Preparing Castagnole

• Here is the recipe for fried cream-filled castagnole, soft and hollow inside like from a pastry shop, perfect for filling with cream, ricotta, or luscious creams for a rich and irresistible Carnival table.

  

• Start by preparing the base dough for the cream-filled castagnole. In a deep saucepan (7-8 inches in diameter), pour the water, butter, and a pinch of salt, and bring to a boil.
  Once the mixture boils, add all the flour at once and stir vigorously with a wooden spoon while keeping the heat on. Continue to stir until the dough becomes compact, smooth, and detaches well from the sides of the saucepan, forming a ball.
  At this point, turn off the heat, transfer the dough to the stand mixer bowl, and let it cool for at least 10 minutes before proceeding with the preparation of the cream-filled castagnole.

  

• When the dough has cooled, start working it with the stand mixer using the paddle attachment at medium speed, so it cools evenly. Add the egg yolk first, then the whole eggs, one at a time, continuing to mix.
  It is very important to fully incorporate each egg before adding the next: the dough should always return to being compact, smooth, and elastic before proceeding. This way, you will get a perfect dough for puffed and hollow cream-filled castagnole.
  Once all the eggs are absorbed and the dough is homogeneous and firm, turn off the stand mixer and transfer it to a bowl. Cover and let it rest for about 30 minutes before proceeding with frying.

  

• After the resting time, pour ample vegetable oil into a deep saucepan and heat it over high flame until it’s well heated. To get perfect cream-filled castagnole, it’s crucial to fry only when the oil is hot.
  You can check the temperature by inserting a toothpick into the oil: if many bubbles form around the wood immediately, the oil is ready for frying.
  Now, start frying by forming small balls of dough. Use two teaspoons: scoop the dough with one and let it slide gently into the oil with the other. Take very small amounts, just under half a teaspoon, so the cream-filled castagnole will puff up well during cooking, becoming light and hollow inside, ideal for filling.

  

• During frying, the dough will grow considerably, so to get perfect cream-filled castagnole, it’s important to form small balls. This way, they will puff up well and remain light and hollow inside, ideal for filling.
  Fry a few pieces at a time in hot oil, maintaining a high but not excessive temperature, to avoid burning. At first, you can keep the flame higher, then lower it slightly to keep the oil hot and constant throughout cooking. If necessary, cover the saucepan with a lid to help maintain the temperature.
  The castagnole should fry vigorously: you’ll see them turning themselves over multiple times, puffing up perfectly. You can still help them rotate gently with tongs or a spoon.
  Once they are nicely golden and puffed, drain them from the oil with kitchen tongs and transfer them first to a colander and then to a plate, letting them cool completely before filling.

  

• To fill the castagnole, you can prepare a smooth and velvety custard, perfect for making irresistible cream-filled castagnole.

• 1. Pour the milk into a saucepan with some of the sugar and heat without boiling.
  2. Meanwhile, put the egg yolks in a bowl, add the remaining sugar, and mix roughly with a spoon or hand whisk.
  3. Add the cornstarch, continuing to mix until smooth and lump-free, perfect for a velvety custard.

  

• 4. When the milk is hot, pour it into the egg and sugar mixture while stirring continuously, then return everything to the saucepan.
  5. Cook the cream over low flame, stirring constantly until it thickens; turn off the heat and stir to smooth it out. Add vanilla flavoring.
  6. Transfer the cream to a bowl, cover with plastic wrap in contact, and let it cool completely before using it to fill the castagnole.

  

• Once cooled, fill the castagnole with the custard using a piping bag: you’ll get soft and delicious cream-filled castagnole just like those from a pastry shop.