Don’t miss the opportunity to taste the typical fritters sold during these days. You will find them in bakeries and pastry shops, but can also make them at home!
BUNYOLS DE VENT
Ingredients (serves 10)
500 gr Choux pastry
- 500 gr milk or water
- 300 gr butter
- 10 gr salt
- 10 gr sugar
- 400 gr flour
- 9-14 eggs
30 gr custard
- 500 gr milk
- 30 gr sugar
- 80 gr egg yolk
- 100 gr corn starch
- 10 gr cinnamon stick
- 4 gr lemon zest
Method
For the Choux pastry
Bring butter, sugar, salt, and water/milk to a boil in a medium saucepan. Remove from heat.
Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs 1 at a time, until a soft peak forms when batter is touched with your finger.
For the cream filling
Bring the milk to a boil, with the lemon peel and the cinnamon stick in order to infuse flavours.
In the meantime, blend the egg yolks and the sugar in a bowl until the sugar is completely
dissolved and the mixture becomes foamy and almost white.
Pour into the milk and whisk it all well together. Stir it all back in the saucepan and cook over low heat, stirring all the time until the cream thickens. In the middle of that process, dissolve the starch in a bit of milk and stir into the saucepan. Set aside.
For the fritters
Heat the oil at 175ºC in a deep frying pan.
Put the dough in a piping bag, squeeze out small pieces of dough and fry in plenty of hot oil.
Remove the fritters when they change color and dust with plenty of sugar.
Serve at room temperature.
You can fill them with the cream.
