Baked Castagnole Recipe

A classic Carnival treat, traditionally made by frying. In our version, we propose a lighter and faster-to-make option. With the help of our serieS deck oven, the baked “castagnole” will come out perfect: the push of the refractory stone, combined with a light injection of steam and opening of the valve, ensures optimal and uniform development.
The perfect baking uniformity also gives the ideal browning in every part, without ever turning the trays, optimising the timing.

Let’s discover all the steps:

Baked Castagnole with Alchermes

INGREDIENTS

Dough

1,000 g water
250 g whole milk
650 g butter
6 g salt
14 g sugar
850 g type 0 or 00 W 180-200 flour

To garnish

Alchermes, to taste
Granulated sugar, to taste
Custard, to taste

serieS Steambake heat – 2-phase baking program:

Phase 1 205°C 50% top 25% deck – 3 seconds of steam for 12 minutes

Phase 2 205°C 30% top 15% deck – 10 minutes with the valve open

Soft baked Castagnole

METHOD

1. Set up serieS oven for baking according to the above settings (intended for a full load).
2. While the oven heats up, using a saucepan, bring all the ingredients except the flour to a boil. Meanwhile sift the flour.
3. Once boiling, turn the flame at max for about ten seconds, then remove the saucepan from the heat and immediately pour all the flour in one go and mix until all lumps are gone. Put it back on medium heat and cook for about a minute and a half.
4. Transfer the mixture to a stand mixer with a paddle and wait a couple of minutes for the mixture to cool. Once the mixture has cooled to below 60°C, start the stand mixer at medium speed, adding half of the eggs right away, then add the rest gradually until the right consistency is achieved.
5. Transfer the choux pastry mixture to a piping bag with a 12 mm smooth nozzle.
6. Prepare a smooth, aluminium iron baking tray by lightly greasing it with butter and form small balls of around 3cm in diameter. Before baking, lightly brush the balls with vegetable oil.

Baking Castagnole in the oven:

Bake and start the program. After to phase 2, open the steam valve.
Let the castagnole cool, then brush them with vegetable oil and sprinkle with granulated sugar or quickly dip them in Alchermes and then sprinkle with granulated sugar. Finally, fill the Carnevale castagnole with custard cream.