Hazelnut and Chocolate Pastilla
From the one star french chef Patrick Asfaux
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The "pastilla" recipe was originally a recipe from North Africa, mainly from Morroco, made with pigeons.
I have made a variation of it but you will find that I only use quality ingredients and that I strictly respect its origins.
For 4 persons
I have made a variation of it but you will find that I only use quality ingredients and that I strictly respect its origins.
For 4 persons
- 4 sheets of ouarkha (also called brick or filo)
- 200 grams (1/2 lb) crushed and roasted (dry roasted into a frying pan) hazelnuts
- 1/10 liter (3 fl oz) liquid honey
- 30 grams (1 oz) butter
- 1/4 liter (1 cup) chocolate sauce made with over 60% cocoa black chocolate
Progression
1/Pre-heat the oven at 200°C (392°F)
2/In a bowl, blend the roasted hazelnuts with the honey to make a soft pasta
3/Butter the bottom (inside) of a pie mould with high hedges, put inside a sheet of brick itslf well buttered with liquid butter (use a brush), then a second buttered sheet of brick, then cover with half of the hazelnut mixture, cover with the 2 remaining (buttered) sheets of brick and then pour/cover with the second half of the hazelnut mixture. Finally close the pastilla by folding the surface of the sheets that exceed the surface of the mould to join the center of the pastilla and stick them with some yolk slightly diluted with water, using a brush
4/Cook into the oven during 12-15 minutes, until the pastilla is golden and serve it with chocolate sauce (you can sprinkle a little cinnamon powder on it).
This is just DIVINE !
Befause I always disclose my sources of inspiration, I make a gentle kiss to Fatema Hal, who, in her restaurant ("Mandsouria" in Paris) makes the true Morocco cuisine made by women a revival and I have to confess that her restaurant was 100 yards close/far from mine so ...
2/In a bowl, blend the roasted hazelnuts with the honey to make a soft pasta
3/Butter the bottom (inside) of a pie mould with high hedges, put inside a sheet of brick itslf well buttered with liquid butter (use a brush), then a second buttered sheet of brick, then cover with half of the hazelnut mixture, cover with the 2 remaining (buttered) sheets of brick and then pour/cover with the second half of the hazelnut mixture. Finally close the pastilla by folding the surface of the sheets that exceed the surface of the mould to join the center of the pastilla and stick them with some yolk slightly diluted with water, using a brush
4/Cook into the oven during 12-15 minutes, until the pastilla is golden and serve it with chocolate sauce (you can sprinkle a little cinnamon powder on it).
This is just DIVINE !
Befause I always disclose my sources of inspiration, I make a gentle kiss to Fatema Hal, who, in her restaurant ("Mandsouria" in Paris) makes the true Morocco cuisine made by women a revival and I have to confess that her restaurant was 100 yards close/far from mine so ...
credits photo : Pastilla © Picture Partners
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