St. Joseph Sfinge Cream Puffs
These tasty cream puffs made with Choux pastry dough are traditionally served in Italy on the solemnity of St. Joseph. This Sicilian version is filled with whipped cream. A Neapolitan version is filled with custard cream instead. They are sure to impress, just resist the urge to open the oven while cooking.
Prep Time 30 mins
Cook Time 30 mins
- 1/4 cup Water
- 1/4 cup Whole Milk
- 4 tbsp Unsalted Butter
- 1/4 tsp Granulated Sugar
- 1/8 tsp Salt
- 1/2 cup All-Purpose Flour
- 2 Eggs large, room temperature
Cream Filling and Garnish:
- 1 cup Heavy Whipping Cream chilled
- 2 tbsp Granulated Sugar
- 1/2 tsp Vanilla Extract
- 12-14 Fresh Raspberries or Maraschino Cherries optional
- 1/2 tbsp Powdered Sugar to garnish
Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
Once the flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add eggs 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to a piping bag with a 1/2 inch tip, or a ziplock bag, and cut a 1/2 inch corner off. Pipe 12-14 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart. If you get peaks, wet a fingertip lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag or ziplock bag.
Once cream puffs are completely cooled, cut off tops of puffs and pipe cream inside, then cover with the tops. Dust with powdered sugar, add a one inch dollop of cream and a raspberry or cherry to the top, and serve.