St. Joseph’s Day baked cream puffs with chocolate cream, delicious desserts prepared for St. Joseph’s Day on March 19.
Delicious baked cream puffs then filled with luscious chocolate custard, alternatively you can fill them with classic custard.
If you prefer an even more indulgent version you can fry the choux pastry in hot oil and when they turn golden, drain them and place them on paper towels to lose excess oil, then fill them as per recipe.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: About 30 cream puffs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for St. Joseph’s Day Baked Cream Puffs with Chocolate Cream:
- 1 1/4 cups all-purpose flour
- 7 tbsp butter
- 1 cup water
- 1 pinch fine salt
- 4 medium eggs (room temperature)
- 1 2/3 cups whole milk
- 7 tbsp whipping cream
- 3/4 cup granulated sugar
- 3/4 cup egg yolks (room temperature)
- 2 tbsp cornstarch
- 2 tbsp rice starch
- 1 pinch fine salt
- 3 1/2 oz dark chocolate
Tools for St. Joseph’s Day Baked Cream Puffs with Chocolate Cream:
- 2 Saucepans
- 1 Whisk
- 1 Pastry bag
Steps for St. Joseph’s Day Baked Cream Puffs with Chocolate Cream:
First, prepare the CHOCOLATE CUSTARD by following HERE the procedure, the recipe is for Montersino’s volcanic cream in the chocolate version, a true delight with the peculiarity of not dripping.
Once the cream is ready, store it in the refrigerator covered with cling film in contact, you can easily prepare it the day before.
For the choux pastry:
Now prepare the choux pastry by bringing the water to a boil with the butter and salt, when it boils remove the pan from the heat, add all the flour and stir immediately, return to the heat and stir until the mixture detaches from the sides and forms a white film on the bottom of the saucepan.
Allow to cool slightly and add one egg at a time, mixing well until perfectly amalgamated into the mixture, do the same with all the eggs.
Line a baking tray with parchment paper, put the choux pastry in a pastry bag and form cream puffs, possibly all the same size, spacing them apart from each other.
Bake the cream puffs in a preheated oven at 355°F for about 18 minutes without ever opening the oven, otherwise, they will deflate.
Allow the cream puffs to cool, put the custard in a pastry syringe and fill each cream puff with the cream by making a hole in the bottom of the cream puff, then make a tuft of cream on top of the cream puff; decorate it with almond slices if desired.
Alternatively, you can cut the cream puff in half horizontally and fill it with the cream, then close the cream puff and decorate it with cream and almond slices.
Dust the St. Joseph’s Day baked cream puffs with powdered sugar if desired.
Place the prepared cream puffs in paper cups or on an elegant plate.
If you don’t consume the cream puffs immediately, store them in the refrigerator in an airtight container.
