For this weekend I bring you some Cream-filled Buñuelos , a classic of Spanish pastry at this time in some regions of the country such as Madrid, wherever you go, they are in all pastry shops. I love them, they are like a snack full of excellent aromas and with an unbeatable flavor.
As with all traditional desserts there are many varieties both salty and sweet and in the case of these fritters, the difference lies in the filling since you can put them chocolate , cream , truffle, etc. or if you fancy without filling, they are also very tasty with a good coffee.
So here I leave you the recipe with its explanatory video of these wind fritters so that you can make them whenever you want, either for All Saints, Easter or whenever you feel like it, because these cupcakes are appealing at any time of the year.
Well then, take note of its step-by-step elaboration that you will see that they are easier to do than it seems.
Videorecette of cream-filled fritters
Ingredients
- 200 gr of flour
- 100 g of butter
- 100 ml of water
- 150 ml milk
- 5 eggs
- 1 lemon
- Powdered sugar
- Oil for frying
- Salt
- Custard cream
Cream-filled fritters: step by step
1.- You start by putting the water, flour, milk, butter, salt and lemon peel in a saucepan . As soon as the butter melts, let it cook for about 2 minutes so that it takes on the flavor of the lemon.
2.- Then you remove the lemon peel and add the flour at once. You work the dough over low heat with a wooden spoon until it comes off the walls of the pot. You remove it from the heat and let it cool down.
3.- As soon as it is warm, you add the beaten eggs one by one. Do not add the next egg until the previous one is fully integrated. At first it costs, but little by little it absorbs the egg.
4.- You keep adding eggs until the dough of the donuts is creamy and consistent, which is known as tie point (that means that when you lift the spoon, it has to fall continuously).
5.- Now you put a frying pan on the fire with enough oil, take a portion of the dough and shape it with two teaspoons dipped in oil. To put them in the pan, you put the ball in a spoon and with the other you push it.
6.- You fry them without turning the fritters, since they give it to them themselves. The oil does not have to be very hot so that they do well on the inside and do not burn.
7.- When they are golden brown, you take them out and put them on a plate with absorbent paper. You let them warm to be able to fill them.
8.- Finally, you fill a sleeve with pastry cream and fill them.
My tips and tricks for some movie cream filled donuts
- You have to stir the dough with energy so that the eggs are well integrated.
- I have shaped the fritters with two teaspoons but you can also do it with a pastry bag.
- You can decorate them with icing sugar or normal sugar.
Final score
You have seen how easy these cream-filled fritters are, but I tell you one thing, they are easier to eat.
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