RECIPES - Bunet with orange tuile and fresh phyllis

by Marcello Muiesan March 08, 2018

RECIPES - Bunet with orange tuile and fresh phyllis

Always eager to learn and taste what the regions have to offer, I recently rediscovered a dessert I used to eat when living in Piedmont, near Asti.

There are of course many variations of the recipe but this is the original one, passed on to me by a local Granma; I have adjusted a couple of things to make it softer and look modern but the original taste still takes me back to those years.

Called Bunet by the locals, this Amaretto biscuit dessert is a great way to end a meal. Try it with a glass of Passito for a full culinary experience.

Ingredients for serving 4 people:

For the caramel
20gr golden caster sugar
Put the sugar in a small saucepan, place it over medium heat and leave it until it starts to turn into liquid.
When almost completely melted, stir it using a wooden spoon. Once all the sugar crystals are melted and the liquid gets golden brown, remove from the heat and pour it into four cylinder shape mold to coat the base.
Let it cool until dry and back to solid.
For the Bunet

20gr caster sugar
10gr of dark cocoa powder
170ml whole milk
20ml Disaronno liqueur
40gr Amaretto biscuits
2 eggs
In a large bowl mix in 20gr of sugar and the cocoa, add the eggs and whisk well. Incorporate the milk, Disaronno liqueur and the finely crushed Amaretto biscuits.
Pour it in the cake mold previously caramelized and cook in water bath for 30 minutes. You can check if it is ready by sticking a knife in the middle of it: If the blade is dry it is ready.
Let it cool off and place it in the fridge for 2 hours.
For the orange tuile
50gr icing sugar
25gr orange juice
15gr Flour “00”
40gr butter
5gr finely crushed hazelnuts
5gr finely crushed nuts
5gr finely crushed walnuts
5gr finely crushed pistachios
Melt the butter at medium heat, pour it into a bowl and add all the remaining ingredients mixing well until perfectly amalgamated.
Place in the fridge and let it rest for 1 hour.
Pre heat the oven at 180 degrees. Using a spatula, pour the mixture over a silicon mat and spread it as thinly as possible without leaving holes or bubbles in the middle as it need to be even all over.
Place it in the oven for few minutes till the mixture stop bubbling and it will change color. Remove it from the oven, let it cool down in a cool place and break it in four irregular pieces.
For the presentation (one portion) 
1 amaretto biscuit
1 phyllis fruit

Crush the amaretto biscuit and dust off the plate drawing a single stripe.
Place some hot water in a small bowl and warm up the base of the mold containing the Bunet to better remove it from it.
Place it upside down in the middle of the plate and remove the mold.
Garnish with a piece of orange tuile and the phyllis fruit.
Wine pairing: 

Colli Euganei Fiori d'Arancio Passito D.O.C. - Monte Fasolo

Marcello Muiesan
Marcello Muiesan


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