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CHIACCHIERE WITH CEREALS AND PISTACHIO

Italian fried pastries with pistachio topping - carnival season

Difficulty level

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.

Recipe created for you by Antonio Losito

Pastry Chef and Gelato Maker