Dolce Forno |
350g |
Type 00 flour |
350g |
Salt |
5g |
Whole Eggs |
35g |
Vigor Baking |
18g |
Rum |
20g |
White wine |
100g |
Water |
100g |
Marvik Crema |
50g |
Biancaneve |
PREPARATION
Ingredients
350g
Type 00 flour
350g
Salt
5g
Whole Eggs
35g
18g
Rum
20g
White wine
100g
Water - approximately
100g
50g
qb
Preparation
- Coarsely mix the rum with 300 grams of flour
- Separately, knead all the other ingredients except the water until a firm consistency is obtained
- Add the flour and rum mixture and continue kneading, adjusting the consistency with the water
- Give 3 or 4 passes with the sheeter until a smooth structure is obtained
Cover well and let rest in the refrigerator for about 12 hours
The following day:
- Roll out the dough to 1 mm thickness
- Dock the sheet with a pastry docker
- Score each chiacchiera in the center to obtain a long, slender shape during frying
- Fry in oil at 165–170°C
- Drain on frying paper
- Once cooled, dust with BIANCANEVE or icing sugar
Francesco Montereale
Pastry Chef & Ice Cream Maker
Francesco Montereale is a pastry chef and gelato maker with over 20 years of international experience in the industry, now part of IRCA Group.
Antonio Improta
Pastry Chef
Antonio Improta is a pastry chef with extensive experience in the industry, now part of IRCA Group.
