Cream-filled castagnole. Simply a traditional preparation of the carnival period, but not only. Easy to prepare, they are small balls that resemble soft and fragrant chestnuts. Depending on the area, there are numerous variations; today I propose the version filled with cream with only egg whites
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: About 20 castagnole
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Cream-Filled Castagnole
- 2.75 cups all-purpose flour
- 3 eggs
- 4 tbsp butter (Soft)
- 1/3 cup sugar (More for decorating)
- 1 tsp baking powder
- 1 packet vanillin
- 1 lemon zest (Grated)
- 2 tbsp sambuca
- 1 pinch salt
- 1 quart vegetable oil (For frying)
- 2 cups milk
- 3 eggs (Only whites)
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 pod vanilla
Tools
- 1 Bowl
- 1 Small saucepan
- 1 Frying pan
Preparation of Cream-Filled Castagnole
Let’s see how to prepare the filled castagnole
First of all, prepare the cream. Separate the yolks from the whites and in a small saucepan, whisk the whites with the sugar, vanilla seeds, and cornstarch. Mix well with a whisk, being careful not to form lumps, then gradually add the hot milk, mixing well. Put on low heat and stir with the whisk until it thickens. When ready, cover with plastic wrap.
In a bowl, combine the eggs with the sugar and sambuca and mix well with the whisk. Also, add the soft butter, always mixing well. Incorporate the grated lemon zest, vanillin, teaspoon of baking powder, salt, and sifted flour, a little at a time, mixing with a spoon. Then transfer the dough to a work surface and knead with hands until you get a soft and homogeneous dough. Let the dough rest in the fridge for half an hour covered with plastic wrap.
After half an hour, take the dough and form small balls that grow while cooking, then immerse in plenty of hot oil and fry until golden. Remove from oil using a slotted spoon and let drain on paper towels. While still warm, sprinkle with granulated sugar. Once you have fried them all, take the cream and put it inside a piping bag with the appropriate tip to fill all the castagnole.
notes
I recommend enjoying them while still warm because they are a true delight, but they are also delicious cold. If there are leftovers, store in the fridge in a closed container for a maximum of 2 days.
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