Dive into Sicilian Dessert Heaven with Bianco e Nero

The Bianco e Nero (Black & White) is a typical sweet from Messina that will conquer your palate with its irresistible combination of flavors and textures.
This delicacy consists of small cream puffs filled with delicate vanilla whipped cream (chantilly cream) and then coated with a delicious gianduia cream, all enriched with chocolate shavings.
Its name comes from the perfect alternation between the white of the chantilly cream and the black of the chocolate one, creating an extraordinary visual and gustatory contrast.
This dessert represents a Sicilian variation of the famous profiterole, distinguishing itself primarily by its topping, which is not made of melted dark chocolate but rather of a soft cream based on cream and gianduia paste.
Despite appearing complicated, preparing Bianco e Nero is accessible to everyone, with small steps to follow.
If you can’t find specific gianduia paste, you can use high-quality hazelnut cream for excellent results.
Additionally, we recommend preparing the cream puffs and the chocolate cream the day before to facilitate the process and ensure the best outcome for the dessert.
Traditionally, this dessert is enjoyed fresh, preferably on the same day as preparation or at most the following day.
It is a true symbol of Sundays in Messina, and as soon as you taste it, you’ll understand why it’s been loved for generations.
Prepare Bianco e Nero to delight your guests on special occasions or simply to pamper yourself with a piece of authentic Messina tradition. Delicious!

Yields and Prep Times

• Serves: 8 people
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1h 20m

Nutritional values per serving of Bianco e Nero:

• Calories: 220-250 Kcal
• Fat: 16-18 g
• Carbohydrates: 18-20 g
• Sugar: 10-12 g
• Proteins: 3-4 g
• Fiber: 0.5 – 1 g

Ingredients

For the cream puffs:

• 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

For the chantilly cream:

• 400 ml of fresh liquid cream
• 80 g of powdered sugar
• One packet of vanilla sugar

For the gianduia cream:

• 300 g of pastry gianduia paste (alternatively, hazelnut spread can be used)
• 50 g of dark chocolate
• 400 g of fresh liquid cream
• 50 g of powdered sugar

For the topping:

• 200 g of dark chocolate
• 100 g of milk chocolate
• 15 g of butter or cocoa butter
• Powdered sugar for decoration

Directions

Cream Puffs:

1. In a saucepan, bring water, milk, diced butter, salt, and sugar to a boil.
2. Gradually pour the flour into the pot, stirring vigorously until you have a smooth and firm dough.
3. Cook the dough for a minute, stirring occasionally.
4. Transfer the dough to a bowl and add the eggs one at a time, making sure each one is fully incorporated before adding another.
5. The dough should become vibrant yellow, smooth, homogeneous, 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 (350°F) for 15-20 minutes until they are golden, fragrant, and hollow inside.

Chantilly Cream:

1. Semi-whip the cream with powdered sugar and vanilla sugar to create a chantilly cream.
2. Use a piping bag to fill the previously prepared cream puffs with whipped cream through a small hole in the bottom of each cream puff.

Gianduia Cream:

1. Melt the gianduia cream or hazelnut paste and dark chocolate in a double boiler until smooth.
2. Allow the mixture to cool, stirring occasionally.
3. Semi-whip the cream with powdered sugar and gradually fold it into the gianduia cream, folding from bottom to top to incorporate air.
4. Refrigerate the cream for at least an hour or until it solidifies.

Assembling the Bianco e Nero:

1. Place some gianduia cream on the bottom of the serving dish.
2. Create a layer of cream puffs and evenly cover them with cream, filling the holes.
3. Continue building the dome using more cream puffs and covering them with plenty of gianduia cream evenly.
4. Keep the dessert in the refrigerator.

Topping for the Bianco e Nero:

1. One day before serving the dessert, place a flat-edged stone cutting board or ceramic plate in the freezer.
2. Melt dark and milk chocolate with butter or cocoa butter.
3. Pour the hot mixture onto the cold surface of the frozen stone and spread it thinly.
4. Return to the freezer until solidified.
5. Once solid, leave it at room temperature for 4-5 minutes, then use a kitchen knife to create chocolate shavings.
6. Cover the Bianco e Nero with chocolate shavings and dust with powdered sugar before serving.

Wine Pairing

If you want to enhance your experience with Bianco e Nero to the fullest, we recommend pairing it with a glass of Moscato di Siracusa.
This still wine, with its gold color and amber reflections, offers a delicate and distinctive aroma that pairs beautifully with the sweetness and complexity of the flavors present in the dessert.
Moscato di Siracusa is known primarily for its velvety, pleasant, and sweet taste, which creates a harmonious balance with the creamy vanilla whipped cream and the rich gianduia cream of the Bianco e Nero. Its freshness and fruity character add an additional layer of complexity to the dessert, creating a gustatory harmony that will delight your palate.
To fully appreciate this pairing, make sure to serve Moscato di Siracusa at a temperature between 8 and 10°C (50°F). Together, the dessert and the wine will create a memorable sensory experience that will make your tasting moment even more special.

How to Store Bianco e Nero

1. Refrigeration: Bianco e Nero can be stored in the refrigerator to keep it fresh and flavorful. Keep the dessert in an airtight container to prevent it from absorbing odors or moisture from the fridge. Cover the dessert well to prevent the cream from drying out.
2. Serving Temperature: Before serving the dessert, make sure to take it out of the refrigerator for a few minutes to let it slightly come to room temperature. This will help enhance the flavors and texture of Bianco e Nero. It is recommended to consume it at room temperature or slightly chilled, not directly from the refrigerator.
3. Consumption Within a Few Days: Bianco e Nero is best when consumed fresh, preferably within 2-3 days of preparation. Given the presence of whipped cream and chocolate, it’s important not to keep it for too long, as it may lose its texture and quality. So, plan to enjoy it in the short term to savor this delicious Sicilian dessert at its best.

Your Culinary Adventure with Ricette di Sicilia: Bianco e Nero

With light and fluffy cream puffs, a creamy gianduia filling, and the freshness of whipped cream, this dessert will surely captivate the palates of anyone who tastes it. The crispy chocolate topping and the finishing touch of powdered sugar add an explosion of flavor and texture.
Preparing Bianco e Nero may require some effort, but the result is an extraordinary creation that will honor your culinary skills. It’s truly perfect for special occasions, dinners with friends, or simply indulging in an exceptional dessert.
Remember to store it properly in the refrigerator, but ensure you serve it at room temperature or slightly chilled to fully enjoy it. With its balance of flavors and textures, Bianco e Nero is a true Sicilian delight to be savored with pleasure. Enjoy your meal!

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