Fritters Filled with Parmigiano Reggiano Cheese

  • Difficoltà

    Medium

  • Stagionatura

    18 months

  • For the batter:
  • 1/2 l milk
  • 150 g butter
  • 10 g salt
  • 300 g flour
  • 6 egg yolks
  • For the cream:
  • 1 l milk
  • 4 egg yolks
  • 100 g sugar
  • 100 g Parmigiano Reggiano cheese
  • 75 g potato flour
  • Garnishing
  • Icing sugar

Heat the milk for the batter with butter and salt. When it starts to boil, stir in the flour. Lower the flame and continue mixing until the ingredients thicken. Remove from the flame and let temperature cool down to approximately 45°C. Add 6 egg yolks one by one, waiting for each to be completely absorbed by the mix. Pour the batter into a pastry bag with a smooth 1 cm nozzle. Squeeze pieces of 1.5 cm and fry them in hot oil. As soon as they turn golden, strain and dry on blotting paper.
In a pot, heat milk and sugar. When boiling, add the freshly grated Parmigiano Reggiano cheese. Continue stirring and add the potato flour, which has been previously dissolved in some cold milk; add the 4 egg yolks and once again bring to a boil. Let cool. Using a syringe, fill the fritters with the Parmigiano Reggiano cream, place on a serving dish and sprinkle with icing sugar.