Wind fritters with different fillings: cream, pastry cream and chocolate

For 10 € 0.7 /pers. 425 kcal/100g

How to make wind fritters with different fillings: pastry cream, chocolate cream and whipped cream. Wind fritters are one of our oldest and most traditional sweets. They cannot be missed on the festival of all saints, although they are also eaten in other celebrations such as carnival or Easter.

Depending on the area, the fillings change and over time different versions have also appeared. We love the cream ones, but it is very difficult to decide which ones are tastier, so for this occasion and to not settle for just one filling, we have prepared 3 different ones. Pastry cream, chocolate and cream.

They are very easy to make and so are the fillings. We can prepare the fillings in advance and also the dough to have everything ready shortly before serving and only have to fry and fill them.

Preparation of the pastry cream, chocolate and whipped cream

1. We start by preparing the pastry cream, which will also be the base of the chocolate cream.
2. We heat half of the milk in a saucepan. When it starts to boil we remove it from the heat. Add the vanilla, the cinnamon, broken into pieces, and the lemon peel, cover with a plate and let it rest for 15 minutes.
3. With a manual whisk we beat the yolks with the sugar. We pass the flavored milk that will already be warm with a strainer to the bowl with the sugared yolks. We mix with the manual whisk to integrate the ingredients. We heat the reserved milk in the microwave and dissolve the cornstarch in it.
4. We transfer the yolk mixture to a saucepan over low heat. We add half of the milk with cornstarch and continue stirring. We continue stirring until the mixture begins to thicken. Remove from the heat and continue stirring until it thickens completely. If it is too thick, add a little more milk with cornstarch.
5. We transfer half of the pastry cream to a bowl and leave the rest in the saucepan to transform it into chocolate cream. We add the cocoa to the saucepan and stir vigorously until combined. We now have the chocolate cream ready. We cover the two creams with film, touching the cream so that it does not form a crust, and we store them in the refrigerator.
6. We move on to whipping the cream . We beat the cream with electric whisks and gradually add the sugar in the form of a rain shower. When it is assembled, we store it in the refrigerator.

Preparation of the wind fritters

1. We start with the fritters. We put the water, milk, sugar, salt, butter and orange zest in a saucepan.
2. Heat until it starts to boil and turn off the heat. We add the flour and sifted yeast. We mix with a spoon to integrate what we can of the ingredients. We turn on the heat again and stir until the dough comes away from the walls of the saucepan.
3. We transfer the dough to a bowl and add the eggs one at a time. We mix the dough with an egg, stir and do not add the next one until it is well integrated into the dough. We mix with a fork until we get a shiny and creamy dough.
4. Pour plenty of sunflower oil into a saucepan. When it is hot, we add portions of dough with the help of two spoons. We fry for a few minutes and when they float we turn a few times to achieve a uniform golden brown. When they are golden brown, we remove them from the heat and leave them on absorbent paper.

Decoration of our fritters, filling and final presentation

1. Let it cool and coat with sugar or a mixture of sugar and cinnamon powder. We make a hole with the spoon stick in each fritter.
2. We transfer the creams and whipped cream to a separate pastry bag and fill each fritter carefully, without overdoing it so that the cream does not spill.

Here you have a step by step in photos where I show how to prepare this recipe for wind fritters with different fillings . Don’t miss any details so that they come out perfect, a guaranteed victory in All Saints’ Day.

Tips for perfect wind fritters with different fillings

• The cream has to be very cold for it to whip well, if we use a cold metal container even better and if we use icing sugar there will be more. Integrated.
• If the dough is very thick we can add a little more milk.
• The oil has to be hot but not too hot or they will be burned on the outside and raw on the inside.