Thin and crispy, the frappe are one of the typical sweets of the Carnival, easy to prepare at home, following our advice
The pastry shops are full of them, but you want to put the satisfaction of preparing le frappe at home with your hands? The most characteristic Carnival sweets are easy and quick to make, and, made hand-made, they really have that extra touch that makes the difference! The basic moves to get a sure result are shape the dough so that it is homogeneous and elastic and able to pull one thin sheet. And then a little 'patience in cooking, because they should be fried a few at a time, because the oil remains hot during all the frying. Here is our recipe for golden and crispy frappe that you will eat with your eyes!
The recipe for carnival frappe
Ingredients
500 g 00 flour, 70 g butter, 50 g icing sugar, 130 g milk, lemon zest, 20 g white brandy, 15 g dry white wine, 2 egg yolks, a pinch of salt, peanut oil for frying.
Method
Place the fountain flour, add the butter and sugar and start kneading. Then add the egg yolks, salt, lemon zest, wine and brandy and finally milk. Work the dough well with your fingers and form a dough you will cover with some film. Let the pasta rest in the fridge for an hour and then divide it into small pieces. Pull the dough with a rolling pin, or, if you prefer, with the machine to pull the dough, until you get a thin sheet of dough 2-3 cm thick. Cut out with a toothed wheel of 4 × 6 rectangles, Make a cut in the middle and fry your frappe in plenty of peanut oil. Once golden, dry them on a sheet of absorbent paper and then sprinkle with icing sugar.
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