Mini Millefoglie di Chiacchiere: A Delightful Dessert
When it comes to indulging in a dessert that combines textures and flavors in the most delightful way, Mini Millefoglie di Chiacchiere is the perfect choice. A delicate twist on the classic millefoglie, this dessert features crispy, golden chiacchiere paired with luscious, velvety creams, creating a symphony of flavor in every bite.
Whether you are hosting a special occasion or simply treating yourself to something special, these mini millefoglie will not disappoint. Below is a step-by-step guide to help you craft this irresistible dessert at home.
Ingredients
For the Millefoglie (Chiacchiere):
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 65g |
| Sweetened condensed milk (Latte condensato) | 25g |
| Butter (unsalted) | 10g |
| Egg | 1 |
| Baking powder (Lievito in polvere per dolci) | 2g |
| Vanilla bean (Baccello di vaniglia) | ½ pod |
| Fine salt (Sale fino) | to taste |
| Vegetable oil (Olio di semi di arachide) | for frying |
For the Creams:
| Ingredient | Quantity |
|---|---|
| Fresh cream (Panna fresca liquida) | 750ml |
| Sweetened condensed milk (Latte condensato) | 180g |
| Raspberries (Lamponi) | 250g |
| Gelatin sheets (Gelatina in fogli) | 8g, 6g, 5g (divided) |
| Pistachio paste (Pasta di pistacchi) | 60g |
| White chocolate (Cioccolato bianco) | 80g |
Instructions
1. Prepare the Gelatin for the Creams:
Start by soaking the gelatin sheets in cold water for about 5 minutes. Divide the gelatin into three parts:
- 8g for the raspberry cream.
- 6g for the pistachio cream.
- 5g for the white chocolate cream.
2. Make the Raspberry Cream:
In a saucepan, combine the fresh raspberries with the sweetened condensed milk. Gently heat the mixture over low heat until it starts to soften. Once the raspberries have softened, blend the mixture until smooth. Pass the puree through a fine sieve to remove any seeds. Soak the 8g of gelatin in the mixture and stir until dissolved. Set aside.
3. Prepare the White Chocolate Cream:
Heat 50ml of the fresh cream in a saucepan. While the cream heats, melt the white chocolate (you can do this in the microwave or over a double boiler). Once the cream is hot, add the soaked gelatin sheets and stir until completely dissolved. Add the melted white chocolate and mix until smooth. Set aside to cool.
4. Make the Pistachio Cream:
In a small saucepan, heat 50ml of fresh cream. Soak the 6g of gelatin in the hot cream, stirring until it dissolves. Mix this with the pistachio paste until well combined. Set aside to cool.
5. Whip the Fresh Cream:
In a large bowl, whip the remaining 750ml of fresh cream using an electric mixer or stand mixer. Once the cream reaches soft peaks, divide it into three portions. Add one-third of the whipped cream to each of the prepared creams (raspberry, white chocolate, and pistachio). Mix gently to combine.
6. Prepare the Chiacchiere:
- In a large mixing bowl, combine the flour, sweetened condensed milk, butter, egg, baking powder, and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the mixture.
- Use your hands to knead the dough for at least 10 minutes until smooth. The dough should be firm and elastic.
- Once kneaded, divide the dough into portions. Roll out each portion using a pasta machine or a rolling pin until the dough is very thin.
- Using a pastry cutter, cut the dough into 10 cm squares. You should be able to make 20 chiacchiere from this amount of dough.
- Place the cut dough squares on a floured towel to rest.
7. Fry the Chiacchiere:
Heat vegetable oil in a deep frying pan over medium-high heat. The oil should reach a temperature of 170°C to 180°C (340°F to 350°F). Fry the chiacchiere a few at a time, ensuring they don’t stick together. Fry until golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
8. Assemble the Mini Millefoglie:
Once the chiacchiere have cooled slightly, begin assembling your dessert.
- Place one chiacchiere on a plate, then pipe or spoon a layer of the raspberry cream on top.
- Add another chiacchiere and follow with a layer of the white chocolate cream.
- Repeat the process with a final chiacchiere and pistachio cream.
- Garnish the top with fresh raspberries and a sprinkle of powdered sugar, if desired.
9. Serve:
Serve the mini millefoglie immediately while they are crisp, or refrigerate for a short time to allow the layers to set. These delightful pastries make an elegant addition to any dessert table and are sure to impress your guests.
Pro Tips:
- Gelatin Tip: Always soak gelatin in cold water before using. This ensures it dissolves properly and doesn’t form clumps.
- Frying Tip: Be sure to maintain the oil temperature between 170°C and 180°C to ensure that the chiacchiere fry evenly without absorbing too much oil.
- Storage: These mini millefoglie are best served fresh, but you can store the cream layers in the fridge for up to 2 days. Assemble the chiacchiere just before serving.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 4g |
| Carbohydrates | 45g |
| Fats | 24g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugar | 25g |
Mini Millefoglie di Chiacchiere is a dessert that captures the essence of indulgence. Each bite offers a perfect balance of crispy, creamy, and fruity flavors. Whether you’re celebrating a special event or simply craving a luxurious treat, these mini millefoglie will not only satisfy your sweet tooth but also elevate your dessert game to new heights.
Enjoy crafting this masterpiece, and treat yourself and your loved ones to a truly unforgettable culinary experience.
