Castagnole - An Italian Dessert Ingredients The Pastry Cream Filler 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar 4 whole eggs 4 egg yolks 1 vanilla bean 2 Tablespoons cornstarch The Castagnole 1 1/2 cups all purpose flour 1/4 cup granulated sugar 1/8 teaspoon salt 1 teaspoon baking powder 1/3 cup butter at room temperature 2 large eggs, lightly beaten 2 Tablespoons of rum The zest of half a lemon, finely chopped vegetable oil for frying, about 2 inches deep in your pot confectioners’ sugar to dust the Castagnole Makes 60-80 depending on size Directions The Pastry Cream Place half the sugar in a mixing bowl and mix with the cornstarch. Slowly add the eggs and yolks and mix until allisincorporated. Bring milk, cream, the rest of the sugar and scrapedvanilla bean to a boil over medium heat. Add half the hotliquid to the yolk mixture. Place this back into the rest of the cream and place over medium heat and bring to a rolling boil whilewhiskingvery fast. The pastry cream should be a little thick. Whisk for 2-3 minutes over medium high heat and thentransferto a bowl. Cover with plastic wrap and cool in the refrigerator before piping into Castagnoles. The Castagnoles Mix the dry ingredients together, except the zest, and sieve them together into a bowl. Add eggs, rum butter and zest and mix till you have a soft smooth dough. Knead for a few minutes. Cutting a piece of dough at a time, roll the dough toform 2 cm thick cylinders.Cut the cylinders in pieces of the size of a large cherry and roll them between your hands to form little balls. Meanwhile start heatingthe oil, in a fryer if or into a deep pot. The oil is ready when it reaches between 300˚F and 350˚F. If the oil is too hot, they will brown too quickly leaving the center half cooked. Once the oil is ready fry a few Castagnole at a time until golden brown and puffed up. Remove cooked ones with a slotted spoon. Drain on papertowels and let cool. Dust with confectioners’ sugar. Fill apastry bag fitted with a round tube with the pastry cream. Pipe a small amount into the center...
Posted on: Fri, 10 Oct 2014 22:30:27 +0000
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