SP.17.0001
Spanish
Pantxineta: Basque cream pastry
Basque — Pastry
Pantxineta: Basque cream pastry
One of 10 entries · The Basque Book by Alexandra Raij
I · Origin
San Sebastián, Basque Country
II · 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.
I
Preparation
II
Charcuterie Curing
III
Iberian Moorish Legacy
IV
Spanishportuguese Proteins Mains
V
Wet Heat
VI
Basque Seafood
VII
Grains And Dough
VIII
Iberian Shared Technique
IX
Pastry Technique
X
Spanishportuguese Soups Stews
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