Cavolini with cream

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For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs generously stuffed with whipped cream and sprinkled with icing sugar or decorated with sugar grains.

Small enough to eat in one bite, big enough to have to pull out some lion’s mouth.

Their recipe is already found in the first book of Ligurian cuisine of the mid ‘800, where they are called “cavulin” and certainly since then there is no pastry shop in Genoa that on Sunday early in the morning does not show in the shopping window a large tray, already empty for lunch.

However, why not cooking them at home? The preparation of the dough (choux dough) is really simple and success is

Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
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