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 18INGREDIENTS:
- 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 creamMETHOD: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 cool4. 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 cream7. Pipe the mixture into the bignole. Dust with icing sugar before serving.
BIGNOLE: CARNIVAL ITALIAN FRIED CREAM PUFFS