Carnival cream puffs, a truly delicious recipe. The puffs are nothing more than fried profiteroles that, during cooking, will puff up so much that they form cavities inside, well-suited to host various creams. They can be filled with Nutella, Milk Cream, Orange Juice Cream, Classic Pastry Cream, Milk and Ricotta Cream or even with jam, basically anything your imagination or taste buds suggest. For those who don’t like fillings, the fried puffs can be enjoyed simply by rolling them in granulated sugar. Let’s prepare the Puffs with cream together, and leave the dieting to Lent…
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 24.68 (Kcal)
- Carbohydrates 2.74 (g) of which sugars 1.40 (g)
- Proteins 0.77 (g)
- Fat 1.25 (g) of which saturated 0.52 (g)of which unsaturated 0.67 (g)
- Fibers 0.04 (g)
- Sodium 5.13 (mg)
Indicative values for a portion of 10 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 Carnival Cream Puffs
- 5 eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 tbsps sugar
- 1 1/4 cups water
- 3 1/2 tbsps lard (or butter)
- 14 oz ricotta (already drained of whey)
- 1 3/4 cups whole milk
- 2/3 cup sugar
- 1/2 cup cornstarch
- 2/3 oz chocolate (in small flakes)
- 1 qt peanut oil
- as needed powdered sugar
Tools for Carnival Cream Puffs
- 2 Small Pots
- 1 Whisk
- 1 Pot
- 1 Slotted Spoon
- 1 Piping Bag
- Paper Towels
Procedure for Carnival Cream Puffs
The procedure for preparing the puffs is really easy. Start by putting the water and lard in a small pot.
Place over medium heat and wait for the lard to melt completely. When the water starts to bubble at the bottom of the pot, pour in the flour and sugar all at once.
Using a whisk, stir very quickly and continue until a light film forms at the bottom.
Don’t worry if there are some lumps, as they will be absorbed during the process.
Remove from the heat and let it cool for about ten minutes, then start adding the eggs, one at a time.
Incorporate the first egg using electric beaters and do not add the second egg until the first is absorbed.
Continue this way until all the eggs are used up. The dough will be smooth and homogeneous.
Place a pot with high edges on the stove with the oil and heat it to 340°F. Take a bit less than half a tablespoon of choux pastry and let it drop into the oil.
If the oil has reached the ideal temperature, the dough will first sink to the bottom and then rise to the surface. Having the oil at the perfect temperature will ensure the puffs do not absorb too much oil. If not, because the oil is cold, they would absorb like a sponge.
As soon as the puffs rise to the surface, stir them with a slotted spoon to cook them evenly. Do not rush to take them out just when they’re golden.
At a certain point, the outer crust will open to let the internal dough out and make space for the cavities that will hold the cream.
Now, you can remove them and place them on paper towels. They can be eaten immediately after rolling them in granulated sugar.
If you wish to fill them, you need to prepare the cream, which can also be done before making the puffs.
Put the cornstarch in a bowl and dissolve it with some sugar taken from the total. In a small pot, pour the milk and sugar and bring almost to a boil.
Pour in the dissolved starch and stir quickly for a few seconds. Remove from heat and continue stirring. Cover with cling film on contact and let cool.
In another large bowl, place the ricotta, add the cold milk cream, and mash with a fork to mix everything.
If desired, this operation can also be done with electric beaters. Add the chocolate flakes and continue working.
Put the cream in a piping bag with a nozzle. Make a hole in each puff and fill with the cream.
Place them on a tray and only at the time of consumption sprinkle powdered sugar on top.
Enjoy your tasting!
Annamaria’s Tips
Annamaria’s Tips
FAQ (Questions and Answers)
How to store them?
They should be placed in an airtight container and kept in the fridge. They should be consumed the next day.
Can I fill them only with ricotta cream?
Of course, in this case, the amount of milk is replaced with an equal amount of ricotta.
Here you can find the recipeCan I fill them only with milk cream?
Of course, in this case, you need to double the amount of milk, sugar, and starch.
Here you can find the recipeCan I fill them with pastry cream?
Of course, here you can find the recipe
