St. Joseph's Day

Italian cream puffs are always made around this time of year and especially on March 19th, the Feast of San Giuseppe, St. Joseph's day. In the bakery, you have your choice of the traditional vanilla custard (zeppoli) and the other is filled with a rich cannoli cream (Sfinge). I drive by Cafe Caruso several times a week, see the handwritten signs and of course had to stop at least once (photo above). The feast honors the patron saint of all fathers, and since my husband's name is Joseph (his family is from Massena, a harbor city in northeast Sicily), he enjoys them "the Debbie way". He asked that I make them if I had the time so I made eight last evening and will make eight more on Monday. 

 I've been using a recipe from a handwritten cookbook that my friend's family put together over 30 years ago. I had very little interest in baking desserts when I was younger, and when I made these cream puffs for the office (at age 25) everyone raved about them and asked for the recipe. So fast forward to St. Joseph's Day, the cream puffs are consumed on his Name Day, it is a celebration that is larger than one's own birthday. I've made cream puffs for him a couple times on St. Joseph's Day but almost forgot this year until he asked if I was making them :-) And I just realized that I have never blogged about the cream puffs. Hope you will give them a try. 

Debbie's (and Joe's) Cream puffs

Heat to rolling boil in saucepan:
1 cup water
½ cup butter

Stir in:
1 cup sifted flour

Keep stirring over low heat until mixture leaves pan and forms well – about 1 minute. Remove from heat.

Beat in thoroughly:
4 eggs – one at a time

Stir until smooth and velvety. Drop from spoon onto ungreased baking pan. Bake at 400 until dry 45-50 minutes. Cool puffs before filling. Makes 8.


Filling:
2 half pints heavy cream
1 ¼ cup cold milk
1 package instant vanilla pudding

Whip all ingredients until thick. The filling makes enough for 16 puffs.

Filling the puffs:

Cut off tops; pull out any filaments of soft dough. Fill puffs with filling. Replace tops. Dust with powdered sugar or drizzle with chocolate. Refrigerate until serving time.


Wishing everyone a good weekend!
xo
Debbie