CHIACCHIERE WITH CEREALS AND PISTACHIO
Italian fried pastries with pistachio topping - carnival season
Difficulty level
Italian fried pastries with pistachio topping - carnival season
Ingredients
| DOLCE FORNO MAESTRO | g 600 |
| type 00 strong flour | g 500 |
| DECORGRAIN | g 100 |
| salt | g 5 |
| rum | g 100 |
| eggs | g 50 |
| egg yolks | g 75 |
| unsalted butter 82% fat | g 70 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
| water | g 120 |
Preparation
Mix the ingredients all together in a planetary mixer with the hook.
Put the dough to cool in the refrigerator for at least 2 hours.
Give three folds to three and roll the dough very thin.
Roll out the dough very thin in the dough sheeter.
Form the chatter using a knurled wheel.
Fry with FRITTOIL at 180-190 ° C until golden brown.
Ingredients
| NOBEL PISTACCHIO | To Taste |
Preparation
Melt the NOBEL PISTACHIO with a microwave at about 40 °C and decorate the chiacchiere by forming irregular stripes on the surface.
Pastry Chef and Gelato Maker
