custard: Once thickened, transfer the custard to a clean bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Let it cool completely in the refrigerator.
Step 3: Preparing the Puff Pastry
- Rolling the Puff Pastry: Roll out the puff pastry sheets on a floured surface, using a rolling pin to slightly flatten them.
- Baking the Pastry: Place the rolled pastry on a baking tray lined with parchment paper. Use a fork to prick the surface of the pastry to prevent puffing up during baking. Sprinkle a thin layer of powdered sugar on top.
- Baking: Bake the puff pastry in a preheated oven at 180°C (350°F) for about 15 minutes or until golden brown. Check the pastry halfway through and rotate the tray if necessary for even baking. Remove from the oven and allow it to cool on a wire rack.
Step 4: Preparing the Cream
- Whisking the Fresh Cream: In a separate bowl, whip the fresh cream with powdered sugar until semi-stiff peaks form.
- Combining the Custard and Cream: Gently fold the cooled custard into the whipped cream using a spatula. Be careful not to deflate the mixture too much. The result should be a light, fluffy cream.
Step 5: Assembling the Mini Diplomatici
- Trimming the Layers: Once the sponge cake is cooled, trim the edges to create a neat rectangle of 24×16 cm.
- Trimming the Puff Pastry: Similarly, trim the puff pastry into rectangles the same size as the sponge cake.
- Layering the Pastry and Cake: Take a piece of puff pastry and place it on a serving plate as the base. Spread half of the custard cream mixture evenly over the puff pastry.
- Adding the Sponge Cake: Place a layer of sponge cake over the cream, ensuring it’s centered and even. Brush the sponge cake with Alchermes (a traditional Italian liqueur) to moisten and infuse flavor.
- Adding the Final Layer of Cream: Spread the remaining custard cream evenly over the sponge layer.
- Topping with the Final Puff Pastry: Place the final piece of puff pastry on top of the cream, pressing gently to secure it.
Step 6: Final Touches and Serving
- Cutting the Diplomatici: Once all the layers are assembled, slice the rectangular creation into smaller, bite-sized pieces, approximately 4 cm wide, making about 30 individual mini diplomatici.
- Serving: Transfer the cut pieces to a serving platter. Dust the tops generously with powdered sugar.
- Chill and Serve: For the best results, refrigerate the mini diplomatici for a couple of hours to allow the flavors to meld. Serve chilled and enjoy the sweet layers of pastry and custard goodness.
These mini diplomatici are sure to impress at any gathering with their layers of flavor and creamy texture. The combination of buttery puff pastry, soft sponge cake, and luxurious custard will make every bite a moment to savor. Enjoy these Italian delights at parties, picnics, or as a sweet indulgence for yourself!
