Tortelli di Carnevale by Vincenzo Santoro: Easy and Delicious Recipe for Iconic Fritters
Finally, the secret recipe of one of the quintessential Carnival fried desserts is online, known as 'tortelli' or 'frittelle,' depending on the place of origin. Vincenzo Santoro from Pasticceria Martesana in Milan reveals step by step the preparation of his delicious fried 'tortelli': an easy and quick recipe that will bring you lots of joy! 🥳
In this exclusive version for Acadèmia.tv, our Master fills the 'tortelli' with a chocolate pastry cream and a "classic," delighting us with a unique combination for an irresistible result. A must-try.
Enjoy and have fun!
00:17 INGREDIENTS
0:33 CLASSIC PASTRY CREAM
02:30 CHOCOLATE PASTRY CREAM
03:04 DOUGH FOR TORTELLI
04:32 FRYING
06:12 FILLING
07:00 DECORATION
07:22 PRESENTATION
READ THE FULL RECIPE 👇
Total preparation time: 45 minutes
Cooking time: 5 minutes
Servings: 4 people
For the pastry cream:
Fresh milk, 1 liter
Egg yolk, 500 g
Sugar, 300 g
Rice starch, 100 g
Vanilla bean, 1
Lemon zest, 1 lemon
For the chocolate pastry cream:
Pastry cream, 500 g
Dark chocolate 55%, 200 g
For the 'tortelli':
Milk, 150 ml;
Water, 150 ml;
Salt, 2 g;
Sugar, 2 g;
Butter, 130 g;
Weak flour, 160 g;
Eggs, 350 g;
Lemon zest, 3 lemons;
Vanilla bean, 1;
Don't forget to like and follow us to not miss the upcoming episodes.
Spoiler: in a few days, a course entirely dedicated to Carnival desserts will be released on the platform... don't miss it.
And on the platform, you can already find the course on Colomba and Easter sweets, so this year you can get ahead 😋
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