Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina Black and White Dessert: Iconic Sicilian Celebration Cake
Discover the Messina black and white dessert, a Sicilian classic with choux buns, Chantilly cream, and gianduia. Perfect for festive occasions and family feasts.
📖 What is it
Discover the Messina black and white dessert, a Sicilian classic with choux buns, Chantilly cream, and gianduia. Perfect for festive occasions and family feasts.
🛒 Ingredients
- ✓ 125 ml milk
- ✓ 125 ml water
- ✓ 100 g butter
- ✓ 1/2 teaspoon salt
- ✓ 1 teaspoon sugar
- ✓ 150 g plain flour
- ✓ 4 eggs
- ✓ 400 ml fresh double cream
- ✓ 80 g icing sugar
- ✓ 1 sachet vanilla sugar
- ✓ 300 g gianduia paste or good-quality hazelnut spread
- ✓ 50 g dark chocolate
- ✓ 50 g icing sugar
- ✓ 200 g dark chocolate
- ✓ 100 g milk chocolate
- ✓ 15 g butter or cocoa butter
- ✓ icing sugar, for dusting
📊 Nutritional Information
The Messina black and white dessert is a celebrated Sicilian sweet from Messina, combining light choux buns filled with Chantilly cream and a rich gianduia cream layer topped with dark and milk chocolate shards. This dessert embodies the festive spirit of Sicilian family gatherings and Sunday lunches, offering an indulgent finale to any meal.
👨🍳 Preparation
- 1
In a saucepan, bring the water, milk, diced butter, salt and sugar to the boil.
- 2
Tip in the flour all at once and stir vigorously until the mixture comes together into a smooth, firm dough that pulls away from the sides of the pan.
- 3
Cook the dough over a low heat for 1 minute, stirring from time to time.
- 4
Transfer the dough to a bowl and beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- 5
Pipe or spoon walnut-sized mounds of the choux mixture onto a baking tray lined with baking parchment, spacing them well apart.
- 6
Gently press down the tops with a damp fork and bake at 180°C for 15–20 minutes, until puffed and golden. Leave to cool completely.
- 7
Whip part of the double cream with some of the icing sugar and the vanilla sugar until softly billowy to make Chantilly cream.
- 8
Use a piping bag to fill the cooled choux buns with the Chantilly cream.
- 9
Melt the gianduia or hazelnut spread with 50 g dark chocolate over a bain-marie until smooth and glossy.
- 10
Leave the mixture to cool, stirring occasionally.
- 11
Lightly whip the remaining cream with 50 g icing sugar, then gently fold it into the cooled gianduia mixture to make a light hazelnut mousse.
- 12
Chill the cream in the fridge for at least 1 hour to firm up.
- 13
Spread a little of the gianduia cream over the base of your serving platter.
- 14
Arrange a layer of filled choux buns on top, then cover them generously with more cream, making sure to fill any gaps.
- 15
Melt the remaining dark and milk chocolate together with the butter or cocoa butter, then spread the mixture out into a thin layer on a cold surface or lined tray.
- 16
Once set, use a kitchen knife to scrape off delicate curls or shards of chocolate.
- 17
Cover the Messina black and white dessert with the chocolate shards and dust lightly with icing sugar just before serving.
🧠 Why It Works
This dessert balances the airy softness of choux buns with the creamy Chantilly and the velvety gianduia mousse, creating a harmonious interplay of flavours and consistencies. The gianduia’s nutty sweetness contrasts elegantly with the bittersweet dark chocolate shards, while the milk chocolate adds a smooth, mellow finish. The careful layering and chilling enhance the dish’s structure, allowing each element to shine without overpowering the others. Its origins in Messina’s pastry tradition ensure a perfect blend of local ingredients and culinary techniques, reflecting the region’s rich gastronomic identity.
🛠️ Troubleshooting
Why did my choux buns collapse after baking?
Collapsing choux buns often result from opening the oven door too early or insufficient baking time. Ensure the buns are golden and firm before removing them, and avoid opening the oven during the first 15 minutes.
How can I fix a gianduia cream that is too runny?
If the gianduia cream is too runny, chill it longer to allow it to firm up. You can also gently fold in a bit more softly whipped cream to improve its structure without compromising flavour.
What if the chocolate shards melt before serving?
Keep the dessert refrigerated until just before serving and handle the chocolate shards with cool hands or utensils. If they soften, re-chill the dessert briefly to restore firmness.
Can I substitute double cream with a lighter alternative?
Double cream is essential for the richness and stability of the Chantilly and gianduia creams. Using lighter cream may affect the dessert’s consistency and flavour balance.
How to reheat the dessert if prepared in advance?
This dessert is best served chilled and should not be reheated. Prepare components in advance but assemble and serve cold to preserve the intended flavour and structure.
💡 Tips and Variations
If you can’t find pastry-grade gianduia, use the best hazelnut spread you can get your hands on - it will still be delicious. For an easier entertaining option, prepare the choux buns and chocolate cream the day before, then assemble and decorate on the day you plan to serve.
📦 Storage
- • Store in the fridge for up to 2–3 days.
- • Bring out of the fridge a little before serving so the flavours can soften and open up.
- • Keep covered in an airtight container.
🍷 Pairing
A Moscato di Siracusa DOC, with its delicate aromatic sweetness and balanced acidity, complements the creamy Chantilly and nutty gianduia layers of the Messina black and white dessert, enhancing its indulgent character. An Etna Rosso DOC, offering subtle volcanic minerality and soft tannins, supports the bittersweet dark chocolate notes without overpowering the dessert’s elegance. Alternatively, a Fiano di Avellino DOCG from Southern Italy brings vibrant floral aromas and a crisp finish, harmonising beautifully with the dessert’s rich creaminess and chocolate nuances.
❓ F.A.Q.
What is the best way to store Messina black and white dessert?
Store the dessert in an airtight container in the fridge for up to 2–3 days. Remove it from the fridge about 20 minutes before serving to allow the flavours to soften and fully develop.
Can I prepare the choux buns and cream in advance?
Yes, you can prepare the choux buns and gianduia cream a day ahead. Assemble and decorate the dessert on the day you plan to serve to maintain freshness and optimal flavour.
What can I use if I can't find gianduia paste?
If gianduia paste is unavailable, use a high-quality hazelnut spread. While it may slightly alter the flavour depth, it still provides the characteristic nutty richness essential to the dessert.
How do I achieve the perfect consistency for the gianduia cream?
Melt the gianduia paste with dark chocolate gently over a bain-marie, then cool before folding in softly whipped cream. Chilling the mixture for at least an hour helps it firm up to a light mousse that complements the choux buns.
Is this dessert suitable for special occasions in Sicily?
Absolutely. The Messina black and white dessert is traditionally served during family celebrations and festive occasions in Sicily, embodying the region’s rich pastry heritage and convivial spirit.
🏛️ History and Tradition
The Messina black and white dessert, or bianco e nero messinese, is a hallmark of Messina’s pastry heritage, dating back to the city’s 19th-century confectionery traditions. Rooted in the celebration of family gatherings and religious feasts, this dessert showcases the Sicilian mastery of combining simple ingredients into elegant creations. Its distinctive contrast of white cream and dark chocolate reflects the Sicilian love for bold yet balanced flavours, reinforcing Messina’s identity as a centre of refined sweet craftsmanship within Southern Italy.
Thank you for exploring Messina’s black and white dessert with me. I hope you enjoy the gentle rhythm of making the choux, the silky creams and that final shower of chocolate as much as you enjoy the first spoonful. Here’s to many special occasions - and plenty of excuses to make it again.
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