Epirotic Sfinci di San Giuseppe

Ingredients

In the Epirotic adaptation of Sfinci di San Giuseppe, we incorporate cornmeal into the choux pastry to add a touch of rusticity and enhance the flavor. Additionally, we infuse the pastry cream with orange blossom water, a popular ingredient in Epirotic cuisine, to give it a unique floral note. We alse have the original recipe for Sfinci di San Giuseppe, so you can check it out.

• For the choux pastry: For the choux pastry:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cornmeal 1/4 cup (30g) cornmeal
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 tablespoon sugar 1 tablespoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large eggs 4 large eggs
• For the pastry cream: For the pastry cream:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar
• Toasted almonds, chopped Toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour and cornmeal. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. 4.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
6. 6.
   Using a piping bag fitted with a round tip, pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
7. 7.
   Bake for 20-25 minutes, or until the puffs are golden brown and crisp.
8. 8.
   Remove from the oven and let them cool completely on a wire rack.
9. 9.
   In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
11. 11.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
12. 12.
    Remove from heat and stir in the orange blossom water and vanilla extract.
13. 13.
    Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
14. 14.
    Once the pastry cream has cooled, fill a piping bag fitted with a small round tip with the cream.
15. 15.
    Gently poke a small hole in the bottom of each puff and pipe the pastry cream into the puffs until they are filled.
16. 16.
    Dust the filled puffs with powdered sugar and sprinkle with toasted almonds.
17. 17.
    Serve the Epirotic Sfinci di San Giuseppe immediately and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the choux pastry.
• Orange blossom water — Adjust the amount according to your preference for the floral flavor. Start with a smaller amount and add more if desired.

Tips & Tricks

• To achieve perfectly crisp puffs, avoid opening the oven door while they are baking.
• If you prefer a smoother pastry cream, strain it through a fine-mesh sieve before cooling.
• For a variation, you can add a touch of lemon zest to the pastry cream for a citrusy twist.
• If you don't have a piping bag, you can use a ziplock bag with a corner snipped off to pipe the dough and pastry cream.
• To ensure the puffs stay crisp, store them in an airtight container at room temperature.

Serving advice

Serve the Epirotic Sfinci di San Giuseppe as a delightful dessert after a traditional Epirotic meal. They pair wonderfully with a cup of hot coffee or tea.

Presentation advice

Arrange the filled cream puffs on a platter and dust them generously with powdered sugar. Sprinkle the toasted almonds over the top for an elegant finishing touch.