Pizza ricresciuta

  

Saint Honoré
  • 600 GRAM FLOUR
  • 2 EGGS
  • 100 GRAM SUGAR
  • 200 GRAM RICOTTA
  • RIND OF 1 LEMON, grated
  • 1/2 TSP CINNAMON
  • 1 TSP SALT
  • 1 TSP YEAST
    •
 
  • 400 GRAM FLOUR
  • 165 GRAM BUTTER
  • 250 GRAM SUGAR
  • 9 EGGS, split
  • 3 LEAVES OF GELATIN, soaked
  • 1 CUP OF MILK
    •

Knead 250 gram flour with 1/2 cup of water and 1/2 of the yeast for 10 minutes. Allow the dough to rise for 2 hours. Add the remaining ingredients and knead again 10 minutes. Let the dough rise another three hours. Divide it into two portions and roll these out to thin circles. Let these rise another hour and bake them 15 minutes at 220 degrees Celsius.

The name "ricresciuta" means re-grown, because the pizza is made on the basis of existing dough. It is often served for Easter.

 


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Mix 125 gram flour, 125 gram butter, 25 gram sugar and an egg yolk well together and put this on the bottom of a greased baking pan. Brush it with an egg white.

Prepare puff dough with 125 gram flour, 4 eggs, 65 gram butter, 20 gram sugar and 1 cup of water. Click here to see how. Pipe a ring of this dough on the edge of the cake bottom. Bake the cake bottom at 170 degrees Celsius until golden brown. Watch it closely. Take it out of the oven. Bake small puffs out of the remaining puff dough. Allow them to cool down.

Make caramel by heating 150 gram sugar with 2 tablespoons of water until it turns golden brown. Dip the puffs in with the top side and let them cool down. Glue them with the bottom side with caramel to the puff pastry ring on the cake bottom. Glue one in the middle of the cake.

For the cream, whisk 4 egg yolks, with 3 tablespoons sugar for 3 minutes; add 75 gram flour and stir. Whisk the egg whites until fluffy. Bring the milk to the boil. Add the egg yolk mixture and heat until it almost boils; stir well. Dissolve the gelatin. Allow the mixture to cool down to lukewarm and add the egg whites. Distribute the cream over the cake bottom and in between the puffs.

Saint-Honoré is named after the French patron saint of bakers (6th century), St. Honoré, bishop of Amiens, the capital of Picardy. Everybody understands why the support of a saint for making this cake is indispensable.