Tortelli di Carnevale di Vincenzo Santoro: ricetta facile e golosa delle iconiche frittelle

Ecco finalmente online la ricetta segreta di uno dei dolci fritti di Carnevale per eccellenza, chiamati tortelli oppure frittelle, in base al luogo di provenienza. Vincenzo Santoro dalla Pasticceria Martesana di Milano vi svela passo passo la preparazione dei suoi golosi tortelli fritti: una ricetta facile e veloce che vi regalerà tantissime gioie! 🥳

In questa versione inedita per Acadèmia.tv, il nostro Maestro farcisce i tortelli con una crema pasticciera al cioccolato e una “classica” deliziandoci con una combinazione unica, per un risultato irresistibile. Da provare.

Buona visione e buon divertimento!

00:17 INGREDIENTI
0:33 CREMA PASTICCIERA CLASSICA
02:30 CREMA PASTICCIERA AL CIOCCOLATO
03:04 IMPASTO TORTELLI
04:32 FRITTURA
06:12 FARCITURA
07:00 DECORAZIONE
07:22 PRESENTAZIONE

LEGGI LA RICETTA COMPLETA 👇

Tempo di preparazione totale: 45 minuti
Tempo di cottura: 5 minuti
Dosi: 4 persone

Per la crema pasticcera:
Latte fresco, 1 lt
Tuorlo, 500 g
Zucchero, 300 G
Amido riso, 100 g
Baccello di vaniglia, 1
Scorza di limone, 1 limone

Per la crema pasticcera al cioccolato:
Crema pasticcera, 500 g
Cioccolato fondente 55%, 200 g

Per i tortelli:
Latte, 150 ml;
Acqua, 150 ml;
Sale, 2 g;
Zucchero, 2 g;
Burro, 130 g;
Farina debole, 160 g;
Uova, 350 g;
Scorza di limone, 3 limoni;
Baccello di vaniglia, 1;

Non dimenticate di mettere like e di seguirci per non perdervi i prossimi episodi.

Spoiler: tra pochi giorni uscirà in piattaforma un corso interamente dedicato ai dolci di Carnevale… da non perdere.

E In piattaforma trovate già il corso della Colomba e sui dolci di Pasqua, così quest’anno potete giocare d’anticipo 😋

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Hello everyone welcome I am Santoro from Martesana Pastry Shop If you want to make a dove all you have to do is connect with the academy and see Realize a splendid leavened Hello everyone good morning I am Vincenzo Santoro from Pasticceria

Martesana Milano and I am here to give you the recipe for our tortelli We are going to start by making the pastry cream THEN we are going to dedicate ourselves to making the real tortello then we will fry it so let’s get going if not we will be late

Let’s start making the custard custard we have one liter of fresh milk we turn it on and while the milk boils we start preparing our We have five hundred g of egg yolk, caster sugar, rice starch. rice Now we put the aromatic Vanilla is an aroma that is

Among the noblest that exist gives really a lot of warmth to the taste Here we go here we also put to it now a hint of lemon a peel only the yellow where the essential oils are the battina Now we wait for the

Milk This is the top of the custard the milk boils we put it we put in the diaper Here now it takes a few minutes that we go in [Music] baking obviously in the store I don’t

I do it by hand however here we are having fun we do it in a way that you can do it at home too Anyway I started by making it by hand we are talking about a few years ago we did everything by hand Here we are almost there

We have arrived at baking our cream is flourless so we can give a product for celiacs the smell smell you can’t smell it but Believe me it is It’s amazing trust me Here you leave the whisk mark it means the cooking is perfect one part we put it in here we make

A classic custard then we make a chocolate one we add our chocolate skins while the cream is still hot so it melts it’s a cupcake that lends itself to making also other flavors a pistachio rather with hazelnut you can indulge we will put to cool

So later we’ll make the tortelli and we’re going to stuff them now we put them a little bit of plastic wrap we put it in contact so it doesn’t condense now we put them in the cooling and po the refrigerator Then the tortelli I remind you of

The recipe one hundred and fifty g of milk one hundred and fifty g of water two g sugar two g salt one hundred and thirty g of butter All this must go to boil now we start to put in

The flour and make it like a polenta ok you have to turn a little bit with the flour you pull away from the stove of course Here we go this is the polentino that you have to keep in mind G we put our vanilla bean G we put our

Our nice little grating of lemon because it gives it that sense of freshness with the custard it goes together in an extraordinary way now Let’s move on to the eggs a little bit at a time I’m doing everything homemade right eh

Here when it dries if you put some more I’m having fun so by hand but you can easily put them in a small planetary however I would say in this case it is a quantity Where we can also afford to make it by hand I make it

Me being old you can make it too Here this here is a dough that if you you want you can safely either bake in the oven and make the famous bignets or the tortelli we use one recipe to make both Here we are going to prepare now

We’re going to start preparing the oil so we’re going to go fry them and then we’re going to move on to our nice filling we’re going to start put our dough in the porsche bag I’m going to check the temperature Remember the temperature that it should not

Exceed one hundred and seventy° let’s start doing the test God send us [Music] good This is a project with wire wire on a pot I guarantee it helps you make less mess in the kitchen and then turning them well so they also develop evenly then

When they are developed enough to make sure the shape stays hold it for a moment dipped in oil I would say that the first cooking we are there now we put them to dry on paper from [Music] oven if you can make this recipe In my opinion you guys will never

Change it again it’s true it’s a little expensive because there are so many eggs But it’s not true Come on though it’s so good Today I’m giving you a gift a gift that wasn’t planned eh you take some apples you cut them into very small thin cubes with this

Batter Here we are you can also make it with pears If you you want Here we are to finish and these need to bake a little bit more than the others well now let’s move on to the filling let’s start with the first product

Maybe the empty ones where we dip them with some caster sugar now we prepare this juicy apples to the strongest of me These are the apples Now we are going to make these ones stuffed with the cream and the chocolate

I’m going to start cutting them now let’s start the filling let’s take our custard and let’s start Stuffing them well Now we have the stuffed tortelli now let’s go to decorate them this is sugar to [Music] icing I in the chocolate ones though I give it even here a light Give it some light we’re going to plate them now so we can play with the

Colors These we taste them Here we are guys well We are at the end we have managed to accomplish I hope this has given you a little city a little of joy I present to you The classic Tortello The Tortello with apples and the

Tortelli with custard and chocolate cream all that remains is for me to wish you you all a happy carnival I hope to give you some joy for your table and good luck Be well Did you like this lesson Ah then Join academia.tv now

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