You Have a Dirty Mouth/ Sporcamuss

Sporcamuss is a delicious Italian dessert that comes from the region of Puglia. Puglia is located in the southern peninsular section of the country, bordering the Adriatic Sea to the east, the Ionian Sea to the southeast, and the Strait of Otranto and Gulf of Taranto to the south.

It is bordered by the other Italian regions of Molise to the north, Campania to the west, and Basilicata to the southwest. Its major city is Bari.

In the local dialect, the name Sporcamuss translates to “Dirty Mouth”. The dessert is called this as it can be very messy to eat and is almost impossible to do so without getting it all over your face.

The dessert consists of baked puff pastry filled with Italian Pastry Cream and finish

ed with a dusting of powdered sugar. It is very easy to make, with the most difficult part being the preparation of the pastry cream. The pastry cream can be done ahead of time and stored in the refrigerator until you are ready to fill the pastries.

Italian Pastry Cream or “Crema Pasticcera” can be made from scratch in about ten minutes. This luscious vanilla flavored cream can be utilized in many applications such as a filling for Italian doughnuts or Bombolone. A bombolone is an Italian-filled doughnut and is eaten as a snack food and dessert. The pastry's name is etymologically related to bomba, and the same type of pastry is also called bomba in some regions of Italy.

The cream can also be used as a filling for other pastries, cakes, and tarts.

Start by making the pastry cream as it takes some time to cool and set up before it can be used as a filling for the pastries.

Ingredients

· 5 egg yolks

· ½ cup of sugar

· ¼ cup of corn starch

· 3 cups of Half and Half

· ½ tsp of pure vanilla extract

Instructions

1. Warm the milk and vanilla in a saucepan and then set it aside.

2. Mix the egg yolk, sugar, and cornstarch until completely combined.

3. Slowly pour the warmed milk into the egg mixture whisking constantly to avoid the creation of unwanted lumps.

4. Once combined pour the egg and milk mixture back into the saucepan and heat on medium-low heat.

5. Stir constantly with a wooden spoon until the mixture becomes very thick in texture. This should take about ten minutes. Do not allow the mixture to become too hot or you run the risk of overcooking the egg yolk and creating a lumpy mess.

6. Once you have reached the desired consistency pour the pastry cream into a clean glass bowl placing plastic wrap directly on top of the surface of the cream to prevent a skin from forming on top of it.

7. Allow the mixture to cool completely in the refrigerator until you are ready to fill the pastry shells.

The cream may be stored in the refrigerator for 4 to five days.

The Pastry Instructions

· Preheat the oven to 425 degrees Fahrenheit.

· Roll out a sheet of purchased puff pastry dough and cut it into 12 even square sizes.

· Place parchment paper on a baking tray and arrange the cut pastry squares on the prepared baking sheet.

· Place on the middle rack of the preheated oven and bake until they have risen and are golden brown. This should take about ten minutes

· Allow the baked pastries to cool completely on a wire rack before attempting to fill them.

· Once the pastries have completely cooled cut them in half separating the top and the bottom.

· Fill a pastry bag with the prepared cream and pipe it onto the bottom piece of each cut pastry then place the top piece on the piped pastry cream.

· Dust the tops with powdered sugar to finish.

You are now ready to enjoy your Sporcamuss. Have plenty of napkins handy. You will need them!

To continue to be notified of new posts please subscribe to my site by clicking the button at the bottom of the page.

It is super easy and will only take a minute.

Thank you for viewing and I hope to see you again very soon.

It will also be fantastic if you could share this post with your friends.

Chef John