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Pasta for Dessert II : Chocolate Tagliatelle

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Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=25
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

For my third try of dessert pasta I took an original recipe by Pierre Hermé, a French pastry guru. To make it more attractive I served it with a bergamot flavored chocolate sauce and thyme ice cream which I knew to be a winner. The combination did not work but have a look to see the fun we had!

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200gr of semolina flour is sifted.

Add 3 eggs and beat them.

 

Add 50gr icing sugar...

 

... and then 50 gr cocoa powder.

 

Mix with a fork...

 

... and then work by hand into a smooth paste. Leave in the fridge for 90 minutes wrapped tightly in tin foil.

 

Spread cocoa powder and some icing sugar on the work space and cut the dough in 3 pieces.

 

Stretch the dough with the rolling pin until very thin.

Spread more cocoa powder on the stretched dough so it won't stick when you roll it.

 

Now the fun begins. Take the sharpest knife you have ...

 

... and cut 5mm wide ribbons from the rolled dough.

 

The little spirals will unfold easily if you have sprinkled enough cocoa powder on top.

 

Take the rolled tagliatelle one by one ...

 

... and unfold them onto a wire frame or dry cloth.

 

Heat lots of water in a saucepan and boil the tagliatelle for a few minutes. As soon as they come up they are ready.

Serve immediately with some melted butter ...

 

... or with a chocolate sauce. Here my delicious 70% cocoa content cream bergamot freshly made chocolate sauce.

 

Add a scoop of thyme ice cream to complement the sauce.

Bottom line - don't do this at home. This is may look good but I could not finish my admittedly gargantuan serving. If there is hope for dessert pasta, it is not to be found with chocolate tagliatelle.


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15 Comments

  • #1
  • Comment by Nicole
Excellent web site I will be visiting often.
  • #2
  • Comment by kely
Excellent texture!
  • #3
  • Comment by ricko
Thanks so very much for taking your time to create this very useful and informative site.
  • #4
  • Comment by PatB
I have made sweet potato and walnut pierogies in maple syrup and butter.
  • #5
  • Comment by meri
I like that!
  • #6
  • Comment by fox
This one is simple & nice.
  • #7
  • Comment by rty
I just wanted to say WOW!
  • #8
  • Comment by Pope Pious
This looked doomed from the start.  It just seems to me that pasta isn't going to give one a pleasing texture for sweets.
I once attempted a raspberry-ricotta and nutella lasagna. Fun it was, but the result was found wanting. Is pasta doomed?
  • #10
  • Comment by Nate
Why can't we try this at home? Can't we just cut down the amount of ingredients?
  • FX's answer→ You can't try this at home because it is not a good recipe.

  • #12
  • Comment by Nate
Huh? like it tastes bad?
  • FX's answer→ Yes.

I just wanted to know why you shoot on all these dark backgrounds?
  • FX's answer→ Well this is an esthetical choice - dark field photography, low key, chiaroscuro. Most people these days shoot food on a white background. I like classical painting. There is one major food photographer in France who shoots like this too (look at Pierre Hermé's books).




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