Ricette di Sicilia

Name: Dive into Sicilian Dessert Heaven with Bianco e Nero
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 125 ml of milk; 125 ml of water; 100 g of butter; Half a teaspoon of salt; One teaspoon of sugar; 150 g of flour; 4 eggs; 400 ml of fresh liquid cream; 80 g of powdered sugar; One packet of vanilla sugar; 300 g of pastry gianduia paste or hazelnut spread; 50 g of dark chocolate; 400 g of fresh liquid cream; 50 g of powdered sugar; 200 g of dark chocolate; 100 g of milk chocolate; 15 g of butter or cocoa butter; Powdered sugar for decoration

Cibo, cultura e tradizioni siciliane

Dive into Sicilian Dessert Heaven with Bianco e Nero

Discover Messina’s classic dessert! Dive into Sicilian dessert heaven with Bianco e Nero – an irresistible taste experience.

Author: Lucia Amato • Published on: September 8, 2023

Categories: Desserts

Tags: butter chocolate flour milk messina whipped cream salt eggs vanillin sugar

⏱️

Prep Time

1 hour

🔥

Cook Time

20 minutes

👥

Servings

📊

Difficulty

Medium

💰 Moderate

🗓️ All year

⭐ 4.8/5

🛒 Ingredients

✓ 125 ml of milk

✓ 125 ml of water

✓ 100 g of butter

✓ Half a teaspoon of salt

✓ One teaspoon of sugar

✓ 150 g of flour

✓ 4 eggs

✓ 400 ml of fresh liquid cream

✓ 80 g of powdered sugar

✓ One packet of vanilla sugar

✓ 300 g of pastry gianduia paste or hazelnut spread

✓ 50 g of dark chocolate

✓ 400 g of fresh liquid cream

✓ 50 g of powdered sugar

✓ 200 g of dark chocolate

✓ 100 g of milk chocolate

✓ 15 g of butter or cocoa butter

✓ Powdered sugar for decoration

📊 Nutritional Information

Calories

220-250 Kcal

Protein

3-4 g

Fat

16-18 g

Carbohydrates

18-20 g

Fiber

0.5 – 1 g

Sugars

10-12 g

The Bianco e Nero, a quintessential dessert from the Sicilian city of Messina, is an indulgence that tantalises the senses with its delightful interplay of flavours and textures.
Imagine savouring small cream puffs filled with luscious vanilla chantilly cream, enveloped in a rich gianduia cream, and garnished with delicate chocolate shavings.
This dessert's name aptly reflects the striking contrast between the creamy white and the decadent dark chocolate, creating not only a visual spectacle but also a gustatory delight.
Originating as a unique take on the classic profiterole, Bianco e Nero distinguishes itself with a topping crafted from gianduia paste rather than traditional dark chocolate, offering a softer, more nuanced taste experience.
Perfect for a leisurely Sunday afternoon or a festive occasion, this dessert is best enjoyed fresh, capturing the hearts of all who taste it with its enduring charm and flavourful heritage.

👨‍🍳 Preparation

1

In a saucepan, bring water, milk, diced butter, salt, and sugar to a boil.
2

Gradually add the flour, stirring vigorously until a smooth, firm dough forms.
3

Cook the dough for a minute, stirring occasionally.
4

Transfer the dough to a bowl and add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5

The dough should become vibrant yellow, smooth, and velvety.
6

Drop spoonfuls of the dough onto a parchment paper-lined baking sheet, spaced well apart.
7

Gently press the surface of the cream puffs with a damp fork and bake at 180°C for 15-20 minutes until golden and hollow inside.
8

Semi-whip the cream with powdered sugar and vanilla sugar to create a chantilly cream.
9

Use a piping bag to fill the cream puffs with the chantilly cream through a small hole in the bottom of each.
10

Melt the gianduia cream or hazelnut paste and dark chocolate in a double boiler until smooth.
11

Allow the mixture to cool, stirring occasionally.
12

Semi-whip the cream with powdered sugar and fold it into the gianduia cream.
13

Refrigerate the cream for at least an hour until it solidifies.
14

Place some gianduia cream on the bottom of the serving dish.
15

Create a layer of cream puffs and cover them with cream, filling the gaps.
16

Build a dome using more cream puffs and cover them with gianduia cream.
17

Keep the dessert in the refrigerator.
18

One day before serving, place a flat-edged stone cutting board or ceramic plate in the freezer.
19

Melt dark and milk chocolate with butter or cocoa butter.
20

Pour the hot mixture onto the cold surface and spread it thinly.
21

Return to the freezer until solidified.
22

Once solid, leave it at room temperature for 4-5 minutes, then use a kitchen knife to create chocolate shavings.
23

Cover the Bianco e Nero with chocolate shavings and dust with powdered sugar before serving.

💡 Tips and Variations

If you can't find gianduia paste, a high-quality hazelnut spread works well. Preparing the cream puffs and gianduia cream a day in advance can make the process smoother.

📦 Storage

• Refrigerate in an airtight container to keep fresh and prevent odours.
• Let it come to room temperature before serving for the best texture and flavour.
• Consume within 2-3 days for optimal quality.

🍷 Pairing

Enhance your Bianco e Nero experience with a glass of Moscato di Siracusa, a Sicilian wine that matches beautifully with the dessert's sweetness and complexity.

Thank you for exploring this delightful Sicilian dessert with us. We hope you enjoy making and sharing Bianco e Nero, bringing a taste of Messina to your table. Happy cooking!

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Ricette di Sicilia

Dive into Sicilian Dessert Heaven with Bianco e Nero