Genovesi Ericine alla Crema (Italian Sicilian Erice Custard Pastries)

3 days ago
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Updated: 1 day ago

Genovesi Ericine alla Crema (Italian Sicilian Erice Custard Pastries)

The Genovesi Ericine are among the most distinctive pastries of western Sicily, especially associated with the hill town of Erice, in the province of Trapani. Traditionally, they are made with a delicate short pastry shell filled with warm pastry cream and finished with powdered sugar.

This version respects the identity of the original dessert while refining the presentation for a more contemporary restaurant setting. Instead of serving the pastry as a simple closed dome, the elements are arranged with the same visual philosophy we use for the open raviolo plating: structure, filling, contrast, sauce, texture, and negative space all remain clearly visible on the plate.

The result should still taste unmistakably Sicilian: buttery pastry, rich vanilla and citrus pastry cream, almond accents, and the brightness of fresh lemon.

Region: Sicily

Origin: Erice, Trapani

Course: Dessert

Difficulty: Intermediate

Servings: 4

Servings and Timing

Preparation Time: 45 minutes

Resting Time: 1 hour

Cooking Time: 25 minutes

Cooling and Assembly: 30 minutes

Total Time: About 2 hours 40 minutes

Ingredients

For the Pastry

2 cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, cold and cubed
2 large egg yolks
1 large whole egg
1 tsp finely grated lemon zest
½ tsp vanilla extract
¼ tsp fine sea salt
1–2 tbsp cold whole milk, only if needed

For the Pastry Cream

2 cups whole milk
4 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 tsp vanilla extract
1 strip lemon peel
Pinch of fine sea salt

For the Almond Crumble

½ cup almond flour
¼ cup all-purpose flour
3 tbsp granulated sugar
3 tbsp unsalted butter, cold
Pinch of salt

For the Lemon Sauce

½ cup fresh lemon juice
¼ cup granulated sugar
2 tbsp water
1 tsp cornstarch
1 tbsp unsalted butter

For Finishing

Powdered sugar
Finely grated lemon zest
Toasted sliced almonds
Small mint leaves, optional

Preparation

1. Prepare the Pastry Dough

Place the flour, sugar, salt, and lemon zest in a large mixing bowl.

Add the cold butter and work it quickly into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Add the egg yolks, whole egg, and vanilla.

Mix gently until a dough begins to form.

If the dough feels too dry, add cold milk one teaspoon at a time.

Do not overwork it. The objective is a tender, short pastry, not an elastic dough.

Shape into a flat disk, wrap, and refrigerate for at least 1 hour.

2. Make the Pastry Cream

Heat the milk together with the lemon peel until steaming but not boiling.

Meanwhile, whisk the egg yolks with the sugar until smooth and slightly lighter in color.

Add the cornstarch and whisk until completely incorporated.

Slowly pour the hot milk into the yolk mixture while whisking constantly.

Return everything to the saucepan.

Cook over medium-low heat, whisking continuously, until thick and glossy.

Remove the lemon peel.

Add vanilla and salt.

Transfer the cream to a shallow container and cover the surface directly with plastic wrap.

Cool completely.

3. Prepare the Almond Crumble

Preheat the oven to 350°F.

Combine almond flour, all-purpose flour, sugar, salt, and cold butter.

Rub together until irregular crumbs form.

Spread on a parchment-lined baking sheet.

Bake for about 10–12 minutes, stirring once, until lightly golden.

Cool completely.

The crumble should remain irregular rather than becoming a fine powder. That irregularity gives the plate better texture.

4. Prepare the Lemon Sauce

Combine lemon juice, sugar, water, and cornstarch in a small saucepan.

Bring slowly to a simmer while whisking.

Cook until lightly thickened.

Remove from heat and whisk in the butter.

The final sauce should be glossy, tart, and fluid enough to spoon onto the plate without becoming gelatinous.

Cool to room temperature.

5. Roll the Pastry

Remove the chilled pastry dough from the refrigerator.

Roll it to approximately ⅛ inch thick.

Cut eight circles approximately 4 inches in diameter.

Place them on parchment paper.

Prick four of the circles lightly with a fork.

These will become the lower pastry layers.

Leave the other four intact so they rise slightly more during baking.

Bake at 350°F for 12–15 minutes, or until pale golden.

Allow them to cool completely.

Open Raviolo Style Plating

Place one baked pastry round slightly off-center on each plate.

Pipe or spoon a generous mound of pastry cream onto the center.

Position the second pastry disk above the cream at a slight angle instead of sealing it completely.

The construction should resemble an open raviolo rather than a conventional filled pastry.

Spoon several controlled dots or small pools of lemon sauce around the pastry.

Add almond crumble in two or three deliberate areas rather than scattering it everywhere.

Finish with toasted sliced almonds and very fine lemon zest.

Dust only the upper pastry disk lightly with powdered sugar.

The pastry cream should remain partially visible.

The objective is to show the architecture of the dessert rather than hiding the filling.

Professional Technique

The most important technical point is controlling moisture.

The pastry must remain crisp while the filling stays silky. Assemble the dessert immediately before serving.

The pastry cream should be cold but not refrigerator-stiff. Before piping, whisk it briefly by hand to restore its smooth texture.

The lemon sauce provides acidity that prevents the combination of butter, sugar, and pastry cream from tasting heavy.

The almond crumble provides the third textural element and connects naturally with Sicily's long tradition of almond-based pastry.

Chef Tips

Use fresh lemon zest rather than lemon extract. The aromatic oils from the zest create a much cleaner flavor.

Allow the pastry dough to rest fully before rolling. This prevents excessive shrinkage during baking.

For cleaner restaurant plating, pipe the pastry cream using a large round piping tip.

Toast the almonds immediately before service whenever possible.

Serve the dessert slightly cool rather than refrigerator-cold so the butter and vanilla aromas remain perceptible.

Common Mistakes

Do not overwork the pastry dough. Excessive gluten development produces a hard shell.

Do not boil the pastry cream aggressively. High heat can cause the eggs to scramble and the starch to break.

Do not assemble the dessert too early. The pastry will absorb moisture from the cream and lose its crispness.

Do not make the lemon sauce excessively sweet. Its function is primarily to bring acidity and freshness.

Do not bury the dessert under powdered sugar. The cream and pastry structure should remain visible.

Wine Pairing

Marsala Superiore Dolce – The classic Sicilian pairing. Its dried fruit, caramel, and oxidative notes complement the buttery pastry and vanilla cream.

Passito di Pantelleria – The intense aromas of apricot, honey, and candied citrus work beautifully with the lemon and almond components.

Malvasia delle Lipari Passito – Floral and honeyed, with enough acidity to keep the dessert balanced.

Moscato di Noto – Fresh aromatic sweetness pairs especially well with the lemon character of the pastry cream.

Zibibbo Dolce Sicilia DOC – Its orange blossom, citrus peel, and dried fruit notes reinforce the Mediterranean personality of the dessert.