Chocolate Tagliatelles and its cardamom orange custard -- Tagliatelles au chocolat, crème anglaise à l'orange et cardamome
IMBB #22 - Cook with noodle
Pasta, noddle, originality? Hmmm, let's see, there are hundreds of years of noddle making, right? How many? And by the way what is a noddle?
See what Amy says:
In addition to being defined as "ribbon-like pasta", noodle also means brain and to improvise.
So let's improvise and use a bit of brain to make a noodle/pasta dish!
Dinner? Lunch? Savoury? Sweet? Dessert?
Hmmm...
Dessert! Sweet! Done!
So what would I like and need?
Pasta and noodles, yes, chocolate, that will work, custard, yes that will do too, what else? Cardamom (which I love), hmmm mais oui, good idea, and oranges, excellent! I have them all. [Brain processing] Click! Idea! Got it!
Tagliatelles au chocolat, crème anglaise à l'orange et cardamom- Chocolate Tagliatelles and its cardamom orange custard
I am delighted to participate in the event organized by Cooking with Amy, IMBB #22. My idea of the day is to make fresh chocolate tagliatelles and orange/cardamom custard. It sounds a bit surprising when you first think about it, but it is truly worth the work and the taste experience. And furthermore, it has all the regular ingredients that a nice dessert usually has, so just don't let the word pasta with chocolate put you away! The taste is subtle!
So with no await, I will let you discover my improvised recipe:Chocolate Tagliatelles and its cardamom orange custard
You need:
For the dough :- 3 tbsp cocoa powder
- 2 tsp vegetable oil
- 1 3/4 cup flour
- 1 pinch of salt
- 2 eggs
- Water (1/3 cup) but adjust accordingly
For the custard:- 1 orange zest
- 1 1/4 cup milk
- 2 egg yolks
- 5 cardamom pods, for the seeds
- 2 tbsp evaporated cane sugar
- Strawberries and mint
- Orange slices, without white parts (I used a nice organic blood orange)
- Mix all ingredients in a food processor, or if working the dough by hand, start by placing the flour in a bowl.
- Add the cocoa powder (sift it) and salt.
- Make a hole in the middle of the cocoa/flour and one by one, add the eggs. Mix with the tips of your hands.
- Add the oil and enough water until you get a very elastic dough.
- Let rest covered for about 30 mns to 1 hour, then take a pasta tagliatelle machine (or your good old hands) and make the tagliatelles. Let them dry for 30 mns ( I placed them on a towel, on the back of a chair). Be careful that they do not dry out too quickly before using. If you do not use them right away, I suggest parchment paper to cover.
To make the custard- Mix the egg yolks with the sugar until very white.
- Heat the milk with the cardamom seeds extracted from the pods and 3/4 of the orange thin peels (like small zest).
- Remove the milk from the heat, strain (but keep the orange peels in it) and add carefully to the egg/sugar mixture, stirring with a wooden spoon. Mix well and place back on stove.
- Heat on medium to low heat, without bringing to a boil. Stir constantly. Your custard is ready when it is thicker and coats your wooden spoon nicely.
- Remove from heat and let cool down a bit.
- Cook the tagliatelles Al dente in boiling water (2 to 3 mns are enough) and drain.
- Take plates and place some tagliatelles in the middle, in the form of a small stack (so that they stay together, like a nest - I use a small mold).
- Pour some custard over, mix slightly and add extra orange peels and a mint leave.
- Add and decorate with fresh sliced strawberries and more orange slices.
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