Stuffed Carnival Fritters
FOR THE PANCAKE DOUGH
- Granulated sugar for finishing
- Lemon peels
- 1 pinch salt
- 40 g Sugar
- 1 g Baking powder (teaspoon tip)
- Egg
- 170 ml Whole milk
- 170 ml Water
- 1 lt Peanut oil
- 200 g Type 2 flour
- 70 g Butter
- Egg yolks
- 600 ml Latte
- 140 g Sugar
- Album
- Lemon peels
- Vanilla bean or vanilla flavoring
- 1 pinch salt
- 50 g More starch
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
- To make the pancake batter, combine the milk and water in a saucepan, add the butter, sugar, lemon zest, and a pinch of salt.
Meanwhile, sift the flour together with a pinch of baking powder and as soon as the milk starts to bubble, remove it from the heat.
Add all the flour at once and quickly stir the mixture until it forms a soft ball. Return the mixture to the stove and, over low heat, continue stirring and kneading the dough for four or five minutes, allowing the flour to cook.
Transfer the dough to a bowl and spread it out to cool. Add the eggs one at a time, making sure to add the next only after the previous one has been fully incorporated. Let it rest, covered, for a few minutes.
Meanwhile, prepare the custard by bringing the milk flavored with lemon zest, vanilla, and a pinch of salt to a boil over low heat. Meanwhile, place the egg yolks and egg whites in a bowl, add the sugar, and beat them with a hand whisk.
Once the eggs are blanched, add the cornstarch to the mixture and stir until absorbed, avoiding lumps. Once the milk comes to a boil, remove it from the heat and add the egg mixture, stirring quickly.
Return the mixture to the stove over low heat and stir constantly until it comes to a boil again. Remove the cream from the heat and let it cool, covered with plastic wrap.
Heat the frying oil to about 165°-170°C (325°-340°F) and, using two spoons, drop portions of the fritter batter into the oil. It will take about a minute for the fritters to begin to puff up, then they'll need to be stirred constantly to cook evenly.
Place them on paper towels to dry, then quickly dip them in granulated sugar while still warm. Finally, fill them with the pastry cream, removing the lemon zest, using a piping bag.
Serve them in moderation...they are addictive!!!
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