Macaroni Timbale
A classic Anglo-Indian sweet macaroni pie encased in a dual-layer pastry shell. The outer layer is a decorative egg-noodle paste, while the inner layer is a rich shortcrust. The filling consists of macaroni simmered in sweetened vanilla milk and finished with Parmesan cheese, creating a unique sweet-savory profile typical of the era.
Ingredients
- 225 grams All-purpose flour (for Nouilles Paste) (Approximately 1/2 pound)
- 5 large Egg yolks (for Nouilles Paste)
- 225 grams All-purpose flour (for Short Paste) (Approximately 1/2 pound)
- 115 grams Cold butter, cubed (Approximately 1/4 pound)
- 1 large Egg yolk (for Short Paste)
- 2 tablespoons Ice water (Adjust as needed to bind dough)
- 250 grams Macaroni pasta
- 750 milliliters Whole milk (Enough to boil the pasta until absorbed)
- 1 teaspoon Vanilla extract
- 100 grams Granulated sugar (Adjust to taste)
- 50 grams Parmesan cheese, grated
- 2 tablespoons Powdered sugar (for glazing)
Instructions
- 1Make the decorative paste by mixing 225g flour with 5 egg yolks. Knead until a stiff, yellow dough forms. Roll it out thinly. You can cut this into decorative shapes or strips to line the mold first, or use it as a base layer.
- 2Make the structural paste. Rub the cold butter into 225g flour until it resembles breadcrumbs. Add 1 egg yolk and just enough ice water to bring the dough together. Wrap and chill briefly if the butter has softened.
- 3Grease a timbale mold or deep springform pan. First, arrange the Nouilles paste (decorative layer) against the mold walls. Then, roll out the Short Paste and line the interior, pressing it firmly against the Nouilles paste to create a double-thick shell.
- 4Preheat oven to 180°C (350°F). Line the pastry shell with parchment paper and fill completely with pie weights or dried beans (the original recipe uses flour for this purpose). Bake for 45 minutes until set. Remove weights/paper and bake for another 10-15 minutes in a slack (cooler) oven to dry out the interior.
- 5While the shell bakes, combine milk, sugar, and vanilla in a saucepan. Bring to a simmer and add the macaroni. Cook gently until the macaroni is tender and has absorbed most of the milk, creating a creamy consistency. Stir in the grated Parmesan cheese.
- 6Fill the baked pastry shell with the hot macaroni mixture. Return to the oven for 10-15 minutes to ensure everything is hot and set together.
- 7Remove from oven and carefully unmold onto a serving plate. Dust the top generously with powdered sugar. Caramelize the sugar using a kitchen torch (or a red-hot salamander/iron if available) until golden and crisp.