Servings: 12 portions
Equipment
- Food Processor
- Pasta Roller
- Parchment Paper
- Blender
- Oven
Ingredients
Part 1: Pasta Dough
- 57 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 227 g 00 Flour
- 150 g Eggs
- 14 g Extra Virgin Olive Oil
- 14 g Granulated Sugar
- 3 g Salt
Part 2: Ganache
- 900 g Cream
- 75 g Invert Sugar
- 275 g Granulated Sugar
- 147 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 200 g Butter
Part 3: Ricotta Filling
- 225 g Whole Milk Ricotta
- 25 g Granulated Sugar
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 1 g Salt
- 113 g Mascarpone
Part 4: Salted Caramel
- 90 g Granulated Sugar
- 160 g Cream
- 4 g Sea Salt
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 30 g Butter
Part 5: Vanilla Breadcrumbs
- 120 g Panko Breadcrumbs
- 90 g Melted Butter
- 1 g Salt
- 30 g Granulated Sugar
- 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Part 6: Pecan Praline
- 226 g Pecans
- 113 g Granulated Sugar
- 1 g Sea Salt
Instructions
Part 1: Method
- Combine 57 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, flour, eggs, olive oil, sugar, and salt 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: Method
- Warm the cream and set aside. Combine the butter and 147 g deZaan Holland Crimson Red 22/24% Dutched 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: Method
- Blend the ricotta, powdered sugar, 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and salt in a blender until smooth.
- Add in the mascarpone and gently fold in.
- Chill until ready to use.
Part 4: Method
- Make a dry caramel with the sugar.
- Remove from heat and carefully mix in the cream, salt and 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
- Blend in the butter.
Part 5: Method
- Mix everything thoroughly by hand. Make sure the 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean 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: 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
- 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 salted caramel and a sprinkle of vanilla breadcrumbs and a few pieces of ganache.