St
Joseph’S Day Cream Puffs
St
Joseph’s Day Cream Puffs (Sfingi Di San Giuseppe)
1/2 cup butter
Dash of salt
1 cup water
1 cup cake flour
4 eggs
1 tablespoon granulated sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Combine butter, salt and water in saucepan and bring to a boil
Add flour all at once and mix well until dough leaves sides of pan
Remove from stove and cool
Add eggs one at a time, mixing well after each addition
Add sugar, orange and lemon peel and mix thoroughly
Drop by tablespoonful onto a greased baking sheet, leaving 3-inch space between
Bake in 400 degree F oven for 10 minutes; reduce heat to 325 deg and bake 30 minutes or until golden brown
Makes 16 puffs
Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling
NOTE: Italian pastries are not real sweet like most American pastries, but the flavor is exceptionally good
Ricotta Filling
1 pound ricotta cheese
2 tablespoons chocolate chips
1 tablespoon candied orange peel, cut fine
2 tablespoons granulated sugar (add more if you like)
Cream ricotta well; add chocolate chips, orange peel and sugar
Mix well
Fill Italian cream puffs with the filling
Pasticciera Cream
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons flour
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
2 cups milk
1 tablespoon butter
Place sugar, egg yolks, flour, lemon rind and vanilla extract in saucepan and mix together well
Scald milk and pour over mixture, beating constantly with rotary beater
Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point
Cook 4 minutes longer stirring constantly
Remove from stove and add butter and mix well
Pour into bowl and let cool, stirring occasionally to prevent skin from forming over top
Fill the Italian Cream Puffs
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