Fried Carnival Cream Puffs with Nutella
The fried cream puffs with Nutella are extremely delicious treats that you can’t miss for Carnival. Easy to make, they can be filled according to your taste.
The recipe is similar to that of baked cream puffs but with less sugar and fat, resulting in a dry and hollow sweet, ready to be filled.
Carnival is not my favorite holiday, but I love the sweets that characterize it. I particularly love carnival pastries, which in Bologna are called sfrappole and are made with a fat-free dough that makes them crispy and light.
Preparing dry and hollow fried cream puffs is not difficult, but you must pay attention to the consistency of the mixture and the temperature of the oil, two fundamental steps for a good final product.
The recipe I propose is well-balanced and easy to make, follow the steps without fear, I’m sure you will be satisfied.
Here are other Carnival recipes tried and loved by you:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 45 cream puffs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 258.27 (Kcal)
- Carbohydrates 23.06 (g) of which sugars 14.99 (g)
- Proteins 3.59 (g)
- Fat 17.08 (g) of which saturated 9.69 (g)of which unsaturated 6.73 (g)
- Fibers 1.41 (g)
- Sodium 68.53 (mg)
Indicative values for a portion of 50 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
- 1 1/4 cups all-purpose flour
- 1/4 cup butter
- 4 eggs (medium)
- 1 1/8 cups water
- 1 1/2 tbsp sugar
- 1/3 tsp salt
- 1/2 tsp orange zest (grated)
- 1/2 tsp lemon zest (grated)
- 14 oz Nutella (or other hazelnut cream as desired)
- to taste powdered vanilla sugar
- 2 cups peanut oil
Tools
- 1 Pan
- 1 Bowl
- 1 Spatula
- 1 Piping bag
- 1 Slotted spoon
- 1 Saucepan
Procedure
Place a saucepan on the heat with the water, butter, sugar, a pinch of salt and bring to a boil.
As soon as the liquids reach a boil, remove the saucepan from the heat, pour in the flour all at once and stir quickly with a spoon to prevent lumps from forming.
Lower the heat and cook the mixture until it detaches from the sides creating a thin white film on the bottom of the pan.
Turn off and transfer it to a bowl to let it cool slightly, it will take 5 or 6 minutes.
Add the room temperature eggs, one at a time, allowing each to be fully absorbed before adding the next. Add the orange and lemon zest and the puff pastry dough is ready.
You should obtain a smooth and creamy batter, do not add more eggs than necessary otherwise the mixture will become liquid and unrecoverable.
Pour the oil into a thick-bottomed pan and heat it to 330/340°F. Take a small amount of batter (a small teaspoon) and, using another spoon, place it in the hot oil, if you prefer you can use a piping bag. If the mixture is well-made, they will triple in size in no time.
Fry a few puffs at a time, moving them constantly so that they are golden brown on each side.
Drain them and place them on a plate with absorbent paper. Let them cool and fill them with Nutella or other hazelnut cream as desired, place them on a tray and sprinkle generously with powdered sugar.
The fried Carnival cream puffs with Nutella are ready.
Advice
Storage
The fried Carnival cream puffs can be kept at room temperature for a day. In the refrigerator, they last 2 or 3 days, leave them at room temperature for 30 minutes before serving.
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