Best 2 Italian Cream Puffs With Custard Filling St Josephs Day Pastries Recipes

ST. JOSEPH'S DAY CREAM PUFFS (SFINGI DI SAN GIUSEPPE)

Steps:

• .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
• Add eggs one at a time, mixing well after each addition.
• Add sugar, orange and lemon peel and mix thoroughly.
• Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
• Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
• Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
• Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
• Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
• Remove from stove and add butter and mix well.
• Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
• Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.

ITALIAN CREAM PUFFS WITH CUSTARD FILLING (ST. JOSEPH'S DAY PASTRIES) RECIPE

Steps:

• For the pastry Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool. For the custard In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.