Recipes, Traditions · 28 Gennaio 2024
CASTAGNOLE WITH CHOCOLATE CREAM
Difficulty
Prep time
Cook time
Servings
Season
Castagnole with Chocolate Cream
I found this recipe for Castagnole with Chocolate Cream in a cooking magazine several years ago and have kept it ever since: they are delicious, best enjoyed warm and freshly filled.
I replaced the original plain “00” flour with my Maiorca flour, giving a decidedly richer, fuller flavour.
I fill them with delicious chocolate cream and they disappear in no time. If you want to enjoy the same success during Carnival, follow this easy recipe.
what’s
needed.
For the castagnole
For the castagnole
For the castagnole
For the castagnole
For the castagnole
For the castagnole
For the castagnole
For the castagnole
For the chocolate cream
For the chocolate cream
For the chocolate cream
For the chocolate cream
For the chocolate cream
Metod:
Step by step
Pour the milk and water into a saucepan. Add the cubed butter, sugar, grated lemon zest and pinch of salt and bring to the boil.
Add the Maiorca flour and stir vigorously with a wooden spoon until the dough is smooth and pulls away from the sides of the pan.
Transfer to a bowl and work briefly to cool it slightly, then incorporate the eggs one at a time.
Fry spoonfuls in plenty of hot oil until puffed and golden. Drain well with a slotted spoon and transfer to kitchen paper.
Combine the cocoa, starch and sugar in a non-stick saucepan. Gradually pour in the milk, mixing well to prevent lumps, add the whole egg and turn on the heat.
Stir continuously until boiling, then keep stirring until thickened. Turn off the heat and let cool, stirring often.
Place the cold cream in a piping bag with a narrow nozzle. Pierce each fritter with the nozzle and fill.
FEDERICA’S TIPS
Let the cooked dough cool slightly before adding the eggs, one at a time. Shape small, even portions so the centres cook through, and fill the castagnole only when both the pastries and chocolate cream have cooled.
― storage and serving ―