Roman fried cream puffs with egg-free chocolate cream soft and plump with some little tricks they will be perfect, the famous fried pastries like the castagnole prepared not only during Carnival but especially for Father’s Day, and as Roman tradition dictates, they are celebrated with fried zeppole or the delicious cream puffs.
It is a dough made with choux pastry and then filled with a delicious egg-free chocolate cream. The cream puffs, unlike the zeppole, have a round and plump shape and are all filled with custard or chocolate cream and can be cooked either in the oven, fried, or as I’ve already made them in an air fryer
Father’s Day is approaching, prepare these delights and I’m sure they will be appreciated not only by dad and will be gone in no time. But let’s see what we need to make the Roman fried cream puffs with egg-free chocolate cream soft and plump with some little tricks they will be perfect.
DON’T MISS THESE DELICIOUS AND SIMPLE RECIPES THAT EVERYONE WILL LOVE
- Difficulty: Very Easy
- Preparation time: 20 Minutes
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
Roman fried cream puffs with egg-free chocolate cream soft and plump with some little tricks they will be perfect, the famous fried pastries like the castagnole prepared not only during Carnival
- 1/3 cup butter
- 1/2 cup water
- 2/3 cup all-purpose flour
- 2 eggs
- 1 pinch salt
- 2 cups milk
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 3/4 cup water
- 3/4 cup all-purpose flour
- 3.5 oz dark chocolate
- powdered sugar (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Piping Bag
Steps
LET’S PREPARE THE CREAM PUFFS
First, you need to prepare the chocolate cream. Follow this recipe.
Prepare the cream puffs and follow this recipe. With the help of a piping bag, form mounds on parchment paper and bake the cream puffs for only 6/7 minutes, once they are a bit more consistent, take them out of the oven and fry them, with this trick you will never go wrong. If you do not want to do this step, form mounds on pieces of parchment paper and then fry them. Remember that the oil temperature should be between 320 and 340 degrees Fahrenheit. If you don’t have a kitchen thermometer, you can do the toothpick test; if it bubbles, it’s ready to be used. Once cooked, fill them with the piping bag and finally, dust them with powdered sugar.
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SOME TIPS
ALWAYS USE FRESH EGGS AND AT ROOM TEMPERATURE, BE CAREFUL WITH THE OIL TEMPERATURE, IF IT’S TOO HIGH, YOU RISK BURNING EVERYTHING. WHEN FILLING THE CREAM PUFFS, PIERCE THEM AT THE BASE SO THEY WON’T EXPLODE AND THE CREAM WILL STAY INSIDE.
FAQ (Questions and Answers)
CAN I ALSO BAKE THEM?
Yes, of course, they are also delicious baked, but frying them is a whole different story.
