Saving at home – Chocolate fritters


Hi everyone!

Here we are with a typical Carnival dessert of the Piedmontese cuisine (North Italy), the bignole (fritters), suitable to finish a lunch but also for a snack.

Simple and tasty can be stuffed with custard or chocolate cream.

Let’s start:


Ingredients for 4 people: 240 g flour – 175 g granulated sugar – 40 g bitter cocoa – 30 g butter – 5 egg yolks – 3 whole eggs – 6 dl whole milk – 1 lemon – a pinch of salt – powdered sugar


Prepare the cream. Knead the egg yolks in a bowl with 125 g of granulated sugar, 100 g of flour and sifted cocoa (or an equal amount of grated dark chocolate); dilute gradually the mix with 5 dl of cold milk and transfer it in a small saucepan. Put on the heat and cook over a gentle heat for 5 minutes from boiling. Cover the cream with a sheet of baking paper and let it cool.

Get the dough ready. Pour the remaining milk into a saucepan with 1 dl of water; add the butter into small pieces, the remaining granulated sugar, a pinch of salt and the lemon zest and bring to a boil.

Add the remaining flour all at once and stir vigorously with a wooden spoon until the dough has formed a homogeneous ball that will detach from the walls of the saucepan.  Transfer the dough into a bowl, work a little to make it cool. Then incorporate the eggs, one at a time.

Fry the mixture to spoonfuls in plenty of hot oil until the fritters will be swollen and golden; drain gradually with a drilled ladle and dry on paper towels.  Do not skimp on the quantity: the pancakes must navigate in the oil; the more it is abundant, the better they swell. Keep an eye on the temperature: it must be hot, not steaming, otherwise the pancakes darken quickly, before cooking inside.

Put the chocolate cream (now cold), in a pocket with thin nozzle; make a hole with the latter in the fritters and stuff with the filling.

Sprinkle the chocolate fritters with plenty of powdered sugar and serve.

Enjoy your meal!

original recipe: