Xuixos are made of components most of us pastry types already know: croissant dough and pastry cream (though in this case, the crème brûlée-like crema Catalana). Not having made xuixo before, I don’t know the quantities exactly, so I’ll put up guesstimates until I actually do them later on in the week.
For now I’ll say that there are two schools of thought on filling xuixos: filling them before frying or after. I’ll confess that filling a fried pastry at the shaping step makes no sense to me, as the custard will not only moisten and compress the delicate dough as it’s trying to proof, you run the risk of curdling the filling as the xuixo deep fries. Not to mention the fact that the filling could ooze out during the frying process, making a mess. No, I’m a fry-first-and-fill-later kinda guy. We’ll need:
Prepare and roll the croissant dough as you would for making croissants, but thinner, 1/8 inch at most, so the xuixos cook all the way through when you fry them. Aside from that you’ll do the same things: the triangular cutting, notching, and rolling.
You should get 16 xuixos from your 24-ounce sheet instead of 12. That means a dough sheet that’s 16″ x 16″ to start. To shape, you’ll cut that sheet into to two 8″ x 16″ halves, then each of those into four 4″ x 8″ rectangles, which you’ll then cut diagonally to make the croissant shapes.
A couple of small differences in shaping will involve sticking down the tails, then pinching closed the tips on either end of the croissant to create more of a tubular shape. We’ll also need to egg-wash and pinch the pointy end of of the triangle firmly to the tube, so the pastry won’t unroll as it fries.
Proof the xuixos on a parchment or paper towel-lined sheet pan for about two hours. When the proofing is almost done, start heating the oil to 325-350 degrees Fahrenheit. Place a rack on a sheet pan. Have a set of tongs ready and, as always whenever you fry, a fire extinguisher standing ready.
With about half an hour to go, take the creme Catalana out of the refrigerator. Place about a cup and a half in a small bowl and stir it well with a fork or whisk to loosen it up. Place the crema in a pastry bag fitted with a Bismarck tip.
When ready to fry, gently pick up the proofed xuixos and place them in the oil, three or so at a time, for about four minutes. Gently roll them on the oil every so often to make sure they fry evenly. Remove the finished xuixos to the rack and allow them to cool.
To finish, fill each xuixo with about an ounce of crema, then roll the pastries in granulated sugar. Consume them greedily.