Traditional St Josephs Ricotta Cream Puffs Food

TRADITIONAL ST. JOSEPH'S RICOTTA CREAM PUFFS

Steps:

• Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter. Set the sieve over a bowl, and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Process the drained ricotta and 1/2 cup confectioners' sugar in the work bowl of a food processor fitted with the metal blade until creamy. Pour in the Grand Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store in the refrigerator, covered, until needed, up to 2 days.
• Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition. Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
• Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350° F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time. (There should be enough room in the pot for the zeppole to float freely.) Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry. Remove with a skimmer and drain on paper towels. Repeat with the remaining batter, allowing the oil to return to 350° F before continuing, if necessary.
• Preheat the oven to 425° F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350° F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
• Cut the zeppole in half, leaving them attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with confectioners' sugar and serve at room temperature or, if you prefer, chilled.

SFINGE DI SAN GIUSEPPE - ST. JOSEPH'S DAY CREAM PUFFS

Steps:

• Preheat the oven to 400F and lightly grease a baking sheet.
• Puff pastry shell: Combine first five ingredients in a saucepan and bring to a boil.
• Cook, stirring constantly until the dough leaves the side of the pan and starts to form a ball.
• Add eggs one at a time, beating well after each addition.
• Add the grated orange& lemon peel.
• Drop by tablespoon on a baking sheet.
• Bake for 10 minutes.
• Reduce heat to 350 degrees F.
• for another 25 minutes.
• Cream Filling: Stir the filling ingredients together until smooth.
• When the puffs have cooled, cut a small slice off the top.
• Fill puffs and replace the small slice on top of filling.
• Enjoy.

ST. JOSEPH'S DAY CREAM PUFFS (SFINGI DI SAN GIUSEPPE)

Steps:

• .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
• Add eggs one at a time, mixing well after each addition.
• Add sugar, orange and lemon peel and mix thoroughly.
• Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
• Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
• Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
• Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
• Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
• Remove from stove and add butter and mix well.
• Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
• Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.

ST. JOSEPH'S DAY CREAM PUFFS / SFINGI DI SAN GIUSEPPE

Steps:

• For cream puffs: Combing butter, salt and water in a sauce pan.
• Bring mixture to a boil.
• Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
• Remove pan from heat, and let cool a little.
• Add eggs, one at a time, beating well after each addition.
• Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
• Preheat oven to 400°F.
• Line a large sheet (or jelly roll) pan with parchment.
• Attach a# 4 tip (large star tip) to a pastry bag.
• Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
• The dough circles should be about 1 inch thick.
• Leave a 2-inch space between each circle.
• Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
• Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
• When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
• Filling: In a large bowl; cream the drained ricotta well, until very smooth.
• Add flavorings and stir to blend well.
• Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
• Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
• Squeeze the filling on to the bottom half of each puff.
• Place cherries on top of the filling (spaced about 1/2 inch apart).
• Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
• Serve immediately or cover and refrigerate until serving.
• Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
• Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
• The puffs may be made a day ahead, and filled before serving.
• The filling may be made a day ahead of serving and stored (covered) in the refrigerator.