Sunday, June 23 2024

The dough of this recipe is very similar to the classic cream puffs and therefore very fluid, only in this case frying it, in contact with boiling oil, will swell remaining hollow inside and therefore excellent to be filled with the most classic of pastry creams.

As repeated a thousand other times for each traditional recipe there are a thousand and one versions, from empty tortelli with raisins to those baked in the oven, but the most delicious, in my opinion are and always remain these filled with custard.





Ingredients for the dough:

  • 1 cup milk
  • 1/2 cup sugar
  • 8 eggs + 2 yolks
  • 7 tablespoons butter
  • 2 1/2 cups all-purpose flour
  • 2 tsp of baking powder
  • 1 tsp of vanilla extract
  • 1/2 teaspoon fine salt

For the custard cream:

  • 8 egg yolks
  • 2 cups milk
  • 8 tablespoons sugar
  • 5 tablespoons all-purpose flour
  • 1 tsp of  vanilla extract
  • oil for frying




Start by pouring the milk into a saucepan along with the cubed butter, sugar, vanilla extract and a pinch of salt.

Bring to a boil, then remove from the heat and add the sifted flour and baking powder all together.

Using a wooden spoon, stir vigorously until a firm dough forms, then return the saucepan to the heat.

Cook for a few minutes until a light white film forms on the bottom of the saucepan, then transfer to a bowl and allow to cool slightly.

At this point, add one whole egg at a time, allowing each egg to be completely absorbed into the mixture before adding the next, stirring constantly.

Do not add the next egg until the previous one has been completely absorbed by the dough, and continue this way until you have used all the eggs.

In a deep saucepan or deep fryer, heat seed oil thoroughly to 356°F (180°C).

Scoop out a walnut-sized spoonful of batter and gently slide it into the oil.

Count to 5 and flip the pancake to cook and puff up evenly on both sides, then drain on paper towels.

Continue in this way until all the batter is used up.

Prepare the custard by heating the milk in a suitable saucepan and whisking together the egg yolks and sugar.

Slowly pour the hot milk into the egg and sugar mixture, continuing to beat, then pour it back into the original saucepan.

Add the vanilla extract and bring to a boil over very low heat.

Gradually add the flour, stirring continuously.

When the custard has thickened sufficiently, turn off the heat and allow it to cool slightly.

Transfer the custard to a pastry bag with a smooth nozzle and fill each pancake generously.

Dust the fried custard pancakes with powdered sugar and serve at room temperature.


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