Steps for Cream-filled Castagnole

• Prepare the cream first. Here is my recipe for light pastry cream: let it cool. Now prepare the choux pastry.

  Choux pastry is a light and delicate dough used to make cream puffs with oven baking. In this recipe, the choux pastry is fried and then filled with cream. The preparation is quite simple, but you must carefully follow each step without rushing.

  

• Pour the water into a pot, add the butter with a pinch of salt, and place the pot on the stove. Stir to melt the butter and, when it starts to boil, pour all the flour at once and mix with a wooden spoon. When the mixture detaches from the sides of the pot, it will be ready. Transfer the mixture to a bowl and let it cool.
  
  

• When the dough is cool, add the eggs one at a time. Mix each egg well before adding the next one.

• Now it’s time to fry. You can put the mixture in a piping bag or use a teaspoon. Heat the oil to 338°F, and when it reaches temperature, take a bit of your dough and drop it directly into the hot oil.

• Let them brown on all sides, stirring occasionally, then drain on paper towels. Continue until you finish all the dough. Then let them cool.

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• To ease the filling, pour the cream into a piping bag with a small round tip. Insert the tip of the piping bag into the castagnole and fill them. Finally, sprinkle with powdered sugar. Long live Carnival!

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