Tortellini with Orange Cream

Ingredients

• 300 g flour
• 100 g sugar
• 1 pinch salt
• 1 egg
• 200 g butter
• soft butter (for the molds)
• Flour (for the molds)
• flour (for working)
• dried legumes (for blind baking)
• 1 untreated orange
• 100 g butter
• 4 eggs
• 50 g lavender honey
• 150 g sugar
• 1 tbsp Cornstarch
• 40 g brown sugar (for sprinkling)
• lavender flowers
• powdered sugar

Instructions

1. 1.

   Mix flour with sugar and salt. Sift onto the work surface and make a well in the center. Beat the egg into it. Cut butter into pieces and spread around the edge of the flour. Using a large knife, crumble all ingredients together. Then quickly knead by hand into a smooth dough. If necessary, add a little cold water or more flour. Shape into a ball, wrap in cling film, and chill in the refrigerator for about 1 hour.

2. 2.

   Preheat the oven to 180°C fan. Grease the molds with soft butter and dust with flour.

3. 3.

   Roll out the dough on a floured surface, cut circles of 12‑14 cm diameter, and line the tortellini molds (about 10 cm diameter) with them. Prick the bottom several times with a fork, cover with parchment paper and dried legumes, and bake in the preheated oven for 12‑15 minutes until golden brown. Remove, let cool briefly, carefully take out of the molds, and set aside to cool.

4. 4.

   For the cream, wash the orange hot, pat dry, and grate its zest. Squeeze the juice and combine both with butter in a small pot over heat. Beat eggs in a bowl with honey, sugar, and cornstarch, then stir into the orange‑butter mixture while whisking. Keep stirring until it thickens, strain through a sieve, and let cool with occasional stirring. Fill the tortellini and chill in the refrigerator for at least 1 hour.

5. 5.

   Just before serving, sprinkle each with a little brown sugar and lightly caramelize with a blowtorch. Optionally top with lavender and dust with powdered sugar.