Cookbook Desserts

St. Joseph’s Cream Puffs

Desserts

Difficulty	People	Time

Easy	15	60 minuti

Ingredients

250 mL	water
100 g	butter
200 g	00 flour
8	yolks
4	eggs
1 L	peanut seed oil
750 mL	Sterilgarda microfiltered whole milk
240 g	sugar (120+120)
70 g	corn starch
400 mL	whipping cream Sterilgarda
q.b.	powdered sugar

Prepare this recipe with:

Preparation

Bring the water and butter to a boil and pour in the flour all at once, keeping the heat on; stir vigorously until the dough comes away from the sides of the saucepan, turn off the heat and transfer this dough to the stand mixer basket to cool.
Fit the leaf hook to the planetary mixer and when the dough is cold, start mixing 2 egg yolks followed by 4 whole eggs until finished.
Do not add the second yolk or the eggs before the previous one is completely absorbed by the dough. Stir the dough well until it swells.
Let the dough rest at room temperature covered with film for about 30 minutes and only after this time, start frying the cream puffs.
When the oil is very hot, pour the mixture into it using two teaspoons. Fry on high heat for the first few minutes, then lower the heat until golden.
Bring the Sterilgarda whole milk to the boil with half the sugar, meanwhile put 6 egg yolks in a bowl, mixing them with the other half of the sugar.
Add the starch, always mixing roughly by hand. When the whole milk Sterilgarda reaches boiling temperature, dilute it, always mixing by hand the egg yolks and put everything back on the heat for a few minutes until the cream thickens.
Turn off the heat and continue mixing by hand to make the cream smooth and thick.
Cool it quickly and add the Sterilgarda whipping cream to the mixture.
Using a piping bag with a smooth nozzle, fill the St. Joseph's cream puffs, cover them with icing sugar and enjoy.

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