the recipe

Directions

1. Knead flour, baking powder, eggs, softened butter, flavorings, salt, and sugar.
2. Work the dough until smooth and homogeneous, then incorporate the alcohols (or liqueurs). The result will be a firm, slightly rough dough.
3. oll out the dough using a pasta sheeter, giving it three three-folds to strengthen the gluten network and make it smooth and uniform.
4. Let it rest in the refrigerator for 24 hours, covered with plastic wrap.
5. Cut a portion of the dough and roll it out to 0.4mm thickness using the pasta sheeter.
6. Lay it flat on the work surface and lightly toss it to relax the dough and prevent shrinkage after cutting.
7. Cut into 7x7cm squares using a multi-cutter, then fill each with cooked pastry cream or jam.
8. Lightly spray the dough surface with water, fold each square into a triangle, and shape them into tortelloni.
9. Flash-freeze in a blast chiller: this prevents them from opening during frying and keeps the filling inside.
10. Fry at 180°C directly from frozen until golden brown.
11. Drain and blot excess oil with paper towels.
12. Once cooled, dust with vanilla powdered sugar.