PASTRY CREAM CASTAGNOLE, simple and delicious carnival sweets, very soft and creamy inside, a tantalizing idea perfect for adults and children.
The pastry cream castagnole are one of those Carnival desserts that make the tray disappear in two minutes. Fried, fragrant, with a soft heart that oozes out as soon as you bite them. I wanted to prepare a simple and super delicious Carnival dessert, the kind that everyone loves without too much fuss… and here they are.
We’re talking about fried Carnival sweets, so yes: kitchen aroma, powdered sugar everywhere, and guaranteed happiness. They are ideal as a party dessert, for a tasty snack, or to bring to the table after lunch. One leads to another, beware.
These castagnole are not light, they are not dietetic and do not pretend to be. They are a dessert from the traditional Italian cuisine, perfect for those looking for a classic Carnival recipe done right, without complications.
Follow me in the kitchen today there are pastry cream castagnole.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 1/4 cups flour (the one you usually use)
- 1 tsp baking powder
- 1 tbsp sugar
- lemon juice
- 1 egg
- 2 tbsp butter
- 1 pinch salt
- pastry cream
Steps
Prepare the pastry cream by following this recipe.
Pour the flour into a bowl, add the baking powder, sugar, a pinch of salt, the egg, and the butter in pieces, knead well.
Work the dough on a floured surface, knead it well then divide it into 8 pieces, flatten each piece on the palm of your hand.
Fill the center with pastry cream, seal well to prevent leaks during cooking.
Heat the oil in a tall saucepan and cook the castagnole turning them over, drain on kitchen paper and dust with powdered sugar.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
PASTRY CREAM CASTAGNOLE
Useful Tips
• Fry a few castagnole at a time: this way they stay light outside and soft inside.
• The cream must be cold before filling, otherwise, it escapes.
• Use a small nozzle piping bag to fill them without breaking them.
• Powdered sugar only at the last minute, so they stay beautiful in photos.
• Also great the next day, stored in the fridge and sprinkled at the moment.
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FAQ PASTRY CREAM CASTAGNOLE
Can pastry cream castagnole be prepared in advance?
Can pastry cream castagnole be prepared in advance?
Yes, you can fry them beforehand and fill them just before serving.
Can pastry cream castagnole be baked in the oven?
What cream to use for filled castagnole?
The classic pastry cream is the best, smooth and not too liquid.
Can I use a ready-made cream?
Yes, but a homemade cream makes the castagnole much tastier.
How to store them?
In the fridge for 1 day, well sealed. Sprinkle the sugar only before serving.
