Today I present to you the recipe for Saint Joseph’s cream puffs with and without Bimby, fried and delicious, and truly irresistible. These are treats prepared in Rome on the occasion of Father’s Day, March 19th, Saint Joseph, small bites of cream puff pastry or choux pastry, fried in abundant oil and filled with pastry cream.
The Roman variant to the zeppole di San Giuseppe from Naples, and the difference lies in the shape; indeed, the zeppola is ring-shaped with the cream on the outside and decorated with a syrupy cherry.
The recipe I leave for you for the choux pastry and the pastry cream is with and without Bimby, they are super tested, and if you prefer a light version, you can bake the cream puffs in the oven, so let’s go discover the recipe!
Happy Father’s Day!
- Difficulty: Medium
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for Saint Joseph’s Cream Puffs – with and without Bimby
- 2 cups whole milk
- 3/4 cup sugar
- 4 egg yolks (from golden yolk eggs)
- 1/3 cup cornstarch
- 1 vanilla bean
- 1 cup water
- 1 1/4 cups all-purpose flour
- 1/2 cup butter (softened and cut into pieces)
- 4 eggs
- 1/2 teaspoon sugar
- 1 pinch salt
You’ll need
- Pan
- Food processor
- Piping bag
- Spoons
Preparing Saint Joseph’s Cream Puffs – with and without Bimby
BIMBY METHOD
In the Bimby bowl, I put the sugar and vanilla, turn on for 20 seconds at turbo speed, then use the spatula to gather the sugar from the sides to the center.
I add the milk, yolks, and cornstarch and cook for 7 minutes at 194°F speed 4. The Bimby pastry cream is ready, I pour it into a bowl and cover it with cling film to prevent a skin from forming.
I let it cool at room temperature then put it in the refrigerator.
TRADITIONAL METHOD
In a bowl I put the sugar, yolks, and sifted cornstarch. I mix well with a whisk to blend everything together.
Then I bring the milk to the stove, it should almost boil, and I pour it into the yolk bowl. Then I return everything to the pan and start cooking on low heat, always stirring with the whisk.
The mixture should thicken without forming lumps. Great, the cream is ready!
BIMBY METHOD
I put the water, salt, butter, and sugar in the bowl, and turn it on for 10 min. 212°F Speed 3
I add the flour and mix for 20 sec. Speed 4, it should detach from the sides, and I let the dough cool completely in the bowl.
I add the eggs, one at a time, setting the Bimby to Speed 4, then I turn it on for 20 sec. Speed 6. The dough is ready.
TRADITIONAL METHOD
In a pan I bring to a boil, the water, butter, sugar, and a pinch of salt. I turn off the burner and add the sifted flour in one go, bring the pan back to low heat, and let the obtained dough dry. When it starts sizzling, I turn it off and let it cool in a bowl.
Once cooled, I incorporate the slightly beaten eggs, working the dough with a hand whisk to make it homogeneous.
I take a bit of dough and with the help of 2 spoons, form fritters, fry them in peanut oil in a pan with high sides and a thick bottom. The perfect oil temperature is 330°F, if you don’t have a kitchen thermometer, you can check it by dipping a wooden toothpick, if bubbles form, the oil is ready! I recommend frying 2/3 puffs at a time, you can turn them with a spoon and for perfect cooking, it will take about 7/8 minutes. Once cooked, I place them on absorbent paper to drain and cool. Now all that’s left is to fill a piping bag with a pointed nozzle, puncture the puffs, and fill them with pastry cream.
