Pasta Crema Carsolina

• If you are going to Trieste, don't miss the great treat of Carsolin pasta cream.

• If you love sweets, I offer you a real delight, the Carsolina cream, short for "Carsolina cream paste" and traditionally known as "karst zavata".

• A millefeuille made from fresh milk, egg yolk, sugar, wheat flour, vanilla, icing sugar, butter, wine and cream. It is a delicious, generously sized, traditional Karst pasta.

• I made myself for me and Paolo tonight and I can tell you that the taste is fantastic, so if you want to taste it too, here is a nice recipe!

Ingredients:

• 3x rectangular puff pastry

• 600 ml of milk

• 4 egg yolks

• 100 g of flour;

• 35 g of butter or vegetable margarine

• 2 tablespoons of white wine

• 180 g of sugar

• 200 g of fresh cream

• vanilla icing sugar

• 1 zest lemon

• 1 zest orange

• 1 extract vanilla

Pasta Crema Carsolina

Preparation:

1. Roll out the puff pastry, place it on a baking tray the size of the oven where you placed the baked paper and prick it with a fork and place in the oven on top and bake at 180 degrees for 15-20 minutes, until you get a golden puff pastry.

2. Meanwhile, pour the milk into the pot and heat it together with the vanilla until it boils over a slightly moderate heat. Meanwhile, beat the eggs with the sugar.

3. When they become frothy and white, add flour and mix well with a wire. Gradually add milk, and finally butter and wine and cook until the cream reaches the right density. At the end, add the grated lemon peel and orange and stir and remove from the heat.

4. Transfer the cream to a bowl and allow cooling completely on the foil cover

5. Whisk the cream in a bowl to make it thick, then add half of the cream to this cream that you made earlier, adding with a whisk until everything is nicely combined, finally add another part of the cream, stirring from the bottom up so that you don't remove it.

6. When it's done you can process your cake now. Take a rectangle of pastry and place it on a serving tray

7. lay a copious layer of cream, then cover with another layer of crust and other cream, cover Carsolina with a layer of crust and sprinkle a lot of powdered sugar. Refrigerate for at least 2 hours.

Note: When cutting Pasta crema, keep the knife in warm water and cut easy, then wipe the knife, then soak and cut again.