St. Joseph’s cream puffs are deep-fried pastries, typical of the Roman tradition, prepared for St. Joseph’s Day on March 19th, like Neapolitan zeppole. The process is the same as choux pastry, where water, salt, and butter are brought to a boil, then flour is added and mixed until smooth. Finally, eggs are added, and the dough is ready to be fried. Filled strictly with custard, best enjoyed the day after, all that’s left is to try them.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day, St. Joseph
Ingredients
- 6.3 oz butter
- 1.69 cups water
- 1.6 cups flour
- 1 pinch salt
- 10 eggs eggs (approximately)
- 2.11 cups milk
- 0.65 cups sugar
- 5 egg yolks egg yolks
- 0.4 cups cornstarch
- 1 vanilla pod
- 1 l peanut oil
- powdered sugar
Tools
- 2 Pots
- 1 Whisk
- 1 Stand mixer
- 1 Pastry bag
Steps
Split the vanilla pod and extract the seeds.
Warm the milk with the vanilla pod.Mix the vanilla seeds with the eggs and sugar and whisk until combined.
Add the cornstarch and mix well, eliminating any lumps.Pour the hot milk into the mixture, stir with a whisk, and cook while continuously stirring.
Put the cream in a shallow, wide container.
Cover with plastic wrap touching the surface.
Cool quickly and refrigerate for a few hours.
It keeps in the fridge for up to 3 days.Bring the water, butter, and salt to a boil.
Add all the flour at once and stir quickly.
Continue cooking until the dough detaches from the edges of the pan.
Cool in a stand mixer for about 5 minutes, or use an electric mixer or a hand whisk.
Add the eggs gradually.
If necessary, adjust the number of eggs.
The dough should be soft and creamy.Using a pastry bag, form cream puffs on small pieces of parchment paper.
Fry at 350°F until golden.Drain on paper towels.
Cool and fill with custard using a pastry bag.
Dust with powdered sugar.
Tips
They can be stored in the fridge for 3-4 days.
They can be stored in the fridge for 3-4 days.
They can be stored in the fridge for 3-4 days.
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