Buñuelos de viento or Nun's puffs filled with pastry cream! This traditional spanish recipe for homemade fritters is easy and typical to celebrate Lent, All Saints' Day or Carnival with the whole family. If you want to discover how to make this easy fritters and fill them with pastry cream, don't miss the step by step of this traditional recipe.

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🛒 Ingredients (30 units approx.):

Choux dough:

🔸 150 ml water (½ cup + 1 tbsp + 2 tsp)
🔹 65 g unsalted butter (4 ½ tbsp)
🔸 30 g sugar (2 tbsp)
🔹 2 g salt (¼ tsp)
🔸 85 g all-purpose wheat flour (½ cup + 1 tbsp)
🔹 3 M eggs (160 g / 6.6 oz without shell)
🔸 A dash of vanilla extrcat*
🔹 Oil for frying

Pastry cream (to fill about 22 fritters):

🔸 250 ml milk (1 cup)
🔹 3 large egg yolks
🔸 50 g sugar (¼ tbsp)
🔹 20 g cornstarch (2 tbsp)
🔸 A dash of vanilla extract

🍳 Directions:

1️⃣ Prepare the cream. In a small saucepan, put the milk, sugar, egg yolks, cornstarch and vanilla extract. Mix well with the manual whisk. Cook over low heat, stirring constantly, until it thickens. Pour into a bowl and cover with cling film (this must be in contact with the surface so that it does not crust). Let it cool in the refrigerator.
2️⃣ Prepare the choux dough: in a saucepan, put the water, the diced butter, the sugar, the salt and the vanilla extract. Heat over medium heat and stir while the butter melts. When it starts to boil, lower the heat to the minimum and add the flour all at once. Stir everything continuously with a wooden spoon/spatula. When you see that the dough comes off the walls, cook for another minute.
3️⃣ Pour it into a bowl, open it a little with the spoon and let it warm for about 15 minutes.
4️⃣ Add the eggs one at a time to the dough, until they are completely combined. The dough should be dense; when you lift it a little with the spoon it should have a peak hanging out. Let the dough rest a little while you heat abundant oil in a saucepan, a deep frying pan or a wok. Make it over medium heat.
5️⃣ When the oil is hot (180 ºC / 350 ºF), not smoking, pour in teaspoon-sized portions.I make batches of 7 fritters, they increase in volume and I handle them better. You will see that they are swelling and turning. If you see that it is hard for any of them, turn them over. When they are well browned on all sides, remove them on a plate with kitchen paper towels.
6️⃣ While you make the second batch, dip the first fritters in sugar, which are still hot (if not, the sugar will not stick). Fry in batches until the dough is finished. Leave to cool.
7️⃣ Recover the pastry cream and give it back its creamy texture by beating it with a hand whisk. Put it in a piping bag with a fine tip. Make a small hole by cutting with scissors the fritter to be filled, insert the tip and press until you see that it is filled.

👌 Notes:

📌You can flavor the dough of the fritters with lemon or orange zest instead of vanilla.

📌Fritters can be filled with chocolate cream, cream, truffle...; whatever you like.

📌In case the choux pastry is too thick, add a little more egg (beat one egg and add as many spoonfuls as necessary).

It is important that you keep the cooking oil at a stable temperature and not too high, as it would burn the outside of the fritters and they would be raw on the inside.