Today I made cream-filled castagnole, soft and creamy, a real delight. Castagnole are the carnival sweets I prefer most, whether simple or filled I can’t resist the temptation to taste one or more, they are outrageously delicious, they melt in your mouth and don’t last very long at home!
It is a recipe you absolutely must try, easy, quick, and super delicious. Well then, let’s discover together the recipe for the super delicious cream-filled castagnole and prepare them together!
Also try these carnival recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 6/8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 338.55 (Kcal)
- Carbohydrates 13.99 (g) of which sugars 7.91 (g)
- Proteins 2.49 (g)
- Fat 30.94 (g) of which saturated 6.04 (g)of which unsaturated 23.43 (g)
- Fibers 0.16 (g)
- Sodium 21.92 (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 for cream-filled castagnole
- 1 cup cup cow's milk ricotta
- 2 cups cups all-purpose flour
- 2 eggs
- 1/3 cup cup sugar
- Half packet baking powder
- 1 tsp vanilla extract
- 1 lemon zest (grated)
- 1 pinch salt
- 2 tbsps white rum
- 1 2/3 cups cups whole milk
- 4 egg yolks
- 3/4 cup cup sugar
- 1/3 cup cup cornstarch (cornflour)
- 1 tsp vanilla extract
- 4 cups cups peanut oil
- as needed sugar
You will need
- Small saucepan non-stick
- 2 Bowls
- Pan
- Piping bag
- Slotted spoon
Preparing the cream-filled castagnole
For the procedure, you can click HERE!
In a bowl, I put the ricotta, eggs, sugar, salt, and flavors and begin working it all together with a fork until smooth and homogeneous.
I sift the flour and baking powder together and add the rum, continue working the dough with a spoon.
I heat the peanut oil in the wok or a deep pan, the perfect temperature is 320°F, if you don’t have a kitchen thermometer, simply dip a toothpick in the hot oil, if it starts bubbling, the oil has reached the right temperature to start frying.
I take a portion of dough with a spoon and use another spoon to shape it into a ball, letting it slide into the hot oil and start frying.
When they are nicely golden, I remove them and let them drain on paper towels.
I roll them in sugar while still warm and then fill them with pastry cream.
The cream-filled castagnole are ready to be enjoyed!
Storage
If there are any leftovers, you can store them in the refrigerator for a couple of days in an airtight container.
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See you soon, Susy
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