Go Back   Friends and Family Forum > Around the House > Recipes

Recipes Post and rate your favorite Recipes

Thread Tools Display Modes
Old March 20th, 2017, 06:50 AM
LucyVanPelt's Avatar
LucyVanPelt LucyVanPelt is offline
Join Date: Nov 2008
Posts: 9,354
LucyVanPelt has a reputation beyond reputeLucyVanPelt has a reputation beyond reputeLucyVanPelt has a reputation beyond reputeLucyVanPelt has a reputation beyond reputeLucyVanPelt has a reputation beyond reputeLucyVanPelt has a reputation beyond repute
St. Joseph's Cakes

These are popular in Italian American communities and are essentially a cream puff. They are very tasty, and dangerous (high fat and calories!

1 c water, 4 tbsp butter, 1 tsp sugar, 1 c flour, 4 eggs.

Boil the water, butter, and sugar on stove top. Add flour and cook until the mixture forms a dough ball. Let it cool a few minutes, then add 1 egg at a time, beating thoroughly until smooth. Dough will become shiny.

Line a baking sheet with parchment paper. Put the dough into a pastry bag with a large tip, and pipe small rounds (about 2 inches), with the outer edges a little higher than the center.

Bake at 400 for about 25 minutes, until brown. Don't open the oven door before the 25 minutes or the pastry will collapse. Let them cook fully, for the center to dry and be hollow so they don't collapse when you pull them out. (If you should find that you pulled them out too soon, you can put them back in the oven. They won't rise to the same level, but they'll be good.)

1/4 c sugar, 2 tbsp corn starch, 1 c whole milk, 2 egg yolks, 1 tbsp rum (or 1 tsp rum extract), 1 tsp vanilla, 3/4 c heavy whipping cream.

Combine sugar, cornstarch, milk and egg yolks in pan. Whisking constantly, bring to a boil, let cook another minute, until thickened. Add rum and vanilla. Pour into a bowl, put plastic wrap right on the pastry cream to keep the top from forming a skin. Let it cool to room temperature, then refrigerate it.

Before serving, whip the heavy whipping cream into stiff peaks, then fold into the pastry cream (you may need to beat the pastry cream if it is too firm). Cut the pastry in half. Put the filling in a piping bag, and pipe onto the bottom half of the pastry. Put the top of the pastry on, dab filling on the top center and then top with a maraschino cherry and confectioners sugar for serving.

Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump

All times are GMT -7. The time now is 12:12 PM.

Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright 2007, The BlueSparks Network