Recipes

Pastry Chef Richard Capizzi's Pan Pepato Recipe
Pastry Chef Richard Capizzi's Pan Pepato Recipe

Pan Pepato

By Pastry Chef Richard Capizzi

A delectable tart made with three kinds of nuts and served with a Crown Maple gelato.

Ingredients

TART BATTER
453g Butter
453g Dark Brown Sugar
448g Honey
12 Eggs
225g Almond Flour
1 Vanilla Bean
Pinch of Salt
10g Roasted Almonds
8g Roasted Pinenuts
14g Hazelnuts
TELLICHERRY CREMA
250g Cream
250g Milk
5 Egg Yolks
125g Sugar
Pinch of Salt
2 Sheets Gelatin
150g Creme Fraiche
1 teaspoon Fine Cracked Pepper
Pinch of Course Cracked Pepper
CROWN MAPLE GELATO
1 liter of Half and Half
9 Egg Yolks
40g Sugar
17g Dark Brown Sugar
20g Glucose Syrup
190g Crown Maple Dark Amber Syrup
Pinch of Salt
PINENUT PASTA FROLLA
453g Pinenuts
119g Sugar
1 1/2 teaspoon Salt
780g All-Purpose Flour
362g Butter
1 Orange Zested
2 Eggs
1 Egg Yolk
1 1/2 teaspoon Vanilla Extract

Preparation

Tart Batter
Melt butter and pour into a large bowl. Whisk in dark brown sugar, salt, vanilla bean and honey. Once combined add eggs and almond flour. Pre-scale nuts and set aside until after pinenut dough is baked.

Tellicherry Crema
Fill a small bowl with cold water and bloom 2 sheets of gelatin. When soft strain and set aside. In a small pot bring the cream and milk to a boil. In a small bowl whisk the yolks and sugar together. Pour some of the hot cream mixture into the yolks. Once the egg mixture has been tempered, pour yolk and cream mix into the warm milk and cream. On a low heat cook until mixture reaches 180f, or coats the back of a spoon. Whisk in bloomed gelatin and strain into a bowl to place on ice. While custard is cooling, whip crème fraiche to a medium peak. Fold into custard and add both fine and course black pepper. Pour into small air tight containers and refrigerate until use. Just before plating mix custard with a spoon until there are no lumps.

Crown Maple Gelato
In a small pot bring the half and half to a boil. Using a small bowl, whisk the yolks with the dark brown sugar and granulated sugar. Pour some of the hot cream mixture into the yolks. Once the egg mixture has been tempered, pour the yolk and cream mix into the warm. Add glucose syrup and salt. On a low heat cook until mixture reaches 180f, or coats the back of a spoon. Strain into a bowl over ice and add maple syrup. Cool overnight and spin.

Pinenut Pasta Frolla
Using a food processor with the blade attachment add the pinenuts and sugar. Process until mixture has a sandy texture but the nuts cannot be too finely ground. Using a table top mixture with a paddle attachment Combine all dry ingredients. Pinenut, sugar, salt, orange zest, butter and all purpose flour. Mix on low speed and add eggs and yolks and vanilla extract.

Roll out on parchment paper with a little bit of flour to about ¼ thick and freeze. Using a round cookie cutter that is the same size as the ring mold. Par bake at 325f, until golden brown on the edges. Remove from the oven and cool. Place pre-roasted nuts in tart and pour brown sugar mixture and continue bake for 15 minutes at 325f or until golden brown. Allow tart to cool completely before removing rings. Serve room temperature or slightly warm.

Pancetta Crumble
Slice pancetta 1/8 inch thick and place in a cooling rack. Space out 1 inch apart. Brush Crown Maple Syrup on both side and place a sheet pan underneath to catch the drippings. Bake at 325f until crisp. Chop some for crumble and save some for garnish.

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