Salty Chatter Made at Home

Name: Salty Chatter Made at Home
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 500 g flour; 2 piece eggs; 40 g sugar; 80 g melted butter; 50 ml white wine; vanilla extract; fine salt; seed oil for frying; powdered sugar

Pastry

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Salty Chatter Made at Home is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Salty chatter are a delicious alternative to classic sweet chatter, perfect for a delicious aperitif or an original appetizer. This recipe, which I often prepare with my Thermomix®, is simple and quick to make. The dough, enriched with white wine and a touch of vanilla, is crunchy and light. Ideal to serve with mixed cured meats and cheeses, these chatter are an explosion of flavors that will conquer all your guests. The preparation requires a bit of time for rolling out and frying, but the final result is definitely worth it. Try them, you won't regret it!

Ingredients (9 ingredients)

500 g flour
2 piece eggs
40 g sugar
80 g melted butter
50 ml white wine
vanilla extract
fine salt
seed oil for frying
powdered sugar

Preparation (9 steps)

Preparation of the liquid ingredients

Thermomix® Setting

20 Sec./Speed 3

In the Thermomix bowl, insert the eggs, melted butter, white wine, vanilla extract and a pinch of fine salt. Mix for 20 Sec./Stufe 3.

Adding the flour

Thermomix® Setting

30 Sec./Speed 4

Add 2/3 of the flour into the bowl and mix for 30 Sec./Stufe 4. Use the spatula to collect the flour from the walls of the bowl.

Adding the remaining flour and baking soda

Thermomix® Setting

2 min/Kneading speed

Add the remaining flour and a pinch of baking soda to the bowl. Knead for 2 Min./Knetstufe.

120

Manual processing of the dough

Transfer the dough to a lightly floured work surface and work it with your hands for about 5 minutes, until you get a smooth and homogeneous dough.

Resting the dough

Cover the dough with a bowl or a clean cloth and let it rest at room temperature for about 15 minutes.

Rolling out the dough

Lightly flour the work surface. Roll out the dough with a rolling pin until you get a thickness of about 3-4 mm, trying to give it a rectangular or square shape.

Cutting the chatter

With a fluted pastry wheel, cut the pastry into rectangles of about 8x5 cm. Inside each rectangle, make 2 parallel cuts with the wheel.

Frying the chatter

Heat plenty of seed oil in a pan until it reaches a temperature of about 170-180°C. Fry the chatter a few at a time, turning them often, until they swell and are golden brown on both sides.

Draining and serving

Drain the chatter on absorbent paper to eliminate excess oil. Serve the salty chatter hot or warm, accompanying them with cured meats and cheeses to taste. Sprinkle with powdered sugar (optional).