These delicious sweets are typical for the carnival period, fried and usually filled with custard take their name from cream puffs for their similarity with the French balls.

 

 

YIELD: Makes 16 to 18

INGREDIENTS:

• 250 ml water
• 1.76 oz butter
• 2 tbsp sugar
• 5.29 oz flour
• pinch salt
• few drops of limoncello
• vegetable oil for frying
• 10 oz pastry cream

 

METHOD:

1. Pour the water in a medium saucepan. Add the butter, sugar and pinch salt, let it warm.

 

 

2. When the mixture reaches near to boiling, add the flour all at once.

 

 

3. Use a wooden spoon to bring the mixture together. Keep mixing until the mixture leaves the sides of the pan and forms a smooth ball. Let cool

 

 

4. Once the mixture cools, start to incorporate the eggs one at a time. Make sure to fully mix each egg before adding the next. Add a few drops of limoncello and mix well.

 

 

5. Fry in a medium hot oil until light golden brown and puffed up. Transfer onto a kitchen towel to drain excess oil.

 

 

6.  Fill a piping bag with pastry cream

 

 

7.  Pipe the mixture into the bignole. Dust with icing sugar before serving.