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Today we present you with a dessert that contains ours "Oro" Pistachio cream: the Sweet Danube! A myriad of brioche dough balls placed next to each other, which come apart with a pinch, to make a cake.
The origins of the Sweet Danube seem linked to a Czech dessert called Buchteln, also made up of leavened scones filled with jam and cooked close together in a baking dish so that they stick to each other. It is said that Giovanni Scaturchio, a pastry chef of Calabrian origin who in 1905 had opened a pastry shop in Naples, after the Great War brought his Salzburg bride to Naples and together with her many northern recipes such as the Sacher Torte and the Buchteln, which was soon “Neapolitanized” in "Briochina del Danubio" and then in "Danubio". According to other sources, the Danube appeared in Naples long before, during the reign of the Bourbons. In 1768 King Ferdinand IV married Maria Carolina of Habsburg-Lorraine, who brought with her a group of Viennese cooks. At court, the Austrian tradition merged with the Neapolitan one and from a typical dessert from beyond the Alps, the Danube became a delicious savory pie with a filling made of ingredients such as salami and scamorza.
Our friend and food blogger Giovanna La Barbera from La tavola allegra decided to fill these balls with Sciara "Oro" Pistachio Cream.
A variant called "surprise" involves filling each ball with a different cream: Sciara Pistachio cream, Sciara Almond cream and Sciara Hazelnut cream. And leave the taste of the morsel to fate!
