Carbon Black Tortellini

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Pasta Dough

Ingredients

57g deZaan Carbon Black cocoa powder
227g 00 Flour
150g Eggs
14g Extra Virgin Olive Oil
14g Granulated Sugar
3g Salt

Method

Combine all the ingredients in a food processor. Pulse until evenly mixed.
Empty the ingredients onto a work surface. Knead together.
Wrap in plastic and rest for about 20 minutes.
Divide the dough in half.
Working with a pasta roller, pass the dough through the thickest setting. Fold and continue to pass until smooth.
Once the dough has a smooth texture, begin changing the size gradually. Do not fold anymore at this point.
Roll thin. Keep the sheets covered until ready to use.
Cut the sheets into 4 cm/1.5 in squares. Fill with a heaping ¼ teaspoon of ricotta filling. Fold in half to form a triangle, pressing out any air and sealing the edges. Press the two edges together.
Cook fresh or freeze to hold.

Part 2: Ganache

Ingredients

900g Cream
75g Invert Sugar
275g Granulated Sugar
147g deZaan Crimson Red cocoa powder
200g Butter

Method

Warm the cream and set aside. Combine the butter and cocoa powder, set aside.
Cook the sugar and invert sugar to a dry caramel.
Gently stir in the warm cream. Cook to 122°C/250°F
Pour over the cocoa powder mixture.
Mix together until it begins to thicken.
Pour into a pan lined with parchment and cool.
Portion into cubes and toss in cocoa powder. Save for garnish.

Part 3: Ricotta Filling

Ingredients

225g Whole Milk Ricotta
25g Confectioner’s Sugar
10g Vanilla Paste
1g Salt
113g Mascarpone

Method

Blend the ricotta, powdered sugar, vanilla and salt in a blender until smooth.
Add in the mascarpone and gently fold in.
Chill until ready to use.

Part 4: Salted Caramel

Ingredients

90g Granulated Sugar
160g Cream
4g Sea Salt
10g Vanilla Paste
30g Butter

Method

Make a dry caramel with the sugar.
Remove from heat and carefully mix in the cream, salt and vanilla paste.
Blend in the butter.

Part 5: Vanilla Breadcrumbs

Ingredients

120g Panko Breadcrumbs
90g Melted Butter
1g Salt
30g Sugar
4g Vanilla Paste

Method

Mix everything thoroughly by hand. Make sure the vanilla paste is evenly distributed.
Spread evenly on a parchment lined sheet tray.
Bake at 162°C/325°F, fan on low for about 10-12 minutes, until evenly golden brown.

Part 6: Pecan Praline

Ingredients

226g Pecans
113g Granulated Sugar
1g Sea Salt

Method

Roast the pecans at 162°C/325°F for about 12-15 minutes, until fragrant.
Cook the sugar to a dark amber. Pour out onto a silicone mat.
Allow the pecans and sugar to cool.
Combine pecans and caramel in a food processor and blend until smooth.

Part 7: Assembly

Method

Boil the pasta for about 1.5-2 minutes, until tender.
Transfer the pasta to a bowl. Toss with a touch of butter, a pinch of salt, and the pecan praline.
Plate with sated caramel and a sprinkle of vanilla breadcrumbs and a few pieces of ganache.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

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