GOLDEN DROPS WITH NUTELLA, a typical Neapolitan sweet to make in little time for Carnival or Father’s Day, quick and delicious choux pastry sweets.
The golden drops with nutella are a variant of the typical Neapolitan pastries with chantilly cream HERE they are choux pastry sweets that after a brief cooking in the oven are fried to be golden on the outside.
I have to say that the first time I saw this recipe I was a bit skeptical about the double cooking, but once I made them and saw the result, I changed my mind and since then I don’t leave it anymore.
The recipe for golden drops with nutella I would say is perfect, the choux pastry puffs up both in the oven and frying, remains very soft and delicious, those who have tasted it have confirmed to me that it is perfect.
It’s not rubbery, empty inside, light as a feather, the perfect sweet to be filled with creams, cream, nutella, or jam, whatever you like best.
Obviously, they are quite caloric but at Carnival every fry is worth it and these are also typical for Father’s Day so in a month we can fry again.
Follow me in the kitchen today there are the golden drops with nutella!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 20-25
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 95.28 (Kcal)
- Carbohydrates 10.91 (g) of which sugars 3.44 (g)
- Proteins 2.93 (g)
- Fat 4.57 (g) of which saturated 3.26 (g)of which unsaturated 1.16 (g)
- Fibers 0.54 (g)
- Sodium 97.26 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz water
- 2 cups all-purpose flour
- 6 eggs
- 3.5 tbsp butter
- 1 tsp salt
- to taste Nutella®
Preparation
Put the water in a saucepan with the butter and salt, let the butter melt, as soon as the water starts to boil, pour in the flour all at once.
Stir with a spoon until the dough comes away from the sides, it only takes a few minutes.
Remove from the pot and pour it into the mixer, let it cool then add an egg and work with the K hook.
Of course, you can do it by hand with a spoon, as soon as the egg is well incorporated add another and continue with all the eggs.
Make sure the egg is well mixed before adding another.
If any lumps of flour form, you can blend everything with an immersion blender.
Pour the dough into a pastry bag with a 0.8-inch star nozzle and make little rosettes on the baking sheet lined with paper.
You’ll get about 20-25, bake in a preheated, ventilated oven at 356°F and cook for 5 minutes.
Heat the oil in the fryer or in a high-sided pan, take out the puffs and fry.
Fry until well golden, about 5-6 minutes, then drain on kitchen paper.
Fill with nutella by making a hole underneath or splitting them in half.
Bon appétit
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