I have gone with the wind of choux pastry cream enriched custard cakes which are then sprinkled with icing sugar and granulated sugar. Many versions have a soft corner dipped in white chocolate or Nutella or some cream, the choice is yours. I gone with the wind owe their name to the lightness of their dough and, according to many, even to the speed at which they disappear when brought to the table, these sweets are famous here in Naples and several bakeries claim its paternity, but from a research I did, as I understand it was the Colmayer pastry Piazza Carlo III who invented these cakes. I play for my home I used the recipe for a misyana, FrancoeTina and I got really light cakes like the wind that were super appreciated! Girls I leave you that today is a day of slammed other, my husband is taking a course here in my office and there is a bit of chaos 🙂 I leave you the recipe and I wish you a sweet day.
- Ingredients for 40 cupcakes:
- 1 egg
- 90 grams of sugar
- 1 vanilla pod
- 30 g flour
- 200 ml of milk
- 300 ml of water
- 125 g butter
- 1 pinch of salt
- 250 g flour
- 4 eggs
- granulated sugar
- icing sugar
How do away with the wind
Prepare the cream by mixing the egg with sugar and add the flour
Add the milk in which you will have simmered a vanilla bean and stir
Pour the mixture into a saucepan and cook over low heat the cream until it thicken. Turn off the heat and leave to cool completely.
Prepare now for the cream puff paste.
Melt the butter and a pinch of salt in a pot with water.
Once arrived the boiling point, remove from heat and add the flour all at once.
Stir with a wooden spoon until the flour is completely absorbed.
Put on the heat and cook until it forms a ball that comes away from the sides of the pot
Put the mixture into a bowl, allow to cool then add the cold cream
then add the eggs one at a time, stirring until mixture is smooth and homogeneous.
Put the mixture into a pastry bag with a star nozzle. Shape into buns of dough on a baking sheet lined with parchment paper.
Sprinkle with the granulated sugar and bake the gone with the wind at 180 degrees in preheated oven for 20 minutes
Once baked, let cool then sprinkle with icing sugar
Serve gone with the wind to the nature or partially covering them with nutella or cream