ST. JOSEPH’S CREAM PUFFS are typical sweets from Roman cuisine prepared for Father’s Day. They are delicious and irresistible choux pastry morsels filled with custard. Traditionally, they are fried in plenty of oil, but today we bake them for a lighter version.
ST. JOSEPH’S CREAM PUFFS are a must on the counters of pastry shops, bars in the Capital during the period from Carnival to March 19.
Similar to zeppole which have a donut shape and are decorated on the outside with cream and black cherry, also prepared for March 19, St. Joseph’s cream puffs have a round shape and are filled inside with a rich and soft custard.
But now let’s go into the kitchen and I’ll show you how to prepare ST. JOSEPH’S CREAM PUFFS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1 1/4 cups water
- 1 1/4 cups all-purpose flour
- 7 tbsps butter
- 4 eggs
- 2 cups milk
- 6 tbsps all-purpose flour
- 1/2 cup sugar
- 4 egg yolks
- 1 pod vanilla
Tools
- 1 Saucepan
- 1 Food Scale
- 1 Pastry Bag
Steps
Let’s start preparing the
Let’s start preparing the choux pastry by pouring the water into a saucepan, adding the butter, and bringing it to a boil. As soon as the butter is completely melted, remove from the heat and add the flour all at once, stirring with a wooden spoon.
Put the saucepan back on the stove and cook over low heat, continuing to stir until the mixture looks shiny and starts to pull away from the sides, forming a white film on the bottom. Then remove from the heat and continue to stir to lower the temperature.
When the mixture is warm, add the first egg and work vigorously with a spatula until fully incorporated. Continue this way until all the eggs are used, adding one at a time and mixing until the mixture absorbs it.
Place the dough in the pastry bag and on a baking sheet lined with parchment paper, shape the St. Joseph’s cream puffs.
Preheat the oven to 392°F and bake the cream puffs in the middle rack.
Let them bake for 25 minutes without opening the oven.
Lower the oven temperature to 356°F and leave them for another 5 minutes.
Once baked, open the oven door and let them cool completely inside.
In the meantime, prepare the custard here on how to make it.
When the cream puffs are cold, cut them in half with a knife and fill them with plenty of custard.
Close them and dust the baked St. Joseph’s cream puffs with plenty of powdered sugar.
And enjoy your dessert!!
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