How to Make CASTAGNOLE | Italian Carnevale Dessert Recipe

[@brandongrech9135]

The best part of this series is that Harper does all the cooking without Eva touching anything. It's good that Harper asks questions like we might. This encourages people to try these recipes (and watch the show!)

[@jasonlieberman4606]

The fact that it all works out in the end is definitely encouraging for anyone who might be unsure of their skills at all. I'm a competent cook, but some unique Italian recipes can seem intimidating until Harper aces it. This is one of many channels that would've made my young adulthood so much easier, so I'm glad other people out there get to benefit even more from all this great content.

[@PastaGrammar]

Thank you!

[@user-yr8bg1sj1n]

Yes I also like theses videos were Harper does the cooking he asks great ?s 👍 for Harper

[@michelleharkness7549]

Greetings: amen 🙏 alleluia: Ms. Lovely 😊 Eva and Mr. Fabulous Harper, thank you: again, Ms. Lovely 😊 Eva and Mr. Fabulous Harper. thank you

[@michelleharkness7549]

Greetings: alleluia amen 🙏: ( fwiw) the presentation is outstanding: again, the presentation is outstanding

[@maikefaR]

Ciao Eva, ciao Harper, I guess Eva will be happy to learn that the pate à choux was invented in Florence by an Italian chef named Penterelli, during Renaissance. The recipe was later perfected by Popelini who introduced it to the court of France since he fallowed Caterina de Medici when she got married to Henri II. Of course she wanted to be sure to eat well so she brought with her all the best chefs she had in Italy. They also invented the famous "Macarons" biscuits. This name, indeed, was a nickname French would give to Italians as they eat maccheroni!

[@iriswilliams5621]

I love your historic contribution on this desert (and the macaroons). Thank you soooo much!

[@lafurrina]

Se è per questo Caterina de Medici insegnò ai francesi anche ad usare le mutande!

[@Remo_lu]

It's the same recipe for churros too

[@cosettapessa6417]

E choux cos’è?

[@maikefaR]

@@cosettapessa6417 in francese choux vuol dire cavolo (dalla forma dei dolcetti), in napoletano gli choux sono i bignè che si vendono in pasticceria riempiti con crema pasticcera oppure altro.

[@MrOffTrail]

Elaborating on what Eva said about more oil being better: fried food gets greasy when the oil temperature is too low. When the oil is hot enough to turn moisture in the food to steam, the escaping steam pushing outward keeps oil from working its way into the food (oil and water don’t mix of course), so you get a light and crispy texture. A larger amount of oil will have enough “thermal mass” that adding the relatively cool food won’t cool down the oil much. But if you have a smaller amount of oil, adding room temperature food can drop the oil temperature down low enough that the food doesn’t produce enough steam to hold back the oil, and the food absorbs oil and gets greasy. You may think you are being healthy by using less oil, but you may actually be eating more oil that way. Btw, this is similar to why you want a big bowl of ice water to cool off food fast after blanching: if you have too little cold water, you’ll just heat up the water with the food, but a larger amount of cold water can absorb all that heat quickly.

[@charliesimpson2974]

Agree w/this. BTW, what Eva said abt restaurants using oil that "might be a year old..." is obviously hyperbole. A restaurant that is even moderately busy will change oil in their fryers every 4-5 days, (and filter each fryer 2x daily). If you expect to make money from fried food, the food had better be good.

[@georgezee5173]

Thank you for explaining that! I was using small a saucepan for frying, but in my case it wasn't trying to be healthier, but just spending less oil xD

[@jennyfatfat1]

Agree I do all the boil over cleaning and oil filtering every 4 days in my family’s restaurant. Was a little triggered by Eva’s comment cause maintaining fryer is hard work. But the truth is I’ve ate in some school cafeteria who almost never change oil food would look cooked while being completely frozen inside.

