CHIACCHIERE WITH CEREALS AND PISTACHIO
Italian fried pastries with pistachio topping - carnival season
|DOLCE FORNO MAESTRO||g 600|
|type 00 strong flour||g 500|
|egg yolks||g 75|
|unsalted butter 82% fat||g 70|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 5|
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.