Mon Sciù di Pastiera

Method

1. Prepare the craquelin: mix softened butter, brown sugar, flour, and a pinch of salt to form a dough. Roll between two sheets of parchment paper to a thickness of about 2 mm. Refrigerate for 15 minutes.
2. Prepare the choux pastry: bring water, milk, sugar, salt, and butter to a boil. Add all the flour at once and stir vigorously until the dough pulls away from the sides of the pan. Cook for 2 minutes, then transfer to a cool bowl. Add eggs one at a time, mixing well after each.
3. Transfer the choux pastry to a piping bag fitted with a plain nozzle. Pipe rounds of two sizes (large for base, small for top). Cut craquelin circles of the same size and place gently on top of each choux.
4. Bake the choux: 15 minutes at 210°C (410°F), then 15–20 minutes at 180°C (350°F).
5. Prepare the lemon curd: zest and juice lemons. In a bain-marie, combine lemon juice, zest, sugar, egg yolks, and a pinch of salt. Whisk continuously until thickened. Remove from heat and stir in butter. Cool.
6. Prepare the pastiera filling: heat cooked wheat in a little milk until the milk thickens. In a bowl, mix ricotta, sugar, candied fruits (orange and citron), orange blossom water, orange zest, and lemon zest. Add the cooled wheat and mix. Adjust seasoning to taste.
7. Assemble: make a small incision at the bottom of each large bignè. Fill generously with the pastiera filling. Place a dried orange slice on the serving plate (or on top of the large bignè). Make an incision on the small bignè, fill with lemon curd, and place on top of the orange slice.
8. Decorate: cover the top with a thin layer of yellow sugar paste. Add a touch of gold leaf and a piece of candied orange on top.