[@Suezee66]

Brilliant, thanks 🇨🇦🌻🙏

[@nicholaskarako5701]

A little tip when filling a piping bag that I learned from my older sister who used to bake/ decorate cakes on the side for extra money. If you put the piping bag in a drinking glass would work for the size of bag Harper was using in this video. Fold the top of the bag opening over the rim of the glass and hold it in place while filling the bag. This actually makes it easier to fill the piping bag with a custard filling or icing.

[@b1k2q34]

Great tip!

[@lindacgrace2973]

I LOVE this format! As Eva teaches you, she teaches me. I am the ONLY Irish girl in a family of 5 Italian sisters-in-law and I am always at a disadvantage at family potlucks. I am whizzing through Italian cooking now, to everyone's great surprise, and my delight. Keep up the good work!

[@fasullodavvero]

@Linda C Grace 5 cognate italiane?,povera donna! 🤣 😂

[@lindacgrace2973]

@@fasullodavvero Solo un po. Nonna Brignone mi traduce le ricette. 😉

[@fasullodavvero]

@@lindacgrace2973 "Solo un po. Nonna Brignone mi traduce le ricette. 😉" ok,allora sei in una botte di ferro! 🤣

[@lindacgrace2973]

@@fasullodavveroWell, maybe. But I eat well!👌

[@angietyndall7337]

A base pastry dough Choux is used to make Éclair Shells, Churros, Crême Puffs, and now this Italian dessert...a.k.a the versatile pastry dough. Éclairs were the first French cuisine I made when I was of middleschool age or younger. When I'd help my mom make Éclairs,she would use a chopstick or something skinner to poke a hole then she would fill it up with a Vanilla Custard filling and then put Chocolate Gaunauche Frosting on top....😋😋😋😋😋!!

[@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-]

I love that Harper is learning more and more how to cook on his own, with supervision of course. Gives hope to those of us who can't cook that well.

[@PazuzuDaemon]

Harper is becoming such a good cook I think Eva should start a cooking school in Tucson. Also, as an italian, I have to thank you guys because your recipes are so easy to follow (while being 100% legit) I learned much more from you than from more "established" italian cooking channels/websites. THANKS SO MUCH

[@PastaGrammar]

❤️❤️❤️❤️

[@ArchArturo]

I’d go in heartbeat, considering Hermosillo is so close by to Tucson 😅.

[@lionelriley4268]

We have something like this for our carnival in New Orleans, we call it Calas. In creole families, we would eat them on Mardi Gras day. We use few days old rice, sweet spices, flour, sugar, butter, cream, and vanilla. We also do the spoon technique to merge into the oil. Unfortunately not to many creole families don’t make them as they use to but people are trying to rekindle the dish.

[@ringnebula1]

I am Italian (born and raised), from Naples. On Sunday, especially if invited for lunch (which is the BIG meal of the day) it is customary, as guests, to bring a variety of pastries. There are many, and one is the Sciu' (see where it comes from?). The Sciu', however, is baked, so the cooking is slightly more involved. Once cooked, it is stuffed with Crema Pasticcera ( an egg custard) and coated with melted chocolate...I miss Naples :(

[@PastaGrammar]

It is one of my favorite pastries!!!

[@ZakhadWOW]

Ciao Bello. Ho passato 4 anni a Napoli, come Marinaio Statunitense, mentre c'era la Base di Appoggio nella conca di Agnano. Quanto mi manca Napoli ed i suoi dintorni.

[@meggtokyodelicious]

Castagnole looks like Japanese Okinawa style fried donut balls. It's similar but Okinawa puts English tea bag leaves or early gray tea leaves in to the dough. It's called Sata andakkiサーターアンダギー. Add tons of sugar after frying,.

[@RotGolem]

My grandmother fried them in lard (strutto) and sprinckled with a little Alchermes - a pinkish coloured liquor - to give them an extra... something. Which I understand both variations on the recipe are common here in Romagna.

