We are in the midst of Carnival, the favorite festival for children and beyond, full of initiatives and above all characteristic sweets of the period.Carnival desserts, advice from the chefs – Imilanesi.nanopress.it
They are the ones holding the spotlight in the pastry shops in recent weeks: the chiacchiere and the fritters, in particular, the pastry shops in Milan have proposed some recipes for those who want to try their hand at recreating these desserts by trying to make them at home.
Carnival sweets
When we talk about Carnival , the first thing that comes to children’s minds are costumes for dressing up, holidays and playing in street parties and processions organized by the various municipal administrations.
Instead, adults think about brightening up their tables by welcoming friends and family with lots of delicious recipes . It is impossible not to mention the tradition linked to the desserts of this magical period.
The recipes and variations of the most well-known desserts such as frappe , chiacchiere , castagnole and frittelle are truly many and it would be impossible to summarize them in a single article. Today, however, we want to focus on the recipes of some Milanese pastry chefs, taking as an example the words of a great artist in the sector, Iginio Massari .Carnival desserts, the secrets of pastry chefs – Imilanesi.nanopress.it
He is the symbol of our country’s pastry making and in reference to Carnival desserts he stated: “They are not difficult but what matters is that they are linked to ancient traditions and it is nice that these are carried forward. Depending on the city we find different names but the substance remains the same. However, the dessert that predominates throughout Italy is lettuce, or chatter” .
Here, starting from these words, let’s see how to prepare these delicious desserts loved by adults and children .
The secrets of Carnival sweets
Massari explained that the recipes for making chiacchiere vary in few details . The skill lies in frying them by basting them with a little oil, furthermore a secret to making them good and crunchy is to make them very fine.
After a few seconds of cooking they should be positioned vertically to eliminate excess oil, then placed in the oven at 140 degrees for 5 minutes to eliminate all remaining grease. Chiacchiere are the most requested desserts of this period and there is still some time to try to make them at home, in fact Carnival will end on February 17th .
Therefore, according to the master’s words, the secret is the frying, as it is with other desserts, such as tortelli. This too must be immersed deeply in boiling oil at 170 degrees. These must be well covered during this phase in order to inflate well.
Tortelli, like chiacchiere, are also in great demand in Milanese pastry shops . All the places offer them with different fillings , you can really indulge yourself with chocolate cream, pistachio cream, custard, eggnog, marron glacé, Chantilly cream, empty or even just decorated with raisins.
These and other delicacies have already been on display for some time in historic Milanese pastry shops such as Panzera , Elli which has been located in Piazza Piemonte since 1970, Marchesi which is celebrating 100 years of activity and Martesana , where the staff reveal that customers even prefer Carnival desserts to morning brioche to accompany the cappuccino.