Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 10 | 40 minuti |
Ingredients
| 270 g | flour |
| 200 mL | whipping cream Sterilgarda |
| 1 pizzico | salt |
| q.b. | peanut oil (for frying) |
| q.b. | powdered sugar |
Preparation
- Work the flour in the mixer and gradually add the Sterilgarda Whipping Cream and a pinch of salt, until you obtain a soft dough.
- Form the dough into a ball and cover it with cling film, leave it to rest for 20 minutes at room temperature.
- Once the time has passed, divide the dough into 4 parts and roll out into a very thin sheet of about 2 mm.
- Place the pastry on a floured work surface and create rectangles of about 10 cm in length.
- Score the center with a single stroke of a serrated wheel, or with two vertical or two oblique incisions of your choice.
- Heat the peanut oil to 170°. Fry 3-4 pieces at a time, browning them on both sides. Be careful not to overheat the oil.
- Once golden, remove the chiacchiere with a slotted spoon and let them drain on kitchen paper to eliminate excess oil.
- Continue like this until the dough is finished.
- Finally decorate the chiacchiere with icing sugar and serve.
Beat the eggs and sugar until the mixture is light and frothy. Add the butter in cubes, at room temperature and mix well. Mix the yogurt with a spoonful ...
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