Sfinge Di San Giuseppe - St. Joseph’s Cream Puffs
- 1/4 lb. butter
- 1/4 tsp. salt
- 1 cup flour
- 1 cup water
- 18 maraschino cherries
- 4 eggs
- 1tbs. sugar
- 1 tsp. grated lemon rind
- 1 tsp. grated orange rind
- 1/2 cup glazed orange peel
Place water and butter in saucepan; bring to a boil. Add flour and salt; keep stirring until mixture leaves sides of pan or forms a ball in the center.
Remove from stove and cool. Add eggs one at a time, beating each in thoroughly. Add sugar, orange peel, and lemon rind; mix well. Drop by tablespoon on cookie pan, placing the puffs about 3 inches apart, or put in muffin tins.
Heat oven to 400 degrees and bake 10 minutes. Then reduce temperature to 350 and bake about ½ hour or until light brown. Remove from oven. Open puffs immediately to allow steam to escape. (Puffs should be opened through center top.) Cool. Fill with Ricotta Filling: top with a cherry and two thin slices of glazed orange peel. (A plain custard filling may be substituted if desired.)
Ricotta Filling:
- 1 lb. ricotta
- 2 tbs. grated chocolate
- 1 tbs. grated orange rind
- Sugar to taste
- 3 tbs. milk
- 2 tsp. almond extract
Blend all ingredients thoroughly. Use milk sparingly, and only if needed to make smooth custard like mixture. Put in refrigerator until used.
Recipe makes approximately 18 cream puffs.