The ovis mollis shortcrust pastry by Massari is one of the best pastries I have ever tasted; crumbly, aromatic, and delicate, it is characterized by a special ingredient that makes it unique, the boiled yolk. Very easy to make, it’s perfect for preparing cookies, pastries, and mini tarts.
To make this pastry so delicate and fragrant, the ingredients of the fine shortcrust pastry are used, to which cornstarch and sieved boiled yolks are added; the result is fantastic, it literally melts in your mouth; to try it, I made ovis mollis cookies with jam, a real delight.
The recipe I propose is from Master Massari, but on the blog, you can also find another version of the ovis mollis balanced by me with which I made the classic canestrelli and with cocoa.
The preparation of the pastry is quite simple, but today I reveal a secret learned in courses to cook yolks in 2 minutes without wasting egg whites.
I leave you with other recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: for 12 oz of shortcrust pastry
- Cooking methods: Stove, Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 461.38 (Kcal)
- Carbohydrates 48.11 (g) of which sugars 16.13 (g)
- Proteins 5.84 (g)
- Fat 28.19 (g) of which saturated 17.28 (g)of which unsaturated 10.77 (g)
- Fibers 0.69 (g)
- Sodium 120.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup cornstarch
- 1/3 cup powdered sugar
- 7 tbsp butter
- 3 oz egg yolks (boiled)
- Half pod vanilla
- 2 g lemon zest (grated)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Saucepan
- 1 Scale
- 1 Sieve
- 1 Hand Whisk
Procedure
To prepare the ovis mollis pastry, boiled yolks are needed. You can choose between two methods to cook them:
The classic method where you boil whole eggs in a pot, but in this case, you will waste egg whites, or with a more innovative method I’ve been using for years and learned in courses.
1st METHOD
Place the eggs (at room temperature) in a saucepan, cover them with water, and put them on the stove. Boil the eggs for 8-9 minutes from the start of boiling and turn off the heat. Remove the shells, take out the yolks, and let them cool.
Once cooled, crumble them coarsely, place them in a fine mesh sieve (or a strainer), and sieve them by pressing with a spoon.2nd METHOD
To get boiled yolks without wasting egg whites, I teach you a little secret, the method used by many pastry chefs that I learned years ago from Leonardo Di Carlo.
Separate the yolks from the whites, put the yolks in a glass bowl, mix them with 1 1/2 tbsp of powdered sugar (taken from the total in the recipe), and cook them in the microwave at maximum power for 90 seconds; this way, you get boiled yolks in 2 minutes without wasting egg whites.
Put the boiled yolks in the fridge, let them cool well, crumble them coarsely, and sieve them by pressing in a fine mesh sieve or a strainer.
No microwave? No problem, you can cook them in a double boiler.
Leave the butter at room temperature for 30 minutes.
In a bowl, work the butter and sugar with a hand whisk (it should become creamy), add the sieved boiled yolks, and mix well.
Sift the flour and cornstarch, add them to the butter, add the lemon zest, the seeds from the vanilla pod, the salt, and quickly knead the mixture without warming it too much.
Form a dough, wrap it in plastic wrap, and place it in the fridge for 1 hour, or even better, overnight.
The ovis mollis shortcrust pastry by Massari is ready; use it to create your recipes.
Tips
Storage
If you need to prepare it in advance, you can easily store it in the fridge for a week. If you don’t use it all, you can freeze it.
******************************
For tips on making the recipes, contact me on FACEBOOK, and if you like, follow me on INSTAGRAM
Send me your photos, I’ll be happy to publish them on my social media
