“Smoke”, Phyllo pastry cylinders filled with chocolate tobacco
Bring the cream, vanilla and orange zest to a boil. Beat the yolks and white sugar in a separate bowl. Add the hot cream. Pour half of the mixture into another bowl. Add tobacco to one bowl and coffee to the other bowl. Microwave each mixture for two minutes and filter.
Add the tobacco cream in three additions to the chopped chocolate, stirring after each addition. Mix until creamy and smooth.
Cool both mixtures for 2 hours in the refrigerator.
Grease the phyllo pastry with walnut oil and sprinkle with cane sugar. Roll the pastry into cylinders and bake in a 170°C oven for 5 minutes.
Allow pastry to cool and fill with the chocolate tobacco cream using a pastry bag.
Serve the cylinder and garnish with a dollop of coffee cream and a scoop of vanilla ice cream. Smoke inside a cone.
Cooking recipe by the Chef Andrea Provenzani
Ingredients for 4 servings
- 140 gr dark chocolate, chopped
- 500 cl fresh cream
- 8 egg yolks
- 125 gr white sugar
- ½ vanilla pod
- Grated orange zest
- Pinch of aromatic pipe tobacco (orange and cinnamon)
- 1 sheet of phyllo pastry
- Walnut oil
- Cane sugar
- 200 gr coffee
- 200 gr vanilla ice cream