Black and white Messina

Procedure

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!