30-minute Raffaello pastries

Ingredients

Dough (23 pastries)

3 eggs: 3pc
60 grams (2.1 ounces) wheat flour
50 grams (1.76 ounces) sugar
30 grams (1.06 ounces) corn starch
Pinch of salt
Pinch of vanillin

Filling

80 grams (2.82 ounces) white chocolate
100 grams (3.53 ounces) condensed milk

Sprinkles

Coconut flakes: as needed

Equipment

Mixing Bowls
Use different sizes to keep your ingredients separate until you are ready to combine them.
Whisk and Silicone Spatula
The whisk is perfect for achieving that peak in your egg whites, while the silicone spatula helps in gently folding ingredients without knocking the air out.
Pastry Bag or Spoon
For controlled and even dough placement, a pastry bag is ideal, but a spoon works just fine too.
Parchment Paper
A must-have for non-stick baking and easy clean-up!
Water Bath Setup
Essential for melting the chocolate and condensed milk smoothly without burning them.

Instructions

Step 1

Step 1: Prepare and weigh all the ingredients beforehand. This helps ensure that you have everything ready and makes the process smoother.

Step 2

Step 2: Divide the eggs into whites and yolks. First, whip the egg whites until thick, gradually adding the sugar. Make sure your bowl and beaters are clean and dry to get the best volume.

Step 3

Step 3: Whip the yolks with a whisk or fork, then gently pour them into the egg whites mixture. Mix gently with a silicone spatula, taking care not to deflate the mixture. Use gentle folding motions to retain the air in the batter.

Step 4

Step 4: Add the vanillin and corn starch to the flour, then gradually sift it into the mixture and stir with a spatula. Do not whisk! Sifting prevents lumps and ensures a smooth batter.

Step 5

Step 5: Using a pastry bag or a spoon, place the dough onto parchment paper on a baking sheet.

Step 6

Step 6: Bake the cookies in a preheated oven at 356°F (180°C) for about 8-10 minutes. Baking time might vary depending on your oven, so keep an eye on them.

Step 7

Step 7: While the cookies are baking, prepare the filling. Heat the condensed milk and white chocolate over a water bath, stirring until smooth. A water bath prevents burning and ensures gentle melting.

Step 8

Step 8: Once the cookies are baked and cooled, spread the filling over one cookie and sandwich it with another cookie. Let the cookies cool completely before filling to prevent the filling from melting away.

Step 9

Step 9: Sprinkle with coconut flakes. Bon appetit!

Servings

Oh, these pastries are not just for a snack! Elevate your dessert game with these delightful treats at your next family gathering or office party. 🍪✨

Pair it with a Hot Beverage: Enjoy these pastries with a hot cup of coffee or tea for a soothing experience. The bittersweet notes of coffee or the smooth taste of tea enhance the sweet, creamy filling perfectly.

Create a Pastry Platter: Combine these cookies with an assortment of other baked goodies to make an impressive pastry platter. Throw in some fresh fruits and cheese, and your platter will be the star of any brunch or soirée! 🍓🧀

Garnish for Extra Appeal: Fancy up your pastries with additional toppings like edible gold flakes, chopped nuts, or even a drizzle of dark chocolate. 📸 They will look Instagram-worthy and irresistible.

Variations

Gluten-Free Variation: Replace the wheat flour with an equal amount of gluten-free flour blend. Everything else stays the same, ensuring you still get that delicious taste without the gluten.

Vegan Variation: Substitute the eggs with aquafaba (the liquid from a can of chickpeas). For the filling, use vegan white chocolate and condensed coconut milk. 🌿 This way, you can indulge without any animal products!

Faq

Why do I need to gradually add the sugar to the egg whites?
Adding sugar gradually helps to stabilize the egg whites, ensuring they become thick and glossy, perfect for your pastry dough.
How do I know if my egg whites are whipped enough?
You'll know they're ready when they form stiff peaks, meaning the peaks hold their shape without collapsing.
Can I use a different type of chocolate for the filling?
Absolutely! Dark or milk chocolate will both work well, but remember it will affect the sweetness and flavor profile of your pastries.
What's the best way to melt chocolate and condensed milk together?
A water bath is the safest method. Placing the items in a bowl over simmering water allows slow and even melting without burning.
Can I prepare the dough in advance and bake it later?
Yes, you can keep the dough in the fridge for up to 24 hours. Just make sure to let it come to room temperature before baking.
How can I make my pastries look more professional?
Precision is key. Use a pastry bag for even dough placement, and invest in high-quality ingredients. Also, cooling the pastries completely before adding the filling will keep them crisp and visually appealing.