The cream-filled canes are a Carnival sweet – like fried milk, filloas or the ears – in many areas of Spain, a frying pan fruit that has a bad reputation because the external dough, crunchy and wonderful, is fried, which many consider much worse than eating a cookie from the supermarket full of unknown fats. The recipe dough, from the book Desserts and other sweets of Pamela Rodriguezhas butter and lard (don't forget to add the butter, because it gives the dough a lighter and flakier consistency than if we used only butter).
To form the dough tubes, cylindrical metal molds are used that are usually found in hardware and kitchenware stores at a fairly moderate price, so it is worth getting hold of them (later you can use them to make puff pastry tubes in the oven, for example). for example, filled with chocolate ganache). There is no excuse because the result of filling a crunchy dough with a homemade pastry cream is the bomb. In case anyone finds it strange that the liquid measurements are in grams and not milliliters: weighing all the ingredients is the best way for the recipe to turn out exactly as we want (or at least without measurement errors).
Time: 150 minutes
Difficulty: Have skill in forming the joints and not make a mess when frying them
Ingredients
For 24 rods
For the pastry cream
- 500 g cold whole milk
- 2 eggs
- 30 g cornstarch
- 120g sugar
- 1 teaspoon vanilla extract or paste
For the mass
- 1 egg M
- 15 g orange juice
- 25g butter
- 25 g lard
- 65 g warm milk
- 1 pinch of salt
- 275 g plain flour
Besides
- Mild olive or sunflower oil for frying
- Powdered sugar to sprinkle
Instructions
1. Custard cream
Weigh all the ingredients.
Put the cold milk with the eggs in a saucepan. Add the cornstarch and stir to loosen it. Add the sugar and heat over low heat, stirring constantly with a whisk or wooden spoon so it doesn't stick, until it boils and thickens.
Mix the vanilla extract or paste, cover with plastic wrap – attached to the cream – and let it cool completely; keep in the refrigerator.
4. Mass
Weigh all the ingredients. Put the milk with the lard and butter in a container and heat until the fats melt.
Put the orange juice, egg and salt in a bowl. Add the milk with the fats and mix.
Mix the flour until you obtain a cohesive dough, soft but firm and that barely sticks to your fingers. Wrap the dough in plastic and rest it for one to two hours so that it stretches without difficulty.
7. Frying and filling
Divide the cane mass into 24 portions of equal weight. Keep only the portions that we are working on out of the plastic. Stretch each portion with a rolling pin until you obtain a long, thin strip, about 23 x 5 centimeters, to roll around the cane molds.
Wrap the mold, previously greased with a little oil (it is only necessary to grease before forming the first rod), in the strip of dough, rolling it a little obliquely with respect to the mold to cover it entirely. Press the last round well to stick it so that it does not come off when frying.
Heat the oil in a medium skillet over medium heat. Fry the canes in batches in the oil until golden brown, turning them so that they cook on all sides.
Remove the molds with the dough to a plate lined with kitchen paper to absorb some of the grease. Wait a little for them to cool before removing the dough tube by pushing with your fingers while with the other hand we pull the metal tube, all with great care as the dough is fragile. Continue forming rods and frying until you finish 24 portions.
Let the canes cool completely. Fill them with pastry cream with a pastry bag with a wide nozzle, preferably just before consuming them because the moisture of the pastry cream softens the dough little by little. Sprinkle with a little icing sugar and that's it.
If you have questions or complaints about our recipes, write to us at [email protected]. You can also follow El Comidista on TikTok, instagram, x, Facebook either Youtube.
#Carnival #canes #filled #pastry #cream
