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Milk Pan

"Ricetta originale del Milk Pan di Campobasso: segui le nostre indicazioni" Unmissable at Christmas, although English-speaking, the Milk Pan was born in Campobasso in the Iannetta pastry shop which has been producing it for almost half a century. It is a pumpkin covered with a glaze made from white chocolate and hazelnut paste. It is prepared by working on the dough while the oven reaches a temperature of 180 degrees. Beat the eggs and sugar, melt the chocolate together with the butter and gradually add all the ingredients together. The hemisphere molds are buttered and floured, filled 4/5 full and baked for an hour, making sure to cover them with foil for the last 20 minutes. Once tested with a toothpick, they are taken out of the oven and onto a grill. Once cooled, take care of the covering by melting 400 g of white chocolate (and only melted) in a bain-marie to which three tablespoons of hazelnut paste are added. Ingredients: 6 eggs 300 g of sugar 50 g of white chocolate 300 g of butter 180 g of potato starch 120 g of Milk liqueur juice of one lemon Vanilla bean extract a sachet of baking powder. Easy isn't it?! #evapiumamma #christmas #recipe #cake #chocolate #italia #molise #foodblogger #mamma #figlia #pasticceria #cakehouse