The cult dish in Rome twisted with a home-made Nutella, here is the new-age Proustian madeleine for young and older gourmets.
1) In a warm pan, roast the nuts for 2 min then mix finely. In a pan, bring the cream to a simmer. Melt the chopped chocolate, add the brown sugar, the nut oil and the powdered nuts. Mix for 2 min on a low flame, until you get a creamy consistence. Allow to cool down.
2) In a warm pan, roast for 2 min the nuts roughly chopped to be used for the decor, sprinkle with sugar and allow to caramelize without stirring. Set aside.
3) Preheat the oven to 260 °C. Shape 4 pizzettes with the pizza dough. Bake for 8 min on a plaque. Spread the creamy chocolate on each pizzette, sprinkle with caramelized nuts and serve immediately.
Crédit photo : Daniel Mettoudi / CEDUS