Carnival puff pastries are fried puffs filled with ricotta cream, a real treat. The recipe I propose is by Master I. Massari. Unlike the original recipe, I made a small variation to the ricotta cream, flavoring it with Strega Liqueur. If you want, you can add lemon or orange zest or cinnamon, just to give an extra aroma. If you prefer the natural taste of ricotta, do not add any aroma. They can also be filled with a simple custard. I also offer a version suitable for those who do not tolerate even lactose-free products. Taken from the book “Not Just Sugar Vol.2”. Lovers of fried puffs cannot miss the Sfince di San Giuseppe and the Filled Fritters.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover other Carnival recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 cup milk
- cup butter
- 1 tbsp sugar
- tsp salt
- 1¾ cups all-purpose flour
- 10½ oz eggs
- 8¾ oz ricotta
- cup powdered sugar
- 1 cup water
- cup vegetable margarine
- 1 tbsp sugar
- tsp salt
- 1¾ cups flour
- 10½ oz eggs
- 8¾ oz soy milk
- 3 egg yolks
- cup sugar
- 1 tbsp cornstarch
- 1 tbsp rice starch
- to taste vanilla flavors
Tools
- 2 Bowls
- 2 Pots
- 1 Stand Mixer
- 1 Piping bag
Steps
Pour the milk, butter, sugar, and salt into a saucepan.
Bring to a boil.
Add the previously sifted flour all at once and work the mixture.
Let it cook for about 2 minutes, until the mixture forms a ball and separates from the sides of the pan.
Transfer the dough into the stand mixer’s bowl and use the paddle attachment to stir at low speed to cool the mixture.
Add one egg at a time, incorporating the next only when the previous one has been absorbed. (Without a stand mixer, you can use a traditional hand mixer with beaters).
Heat the peanut oil to 320°F.
Fill the piping bag with a plain nozzle and start forming small mounds of dough on previously cut parchment paper squares.
Immerse the puffs in the hot oil with the parchment paper, which should be removed as soon as it detaches from the puff.
Let them drain on paper towels until completely cooled.
Sift the ricotta and mix it with the powdered sugar.
Fill the puffs with ricotta cream and sprinkle with powdered sugar.Pour the water, margarine, sugar, and salt into a saucepan.
Bring to a boil.
Add the previously sifted flour all at once and work the mixture.
Let it cook for about 2 minutes, until the mixture forms a ball and separates from the sides of the pan.
Transfer the dough into the stand mixer’s bowl and use the paddle attachment to stir at low speed to cool the mixture.
Add one egg at a time, incorporating the next only when the previous one has been absorbed. (Without a stand mixer, you can use a traditional hand mixer with beaters).
Heat the peanut oil to 320°F.
Fill the piping bag with a plain nozzle and start forming small mounds of dough on previously cut parchment paper squares.
Immerse the puffs in the hot oil with the parchment paper, which should be removed as soon as it detaches from the puff.
Let them drain on paper towels until completely cooled.
Fill the puffs with lactose-free custard.
Sprinkle with powdered sugar.
Tips
They keep for 3 days in the refrigerator.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
