Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)
Italian cream puffs with a rich custard filling are a classic Italian
dessert. They are traditionally eaten on St. Joseph's Day, but I say
indulge in them year-round!
Yield: 12 large or 24 small pastries
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
For the pastry
Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
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.
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
For the custard
saucepan over moderate heat, combine sugar, flour and salt. Add milk
gradually, cooking and stirring until mixture is thick and bubbly.
heat, stirring for 2 minutes and remove from heat. In a small bowl, add
cream mixture to eggs slowly. Return mixture back to pan. Bring to
gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer
to a shallow bowl to cool, placing plastic wrap on the top of the
custard to prevent a skin forming. Refrigerate.
custard has cooled completely, pipe into opened pastry shells until
they are so full they might pop, top with a cherry, and dust with
Juicy chicken mini sandwiches topped with melty swiss cheese and savory caramelized onions.
Recipe type: Main Dish / Appetizer
4 large boneless skinless chicken breasts, each cut in half crosswise to make 8 total
salt and pepper to taste
1 teaspoon Italian seasoning
1 large yellow onion, thinly sliced
4 tablespoons butter
4 pieces lettuce
8 slices swiss cheese
dijon mustard, to taste
8 slider bun
butter in a medium skillet or pan. Add onion slices and saute for 5-10
minutes until translucent and caramelized. Transfer to a bowl and set
chicken with salt and pepper to taste and Italian seasoning. In the
same pan you used for the onions, cook chicken over medium heat 4-5
minutes on each side until cooked through. Place one slice of cheese on
top of each piece of chicken. Turn off heat then cover until cheese is
sliders by spreading dijon mustard on one half of each slider bun. Top
with lettuce, chicken and cheese, and caramelized onions then the second
half of the slider buns. Serve immediately.