The “pesche al cioccolato” are the most popular pastries of Central Italy, a famous recipe handed down from generation to generation.
Few ingredients, easy to prepare, delicious and sweet, their name simply comes from their shape: in fact they look like peaches, which in in Italian means “Pesche.”
Pesche al cioccolato: ingredients and recipe
- 17.64 oz of All Purpose flour
- 1.76 oz of butter (room temperature)
- 5.29 oz of sugar
- shredded lemon peel
- 4 eggs
- 1 cup of Alkermes
- baking powder
Preparing the dough…or “Frolla”!
- Start by separating the yolks from the egg whites and then, in a mixing bowl, whip the egg whites with sugar.
- Add the yolks and the butter (room temperature) stirring the compound with a spatula from the bottom to the top.
- Keep stirring and add – little by little – the flour, the lemon peel, a pinch of salt and the baking powder.
- Mix gently until the dough is smooth and with no lumps. Once you’re done, put the dough it in the fridge for one hour.
And now it’s time to make the pesche!
- Remove your dough from the fridge and form balls of 2/3 inches diameter. Place them on a tray and cook them in the oven, 365 F for 30 minutes.
- When time cooking is over, let the little balls cool down and then, only when cold, carefully remove the inside of every single one with a tea spoon. You will obtain a lot of little domes (although spoon for ice cream might be better).
- Using a sac-a-poche or just a teaspoon, fill every each dome with Nutella and close it with another one. You can choose also normal chocolate instead of Nutella, , but as you surely know, this one is definitely easier to use. Your peaches are almost ready! 😀
- Wet them in a bowl full of Alkermes liquor and sprinkle with with sugar.
They are perfect after lunch, with a coffee on a side. As afternoon snack, with a black or earl grey tea, or as a dinner dessert!
Surprise your guests and…Bon appétit!