Carnival canes filled with pastry cream are a Carnival sweet in many areas of Spain. They have a bad reputation because the external dough, crunchy and wonderful, is fried.
The recipe dough, from the bookDesserts and other sweetsby Pamela Rodríguez, has butter and lard (be sure to add the lard, because it gives the dough a lighter and flakier consistency than if we use only butter). To form the dough tubes, cylindrical metal molds are used that are usually found in kitchenware stores.