Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
Ideal to share on this date of Lent. It's a delicious dessert, the fritters with pastry cream, crispy texture and creamy filling; the perfect combination.
For the pastry cream: In a pot place the 2 yolks and beat with the 3 tablespoons of sugar until they are well mixed, then add a little milk and keep mixing.
Add the 2 tbsp of cornstarch and continue beating, add the rest of the milk with the vanilla essence, place over low heat and add the butter.
Beat so that it does not stick when heirva, leave a few seconds to the fire without stopping to beat. Remove from the heat and place transparent paper inside the pot touching the cream and let rest preferably for a day.
Preparation of bunuelos de viento: Place the milk in a pot over medium heat and add the butter, sugar, salt, rum and stir constantly until everything is well incorporated.
Add the flour all at once and with a spatula start stirring until a uniform dough forms that does not stick to your fingers.
Let stand 15 minutes and add the eggs one by one until the dough forms a peak. In a pan with plenty of oil and with the help of two spoons, shape into small balls and turn to brown on all sides, then overfill with sugar, make a pinch and fill with the custard.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
33.1
kcal
1.7%
Carbohydrates
4.5
g
1.5%
Proteins
0.5
g
0.9%
Lipids
1.4
g
2.2%
Fiber
0.4
g
0.7%
Sugar
2.1
g
2.4%
Cholesterol
3.6
mg
1.2%
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
¡Completa tu perfil!:
Para recibir increíbles recetas, tips y artículos especiales totalmente GRATIS sólo necesitas un correo electrónico válido.Usaremos estos datos: