Pantxineta: Basque cream pastry
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
San Sebastián, Basque Country
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Description
The signature pastry of San Sebastián — a rough-puff pastry case filled with pastry cream, topped with a second pastry lid, scattered with toasted flaked almonds, and dusted with sugar. Pantxineta was created at the Casa Otaegui confectionery in San Sebastián in 1897 and has remained essentially unchanged. It is simultaneously simple and precise: the rough-puff must be flaky, the cream must be set enough to hold its shape but light enough to melt on the tongue, the almonds must be properly toasted.
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The Thread
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Flavour Context
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Pillars V — VII
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