the recipe

Directions

1. Mix the flour (combined with baking powder) with eggs, softened butter (with flavorings), and sugar. Once a firm dough forms, add salt and the alcoholic flavorings.
2. You'll obtain a stiff, slightly rough dough.
3. Refrigerate for 24 hours, covered with plastic wrap.
4. The next day, laminate the dough using a sheeter, giving it three 3-folds to strengthen the gluten network and create a smooth, even texture.
5. Roll the sheet to 1mm thickness, lay it flat on the table, and "toss" it lightly to prevent shrinkage after cutting. Use a multi-cutter to stamp 5x5cm squares
6. Fill with pastry cream or oven-safe chocolate spread.
7. Lightly spray with water, fold into triangles to form tortellini, then freeze in a blast chiller.
8. Heat fryer oil to 180°C and fry frozen tortelloni until golden.
9. Drain on paper towels, then dust with vanilla powdered sugar when cooled.
10. Alternative method: Dip them in a 50°Bx sugar syrup flavored with star anise and anise liqueur. Drain on a rack, then roll in granulated sugar.
11. Drain on a rack, then roll in granulated sugar.