{"id":16980,"date":"2013-04-28T02:07:03","date_gmt":"2013-04-28T00:07:03","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/almond-crostatine-with-orange-pastry-cream-and-caramelized-strawberries\/"},"modified":"2026-08-27T09:31:01","modified_gmt":"2026-08-27T07:31:01","slug":"almond-crostatine-with-orange-pastry-cream-and-caramelized-strawberries","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/almond-crostatine-with-orange-pastry-cream-and-caramelized-strawberries\/","title":{"rendered":"Almond crostatine with orange pastry cream and caramelized strawberries"},"content":{"rendered":"

We finally have delicious strawberries at a good price. This year I felt like eating the first ones with something slightly more elaborate than a spoonful of cream. So I decided to make these crostatine, adding, more or less subtly, some ingredients that pair perfectly with them. As you might remember, I already told you where crostate come from, with a very simple<\/a> and equally delicious recipe. But in this case, the dough has almond, which goes great with the custard.<\/p>\n

\"Almond<\/a><\/p>\n

Speaking of custard, instead of the usual one, I felt like having a touch of orange, also because they form a more classic duo with strawberries, but one appreciated by every generation, unlike this one<\/a>. (What, did you think I was going to post this other one<\/a>?) If you don’t like cinnamon or you’ve grown tired of it for life after trying that crazy trend of swallowing a spoonful to see what happens, then don’t add it, but you’ll be missing out on a great touch, even if it seems like just a detail. (I refuse to post a video of the cinnamon challenge, because the last thing I need is for you to feel like trying it because of me. It seems it’s not only dangerous for one’s dignity, but also for people’s physical integrity.)<\/p>\n

\"Almond<\/a><\/p>\n

I used “favetta” strawberries from Terracina. If I ever go back to Sabadell, that will be one of the things I’ll miss most about Italy. Unlike regular strawberries, they are round, smaller, and sweeter. Obviously, you can make them with regular, nice and ripe strawberries. If you are among those lucky ones who know where to find wild ones, I won’t even mention it. By the way, the geeky mug behind the crostatine, I bought it at a very legendary shop here in Rome, Profondo Rosso<\/a>. Any Dario Argento fan will have immediately realized that the shop’s name is the same as one of the most well-known horror films by this director. He founded it himself in 1989, and besides film memorabilia of all kinds related to his work, they have a quite interesting arsenal of science fiction and horror cinema in general. So, if by chance you are fans of these topics, if you pass through Rome and haven’t done so already, take a look, because it’s worth it. Oh, and above all, head straight to the Gelateria dei Gracchi<\/a>, which is literally two steps away from the shop. Their ice creams are among the best you can try in Rome.<\/p>\n

Visit my YouTube channel<\/h3>If you haven't already, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don't miss any new recipes.
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The latest video recipes from my channel!<\/h3>\n\n
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