Galician Biscotin de Prost

Ingredients

In the original French version, Biscotin de Prost is typically made with ingredients like butter, sugar, and eggs. However, in this Galician adaptation, we incorporate local Galician ingredients to add a unique twist to the recipe. The Galician Biscotin de Prost showcases the flavors of Galicia by using ingredients such as local dairy products, vanilla, and lemon zest, which are commonly found in Galician desserts. We alse have the original recipe for Biscotin de Prost, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs, divided 2 large eggs, divided
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 38g, 14g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add one beaten egg to the mixture and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles using a round cookie cutter and press them into greased tartlet molds.
5. 5.
   In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and remaining egg until well combined.
6. 6.
   Slowly pour the hot milk into the sugar mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
7. 7.
   Remove the custard from the heat and stir in the vanilla extract and lemon zest. Allow the custard to cool slightly.
8. 8.
   Fill each tartlet mold with the custard mixture and smooth the tops with a spatula.
9. 9.
   Bake the Biscotin de Prost in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and let them cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a twist, you can add a sprinkle of cinnamon to the custard mixture before baking.
• Serve the Biscotin de Prost warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you don't have tartlet molds, you can use a muffin tin instead.
• Make sure to let the custard cool slightly before filling the tartlet molds to prevent the pastry from becoming soggy.
• Dust the Biscotin de Prost with powdered sugar just before serving to add a touch of elegance.

Serving advice

Serve the Galician Biscotin de Prost as a delightful dessert after a traditional Galician meal. Pair it with a cup of Galician coffee or a glass of Albariño wine for a perfect ending to your culinary journey.

Presentation advice

Arrange the Biscotin de Prost on a decorative platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a twist of lemon zest for an elegant touch. Serve them individually or as a centerpiece on a dessert table.