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BIGNOLI - DAMSELFISH CREAM PUFFS CARNIVAL MILANESE
A Christmas-time treat in Italy
Because Italian Catholics abstain from eating any meat but fish on Christmas Eve (not all), they make it up by feasting on fish and of course, sweets. These cream puffs from the Carnival Milanese will surely take up some of the slack in the sweets department.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
￭ 1 cup of water
￭ a teaspoon of sugar
￭ 3˝ Tablespoons of butter
￭ ⅔ cup flour (00)
￭ 3 large eggs
￭ a pinch of salt
￭ peanut oil for frying (Italians often use olive oil)
1. In a saucepan, bring water to the boil with the butter, sugar and a pinch of salt.
2. When butter has melted, remove the pan from the heat and add the flour, stirring constantly, cook for
5 minutes or until dough forms a ball that is detached from the walls of the pot. Remove from heat and
3. Add one egg at a time, do not add the next egg until the first egg is well blended.
4. You will notice that between one egg and the other the dough will seem like it is not responding. Do
not panic, continue mix vigorously with a wooden spoon until you have a soft and smooth dough.
5. Remove some of the dough, and with the help of two spoons, form the balls. Fry in hot oil, the cream
puffs will swell during cooking. When fried and puffed up, put them on a plate covered with paper
towels and let cool.
￭ 4 egg yolks
￭ 3˝ ounces sugar (0.44 cups or 7 Tablespoons)
￭ 3˝ of flour
￭ 2 cups of whole milk
￭ grated lemon peel, fresh
￭ powdered sugar.
1. In a bowl, mix egg yolks with sugar until the mixture is well mixed and blended.
2. Add the sifted flour and stir constantly with a wooden spoon to avoid lumps.
3. When the mixture is smooth and soft, pour in the milk slowly, stirring gently.
4. Then add the lemon peel. Transfer the mixture into a saucepan and bring to a boil over low heat,
5. Upon reaching a boil, reduce heat, continue stirring and let cook for a few minutes, until it reaches
the desired thickness.
6. Once the cream has cooled, fill the cream puffs using pastry bag with a thin nozzle. Finish with a
dusting of powdered sugar.
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