{"id":3859,"date":"2024-07-06T11:20:07","date_gmt":"2024-07-06T08:20:07","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=3859"},"modified":"2024-07-06T11:20:08","modified_gmt":"2024-07-06T08:20:08","slug":"castanas-rellenas-la-receta-fritas-y-al-horno-de-la-variante-rellena-de-natilla","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=3859","title":{"rendered":"Casta\u00f1as rellenas: la receta (fritas y al horno) de la variante rellena de natilla"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>50 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>20 min.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para:&nbsp;<strong>4 personas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Los castagnole rellenos<\/strong>\u00a0son\u00a0postres\u00a0t\u00edpicos del Carnaval\u00a0, una variante de los\u00a0<strong>cl\u00e1sicos castagnole<\/strong>\u00a0, suaves bolitas fritas de tama\u00f1o similar a las de una casta\u00f1a, rellenas de\u00a0natillas\u00a0y recubiertas de az\u00facar granulada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tambi\u00e9n conocidas como &#8220;favette&#8221;, las castagnole son unos deliciosos dulces dorados, crujientes por fuera y con el centro tierno y fundente, elaborados con una masa a base de harina, az\u00facar, huevos y mantequilla: se encuentran entre los dulces fritos de Carnaval m\u00e1s queridos y apreciados. , junto con\u00a0platos b\u00e1sicos\u00a0,\u00a0chiacchiere\u00a0y\u00a0bombe frita\u00a0, que tambi\u00e9n se pueden preparar en la\u00a0deliciosa variante con cacao\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e1pidos y f\u00e1ciles de preparar, los castagnole rellenos son muy similares en ingredientes y preparaci\u00f3n a la versi\u00f3n tradicional, pero se diferencian de esta \u00faltima por el tama\u00f1o de los castagnole, que son&nbsp;<strong>m\u00e1s grandes<\/strong>&nbsp;, precisamente para acomodar el delicioso relleno.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para hacer casta\u00f1as rellenas que queden suaves y aireadas por dentro, el secreto est\u00e1 en utilizar\u00a0<strong>mantequilla blanda<\/strong>\u00a0y\u00a0<strong>huevos a temperatura ambiente<\/strong>\u00a0: una vez preparada la masa, se forman peque\u00f1os panes y luego bolitas, que se freir\u00e1n\u00a0<strong>o<\/strong>\u00a0se\u00a0<strong>cocinar\u00e1n en el horno<\/strong>\u00a0. se pasa por az\u00facar y luego se rellena. Nosotros hemos elegido una natilla densa y con cuerpo, excelente para rellenar estos dulces fritos sin que gotee, pero puedes sustituirla por\u00a0<strong>crema de chocolate<\/strong>\u00a0,\u00a0crema de avellanas\u00a0,\u00a0crema de mascarpone\u00a0, mermelada o hacerlas en la\u00a0versi\u00f3n rellena de pistacho\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar castagnole relleno y, si te gusta esta receta, prueba tambi\u00e9n el\u00a0castagnole de ricotta\u00a0.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para 25-30 damiselas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">harina tipo 00<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">220 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mantequilla suave<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevos a temperatura ambiente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">an\u00eds (u otro licor)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 vaso de chupito<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Levadura en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 sobre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ralladura de lim\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para las natillas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leche entera<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maicena<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">yemas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e1scara de lim\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para fre\u00edr y decorar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite de semilla de man\u00ed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tu tambi\u00e9n los necesitas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manga pastelera con boquilla fina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Term\u00f3metro de cocina<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar casta\u00f1as rellenas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Con nuestra receta conseguir\u00e1s unas&nbsp;<strong>30 casta\u00f1as<\/strong>&nbsp;. Antes de continuar con la preparaci\u00f3n, recomendamos utilizar todos los ingredientes a temperatura ambiente, incluidos los huevos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si decides preparar las casta\u00f1as fritas seg\u00fan la receta, te sugerimos un aceite de pepitas de cacahuete, especialmente indicado para fre\u00edr por inmersi\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-1-fare-crema-0D6A1465.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para preparar las casta\u00f1as rellenas empezamos por las natillas. Combine el almid\u00f3n, el az\u00facar y las yemas de huevo en una cacerola.1Luego mezclarlos con unas varillas, en fr\u00edo, para evitar la formaci\u00f3n de grumos. En un cazo aparte calentar la leche junto con la ralladura de lim\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-3-cuocere-crema-pasticcera-0D6A1467.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vierta la leche caliente lentamente sobre las yemas de huevo, mezclando con un batidor, transfiera a fuego lento y cocine, revolviendo constantemente, hasta que la crema luzca brillante y densa.2. Una vez lista la natilla, col\u00f3cala inmediatamente en una placa previamente refrigerada en el congelador, exti\u00e9ndela con una esp\u00e1tula, c\u00fabrela con film transparente y d\u00e9jala enfriar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-7-aggiungere-anice-0D6A1471.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mientras tanto, proceder con la masa de casta\u00f1as: en un bol grande combinar la harina, la levadura y el az\u00facar, luego mezclar. Agrega la mantequilla picada, la ralladura de lim\u00f3n y los huevos. Luego mezcla con un tenedor e intenta incorporar la mantequilla a los ingredientes secos. Condimente la mezcla con an\u00eds y mezcle.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-9-riposare-panetto-0D6A1473.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Amasar exprimiendo bien la mantequilla hasta obtener una mezcla bastante homog\u00e9nea. Formar una barra de masa y envolverla en film transparente.4y dejar reposar en el frigor\u00edfico durante 30 minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-10-stendere-cordoni-0D6A1512.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo indicado, coloca la masa sobre una superficie enharinada y corta cordones de 2 a 3 cm de espesor.5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-11-fare-palline-0D6A1513.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Corta cada cord\u00f3n en trozos peque\u00f1os, luego enr\u00f3llalos entre las palmas de tus manos y forma bolitas del tama\u00f1o de una casta\u00f1a.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-12-friggere-0D6A1516.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En este punto, puedes pasar a fre\u00edr. Llena una sart\u00e9n con aceite vegetal, cali\u00e9ntala bien y utiliza un\u00a0term\u00f3metro de cocina\u00a0para asegurarte de que la temperatura est\u00e9 siempre en torno a los 170\u00b0C. Sumerja algunas casta\u00f1as a la vez en la sart\u00e9n y g\u00edrelas de vez en cuando para que se doren uniformemente.7. Escurre las casta\u00f1as poco a poco sobre papel de cocina absorbente para eliminar el exceso de aceite.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-14-rotolare-nello-zucchero-0D6A1519.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luego, rebozarlas en az\u00facar granulada mientras a\u00fan est\u00e9n calientes.8. En este punto, coger las natillas y pasar la nata a una manga pastelera con boquilla met\u00e1lica muy fina.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-15-farcire-0D6A1520.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rellenar las casta\u00f1as ejerciendo bastante presi\u00f3n y dejar escapar un poco de nata para identificar el relleno.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-ripiene-1600x900-0D6A1526.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las casta\u00f1as rellenas est\u00e1n listas para disfrutar.10.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar casta\u00f1as rellenas al horno<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/01\/castagnole-ripiene-al-forno.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Si quieres preparar casta\u00f1as rellenas m\u00e1s ligeras tambi\u00e9n puedes cocinarlas en&nbsp;<strong>el horno precalentado<\/strong>&nbsp;a&nbsp;<strong>180\u00b0C<\/strong>&nbsp;durante&nbsp;<strong>12-15 minutos<\/strong>&nbsp;. Deben ser todav\u00eda claras en la superficie, para evitar que el interior quede demasiado seco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez listas d\u00e9jalas enfriar y espolvor\u00e9alas con az\u00facar granulada.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Aconsejar<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para aromatizar la masa hemos elegido una&nbsp;<strong>gota de an\u00eds<\/strong>&nbsp;pero puedes sustituirla por el licor que tengas en casa, como grappa, ron o whisky. La natilla tambi\u00e9n se puede aromatizar como prefieras, con&nbsp;<strong>vainilla<\/strong>&nbsp;,&nbsp;<strong>naranja<\/strong>&nbsp;o, si quieres, una pizca de canela.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n:&nbsp;50 Min Cocci\u00f3n:&nbsp;20 min. Dosis para:&nbsp;4 personas Los castagnole rellenos\u00a0son\u00a0postres\u00a0t\u00edpicos del Carnaval\u00a0, una variante de los\u00a0cl\u00e1sicos castagnole\u00a0, suaves bolitas fritas de tama\u00f1o similar a las de una casta\u00f1a, rellenas de\u00a0natillas\u00a0y [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3859","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Casta\u00f1as rellenas: la receta (fritas y al horno) de la variante rellena de natilla - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=3859\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casta\u00f1as rellenas: la receta (fritas y al horno) de la variante rellena de natilla - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n:&nbsp;50 Min Cocci\u00f3n:&nbsp;20 min. 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