[@al007italia]

I usually make a choux when I make Bigné di San Giuseppe. Harper did a very good job of making it. I don't fry mine but bake them & then put pastry cream inside. Of course with powdered sugar on top.

[@byron7165]

the two spoon method 3 sided football shape that Eva wanted you to make is called a Quinelle. The french chefs use it often when portioning compound butters, ice creams and other items.

[@coladordevictoria]

Once again Im amazed with how Spain and Italy are the same! We also make these "castagnole", called "buñuelos" with the same recipe, but in november...Just like brother countries!

[@Qub3rs]

Yep... fried dough... can't go wrong with that... 🤤

[@AdmiralAckbar666]

Love this show so much!!! 😗👌🔥🔥🔥🔥🔥🔥

[@MariaNirlan]

I'm watching this having a cuppa coffee in one hand and a big piece of pan d' arancio from Eva's recipe in the other one. Heaven

[@PastaGrammar]

❤️❤️❤️

[@ro63rto]

Small tip Harper. Roll the piping bag down when you start to fill it. It will fill from the bottom AND it will stay open while you fill it.

[@sharendonnelly7770]

My mother, of German ancestry, made something very similar! Only difference, she added a yeast starter and melted butter to the flour instead of cooking the flour. She then mixed in the eggs one at a time, then deep fried the balls the same way Harper did, which puffed up amazingly. And, she filled them with jam (usually strawberry) instead of custard, but split them first, then capped it with the unfilled side like a cream puff. So similar, but different. Definitely will try this, it is so easy and looks amazing! Love your channel, never miss an episode.

[@therobertfaulkner]

Thank you for “debunking” the fear of making choux pastry. I think this setup (teaching a novice) makes the recipes so accessible. They look delicious!

[@petereggers7603]

Living very close to one of (if not the most) Germany's Carnival hotspots, I'm familiar with many oil fried pastries made from different doughs/batters. One of these (jelly filled doughnut type) has - with the same recipe - very different names depending on the region. And I always assumed cream puffs are 100% french, but I will definitely try these italian ones too. Thanks for sharing and showing that Harper can make pate à choux more relaxed than many chefs ;-))) Greetz from Cologne

[@annamariaayyad2891]

I am making these today. They look so good. Great job, Harper. Eva is an amazing teacher.

[@miliar1234]

In my region(Hong Kong) there is a traditional food exactly like this. We called it "fried egg balls". The only difference is we don't have any fillings and coated them with sugar like doughnuts.

[@MiguelGarcia-rb7gg]

Castagnole done the right way!!!! Fantastic video as always beautiful couple! Buon Carnevale!!!❤️🙏🏻👸🏻🤴🏻

[@randyattwood]

Best Italian cooking show on KZbin!

[@newdimension4731]

Loukoumades GREEK desert with the same thing almost but dipped in honey. Harper did a great job ... I have the same receipe but never filled them with costard i'll try that next time.

[@michaelcollantes3648]

Eva is a great instructor! She makes it look so easy!!😊

[@saraatppkdotpt8140]

Happy to watch another upload :)

[@All_I_see_are_stars]

Good job Harper, those castagnole look fantastic! Thou, in my opinion, castagnole reach the peak of their "deliciousness" when sprinkled or dipped in alchermes. For anybody who doesn't know what alchermes is, it's a bright pink liquor used mainly in the preparation of sweets and cakes. Other desserts that usually contain it are Torta Diplomatica (a cake made with layered puff pastry, cream and sponge cake imbued with alchermes) or Pesche Romagnole. On that note, I'd love to see Eva show the recipe of Pesche on this channel, since they are one of, if not my favorite dessert! Anyway, you are doing amazing guys, thank you for sharing these recipes with us, I've learned a lot from you!

[@domenicoradogna839]

Oh I didn't know this! So you fry them and then dip in the liquor and then fill them with the cream or without the filling?

