Sfinci di San Giuseppe

Ingredients

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 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) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the cherry compote: For the cherry compote:
• 2 cups (300g) fresh cherries, pitted and halved 2 cups (300g) fresh cherries, pitted and halved
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 24g, 14g
• Protein: 4g
• 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, bring the water, butter, and salt to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat 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.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
8. 8.
   Bake for 20-25 minutes or until the puffs are golden brown and puffed.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
    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 well combined.
11. 11.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
13. 13.
    Remove from heat and stir in the vanilla extract. 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.
    In a separate saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let it cool.
15. 15.
    To assemble, slice the cooled cream puffs in half horizontally. Fill the bottom half with a spoonful of pastry cream and top with a dollop of cherry compote. Place the top half of the cream puff on top and dust with powdered sugar, if desired.
16. 16.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Cherries — Make sure to use fresh cherries for the compote. If fresh cherries are not available, you can use frozen cherries, but adjust the cooking time accordingly.

Tips & Tricks

• To achieve a crispier choux pastry, you can leave the baked puffs in the turned-off oven for an additional 5 minutes before removing them.
• For a variation, you can add a touch of almond extract to the pastry cream for a subtle almond flavor.
• If you prefer a smoother texture, you can strain the cherry compote before using it as a topping.
• Dusting the cream puffs with powdered sugar adds an elegant touch to the presentation.
• These cream puffs are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Sfinci di San Giuseppe cream puffs as a delightful dessert after a delicious Italian meal. They pair perfectly with a cup of freshly brewed espresso or a scoop of vanilla gelato.

Presentation advice

Arrange the cream puffs on a platter, dust them with powdered sugar, and garnish with fresh mint leaves for an elegant presentation. Serve them on individual dessert plates for a more refined dining experience.