While everyone and anyone consumes themselves with making red-velvet-this and chocolate-covered-strawberry-that for the next five days.
I’m going to see the world through shades-of-cream-puff eyes. Beige on beige is the new pink, after all With powdered sugar on top A crisp pate a choux shell surrounding a lusciously creamy vanilla rum custard…
The weight of years of Italian history coursing through your fingertips and out of your piping bag as puff after puff appears on a sheet of parchment paper…
I know Italian is the language of love. But for real. Could anything be more romantic?
Hmmm? What’s that?
The thought of making a pastry dough that doesn’t even have an English name is keeping you up at night and driving you to do crazy things like eat a pound of brussels sprouts at dinner last night?
Join the club. And pull up a stand mixer.
Because it is way easier than you think. Faster than mixing up and rolling out a batch of red velvet cake balls (talk about busy work). And almost as straightforward as dipping blushing berries into a chocolate shell.
For the pastry :
- 2¾ cups unbleached AP flour
- ⅛ tsp salt
- ½ tsp baking soda
- 2 cups water
- 9½ tbsp butter
- 6 large eggs
For the custard :
- 1 cup sugar
- ½ cup flour
- ¼ tsp salt
- 3 cups whole milk
- 4 egg yolks
- 3 tbsp unsalted butter
- 1½ tsp vanilla extract
- 1 tbsp rum
For the pastry :
- Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
- In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once.
- Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan.
- Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
- Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet.
- Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside.
You can find complete recipes of this Italian Cream Puffs With Custard Filling (st. joseph’s day pastries) in joanne-eatswellwithothers.com