Créez un puits au centre du mélange et ajoutez l’œuf battu. À l’aide d’une fourchette ou de vos mains, incorporez progressivement l’œuf au mélange de farine jusqu’à obtenir une pâte souple. La pâte doit être homogène, sans être collante ni trop sèche.
Divide the dough into two portions, making one slightly larger than the other. The larger portion will form the base and sides of the pastry, while the smaller portion will create the top layer. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and makes the dough easier to roll out.
Assembling the Italian Cream Pastry
Preheat your oven to 175°C (350°F) and prepare a rectangular baking pan by greasing it with butter or lining it with parchment paper. Remove the larger portion of dough from the refrigerator and roll it out on a lightly floured surface to fit your baking pan with some overhang for the sides.
Carefully transfer the rolled dough to your prepared pan, pressing it gently into the corners and up the sides. The pastry should be about 3-4mm thick. Trim any excess dough, leaving about 1cm overhang around the edges.
