The Catanian iris with cream and chocolate is a sweet leavened dough preparation, filled and then fried.
They can be enjoyed at any time of the day, even for breakfast, as they are considered one of the breakfast sweets found in Catanian bars.
The filling of the iris can vary, it is indeed possible to use pistachio cream, or ricotta and chocolate, as is mainly done in Palermo (where they are called “the iris”).
The recipe I offer you is simple, and the result is delicious.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Energy 2,999.32 (Kcal)
- Carbohydrates 147.73 (g) of which sugars 49.39 (g)
- Proteins 29.41 (g)
- Fat 260.77 (g) of which saturated 33.48 (g)of which unsaturated 206.29 (g)
- Fibers 5.92 (g)
- Sodium 857.14 (mg)
Indicative values for a portion of 155 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
- 8 milk rolls (from the previous day, medium size)
- 4.3 oz breadcrumbs (crumbled from the same rolls)
- 2.8 oz breadcrumbs
- 5.3 oz all-purpose flour (sifted)
- 6 egg whites (or 4 egg whites and 1 whole egg)
- sunflower oil (for frying about 1.5 liters)
- to taste powdered sugar
- to taste ground cinnamon
- 2.5 cups whole milk
- 1.8 oz cornstarch
- 4.3 oz sugar
- 3 egg yolks (from medium fresh eggs)
- 1 packet vanilla
- custard cream (about half of the prepared cream)
- 5.3 oz dark chocolate 50% (in chips or flakes)
Tools
- 1 Scale kitchen
- Manual Whisk
- 1 Slotted Spoon
- Electric Whisks
- Sieve
- Pan deep for frying
Preparation
Beat the egg yolks with sugar and vanilla using a manual whisk.
Gradually add the 1.8 oz of cornstarch and incorporate it into the mixture, slowly adding the 2.5 cups of milk
Work with the whisk until we have a homogeneous mixture
Thicken on the stove over moderate heat, stirring continuously.
When it reaches a boil, turn off the heat and remove only half of the cream from the saucepan.
Immediately add the dark chocolate flakes, chips, or small pieces to the other half.
If using chocolate with more than 50% cocoa, it may be necessary to sweeten the cream further.
Stir with the heat off until completely melted.
Place the two creams each in a dish and cover with cling film, trying not to trap air between the film and the cream.
When they reach room temperature, store in the fridge if not used immediately.
First, preferably with a bread knife, cut the milk rolls in half (for the recipe click here) and remove the crumb from both the top and bottom.
You should leave a shell about 0.2 inches thick and as intact as possible.
Now prepare everything we will need to compose the iris.
Crumble the amount of crumb from about 5 milk rolls and mix it with 2.8 oz of breadcrumbs.
Separately create a batter by beating with a fork 6 egg whites with 3.5 oz of all-purpose flour.
In another plate, place the remaining 1.8 oz of white flour.
Separately beat the white cream and then the chocolate one with the electric whisks until they reach the right texture.
Using a teaspoon, fill the top and the base of the roll with one of these creams, then combine them, trying to make them fit well together.
Where the cut was made, sprinkle with white flour.
Then dip them in the batter and finally pass them in the bowl containing breadcrumbs and crumb.
Try to make the coating adhere evenly everywhere.
When all the rolls are ready, fry a few at a time in hot oil.
Lower the rolls into the oil slowly, placing them on a slotted spoon and depositing them at the bottom.
Remember that the oil is ready when bubbles form around a wooden spoon handle dipped into it.
Fry them on high heat until they reach an even golden color.
Turn them halfway through cooking.
Then lay them on absorbent paper.
If desired, sprinkle with powdered sugar and cinnamon and serve immediately.
Storage
In the fridge, closed in an airtight container, for a couple of days. They can be prepared and then frozen, fried at the time of consumption.
In the fridge, closed in an airtight container, for a couple of days. They can be prepared and then frozen, fried at the time of consumption.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
