Italian Cream Puffs

Italian cream puffs are always made around this time of year, always in time for Valentine's day and especially for the Feast of San Giuseppe, St. Joseph's day on March 19th. In the bakery, you have your choice of the traditional vanilla custard (zeppoli) and the other is filled with a rich cannoli cream (Sfinge). 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". The photo below is from last year.

 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. I remember being so proud of myself and it was one of my first successful baking experiences. 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. 

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.