Mille-feuille of chiacchiere with cream and pears

Name: Mille-feuille of chiacchiere with cream and pears
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Type 00 flour 4 cups; Sugar &frac13; cup; Butter soft 3 ½ tbsp; Eggs 3; Egg yolks 1; Grappa 1.1 oz; Vanilla extract 2 tsp; Powdered yeast for sweets 1 ¼ tsp; Fine salt 1 pinch; Abate pears 5.3 oz; Whole milk 2.1 cups; Fresh liquid cream 1 ½ cup; Sugar ¾ cup; Egg yolks 6; Cornstarch 6.3 tbsp; Vanilla extract 2 tsp; Gelatin in sheets 0.125 oz; Peanut seed oil to taste; Powdered sugar to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 20 min
Makes: 4 pieces
Note + 30 min. of dough resting

PRESENTATION

With the mille-feuille of chiacchiere with cream and pears, we have reinvented one of the most beloved classic desserts: the mille-feuille. In our creative version, we abandon the puff pastry and embrace chiacchiere, those crunchy and light sweets typical of Carnival. The chiacchiere, with their fragrance and the delicate touch of powdered sugar, perfectly match the idea of mille-feuille, adding a new dimension of flavor and texture. The fragrant vanilla cream is enriched with fresh pear pieces, diced, for a fruity and juicy touch. Making homemade carnival desserts is easy, convenient, and will make the whole family happy... try the mille-feuille of chiacchiere with cream and pears, and you'll see for yourself!

INGREDIENTS

for the dough: Type 00 flour 4 cups (500 g); Sugar ⅓ cup (70 g); Butter 3 ½ tbsp (50 g) - soft; Eggs 3; Egg yolks 1; Grappa 1.1 oz (30 g); Vanilla extract 2 tsp (10 g); Powdered yeast for sweets 1 ¼ tsp (6 g); Fine salt 1 pinch

for the filling: Abate pears 5.3 oz (150 g); Whole milk 2.1 cups (500 g); Fresh liquid cream 1 ½ cup (360 g); Sugar ¾ cup (150 g); Egg yolks 6; Cornstarch 6.3 tbsp (50 g); Vanilla extract 2 tsp (10 g); Gelatin in sheets 0.125 oz (4 g)

For frying: Peanut seed oil to taste

For dusting: Powdered sugar to taste

Dough

To prepare the mille-feuille of chiacchiere with cream and pears, pour the flour, baking powder, and sugar into a bowl. Also, add a pinch of salt 1, the 3 eggs along with the yolk 2, and the grappa 3.

Start mixing with a fork 4, then knead by hand for a few minutes 5. Put the softened butter in a bowl and add the vanilla extract 6.

Crush the butter with a fork to make it creamy 7, then add it to the dough 8 and work it again in the bowl 9.

When the mixture begins to take shape, transfer it to a surface and knead for about ten minutes 10 until you get a smooth and homogeneous dough. It should be firm but malleable 11. If it's too hard, add 5-10 ml of water. Wrap it with plastic wrap and let it rest for 30 minutes at room temperature 12.

Cream

Turn to the cream: soak the gelatin in cold water 13. Beat the yolks with the vanilla extract 14 and sugar 15.

Add the cornstarch as well 16. Mix well with a whisk 17 until you achieve a homogeneous consistency. Heat the milk but do not bring it to a boil 18.

Once the milk is almost boiling, slowly pour it into the bowl with the egg mixture, blending with the whisk 19. Then return everything to the heat 20 and let it thicken, stirring continuously with the whisk 21.

When the cream has reached the right consistency 22, wait a couple of minutes, then, still stirring, transfer the cream to a baking dish. Add the gelatin previously soaked in cold water and well-drained 23 and mix vigorously to dissolve it completely 24.

Cover with plastic wrap 25 and let cool in the refrigerator. Peel the pear 26 and cut the flesh into cubes 27.

Pour the very cold cream into a bowl 28 and semi-whip it with an electric whisk 29. Soften the pastry cream in a bowl with the whisk to remove any lumps 30.

Incorporate the whipped cream into the pastry cream in three additions, giving it a few quick, decisive stirs 31, then add the diced pear 32. Your pear diplomat cream is ready 33, transfer it into a pastry bag with a 0.4-inch smooth nozzle.

Cooking and composition

Take a portion of dough 34 and roll it out with a pasta machine 35 until you get a thickness of 1/16 inch 36.

Let the dough sheet dry slightly and then cut out rectangles measuring 2x4 inches with a crimped wheel 37. Prick them with a fork 38 so that they don't puff up while frying, but stay flat. Fry in hot oil at about 300°F-320°F 39.

When they are golden, drain them with a slotted spoon 40 and transfer them to absorbent paper. Let them cool and sprinkle with plenty of powdered sugar 41 42.

Assemble the mille-feuille by placing a chiacchiera at the base, a generous layer of cream 43, another chiacchiera, and another layer of cream; finish with the last chiacchiera 44 and powdered sugar on top. Your mille-feuille of chiacchiere with cream and pears is ready to be served 45!