Carnival Recipes, Italian Cakes & Dessert Recipes

BIGNOLE: CARNIVAL ITALIAN FRIED CREAM PUFFS

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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.
 
 
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2 Comments

  1. Can these be made & eaten the next day?

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