Friday, February 14, 2014

Cartocci fritti

I finally purchased the correct tubes to make these Italian custard pastry.

Makes about 6 cones

500 g flour 00

50 g of sugar

50 g lard (or margarine or butter

250 ml of milk at room temp. environment 
(Or slightly warmed)

1 egg

a good pinch of salt (8 g)

one packet of dry yeast (mastrofornaio) 7g 

Melt the lard and let it cool, I generally do loosen up in half and take it off the heat (or microwave), so that it continues to merge and grow warm quickly 

Put the flour in a bowl with the sugar. Take the fountain in the center and crumbled fresh yeast or one packet of dry. Add a little 'milk and stir. Add the egg and beat with a fork while continuing to incorporate the flour very slowly in the center. Continue adding 
the melted lard, and the rest of the milk a little at a time. Add the salt and continue to knead with your hands on a lightly floured work (just a little flour).

Knead for about 15 minutes until you get a bell'impasto hard and smooth. Cover with a cloth and put it to rise in a warm place, it is the ideal oven with the little light on. Let rise for about 2 hours until doubled, tripled but if it's not bad   

Take back the dough and pull the pieces of about 120/130 g each, consisting of rolls of about 40 cm long and roll them in aluminum torches. NOT pull the dough as I rolled up (one of my first mistake), do only three max 4 turns, letting out the two ends of the tube, because during the leavening will be achieved even those 

Reinstall it to rise for an hour and a half, and fry in deep oil but not hot, so you have to slowly browning cook pretty well.

Let cool and remove the torch aluminum. Add the chocolate chips to the sweetened ricotta and put the cream in a pastry bag. Fill the cones and gently rotolateli in granulated sugar.

1 comment:

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