Centrotavola di stelline
- Vegetarian
- Difficulty: Average
- Prep time: 40 min
- Cook time: 15 min
- Serving: 16
- Cost: Low
- Note + the resting of the shortcrust pastry in the refrigerator
PRESENTATION
Picture your Christmas table with a centrotavola di stelline. It's not just any decoration. This centrotavola natalizio brings a touch of Northern Italy right to your home. It's made from golden, star-shaped cookies crafted into a delicious, edible wreath. Super festive. The secret? It's all in the hazelnut shortcrust pastry—pasta frolla alle nocciole. Seriously, it's a staple in Italian holiday baking. The result is a crispy and slightly sweet treat. And you know, the aroma of toasted hazelnuts fills the room with the scent of Christmas. Pretty amazing.
To make it even more special, folks often deck out their wreaths with holly berries, fir branches, or even elegant gold candles. Adds a touch of sparkle. And here's the thing, this isn’t just food. It's really, really about making your meal feel extra special, giving your guests something to admire and talk about before the feast even kicks off.
So, many families in Lombardy and Piedmont love creating these decorazioni natalizie fai da te with the kids. It’s a cherished tradition. Leftover dough? Use it to cut out mini stars or hearts. Adds a fun and festive flair to the project. Plus, when you stack those stars and dust them with powdered sugar, they look like edible snowflakes—magical stuff.
The beauty of this centrotavola commestibile is its versatility. Some folks sneak in chocolate chips, or maybe tie the wreath with a festive ribbon. However you choose to style it, this starry centerpiece really captures the essence of an Italian Christmas. It offers moist pastries, homemade crafts, and a whole bunch of holiday cheer. It's a fresh twist on traditional table decorations, making your holiday spread feel cozy and impressive.
Every tender bite offers a taste of holiday spirit, creating a memorable experience right from the heart of your festive table. Whether you're with family or hosting friends, this centerpiece is definitely going to be a hit, adding charm and flavor to your holiday festivities.
INGREDIENTS
- Ingredients for the Shortcrust Pastry (for two centerpieces of 9 inches in diameter)
- Butter 4 oz (115 g) - (cold from the fridge)
- Type 00 flour 1 ¾ cup (230 g)
- Nut flour ¾ cup (70 g)
- Unsweetened cocoa powder 1.7 tbsp (10 g)
- Eggs 1 - (medium)
- Powdered sugar 1 ¼ cup (140 g)
- Hazelnut paste 2 tbsp (30 g)
- Vanilla bean 1
- Fine salt 1 pinch
- For the Royal Icing
- Powdered sugar 1 ¼ cup (150 g)
- Egg whites 1
- Lemon juice 2 drops
How to prepare Centrotavola di stelline
To prepare the star wreath, start with the cocoa and hazelnut shortcrust pastry: place the sifted flour and cold butter from the fridge in pieces in the mixer 1; activate it to create a sandy mixture, then add the hazelnut flour 2 and let the blades run again. Transfer the obtained mixture onto a work surface and create the classic fountain shape: place the egg in the center 3.
Then cut a vanilla bean and scrape out the seeds with the blade of a knife 4. Pour them in the center of the fountain; also add the powdered sugar and hazelnut paste 5 and start mixing quickly 6, until you get a compact and smooth consistency.
Dust the shortcrust dough with sifted cocoa powder 7 and mix it into the dough 8. Now that you have obtained a smooth and compact dough, flatten it slightly and wrap it in plastic wrap 9: let it rest for at least 30 minutes in the refrigerator.
After the necessary time, take the shortcrust dough and roll it out to a thickness of 0.4 inches on a lightly floured work surface 10. Then cut out with large, medium, and small star-shaped cutters (11-12). You can quickly re-knead the shortcrust and continue until the dough is used up.
Take a baking sheet, brush it with butter, and line it with parchment paper (this way the parchment paper will adhere perfectly); draw a circle of 9 inches in diameter, then start placing the stars alternating the large and medium ones with the small ones in between (13-14-15). Place everything in the refrigerator to firm up for about 15 minutes, so they hold their shape well during baking.
Bake in a preheated static oven at 340°F for 15 minutes (if using a convection oven, you can test by baking one star of each size and better adjust with time and temperature, usually 20°F less and 8-10 minutes less than the static oven). When the stars are cooked 16, gently transfer them to a rack to cool completely 17. Meanwhile, prepare the royal icing: in a bowl, place the egg whites and start beating them with an electric mixer 18.
Then gradually add the sifted powdered sugar 19 and 2 drops of lemon, until a fluid consistency is obtained 20. Transfer the icing into a disposable piping bag without a tip, where you can make a small hole at the tip 21.
Once they are completely cold, decorate the stars by outlining the border (22-23) or creating the decorations you prefer for your star centerpiece 24!