Turn savoury on its head with this sweet treat
Ingredients
- ingredients for pasta:
- 1 large egg (at room temperature)
- 1 tsp vanilla extract
- 1/2 vanilla pod (split and scraped)
- 135 g semolina flour (available in most supermarkets and health food shops)
- ingredients for hazelnut filling:
- 120 g hazelnuts (roasted and skins removed)
- 1 large egg white
- 35 g icing sugar
- 120 ml vanilla pastry cream
- 1 tblsp melted unsalted butter
- ingredients for vanilla pastry cream:
- 140 ml whole milk
- 0.5 vanilla pod (split and scraped)
- 2 large egg yolks (at room temperature)
- 50 g caster sugar
- 2 tblsp cornflour
- ingredients for chocolate sauce:
- 150 g dark chocolate (72%)
- 100 ml boiling water
- 2 tblsp liquid glucose (available in shops and chemists)
Method
- Method for Pasta:
- In a bowl combine the egg, vanilla extract and vanilla seeds and beat for 30 seconds.
- Pour the egg mixture into an electric mixer fitted with a dough hook.
- Add the flour and mix on low speed for 2 minutes, increase the speed to medium and mix for two more minutes until the pasta dough is smooth.
- Wrap in cling film and chill for at least an hour.
- Method for Hazelnut Filling:
- In a food processor, blitz the hazelnuts. Add the egg white and process for 30 seconds. Then add in the icing sugar and process until smooth.
- Add the pastry cream and butter and blitz for 1 minute.
- Chill for 1 hour.
- Method for Pastry Cream:
- In a saucepan, bring the milk and vanilla seeds to the boil.
- In a bowl, whisk the eggs, sugar and cornflour together until pale.
- Pour the hot milk onto the egg mixture and whisk and then pour all the mixture into a clean saucepan.
- Over a medium heat, constantly stir the mixture until it becomes thick.
- Pour into a bowl, cover with cling film (this stops a skin from forming) and allow to cool.
- To Assemble:
- Break the chocolate into a bowl and pour boiling water and glucose over it.
- Allow to sit for two to three minutes before stirring.
- Roll – if possible use a pasta machine a sheet of pasta into a strip 20 inches long and as thin as possible.
- Egg wash half of the pasta and using a teaspoon place little dots of the hazelnut filling on the second half of the pasta.
- Fold the egg washed pasta over the hazelnut part. Using a small pastry cutter or the top of a glass, cut into rounds and pinch the edges well to make sure that the filling is sealed.
- Cover and leave to dry out for about 1/2 an hour.
- Bring a large saucepan of water to the boil and cook the pasta in this for approx 1 minute.
- Remove from the water and drain on kitchen paper and serve immediately with chocolate sauce.
- Tip: This is also delicious served with caramelised banana.
