Hello friends, today I propose these delicious filled carnival treats with custard cream to make during the carnival period. Chiacchiere, or frappe or bugie, are typically prepared during carnival, and in this case, I wanted to fill them. Below you will find the recipe.
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Filled Carnival Treats with Custard Cream
- 1 3/4 cups Manitoba flour
- 1/3 cup all-purpose flour
- 2 eggs
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp limoncello (Or brandy, strega, rum or white wine)
- 2 tbsp soft butter
- 1/2 tsp fine salt
- to taste grated orange and lemon zest
- 3 egg yolks
- 7 tbsp granulated sugar
- 1 tsp vanilla extract (Or vanilla bean or 1 sachet of vanillin)
- 1 1/4 cups whole milk
- 3 tbsp cornstarch (Or 1/4 cup of all-purpose flour)
- 1 pinch fine salt
- 1 quart peanut oil for frying
- to taste powdered sugar for dusting
Tools
- 1 Stand mixer
- 1 Flat beater
- 1 Fluted pastry wheel
- 1 Pasta machine
- 1 Cutting board
- 1 Bowl
- 1 Saucepan
- 1 Hand whisk
- Paper towels
- 1 Frying pan
Steps for Filled Carnival Treats
To make these wonderful filled carnival treats with custard cream, you first need to prepare the cream in advance. Pour the milk into a saucepan and place over heat to warm. Separately, in a bowl, beat the egg yolks with sugar and vanilla extract using a whisk. Add the sifted cornstarch and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps from forming and allowing it to fully thicken. Remove from heat and cover with plastic wrap, letting it cool to room temperature for a few hours.
In the bowl of a stand mixer, knead all the ingredients starting with the sifted flours, granulated sugar, eggs, limoncello, and soft butter. Then add the salt, grated zest of a lemon and an orange, and vanilla essence. Start the machine with the hook (K) at a minimum speed, gradually increasing to speed 2-3 (medium speed). When a smooth and homogeneous dough ball is formed, it is ready. You can also knead the dough by hand on a work surface. Let the dough rest for 1 hour in the fridge wrapped in plastic wrap. Then, flour a work surface and use a pasta machine to stretch the dough starting from number 2 to number 7 thickness. It should be a thin sheet. Use a fluted pastry wheel to cut squares, place a spoonful of cream in the center, moisten the sheet with a drop of water, and fold it like a handkerchief, sealing the edges well and removing the air. Heat the peanut oil in a frying pan to 340°F, and fry the filled treats a few at a time until both sides are golden. Drain and place them on a tray lined with paper towels or frying paper.
When they are cold, dust the surface with powdered sugar and serve. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS AND NOTES
The filled carnival treats with custard cream can also be enjoyed warm. The dough can also be prepared in advance, even the day before. Resting the dough is essential, resulting in a more elastic and thinner dough that won’t absorb oil during cooking. The strength of the flour is also crucial, which is why Manitoba is used.
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