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Time: 50 minuti più riposo
Ingredients for about 700 g of dough
300 g of Special Fritto Molino Dallagiovanna sweets
160 g of water
100 g fresh cream
80 g of butter at room temperature
100 g of caster sugar
1 grated lemon
a pinch of salt
16 g of baking powder for gluten-free desserts
1 liter of seed oil
1 kg of granulated sugar
For the chocolate Icing
200 g dark chocolate 82% gluten-free
20 g seed oil
Time: 50 minutes plus rest
Pour the water, the cream into a saucepan and bring it almost to a boil; add the butter and let it melt slowly. As soon as the butter is completely melted, remove the pan from the heat and add the gluten-free mix to the rain, stirring constantly with a spoon until you get a ball; put the saucepan back on the stove and cook until the dough comes off the walls, stirring continuously for a few minutes.
Remove from heat and let cool.
Pour the mixture into the stainless steel bowl and add the sugar with the hot mixture and mix with the leaf.
When it is lukewarm, add one egg at a time, stirring everything and removing any lumps, complete by adding the gluten-free dough yeast.
Form the dough with small balls, using a sac-a-few or two teaspoons, fry in plenty of oil (they must float) hot, taking care to continuously turn them over. When well swollen, drain them on the absorbent paper and then put them back in the sugar making them panare well.
Take a pot with a little water and put it to boil on the stove; in the meantime chop the chocolate and put it in another pot, create a bain-marie and melt the chocolate, taking care to mix it occasionally with a ladle.
As soon as the chocolate is smooth, add the oil and stir until it is completely absorbed. With a spoon pour it on the chestnut breaded in sugar and serve.