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Recipe Damselfish stuffed with of 29-01-2018 [Updated on 12-02-2018]
The stuffed damselfish they are a typical carnival dessert! These are round balls as big as a chestnut (as you can easily guess from their name), stuffed with a delicate and fragrant custard, as in my case, or with Nutella, jam or ricotta cream. In practice it is the variant of the classic castagnole that I proposed some time ago, the same in shape but even more delicious because they are stuffed!
Preparing them is very simple, you must first make the cream being careful to cook it until it is nice dense, then, once cooled, it will be put inside each castagnola before frying in boiling oil.
Happy Monday to those who pass through here, today I have a somewhat eventful start to the week, as I had anticipated in the Newsletter, I will start making live broadcasts on Facebook and I will resume shooting the videos ... so better take the situation head on and get to work, a kiss: *
How to make stuffed castagnole
Start preparing the custard. Whip the eggs with the sugar in a bowl.
Then add the sifted flour and mix until creamy.
In a saucepan over the heat, add the egg and flour mixture with the milk and lemon peel.
Stir until it is free of lumps and very thick, then remove the lemon peel and place it in a bowl to cool.
In the meantime, dedicate yourself to kneading the castagnole.
Arrange the flour, sugar, eggs, butter, salt, vanilla essence, grated lemon peel, liqueur and yeast in the center of the flour.
Once you have a soft dough, divide it into cords and then into chunks on a floured work surface.
Flatten each piece with your hands, stuff with a little cream and close to form balls.
Heat the oil well and fry the castagnole a little at a time.
When they are swollen and golden, lift them with a slotted spoon and roll them in sugar.
Your stuffed damselfish are ready to be served.