Hard Cervix Pregnancy

Bignoli cream

And 'officially opened the carnival period ... that made masks, confetti and streamers .. . but mostly because of the mess in the kitchen and all those sweets and pleasantly greasy fried carnival that there are grants with less guilt by ... Carnival comes only once a year! (Same excuse used for Christmas ... Easter ... etc. eccettera! Eh eh eh).
This time, besides the usual "Chatter" (frappe, rags, lies ... if you prefer), we also prepared the Bignoli (piamontese typical cake) stuffed with cream. The mixture of
Bignoli is the same as cream puffs, which is then fried and stuffed with any type of cream ... custard, chocolate cream ... vanilla pudding (* ) ... well ... anything you like!
The recipe I found in the February issue of Modern Kitchen that I report below ...
The procedure is simple but not so fast because first you need to prepare the mix ... then fry ... then prepare the pastry cream ... and then clean the whole kitchen :-)
but once a year you can do ... come on in the kitchen! The only one eye ...
Bignola leads to another!

Serves 4-6 people:

• 150 g
• flour 25 g sugar (in my opinion the amount of sugar should be doubled! 25 gr am definitely few ... the next time it will definitely increase the dose!)
• 4 eggs
• 1 dl water 1 dl milk 40 g butter
• zest of half a lemon (lemon untreated)
• 1 pinch of baking soda 1 pinch of salt
• oil for frying (I use peanut oil, the best vegetable oil for frying olive oil ... after that obviously takes good high temperature and the taste is neutral)
• icing sugar to taste for garnish

for cream:
heat 5 cups milk half with vanilla bean
beat 5 egg yolks in a bowl with 125 grams of sugar and 50 grams of flour
stir in the hot milk (remove the first pod)
transfer the mixture into a saucepan and cook over low heat, stirring for 10 minutes or until a thick cream

to prevent the cream to form a surface film annoying, just removed from the heat cover with a disk of buttered parchment paper and let cool completely


(*) nb I had little time I folded with a filling "flash" using the vanilla pudding ... let an occasional trick with some variation not just from top pastry! Whatever the outcome ... was really good!


Procedure:

1. together in a saucepan the milk, water, butter, lemon zest, sugar, baking soda and salt and bring it to boil (1 photos )
2. remove the pan from the heat, remove the lemon peel, add the flour all at once (2 photos ), and stir vigorously
3. again put the saucepan on the stove and cook the mixture until you are away from the sides (3 photos )
4. Transfer to a bowl and let cool
5. incorporated dough eggs, one at a time (4 photos ), and knead until it becomes smooth and fry, withdrawing a little at a time with two spoons in hot oil (5 photos )
6. drain the cream puffs on a paper towel and allow to cool ( 6 photos)
7. prepare the custard, as mentioned above, and let cool (I used the simple vanilla pudding)
8. drilled slightly cream puffs with the tip of a knife and insert the cream using a pastry bag, or syringe, with a small plain nozzle
9. now sprinkle with plenty of cream puffs with icing sugar and serve

and Carnival all good now ... even from my "puppy"!