World Flavors Cookbook

Bignole di San Giuseppe

Cream-filled choux puffs eaten on St Joseph's Day (Father's Day) in Rome — deep-fried and dusted with icing sugar.

Cuisine: Italy

Ingredients

• For choux: 250ml water, 100g butter, 150g flour, 4 eggs
• For cream: 500ml milk, 4 yolks, 80g sugar, 40g flour, lemon zest
• Oil for frying
• Icing sugar

Instructions

1. Make choux pastry: boil water and butter, add flour, cool, beat in eggs.
2. Make pastry cream: cook milk, yolks, sugar, and flour until thick. Cool.
3. Fry tablespoon-sized balls of choux dough at 170C until puffed and golden.
4. Drain on paper. When cool, fill with pastry cream.
5. Dust with icing sugar.