The recipe for Black and White messina has a special space in my heart, a typical dessert of the city of the Strait based on puffs stuffed with vanilla whipped cream (chantilly cream ) and covered with gianduia cream and chocolate sheets. From the alternation between cream and chocolate the name “Black and white”. Is’ a Sicilian variation, nay Mai, of Profiterol, from which it differs above all for the coverage, which is not melted dark chocolate but a very soft cream based on cream and gianduia paste. It's not a complicated dessert to make, but there are several small preparations to perform: I show you all step by step in the VIDEO RECIPE on my YouTube channel.
Tips for a perfect Black and White Messina
If you do not find the gianduia pasta specific for use by pastry shops, you can use a normal hazelnut cream. Bearing in mind that the higher the quality of the hazelnut cream, the better the result will be.
Since you have to prepare the puffs, I advise you to do them a day in advance, in order to speed up the path. You can also prepare the gianduia cream in advance, so you just have to whip the cake and make the cover. Now, the chocolate sheet cover is the most boring part: I'll explain in detail how to do it, melting the chocolate and then pouring it on iced stone to obtain soft and thin sheets. I have seen that many grate chocolate or make it into small pieces: the result is very different, but the process is much faster. The choice is yours.
Remember that the Black and White messina is a dessert that traditionally is consumed fresh: the day of preparation or at the latest the day after. On the other hand, it is so good that it is impossible for it to be left over. This has always been, par excellence, the dessert of Sunday and holidays. And of course it was the typical dessert of Messina Easter, so rich in chocolate. Wonderful that of the scandaliato pastry shop, who seems to have invented it. But also that of Scolaro, of Doddis and many other pastry shops of the times that were and that are no longer there.
- PER LA PASTA CABBAGE:
125 ml of milk
125 millilitres of water
100 grams of butter
half a teaspoon of salt
a teaspoon of sugar
150 grams of flour
- TO STUFF THE PUFFS':
400 ml of cream
80 grams of powdered sugar
- FOR GIANDUIA CREAM:
300 grams of gianduia paste from pastry shops or hazelnut cream
50 grams of dark chocolate
400 grams of cream
50 grams powdered sugar
- FOR COVERAGE:
200 grams of dark chocolate
100 grams of milk chocolate
15 grams of butter or cocoa butter
icing sugar, to taste
FOR THE BIGNE': put into a casserole the water, the milk, the diced butter, salt and sugar and bring everything to a boil. Pour the flour into the pot, stirring vigorously until dough is smooth and firm, as you see in VIDEO RECIPE. Put the saucepan back on the fire and cook the dough for a minute, stirring occasionally so that it does not stick to the bottom of the pot. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before joining the second. You can also do this in the planetary mixer, using the leaf hook.
At the end of this operation, You'll have to get a strong yellow, smooth, smooth and velvety. Preheat the oven at 180 degrees and line a baking sheet with parchment paper: using a sac-à-poche distribute the dough into clumps as big as a walnut, well-spaced, crush them to the surface with a moistened fork and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside.
TO STUFF THE PUFFS': you simply have to semi-whip the cream (not too much to snow, must remain soft), sweetened with sugar and flavored with Bourbon vanilla powder or extract. It is the so-called chantilly cream. Put it in a sac-à-poche. With a small knife make a hole in the bottom of each puffs and fill them with whipped cream, as you see in VIDEO RECIPE. Set aside.
FOR GIANDUIA CREAM: heat the gianduia cream or hazelnut paste and dark chocolate in a bain-marie until they become creamy. Allow it to cool, stirring occasionally. Semi-whip the cream with icing sugar (not too firm snow) and slowly combine it with gianduia cream, stirring the mixture with a spatula and making a movement from top to bottom, in order to incorporate as much air as possible., as you see in VIDEO RECIPE. Store in the refrigerator for at least an hour so that it can become firm.
COMPOSITION OF SWEET: the Black and White of Messina is a sweet in the shape of a dome. Put a little gianduia cream on the bottom of the serving dish, make a layer of puffs and cover them with cream, spatulating so as to fill the holes, continue building the dome and always covering the puffs with plenty of gianduia cream, so that they are covered evenly. Refrigerate.
FOR THE COVERING OF THE CAKE: one day before preparing the dessert, take a stone or slate or marble cutting board or a ceramic plate with flat edges and put it in the freezer. Melt dark and milk chocolate with butter or cocoa butter (better). Pour the hot mixture over the frozen stone and spread it so as to obtain a thin layer. Put back in the freezer until it solidifies. Once solidified, leave it for 4-5 minutes at room temperature and then, with a kitchen knife make sheets as you see in the VIDEO RECIPE. Cover the Black and White of Messina with chocolate sheets and complete with icing sugar. Bon appétit!