Sembra dolce ma non è – Bignole al cacao con doppio Pecorino Toscano DOP

Amo creare con gli ingredienti, giocare con le consistenze, le cotture, i sapori.

Trovo che giocare con il cibo dia enormi soddisfazioni, perché con esso possiamo dare vita a realtà che altrimenti rimarrebbero confinate nella nostra fantasia.

Quando sono stata scelta dal Consorzio Pecorino Toscano DOP e da AIFB per il contest Mai dire mai, (dedicato all’abbinamento di questo eccellente formaggio con ingredienti inusuali) ed ho saputo che il mio ingrediente atipico sarebbe stato il cacao, ammetto di aver avuto un attimo di smarrimento.

Poi però, come (quasi) sempre ho scoperto che la risposta era dietro casa: è stato inevitabile pensare alla grandiosa tradizione cioccolatiera e pasticcera della mia amata Torino, e ho deciso d’istinto che la mia proposta dovesse sembrare un dolce, senza però esserlo.

Bignè cacao-pecorino

E,  se la piccola pasticceria è un grande classico torinese (e per piccola non si intende solo raffinata nell’esecuzione, ma proprio piccola di taglia: qui più i pasticcini sono piccoli più sono prestigiosi -e, ovviamente, anche costosi), il pasticcino torinese per eccellenza è il bigné, o meglio, la bignola, ripiena solitamente di crema pasticcera (aromatizzata a piacere) e rigorosamente finita con “cappellino” di glassa, il cui colore varia di pari passo con il ripieno.. la precisione sabauda è nelle piccole cose.

Così ho deciso di creare dei bigné di pasta choux al cacao ripieni di panna montata al Pecorino Toscano DOP stagionato (continuo ad essere convinta che una crema pasticcera al Pecorino sarebbe risultata stucchevole, ma mi riprometto di provare con una mousse), “glassati” con una fonduta leggera di Pecorino Toscano DOP giovane e finiti con un pizzico di granella di fave di cacao. In versione mignon (come le verea bignole torinese) sono un aperitivo sfizioso che sicuramente farà strabuzzare gli occhi ai vostri ospiti.

 

Bigné cacao-pecorino finale

Bignole al cacao con doppio Pecorino Toscano DOP

Di Pubblicata:

  • Resa: 12/15 bignole (3/5 Persone servite)
  • Preparazione: 15 minuti
  • Cottura: 20 minuti
  • Pronta In: 1 ora 35 minuti

Ingredienti

Istruzioni

  1. Qualche ora prima (o anche la sera prima) mettete il pecorino giovane tagliato a cubetti in un pentolino e coprite di latte; lasciate da parte, in modo che si ammorbidisca nel latte.
  2. Per prima cosa preparate i bigné. Mettete in un pentolino l'acqua, il burro tagliato a pezzetti e il pizzico di sale e portate a bollore. Nel mentre setacciate la farina e il cacao.
  3. Quando l'acqua bolle, versate la farina in un solo colpo e mescolate vigorosamente con un mestolo di legno per qualche minuto, finché il composto si staccherà dalle pareti.
  4. Mettete in una terrina e mescolate frequentemente fino a portare il composto a temperatura ambiente. Aggiungere quindi il primo uovo, mescolare fino ad assorbimento, quindi fare lo stesso con il restante uovo. Mettete il composto in una sac-à-poche con bocchetta liscia non troppo piccola (7-9 mm).
  5. Pre-riscaldate il forno a 200°C, modalità statica. Formate i vostri bigné (mi raccomando piccoli, poiché cresceranno molto in cottura) su una teglia antiaderente (oppure una teglia leggermente imburrata; sconsiglio la carta forno, perché crea un vuoto d'aria sotto il bigné) tenendo la bocchetta della sac-à-poche quasi orizzontale e a contatto con la teglia, in modo da creare una bella forma sferica. Con un dito precedentemente intinto nell'acqua schiacciate la punta dei bigné per dare la forma tonda.
  6. Infornate per 15 minuti, quindi aprite leggermente la porta del forno e tenetela aperta utilizzando un cucchiaio di legno (o altro) per fermare lo sportello e cuocete per altri 5 minuti. Sfornate e mettete a raffreddare su una gratella.
  7. Nel frattempo mettete la panna in una terrina, aggiungete il Pecorino stagionato grattugiato (a piacere) e montate a neve non troppo ferma. Mettete la panna in una sac-à-poche con bocchetta piccola (a stella o liscia non è rilevante) e lasciate in frigorifero.
  8. Ora preparate la fonduta. Versate buona parte del latte che copriva il formaggio in una tazza (potrebbe servirvi), e lasciate fondere a fuoco dolce, aggiungendo se necessario altro latte: la consistenza non deve essere troppo compatta. Lasciate intiepidire.
  9. A questo punto riempite i vostri bigné con la panna al pecorino, praticando un foro nel fondo di ogni bigné con la bocchetta della sac-à-poche e poi spremendo il ripieno all'interno. "Glassate" con un po' di fonduta al pecorino e finite con un pizzico di fave di cacao ridotte in granella (io uso un piccolo mortaio da farmacista).
  10. Mettete ogni bignola in un pirottino e poi sistematele su un vassoio; lasciate riposare in frigorifero una mezz'ora. Servite ben fredde.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE 

