You will need:
Dough
- 200g Flour
- 1 Large egg
- 40g Butter (room temperature)
- 50g Sugar
- Lemon or orange zest
- 1 tbsp Liqueur
- Pinch of salt
- 6g Baking powder
Pastry cream:
- 2 Egg yolks
- 20g Flour
- Lemon or orange zest
- 70g Sugar
- 240ml Milk
Heat the milk with zest, but do not bring it to a boil.
Turn off the heat and let it cool.
Add the flour to the egg yolks and whisk.
Then gradually add the milk, continuing to whisk.
Transfer the entire cream back to the saucepan and cook over medium heat until the cream thickens.
Cover the cream tightly with plastic wrap and let it cool.
Now start preparing the “castagnole.”
Prepare the dough by mixing all the ingredients with a fork. Alternatively, you can first mix the flour with the baking powder and then add all the other ingredients. If the egg is not large, I recommend adding 1 more tablespoon from the second egg.
Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.
Then shape the dough into balls and heat the oil.
Fry the “castagnole” over medium heat.
Then place them on paper towels and sprinkle with sugar to finish.
Once the “castagnole” have cooled, fill them with the cream.
