Cream-filled canas are a carnival sweet – like fried milk, pancakes or ears – in many areas of Spain a fry fruit that has a bad reputation because the outer dough, crispy and wonderful, is fried, which many consider much worse than a supermarket biscuit full of unknown fats to eat. The dough in the recipe from the book “Desserts and other confectionery” by Pamela Rodríguez uses butter and lard (be sure to add lard as it will give the dough a lighter and fluffier consistency than if we used only butter).
To form the dough tubes, cylindrical metal molds are used, which can usually be found in hardware stores and kitchen stores at a fairly moderate price, so it's worth getting hold of them (you can later use them to make puff pastry tubes in the oven, for example). (e.g. filled with chocolate ganache). There is no excuse because the result of filling a crispy dough with a homemade pastry cream is bombastic. In case it seems strange to anyone that the liquid measurements are in grams and not milliliters, weighing all the ingredients is the best way to make the recipe turn out exactly how we want it (or at least without measurement errors).
Time: 150 minutes
Difficulty: Be skillful in shaping the roast pieces and don't make a mess while roasting
For 24 rods
For the pastry cream
- 500 g cold whole milk
- 2 eggs
- 30 g corn starch
- 120g sugar
- 1 teaspoon vanilla extract or paste
For the masses
- 1 egg M
- 15g orange juice
- 25g butter
- 25g lard
- 65g warm milk
- 1 pinch of salt
- 275g flour
- Mild olive or sunflower oil for frying
- Powdered sugar for sprinkling
1. Custard cream
Weigh out all ingredients.
Pour the cold milk into a saucepan with the eggs. Add the cornstarch and stir to loosen. Add the sugar and cook over low heat, stirring constantly with a whisk or wooden spoon to prevent it from sticking, until it boils and thickens.
The starch in cornstarch keeps it from breaking down even when it cooks.
Mix the vanilla extract or vanilla paste, cover with cling film – attached to the cream – and let cool completely; store in the refrigerator.
Weigh out all ingredients. Put the milk in a container with the lard and butter and heat until the fat melts.
Place orange juice, egg and salt in a bowl. Add the milk with the fats and stir.
Mix the flour until it forms a cohesive dough that is soft but firm and barely sticks to your fingers. Wrap the dough in plastic wrap and let it rest for an hour or two so it can stretch easily.
7. Frying and stuffing
Divide the sugar cane mixture into 24 portions of equal weight. Only keep the parts we are working on out of the plastic. Stretch each portion with a rolling pin until you get a long, thin strip, about 9 by 2 inches, that you can roll around the tube shapes.
Wrap the strip of dough in the mold previously greased with a little oil (it only needs to be greased before forming the first stick) and roll it slightly diagonally towards the mold to cover it completely. Press the last round firmly to ensure it sticks so it doesn't come apart while frying.
Heat the oil in a medium skillet over medium-high heat. Fry the sticks in batches in the oil until golden brown, turning them so that they are cooked on all sides.
Remove the molds with the dough and place them on a plate lined with kitchen paper to absorb some of the fat. Wait a little for them to cool before removing the dough tube by pressing with our fingers while we pull the metal tube with the other hand, doing so with great care since the dough is fragile. Continue forming sticks and frying until 24 portions are ready.
Allow the sticks to cool completely. Fill them with pastry cream in a piping bag with a wide nozzle, preferably just before eating, as the moisture from the pastry cream will gradually soften the dough. Sprinkle with a little powdered sugar and you're done.