Carnival canes filled with pastry cream

Canes filled with cream are a Carnival sweet - like fried milk,

pancakes

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

by 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 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 the skill to form 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

If you have questions or complaints about our recipes, write to us at

elcomidista@gmail.com

.

You can also follow El Comidista on

TikTok

,

Instagram

,

X

,

Facebook

or

YouTube

.