…The en are soaked in warm tap water. Cut the vanilla and bring to a boil with the cow’s milk. Gradually add the corn flour with a whisk. Bring to a simmer for 1500 cmin. Take out the vanilla pod. Beat the room-warm butter and sugar in a baker’s bowl until smooth. Mix with the dough and set aside to cool for 1 hour.
Make a pastry cream with 500 ml cow’s milk, 2 egg yolks, 40 g sugar, 40 g flour and a little bit of vanilla sugar. (Beat the sugar and the egg yolks until creamy, add the flour. Pour in the hot cow’s milk with the vanillin sugar, and cook it all together on the stove, beating continuously, until it becomes a thick cream). Add the 6 eggs to the dough one by one. Add the lukewarm pastry cream ditto, then the squeezed en, the orange and lemon peel and the pine nuts. From the finished quantity, with your fingers, place small piles on a buttered baking tray. Bake in the center of the oven at 170° Celsius for 20 minutes. Take them out and put them on a plate and dust them with fine sugar. Serve with a light sweet wine.
Tip: Always use organic lemons for cooking, if possible!
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