[@All_I_see_are_stars]

@@domenicoradogna839 I usually eat them without filling, but it's a personal preference! I would say you can either dip the castagnole in the alchermes and then fill them with cream or you can fill them and then drizzle the liquor on top. It also depends on how strong of an alcohol flavor you prefer or tollerate!

[@All_I_see_are_stars]

@@domenicoradogna839 I'm adding this a day later because I had time to check the recipe I use and it's, in fact, completely different 😅 The recipe shown by Eva and Harper is for castagnole that kinda "need" to be filled because they are empty on the inside (I should have known this since pasta choux is the dough used for bignè, but it didn't occur to me, I'm sorry). The recipe that I use and it's more popular in my region creates castagnole with a cake-like texture that makes them difficult to stuff, that's why I've never ate or seen them filled. Considering this, If you use this recipe, filling the castagnole it's the best option. As for the use of the alchermes, I wouldn't dunk them in the liquor before filling them because, if they are anything like bignè, the outer shell it's not that thick; the possibility of over-saturating them and having them break in your hands as you try to stuff them is probably a real one. It's better to fill them and then, with a spoon, cover them with alchermes.

[@domenicoradogna839]

@@All_I_see_are_stars Thank you so much for replying and the info! I am very interested to try the Castagnole col Alchermes and will try to find some recepies!

[@jojomarie5218]

This is very interesting and delicious looking. I bake mine in round shapes for creme puffs and finger shapes for eclairs. Then stuff when they are cooled. I make the custard the day before and Ice them after filling them. Now I've learned a new way, Yum and Gracie!

[@kingrama2727]

No matter what country you visit fried dough is great!!!!!!!

[@Michele-z4k]

I’m late to the party and am getting older videos in my feed. I don’t know if you’ve done videos on what Italians have for breakfast. If not, that would be cool to see how they breakfast. PS it was good to you in an apron doing some cooking. Eva is an excellent teacher and I love the encouragement she gave you.

[@nancyfielden270]

Making these tomorrow and stuffing them with stabilized whipped cream. Can't wait! I love making pate choux. My husband and neighbors will love eating them!

[@MrMikkyn]

OMG. Eva is turning Harper into an Italian masterchef.

[@natalialopes719]

I am Poland make this recipe. Except we don’t fill them. We sprinkle with sugar mixed with cinnamon. They are so delicious!! In Portugal they are called Sonhos.

[@crislanesilva7253]

After the pandemic come to Brazil, specifically Recife, Olinda and you know what is Carnival. I love your channel!

[@PastaGrammar]

Do you have castagnole? 😂😉

[@waynesmith3908]

Kind of like Boston cream custard donuts minus the lovely chocolate topper Which I bought one today, it was so good.

[@psibiza]

Harper clearly won the pâte à choux game. Way to go.

[@kenmiller3727]

The banter was cute on this one.

[@cterriquez]

This looks delicious, great job and saludos from Tijuana, Mexico!! Ciao!!

[@mariluzane2648]

my mouth is literally dripping. I'm from Rome and I love you guys ❤️

[@PastaGrammar]

❤️❤️❤️

[@anitawinpenny6563]

This resembles the cream puffs I made as a young girl I the 60's from the recipe in my mother’s Betty Crocker Cookbook! I had never had them, but I was intrigued by the recipe. While they were baked, not fried, they were also filled with a homemade custard (recipe from same cookbook) and DELICIOUS! Thank you for the memories you bring back, as well as inspiration for the here and now!

[@retchienavarro9201]

I just made this and they are so delish. Lucky me I have a spare custard from making banana pudding. Love from PH.

[@PastaGrammar]

🥳 Happy Carnevale! 🥳 What recipe would you like to see next?

[@LiquidReality90]

Biscotti!

[@bellabordeau2356]

On fait les beignets aussi avec la pâte à chou. On les mange avec un café au lait. Merci Eva ❤

[@kikechiriboga2481]

This is my favorite dessert. My mother used to cooked it but we call it “buñuelos” in spanish. I don’t know if it comes from Spain, France or Italy but they are absolutely delicious.

