Where to taste it
The Black and white it is an authentic Messina delight, those who have never tasted it do not know what they have missed! Those who have the pleasure of visiting the City of the Strait cannot absolutely exempt from trying our typical Black and White dessert.
The shape of the dessert is reminiscent of the French “profiteroles”, but in taste and sensation on the palate this dessert is unmatched or unrivaled.
It is, together with the cannoli, par excellence the dessert of Sunday lunch a Messina, loved by young and old, at any time of the year.
Bring it to the table and you will make a great impression!
Prepare the Black and white it is laborious but technically quite simple. The basic ingredients are cream, gianduia paste and cream puffs.
As for the puffs, they can be prepared at home or purchased already packaged. For those who want to do everything by themselves, here's how the cream puffs are prepared:
Ingredients: 50 g of water, 50 g of flour, a pinch of salt, a teaspoon of sugar, 20 g of butter, 80 g of eggs.
Preparation: pour the water with the butter, sugar and salt into a saucepan. Bring to a boil and when it starts to boil add all the flour. Start mixing quickly and at low heat, mix the flour well with the liquids. In order for the pastel to be ready, a thin patina must form on the bottom of the pot and the dough should come off the walls.
Let it cool down. When the mixture is warm, add the whole eggs. One at a time until well incorporated. The final consistency must be custard-like.
We pour the choux pastry into a sac-a-poche. We heat the oven to 200 ° and put the parchment paper on a baking sheet. Let's create small piles of choux pastry weighing 8/10 gr, and space them apart as they will increase in volume during cooking. As soon as we finish, we put the pan in the oven to cook. The cream puff must be golden.
Prepare the cream puffs now we can try our hand at the "assembly" of Black and white. The necessary ingredients are: Fresh Cream, Sugar, Vanilla Berry and Gianduja Paste (as an alternative to gianduia paste you can use Nutella or the "Novi" hazelnut cream that you will find at the supermarket)
Ingredients: cream puffs to taste, 600 g of fresh cream, 40 g of sugar, half a vanilla bean, 100 g of gianduia paste *.
We whip the cream with the sugar and the seeds of half a vanilla bean until stiff peaks. We divide the mixture 2/3 and 1/3 or of the 600 gr of cream we will use 200 gr. to fill the cream puffs and the remaining 400 gr for the topping.
To fill the cream puffs we need a sac-a-poche. Heat the gianduia paste in the microwave to make it fluid but not hot. It must be warm and soft in consistency. Let's add it to the 400 grams of cream that we had set aside with a spatula. We dip the puffs in the gianduia cream and put them on top of each other to create a pyramidal composition. We decorate with chocolate leaves and powdered sugar.
Being the Black and white a typical dessert of messinese pastry shop you can easily find excellent products in any pastry shop, but in particular Made in Messina suggests you to try that of Morabito pastry shop, based in Contesse in Via Marco Polo.
For the Black and white MadeinMessina.com recommends:
Morabito pastry shop - Via Marco Polo, 437 - 98125 Messina:
