Mini puff pastries of chiacchiere
- Energy Kcal 1019
- Carbohydrates g 54.2
- of which sugars g 43.8
- Protein g 17.2
- Fats g 81.5
- of which saturated fat g 32.54
- Fiber g 5.5
- Cholesterol mg 176
- Sodium mg 384
- Prep time: 60 min
- Cook time: 15 min
- Serving: 5
PRESENTATION
Mini millefoglie di chiacchiere? Oh, you're gonna love this. It's a super tasty twist on those traditional Italian Carnival treats we all know and love. Across Italy, these classic dolci di Carnevale like chiacchiere are a staple—really, they show up everywhere, fried or baked. And look, these crispy, golden pastries are getting a colorful upgrade here.
Picture this: small stacks of chiacchiere layered like a millefoglie, each one filled with different creams. You’ve got the bright pink of raspberry, the rich green of pistachio, and the creamy white chocolate—how fun is that? Honestly, unlike your typical bakery millefoglie, this version swaps out the puff pastry for chiacchiere fritte or baked alternatives. Makes each bite extra crunchy and sweet. For real.
Adding mini millefoglie di chiacchiere to your Carnival dessert lineup is a pretty simple way to experiment with dolci tradizionali italiani. Thing is, each region in Italy has its own spin on chiacchiere—some throw in a splash of grappa or Marsala, while others make them extra thin and light. And this version? It totally stands out with its colorful layers—it's like a centerpiece and dessert all in one.
With the mix of raspberry, pistachio, and white chocolate, these mini desserts are not just a visual treat but a flavor sensation, you know? Ricetta millefoglie di chiacchiere fits right in among other dolci regionali italiani and, let's be honest, it can really hold its own. Some folks love playing around with different fillings or presentation styles, ending up with a table full of delicious surprises. Whether you go for the fried option or the lighter, dessert al forno style, this treat makes every celebration feel extra special. And festive. Seriously.
So, embrace the spirit of the Italian Carnival with this bright and tasty twist on a beloved tradition. It’s a sweet way to add some joy and originality to your holiday festivities, bringing something memorable for everyone to enjoy. And the fun? Never-ending.
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INGREDIENTS
- Ingredients for the dough (for 5 servings)
- Type 00 flour ½ cup (65 g)
- Condensed milk 1 tbsp (25 g)
- Butter 0.7 tbsp (10 g) - soft
- Eggs 1 - medium
- Baking powder ½ tsp (2 g)
- Vanilla bean ½ - the seeds
- Fine salt to taste
- For the base cream
- Fresh liquid cream 3 ⅛ cups (750 ml)
- Condensed milk 12 tbsp (180 g)
- For the raspberry cream
- Raspberries 2 cups (250 g)
- Gelatin in sheets 0.3 oz (8 g)
- For the pistachio cream
- Pistachio paste 4 ¼ tbsp (60 g)
- Fresh liquid cream 3 ½ tbsp (50 ml)
- Gelatin in sheets 0.25 oz (6 g)
- White chocolate cream
- White chocolate 2.8 oz (80 g)
- Fresh liquid cream ¼ cup (50 ml)
- Gelatin in sheets 0.2 oz (5 g)
- For garnish
- Raspberries to taste
- For frying
- Peanut seed oil to taste
How to prepare Mini puff pastries of chiacchiere
To make the mini millefoglie of chiacchiere, start by soaking the gelatin in cold water for 5 minutes in three separate bowls: 8 g for the raspberry cream, 6 g for the pistachio cream, and 5 g for the white chocolate cream 1 (each cream has a different gelatin dosage based on the ingredient composition; for raspberries, which contain more water and have a high acidity level, the dose will be higher). Focus on the red cream: place the raspberries in a pan 2 and cook over low heat with the lid on 3.
until reduced to a sauce 4, strain the mixture with a sieve to remove the seeds 5 and then incorporate the 8 g of softened and well-drained gelatin into the still warm sauce 6.
Proceed with the white sauce: squeeze the 5 g of gelatin and dissolve it in 50 ml of hot cream 7, separately melt the white chocolate (in the microwave or bain-marie) and incorporate the cream into the chocolate 8, stir well with a spoon to blend the mixture 9.
Finally, prepare the green cream: squeeze the 6 g of gelatin and dissolve it in 50 ml of hot cream, incorporate the mixture into the pistachio cream 10 mixing well with a spoon to obtain a homogeneous cream 11. You will have thus obtained the 3 colored sauces that will serve as a base for the creams 12.
Proceed with the preparation of the cream by whipping with an electric whisk or a mixer, 750 ml of fresh cream 13; for best results, follow our guide on how to whip cream. Pour 180 g of condensed milk into the cream 14 and gently mix with a spatula from bottom to top to not deflate the mixture. Divide the cream and condensed milk mixture into 3 parts and add 1/3 to the raspberry sauce 15,
1/3 to the pistachio cream 16 and 1/3 to the white chocolate cream 17. Cover the 3 creams with plastic wrap in contact 18 and place in the refrigerator to set for at least 2 hours.
In the meantime, work on the chiacchiere; to do so in the best way, consult our Chiacchiere (Sweet fried dough) recipe: in a bowl, place the sifted flour and baking powder 19, add the vanilla bean seeds, the eggs 20, the butter in pieces 21,
a pinch of salt, the condensed milk 22. Knead by hand with your fingertips for at least 10 minutes the ingredients 23 until a smooth and homogeneous dough is formed 24.
Take a portion of the dough 25 and cover the rest with plastic wrap so it won't dry out 26, roll out the dough with the appropriate machine to the narrowest roller (or with a rolling pin) to obtain a thin sheet 27.
Then with a serrated cutter, cut into square strips 4 inches on each side 28, you will need to obtain 20 chiacchiere. Place the obtained strips on a floured cloth 29. Fry a few chiacchiere at a time in plenty of hot but not boiling seed oil (340°F - 355°F at most), 30 turning them on both sides and being careful not to burn them;
as soon as they become golden, drain them with a skimmer 31 and place them to drain on a tray covered with absorbent paper. At this point, you can assemble the dessert: place a chiacchera on a dessert plate, take the 3 creams and transfer them into 3 different pastry bags with a star nozzle, spread a layer of pistachio cream on the dough, then cover with another chiacchiera,
squeeze another layer of white chocolate cream 34 and place another chiacchiera on top; finally, place a layer of raspberry cream 35 and close the millefoglie with the fourth chiacchiera. In total, you will obtain 5 mini millefoglie. Garnish the surface with dollops of creams, fresh raspberries, and some fresh mint leaves. Your mini millefoglie of chiacchiere are ready to brighten up your festive table 36!