[@aiElyChan]

This is the best version of Castagnole, the one with the (custard) filling! Sort of smaller Frittelle.

[@georgezee5173]

Because of the colour of the bottle (greenish), for a second I thought you were using olive oil for the deep frying and I started to freak out. Then I realised it was just sunflower oil xD I'm definitely cooking those! Thanks for the video!

[@NoZenith]

Yay (I know I'm going to enjoy this and don't want to forget to comment as I fall down your channel's rabbit hole again)

[@QueenNemesis327]

The name reminds of a jamaican bread called festival. It's slightly sweet and fried..so yummy

[@meats7854]

A trick i like with oil is taking a chop stick or your wooden spoon and putting it straight down to the bottom in the oil. Bubbles will come off of it on contact with the pan as the oil heats up!

[@scottbrandon6244]

These are similar to beignets in New Orleans except the custard is added here. If anyone hails from Canada, think of Tim Horton's honey crullers or cruller Timbits. The Greeks also make something similar to this Italian desert for weddings. No custard but a similar airy pastry.

[@ryanfleming55]

Carnevale is everyday in my house, especially if I get to make Castagnole!

[@ChiangKaiSheksBrother]

This is one that's so easy even I can make it. I'll try this out sometime this week and send you guys a pic :)

[@BackDownSouth]

Good Morning from Las Vegas guys.......

[@giraffesinc.2193]

Thank you both so much! I hope Eva will also give us some wonderful Lent recipesto follow up!

[@1ACL]

The first time I made it we called it "pate shoe" because it seems to be a very strange invention, questionably edible. But of course once baked and filled-- divine!

[@luciamancini9518]

Hi Eva and Harper absolutely amazing can't wait to make them thank you so much God Bless You Both💕🇨🇦

[@miltonjasso5843]

Outstanding ❗️ I been learning a lot from you guys, THANK YOU SO MUCH !!!!! WELL DESERVED 👍🏼😉 LIKE 👍🏼 !!!

[@joealta3450]

Buon lavoro! Mi piace choux anche con la ricotta. Harper... You did do a great job! And Eva, you did a great job making sure Harper did a great job! 😬

[@jacquelinehertzog6664]

oh these look sooo good , I will have to make some soon . I remember desserts like this from Switzerland . And the two of you are so much fun to watch . Thank you

[@KJ_nyc]

In Venezia, bakers specialize in Frittelle di Carnevale, which have similarities to Castagnole, but are a bit different, more luxurious. Even in the Veneto region, recipes for Frittelle can vary. Some recipes call for lievito madre, while others use yogurt in the dough. My favorite pasticceria in Venice fills their frittelle with pastry cream and rolls the fried dough in granulated sugar. Eating one is a visit to heaven. Can Eva explore the Venetian Frittelle and offer a video or two? Frittelle are also offered during the Christmas holiday in Venice, and instead of pastry cream, bakers use zabaglione to stuff. Marsala wine is often used to flavor the zabaglione. It would be GREAT if Eva could teach Americans how to properly make this beloved Venetian dessert.

[@lorettashumate446]

I'm trying your orange cake tonight but this is going on the 'to make' list!

[@Liligal1]

They look absolutely delicious! I make cream puffs fairly often, but I have never made them fried before. I am definitely making these for Carnivale! You did a great job Harper and Eva taught you the correct, traditional way of incorporating the eggs into the flour mixture. (For a shorter cut, put the flour mixture into a bowl or a standing mixer and then beat the eggs in one at a time with the beater or paddle attachment. It saves time and is much easier than incorporating by hand.) Well done Harper! 👏🏻👍🏻

[@owudynasty]

Wow. Looks good and delicious. Excellent. Bless

[@ocudagledam]

Eva must really love the castagnole, she looks even prettier than usual when she talks about them. EDIT: I have to make this!

[@pietrosciacca]

BRAVI ! mi fate impazzire, con tutte queste leccornie !

