St. Joseph's Day Cream Puffs
(Sfingi Di San Giuseppe)
Italian pastries are not real sweet like most American pastries, but the flavor is exceptionally good.
1/2 cup butter
Dash of salt
1 cup water
1 cup cake flour
1 tablespoon granulated sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 pound ricotta cheese
2 tablespoons chocolate chips
1 tablespoon candied orange peel, cut fine
2 tablespoons granulated sugar (add more if you like)
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
Dough: 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 degrees F oven for 10 minutes; reduce heat
to 325 degrees F and bake 30 minutes or until golden brown.
Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta
Ricotta Filling: Cream ricotta well; add chocolate chips, orange peel and sugar.
Mix well. Fill Italian cream puffs with the filling.
Pasticciera Cream: 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.