Carnival tortelli (similar to doughnuts) are a tradition that Peck believes shouldn't be ignored. These tortelli are very big and light, sprinkled with sugar and filled with confectioners'cream.
What is their secret?
It isn't so much the dough mixture which makes the difference but more the careful cooking which allows the tortelli to swell so much and to be perfectly cooked on the inside. To achieve such a result, each spoonful of the mixture should be placed in hot oil at 110°C and then left to finish rising and cooking in another oil at 150°C.
When the tortelli are cold and covered in sugar they can be filled with the cream (even up to 50 grammes!) but do this only a moment before they are to be served.