[@PastaGrammar]

Grazie!

[@ernestshackelton6278]

You guys are so fun!!!

[@gstickler1]

Another great video guys. I like the hands-off approach by Eva and the questioning student, Harper.

[@susanforet9506]

My grandma use to make those for holidays. I've tried to find a recipe but I didn't know what they were called. Thanks so much!! Can those be eaten with just powdered sugar on them and no filling? I love this channel! You guys are great!!!

[@vivienreinhart4518]

Is there anything that Eva can not do? Seriously she is awesome

[@PastaGrammar]

Thank you!

[@roseconklin5392]

Thank for showing us this pastry with pate a choux. Love it!

[@linda7726]

Excellent Harper and Eva❣️

[@tinachavez5489]

Cream Puffs!!! YUM

[@tonyapedraza180]

Eva, you're such a thorough and very good instructor!!!😋💕

[@barneycoffman6663]

Goodness! They look very similar to eclairs! Which are delirious with chocolate covering. And ditto on alot of the other comments, these videos with Harper learning as Eva teaches are....eccellente!

[@suburbanbanshee]

Choux pastry is also used for eclairs. (And churros, funnily enough.)

[@lindanuno]

I already made Pan D’Arancio .. came out so good ..

[@z.a.r.777]

Looks absolutely delicious 😋. Thank you for the recipe

[@jeanneamato8278]

I made these many years ago and love them. Time to make them again. You two always make my day.

[@paolobera]

Yeahhhhh Castagnole!

[@patriciaherman6499]

Yum yum yum almost like cream puffs or eclairs except not fried. Awesome. Blessings to you both. 😊🇱🇷

[@justpcozz]

Very entertaining episode. Thanks.

[@dm7761]

My Nonna made these! ❤️

[@Shaumbrahedvig]

It’s like fried profiteroles. What’s not to like 🥰

[@jonathanfinan722]

I can’t remember if I’ve said it before, but it would be wonderful to see Eva make gnudi. I’m going to upset people by saying that using ricotta isn’t as tasty as using north European soft cheese, but it’s a great starter and very easy to make.

[@animapersa_silvia2119]

You should say that every time you add an egg, you have to check the mixture, because sometimes the mixture is ready with fewer eggs. With your video, now I'm very hungry

[@spectrumwarrior9560]

this definitely made me wanna do more than the usual chocolate chip cookie

[@jeanniebell9493]

Looks so delicious ! Bravo Harper ! Thank you !

[@GiuseppeLuca0902]

Mmmmmmmmmm Harper your castagnole look phenominal!!

[@MichiFreddy35]

omg that looks so good! 😍

[@brunogattolin9782]

I'm starting to see a pattern here, that Harper is very good at frying things (remember the pallotte cacio e uova?)

[@PastaGrammar]

Si!

[@Niamo432]

Nice! The castagnole that I am used to though are different, they are made with ricotta cheese, do not have a filling and they are sprinkled with sugar and alkermes or rosolio liquor.

[@lindasaccavino6228]

They look like fried cream puffs. I may have to try this.

[@killianmmmoore]

These look delicious Don't fry too much as sometimes get uneasy with hot oil Love your brutti ma buoni recipe. Only had one slip up yet

[@ChopChopRecipes]

Woow, amazing & awesome PASTA's recipe, absolutely delicious & thanks for sharing n hope to get more connections!😋😋😍🥰👍👍👌perfecto@!!gracias/sukria/sukran/salamatpok/terimakasih!!@

[@terrypoplin5940]

Whoop..let's eat😋🥰

[@truthfinder6246]

I love this series!

[@jeriscofield7757]

Ur right Eva.. Easy peasy! I wonder if this is like begnier? My mom used to make begnier and fill with jelly or cream

[@tony_25or6to4]

I managed a McDonald's years ago. Oil was filtered daily and changed every 2-3 days depending on use (how dark).