Today Carnival castagnole with Nutella, delicious and easy to prepare. From Christmas to Carnival passing through Valentine's Day in just over a month: to me it seems a bit of a race’ crazy. All too fast, too much haste for time to pass. When time is the only important thing we have. And that no one can give us back. Melancholic reflections aside, the recipe of castagnole with Nutella is added to the many REGIONAL DESSERT RECIPES FOR CARNIVAL that I have done over the years: struffoli, chatter, chock-full of potatoes, acciuleddos property (Sardinian sweets that look like jewels, look at the video recipe), apple pancakes, Sicilian ricotta ravioli and more.
C9me all castagnole, the Nutella ones are very simple to prepare. I just remind you that the castagnole are sweet quite 'full'’ inside, and therefore to stuff them you have two alternatives. Or split them in half and stuff them, some’ like The Lady's Kisses. Or stuff them with a pastry bag and make a small 'tuft’ of chocolate cream outside. I talked about Nutella, but you can of course use any type of chocolate cream. Even a greedy chocolate ganache homemade, both milk and dark.
Do not forget that from 3 to 5 February in Catania is celebrated the Patron Saint, Sant'Agata. Celebrations, an unmissable tradition for the people of Catania and for those visiting the island at that time, they also coincide with the Carnival period. A good opportunity to try to make the wonderful at home Olivette di Sant'Agata, dedicated to those who love marzipan sweets. And now I wish you good day.
200 grams of flour 00
a big egg
40 grams soft butter
60 grams of caster sugar
a large pinch of salt
2 tablespoons rum or Maraschino
8 grams of baking powder
half berry vanilla Bourbon (or half a teaspoon of extract)
Nutella or other chocolate cream, to taste
peanut oil for frying, to taste
Granulated sugar for the crackers, to taste
The castagnole with Nutella are really easy to prepare and one leads to the other. If you prefer, you can prepare at home a chocolate ganache to stuff them, instead of ready-made hazelnut cream
For the chestnut dough, put on the work surface the flour and baking powder sifted together, Add salt, vanilla, the whole egg, sugar, butter at room temperature and liqueur. Knead with your fingertips until you get a soft dough: if the dough is dry, add a little more liquor. If you don't want to use liquor, you can use milk. The dough must be soft and slightly sticky. Wrap it in plastic wrap and let stand for at least 30 minutes at room temperature.
Divide the dough into pieces of 15 grams each and form balls. Fry them immediately in peanut or high oleic sunflower oil at a temperature of 170 degrees, turning the castagnole continuously. They must be golden, not too dark.
Put the chocolate cream in a pastry pocket. Pass the chestnuts still hot in granulated sugar, so that they are covered. Then make a hole with the tip of a knife and stuff with chocolate cream, making sure that the Nutella comes out slightly. Bon appétit!