Pastry Cream-filled Italian Castagnole (Carnival Fried Sweet Dough Balls)
Ingredients
- For the Vanilla Pastry Cream:
- 3/4 cup (200 ml) of milk
- 1/4 cup (50 ml) of cream
- Vanilla
- 3 egg yolks
- 1/4 cup (50 g) of sugar
- 3 tbsps (25 g) of cornstarch
- For the castagnole:
- 1 cup (250 g) of ricotta
- 1 1/2 cups (200 g) of all-purpose flour
- 1/4 cup (50 g) of sugar
- Grated zest of one orange
- A pinch of salt
- 2 tsps (8 g) of baking powder
Procedure
-
Prepare the Pastry Cream
Mix the egg yolks with sugar, cornstarch, and vanilla until you have a smooth mixture. -
Heat the milk and cream, then add them to the egg yolk mixture.
-
Bring it all to a boil and let it simmer for 2 minutes.
-
Let the pastry cream cool.
-
Prepare the castagnole
Combine the ricotta with egg yolks, sugar, and vanilla. -
Gradually add the flour and baking powder, stirring until you have a smooth dough.
-
Fry the fritters in oil that's not too hot, maintaining a temperature between 165-170°C (330-340°F).
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Once fried, dust the fritters with granulated sugar.
-
Fill the fritters with the pastry cream.
Creator