It’s been such a whirlwind of a few months. I am writing this blog post today sitting at my desk. But if all was right with the world, I would it to be sitting under a lemon tree on the Island of Ischia in Italy with my beautiful sister. In January while the news from China was just coming out about the Coronavirus, my daughter and I oblivious to the severity of the situation planned a fun trip to trip to Europe. Our first stop was to be in Lisbon, Portugal and then we were flying to Naples to finish our trip visiting my sister Giovanna who lives in Ischia. Alas, a few days after I booked the trip the news started to get more and more serious. My daughter, my sister and I started to become obsessed with watching the news. It was the strangest thing. Like a snowball rolling down a hill this coronavirus epidemic was becoming bigger and bigger each day. We didn’t even need to make the decision to cancel the trip. Every week the flight kept changing. First the flight’s destination was changed to land in Rome instead of Naples. Then as Italy put in more restrictions the flight’s destination was changed to Lisbon. Finally, 5 days before we were to leave all flights were suspended.
As we followed whatever was going on in Italy, we knew it would be a matter of time that we would be the doing the same thing here in the states. When US advised us to limit our gatherings to 10 people, I hurried up and finished my sauce deliveries not knowing if they were going to close travel between states like the provinces of Italy. I even made a last run to stock up my grown children who live in Connecticut and Westchester with the 825 MAIN Marinara Sauce, 825 MAIN Pizza Margherita Sauce and pasta.
Because I was so preoccupied with keeping up with the news and tying up loose ends, I inadvertently forgot about St. Josephs Day on March 19th. Not only is St. Joseph the national Italian holiday for Father’s Day but we always celebrated the holiday because Joseph was my dad’s name, followed by my son and husband whose middle name is Joseph. We all celebrated by making zeppole. aka Sfingi di San Giuseppe, aka Cream Puffs.
Since I am settling in at home now, I am catching up with my baking. So, I made St. Josephs Cream Puffs! Here is an easy recipe that I used for the Cream Puff and the Pastry Cream. I hope you enjoy making it and eating it as much as my husband and I did! Stay safe while we are making history!
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 3 to 4 eggs, plus 1 egg for egg wash
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy, and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- You can use a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet lined with parchment paper, in 2-inch diameter rounds or balls. But I used a tablespoon and dropped the dough on the baking. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a hole in the bottom of each puff. Or you can slice the cream puff and insert pastry cream by a spoon.
- 2 cups milk
- 1/2 cup white sugar
- 1 vanilla bean, halved lengthwise or 1 tsp of pure vanilla
- 6 egg yolks
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 pinch salt
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean.
- Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all the yolk mixture into the saucepan over medium heat.
- Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.