Carnival sweets: stuffed damselfish
The damselfish are a delicious sweet typical of the Carnival period. In this version of the recipe, instead of the traditional custard, we propose a filling based on chestnuts and dark chocolate.
Stuffed damselfish: the ingredients
- 150 g of weat flour
- 100 g of butter
- 20 g of sugar
- 250 of water
- 1 pinch of salt
- 4 eggs
- Peanut oil to fry
- Cream of chestnut and dark chocolate to stuff
Stuffed damselfish: the recipe
Put water, butter and salt in a saucepan. When the butter is melted and the water is boiling, remove the pot from the heat and pour in the flour, then stir until all the lumps melt and put back on the heat for a few minutes.
Leave to cool and add the eggs one at a time until they are well integrated into the dough.
Take the dough with a spoon and lower it into the oil when it reaches 170/180°. Once the choux pastry is cooked, leave to dry on a paper towel.
Finally, stuff the damselsfish by putting the chestnut and chocolate cream into a sac a poche with a long nozzle and pass them in the sugar. The game is done, the stuffed chestnuts are ready!