Bigné cacao-pecorino collage

196 pensieri su “Sembra dolce ma non è – Bignole al cacao con doppio Pecorino Toscano DOP

  1. Sei davvero eccezionale: possiedi una creatività e una fantasia gustosa e gratificante.
    Devo assolutamente provare tale squisitezza!!!!
    Bravissima!!!!

    1. Grazie mille, Francesco!
      Sono contenta che ti siano piaciute.. a me devo dire ha convinto molto anche l’effetto sorpresa! Le ho portate dai miei e mia madre ha esordito con un “oh, grazie, hai portato il dolce”.. e invece no! 😛

    1. Ma sai che fino a qualche tempo fa avevo proprio il grue di cacao, che in effetti ci sarebbe stato benissimo?! Poi però è finito.. e così ho ripiegato sulle fave di cacao ridotte in granella. Si perde un pochino in estetica, ma trovo che il gusto sia ancora più azzeccato, con quella nota lievemente più acidula della fava solo tostata!
      Grazie per la visita 🙂

  2. Giulia, fantastica idea! Complimenti, per aver usato i due tipi di stagionature, per il bilanciamento dei sapori, per l’originalità..mi piacerebbe proprio assaggiarli!
    Anche io avevo in mente un finto dolce ma in realtà sono ancora in alto mare…non so decidermi!
    Bravissima, un abbraccio.
    Alice

    1. Grazie Alice! Diciamo che mi ha spronato molto l’idea di poter giocare con una doppia presenza di entrambi i miei ingredienti, e allora mi sono buttata!
      Dai, dai, che l’ispirazione arriverà.. e quando meno te lo aspetti!
      Un abbraccio!

    1. Eheh, in effetti anche come merenda salata starebbero benissimo! A me è rimasta la curiosità di provare con un ripieno di mousse al pecorino.. studierò ben bene come fare 🙂

  3. Ma dai! cacao e pecorino? detta così poteva anche suonare strano, ma a vederli i tuoi bignè mi sembrano proprio invitanti… E’ proprio vero “mai dire mai” almeno fino a quando non l’hai assaggiato 🙂 bellissima proposta!

  4. Piace molto anche a me mescolare sapori e consistenze inusuali in cucina. Spesso si sposano bene insieme, altre meno, ma è pur vero che bisogna pur provare.
    Non riesco ad immaginare il gusto ma immagino sia delizioso, poiché il pecorino ha un odore forte e mescolato al cacao credo prenda la giusta consistenza. Hanno fatto bene a sceglierti perché questi bignè sono meravigliosi! Un abbraccio e buona domenica.

  5. Posso solo dire … wow!
    Mi piacciono gli accostamenti particolari e queste tue bignole sono favolose!
    Devono essere buonissime!!!
    Brava!

  6. Ma sai che ci avevo fatto un pensierino pure io? col caffè al posto del cacao, ero indecisa tra cannoli e bignè. Li adoro nelle versioni salate o comunque dolci non dolci. I tuoi sono stupendi!! Li rifarò sicuramente 🙂

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