• Cakes & Baking
  • Sweet pastries

Pastry Cream-filled Italian Castagnole (Carnival Fried Sweet Dough Balls)



- 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


  1. Prepare the Pastry Cream
    Mix the egg yolks with sugar, cornstarch, and vanilla until you have a smooth mixture.

  2. Heat the milk and cream, then add them to the egg yolk mixture.

  3. Bring it all to a boil and let it simmer for 2 minutes.

  4. Let the pastry cream cool.


  1. Prepare the castagnole
    Combine the ricotta with egg yolks, sugar, and vanilla.

  2. Gradually add the flour and baking powder, stirring until you have a smooth dough.

  3. Fry the fritters in oil that's not too hot, maintaining a temperature between 165-170°C (330-340°F).

  4. Once fried, dust the fritters with granulated sugar.

  5. Fill the fritters with the pastry cream.

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