italian cream puffs with custard filling (st. joseph’s day pastries)

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?

Ingredients

• 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

Instructions
For the pastry

1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
2. 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.
3. 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. Transfer to cooling racks and let cool.

for full recipes please see : oanne-eatswellwithothers.com

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