One of the great glories of the Italian style of dessert-making lies in the beauty and delicacy of its individual pastries. Many of the large desserts in this chapter may be made in smaller versions by lining twelve 3-inch brioche pans with the dough called for and dividing the filling among them. If you don’t have the brioche pans, you may use standard-size muffin pans — but be sure that the pans are well buttered before you line them with the dough.
The collection of individual pastries that follows is brief but specialized. I have attempted to cull the most interesting of the ones I have seen in Italy rather than merely repeat the recipes from the first part of this chapter in smaller versions.