Bartolillos Madrilenos (Madrid Cream Puffs)

1. 1

   Remove the seeds from the vanilla bean and add to the milk until it begins to boil.

2. 2

   Combine the flour and eggs and stir in the flour. Add the milk and mix well. Place the mixture into a saucepan on low heat, stirring constantly, until it begins to thicken. Remove from heat and whisk to avoid any lumps. Let cool, covered with plastic wrap placed directly onto the surface of the mixture.

3. 3

   Dissolve the sugar into the wine.

4. 4

   Place the sugar on a flat surface and make a well. Add the lard, wine, and salt. Knead well and form into a ball. Cut a cross into the top of the ball of dough, cover with plastic wrap, and set aside for 30 minutes.

5. 5

   Roll the dough into a cylinder and divide into 12 pieces. Flatten each piece with a rolling pin to form round flat circles approximately 10 centimeters wide and 20 to 22 centimeters long.

6. 6

   Place a spoonful of the filling in the middle of each circle. Dampen the edges with water and enclose the filling, pinching closed with the fingers or a fork. Set aside on a floured surface.

7. 7

   Heat the oil at medium heat and fry, two at a time, until golden brown. Remove from the oil, place on paper towels to remove the excess oil, and sprinkle with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.