Hello friends, today I present you with these fabulous cocoa-filled castagnole, soft spoon dough to be made during the carnival period but great to enjoy all year round. They are exceptional and made with a spoon unlike the classic ones. They can be filled in any way, I used custard, pistachio cream, and Nutella. Below you will find the recipe..

Difficulty: Easy
Cost: Cheap
Preparation time: 40 Minutes
Cuisine: Italian

Ingredients for Cocoa-filled Castagnole, Soft Spoon Dough

2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5.3 oz plain Greek yogurt (natural plain yogurt)
1 egg yolk
1 tbsp rum (or Strega, maraschino, orange liqueur)
1.8 oz sunflower seed oil
2 tbsp granulated sugar
1 tsp baking powder
1 pinch fine salt
4 cups peanut oil for frying
1 cup whole milk
2 egg yolks
3.2 tbsp granulated sugar
0.7 oz cornstarch
1 pinch fine salt
1 tsp vanilla extract or vanilla bean
4.4 oz custard
2 tbsp pistachio spread or pure pistachio paste
to taste granulated sugar
to taste Nutella®

Tools

4 Spoons
3 Bowls
2 Hand Whisks
1 Slotted Spoon
1 Sieve
1 Parchment Paper
1 Spatula
Parchment Paper
1 Tray
1 Kitchen Scale
1 Frying Pan
1 Saucepan
1 Small Bowl
3 Piping Bags
1 Plastic Wrap

Steps for Cocoa-filled Castagnole, Soft Spoon Dough

To make these delicious cocoa-filled castagnole, first prepare the custard which will serve half as is and the other half will be flavored with pistachio. Beat the egg yolks with the sugar, vanilla extract, and pinch of salt using a hand whisk for a few minutes. Add the cornstarch and mix. Separately, in a saucepan, pour the milk and bring it almost to a boil. Before it boils, pour the milk into the egg mixture and mix vigorously, return to the heat and stir the mixture until it thickens. Turn off the heat and pour the cream into 2 bowls, place plastic wrap in contact with one of them and let it cool, in the other bowl, flavor the custard with the 2 tablespoons of pistachio spread or pure pistachio paste and let it cool as well by placing the plastic wrap in contact. Once the creams are cold, pour the two creams into two piping bags fitted with a long, smooth nozzle and set aside. Also place the Nutella in another piping bag so they are all ready to use.
In a bowl, beat the egg yolk with the granulated sugar and Greek yogurt using a hand whisk. Incorporate the tablespoon of rum, sunflower seed oil, and mix. Finally, add the sifted flour, unsweetened cocoa powder, salt, and baking powder, and mix vigorously for a few minutes, obtaining a soft yet substantial dough. Pour the peanut oil into a frying pan and bring it to a temperature of 340°F-356°F. Scoop the dough with 2 spoons and place it in the oil. Cook on both sides for a few minutes, then drain on a tray lined with parchment paper or absorbent paper. If you want, you can also use the piping bag to make perfect castagnole, but if you’re not experienced, it’s better to use the spoon. When hot, roll them in granulated sugar and then poke each castagnola and fill it with a piping bag full of custard, pistachio cream, and Nutella. Serve them on a serving plate and enjoy them while still warm. They can also be enjoyed cold, but if you want, you can reheat them in the microwave for a few seconds if not consuming them immediately.

STORAGE, TIPS, AND NOTES

The cocoa-filled castagnole can also be filled with other spreads or flavored creams like hazelnut paste or coffee cream. They go quickly, but if there are leftovers, they can be stored for two days; just reheat them in the microwave and they will return soft as just cooked. If you don’t like the cocoa version, you can omit the cocoa and add more flour.

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