Fried canes filled with cream

How to make fried canes filled with pastry cream . The fried canes filled with cream are one of the most typical desserts in Galicia, especially inland, in Ourense and Lugo.

It is one of those dessert recipes that are usually not lacking at parties and on any occasion when the family gathers. Any excuse is perfect for bringing a tray overflowing with reeds to the table and sharing them in the midst of a lively chat. Always accompanied by a shot of brown liquor , a sweet wine or hot chocolate.

This recipe is similar to the others we have on the blog, although the dough is different from the Carballiño fried canes . I would say they are similar to canes filled with chocolate , although it has some variation. To prepare this recipe, very simple ingredients are used, the kind that we have on hand at all times.

It is not a complicated recipe although it requires your time (both the canes and the pastry cream must be cold when filling them so that they do not soften) and patience. Because to get the proper consistency of the pastry cream you have to continuously stir.

There is no doubt that the result, a mixture of the crisp touch of the exterior and the delicate texture of the pastry cream , is well worth it!

Preparation of the dough and rolling of the reeds

1. We sprinkle the molds with flour so that the demoulding is easy and we leave them close.
2. We beat an egg, gradually add 200 ml. of water so that it mixes well and reserve.
3. On a baking tray or a large platter spread the flour and sprinkle a teaspoon of salt. With the help of our hands we make a hole in the middle of the flour to house the rest of the ingredients.
4. We pour in this hole 2 tablespoons of sugar and 2 of sunflower oil. We also add the beaten egg with water.
5. We begin to stir the contents of the hole in a circular direction with a fork, gradually incorporating the flour from the walls until we have a dough.
6. We spread a handful of flour on a counter, place the dough and knead it for about 15 minutes until you have a consistent and uniform ball.
7. With the help of a rolling pin we extend the dough until it has a circle of only two or three millimeters thick. We cut it lengthwise into ribbons about three centimeters wide with a knife.
8. We take a mold and begin to roll from the tip (ensuring that we do not leave a hole); with each round we partially cover the previous round and when we reach the mouth of the mold we cut off the excess dough. With the longest strips it will give us two rods.

Frying the reeds

1. Heat a couple of fingers of sunflower oil in a non-stick frying pan and when it is very hot, fry the rods until they are golden on both sides.
2. We are removing them to a source covered with kitchen paper so that they release the excess oil. You have to be very careful because inside the molds there can be hot oil and it is very easy to burn with it when moving them.
3. While the canes cool, we are preparing the pastry cream.

Preparation of the pastry cream . Final presentation of the fried canes

15. In a cup we pour the 40 gr. of cornmeal and cover with a little milk. We stir until it has mixed well.
16. Heat the rest of the milk in a saucepan with a couple of tablespoons of the vanilla essence
17. In a bowl we mix 6 egg yolks with a manual rod. We separate the whites previously with the sugar, until it is uniform. We incorporate the corn flour diluted in milk little by little without stopping stirring.
18. When the milk comes to a boil, we remove it and let it temper.
19. Once the milk is lukewarm we are pouring it little by little in the bowl without stopping stirring with the rod.
20. Pour the mixture into the saucepan and put it over medium heat. Stirring constantly until it thickens and reaches the consistency we seek.
21. We put the cream on a plate and cover it with transparent film so that it does not scab, let cool.
22. With the help of a pastry bag and with the cold cream (so that the dough does not soften). We fill the reeds once unmold, we are placing them on a tray. Sprinkle with a little sugar or icing sugar and ready.

We already have a dessert of a lifetime prepared to enjoy with the family or to invite friends … Although we have filled them with pastry cream, you can also find them on the blog filled with chocolate or whipped cream. That goes for tastes!

Be sure to enjoy all the yummy desserts in our dessert recipes . You can follow the step by step in the stuffed fried canes album .

Tips for some fried fluffy reeds

• The amounts of this recipe give about 24 rods (depends on how much the dough is stretched).
• We must bear in mind that if we do not have enough molds it will be necessary to remove the mold. Cleaning the excess oil from the mold and rolling up strips of dough continuously until it is exhausted.
• The only specific thing we need for this dessert are molds (generally conical). Although they are easy to find, you can buy them in any store with a section dedicated to baking.
• The dough is rolled around these and after frying the canes is filled with the help of a pastry bag. We can use one with a certain mouth or use those comfortable disposable sleeves.
• Simply delicious, they will fall one after another, I assure you.