Messina's cream puffs, filled with whipped cream and coated in a hazelnut-cocoa cream.

Bianco e nero, ‘white and black’, is a classic of Messina: little cream puffs filled with white whipped cream and coated in a dark hazelnut-chocolate cream. We use Scyavuru Hazelnut and Cocoa Cream 20% for the coating, folded with whipped cream for a lighter finish.

No baking is needed if you start from ready-made cream puffs, so it takes about 30 minutes plus chilling. Pile them into a pyramid and finish with chocolate shavings. For a layered hazelnut-and-chocolate cake, see the Torta Sette Veli.

Difficulty: Easy
Course: Dessert
Time: Prep 30 min · Chill about 2 h
Made with: Scyavuru Hazelnut and Cocoa Cream 20%

Ingredients for bianco e nero

1 pack (100 g) ready-made cream puffs (bignè)
500 ml fresh whipping cream, very cold
2 tbsp sugar
400 g Scyavuru Hazelnut and Cocoa Cream 20% (2 jars)
1 bar of chocolate, for shavings

How to make bianco e nero

1. Whip Put the cream in the freezer for about 30 minutes, then whip it with the sugar. Divide it into two halves.
2. Fill Pipe one half into the cream puffs through a small hole in the base. Chill them.
3. Coat Fold the other half of the cream into the Hazelnut and Cocoa Cream.
4. Stack Dip each cream puff in the coating and pile them into a pyramid.
5. Finish Top with chocolate shavings and chill for about 2 hours.

Try it with…

Scyavuru Hazelnuts Cream 22% – a classic hazelnut coating
Scyavuru Spoom Hazelnut and Cocoa 20% (300 g) or Hazelnut and Cocoa Cream (3 kg) – bigger sizes for parties and pastry shops
Scyavuru Pistachio Cream 25% – a pistachio coating

Did you know?

Pastry chef Angelo Scandaliato is credited with introducing it to Messina.
The traditional coating is a gianduia cream.
People in Messina don’t like it being called “profiteroles”, because the preparation and composition are very different.