The Saint Joseph’s cream puffs are one of the most loved desserts of Italian tradition, prepared for Saint Joseph’s Day and Father’s Day, celebrated on March 19.
They are soft choux pastry cream puffs fried, filled with a delicate vanilla pastry cream and dusted with powdered sugar. The contrast between the slightly crisp exterior and the creamy filling makes them irresistible.
Making them at home requires some attention, but the result will reward every step: golden, light and fragrant cream puffs, perfect to celebrate a special occasion.
You’ll love these cream puffs because…
They are soft and light: fried choux pastry becomes golden on the outside and soft inside, perfect to fill with pastry cream.
They have an irresistible taste: the sweetness of the cream pairs with the slight crunch of the frying, a true classic of Italian tradition.
They celebrate a special occasion: preparing them for Saint Joseph’s Day or Father’s Day brings a meaningful dessert to the table.
They bring the scent of home: freshly fried, they fill the kitchen with that warm sweet aroma that recalls old celebrations and traditions.
Also available in a lactose-free version!! Choose between the lactose-free pastry cream or the almond milk version.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Saint Joseph's Day, Father's Day
Ingredients
- 13 tbsp butter (lactose-free with less than 0.01% lactose or plant-based)
- 1 2/3 cups water
- 1 2/3 cups all-purpose flour
- 1 pinch salt
- eggs eggs (about)
- 2 1/8 cups milk (lactose-free with less than 0.01% lactose or plant-based)
- 2/3 cup granulated sugar
- egg yolks egg yolks
- 6.25 tbsp cornstarch
- 1 vanilla bean
- 34 fl oz peanut oil
- powdered sugar
Tools
- 2 Pots
- 1 Whisk
- 1 Stand mixer
- 1 Piping bag
Steps
Split the vanilla bean and scrape out the seeds.
Heat the milk with the vanilla pod.Mix the vanilla seeds with the eggs and sugar and whisk them together.
Add the cornstarch and mix well, removing any lumps.Pour the hot milk into the egg mixture, whisk, and continue cooking while stirring until thickened.
Put the cream in a shallow, wide container.
Cover with plastic wrap directly on the surface.
Cool quickly and transfer to the refrigerator 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 pulls away from the sides of the pan.
Let cool in the stand mixer for about 5 minutes; alternatively use an electric mixer or a hand whisk.
Add the eggs little by little.
If necessary add or reduce the eggs.
The dough should be soft and creamy.Using a piping bag, form the cream puffs on sheets of parchment paper.
Fry at 349°F until golden.Drain on absorbent paper.
Let cool and fill with the pastry cream using a piping bag.
Dust with powdered sugar.
Tips for perfect cream puffs
The oil should be at a medium temperature (about 349°F) to allow the cream puffs to puff up properly.
Do not fry too many cream puffs at once to avoid lowering the oil temperature.
The dough should be soft but not runny, similar to a thick pastry cream.
Mistakes to avoid when making Saint Joseph’s cream puffs
Making Saint Joseph’s cream puffs is not difficult, but there are some common mistakes that can compromise the final result.
1. Adding the eggs when the dough is too hot
If the choux dough is still very hot, the eggs may cook. It is important to let it cool down before incorporating them.
2. Adding too many eggs
Eggs should be added little by little, because the quantity can vary slightly. The dough must be creamy but not liquid.
3. Oil too cold
If the oil is not hot enough, the cream puffs will absorb too much oil and will not puff up well.
4. Frying too many cream puffs at once
Frying a few pieces at a time allows the oil to keep the correct temperature and the cream puffs to rise perfectly.
5. Filling the cream puffs while still hot
The cream puffs must be completely cool before being filled with pastry cream.
5. Filling the cream puffs while still hot
The cream puffs must be completely cool before being filled with pastry cream.
FAQ (Questions and Answers)
Why are cream puffs made for Saint Joseph’s Day?
Saint Joseph’s cream puffs are a traditional dessert prepared on March 19, the day dedicated to Saint Joseph and Father’s Day in many places. In many Italian regions it is traditional to celebrate this holiday with fried sweets such as cream puffs and zeppole.
Can Saint Joseph’s cream puffs be baked instead of fried?
Yes, choux pastry can also be baked. In that case the cream puffs will be lighter than the fried version, but still very tasty.
How can I tell if the choux dough has the right consistency?
The dough should be smooth, soft and slightly creamy. If you lift the spoon it should fall forming a slow ribbon.
Why don’t the cream puffs puff up during frying?
There can be several causes:
oil not hot enough
dough too liquid
too many eggs in the dough
oil temperature dropping during frying.Can Saint Joseph’s cream puffs be prepared in advance?
Yes, if enjoyed the next day they can even taste better.
How should I store Saint Joseph’s cream puffs?
Filled cream puffs should be stored in the refrigerator for about 2 days. It’s best to dust with powdered sugar only just before serving.
Saint Joseph’s cream puffs are a classic dessert of Italian tradition, perfect to celebrate Saint Joseph’s Day and Father’s Day. The combination of fried choux pastry with the velvety pastry cream creates an irresistible contrast between crunch and softness.
Making them at home requires a few ingredients and a little attention, but the result is golden, soft and delicious cream puffs that will win over young and old.
Try making them following this recipe and discover how a simple dessert can become a special moment, full of tradition and festivity.
✨ If you love traditional desserts, don’t miss my other zeppole recipes:
Baked classic zeppole – soft and golden, perfect filled with pastry cream and sour cherries
Chocolate zeppole – the most indulgent traditional version
