St. Joseph Cakes

Italian Pastry Cream
1 1/2 quarts milk
12 ounces granulated sugar
2 ounces cornstarch
3 ounces bread flour
4 ounces whole eggs
2 ounces egg yolks
Pinch of salt
3 ounces butter
2 teaspoons vanilla

Combine the milk with 6 ounces of sugar, bring to a boil. In a separate container, combine the second 6 ounces of sugar, plus the cornstarch, flour and salt. Add eggs and egg yolks and mix until smooth.

Add egg mixture to milk and return to boil. Remove from heat, add butter and vanilla. Pour into pan, cover and refrigerate until cool.

Makes approximately 4 1/2 pounds of cream.

Pastry Dough
1 cup water
3 tablespoons butter
1/2 teaspoon sugar
Pinch of salt
1 cup flour
4 eggs
1 teaspoon grated lemon peel
Confectioners' sugar for dusting
Maraschino cherries

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat. With a wooden spoon, beat in flour and lemon peel all at once.

Return to low heat. Continue beating until mixture forms a ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating after each addition until smooth. Continue beating until dough is satiny and breaks in strands. Allow the mixture to cool.

Transfer the dough to a pastry bag with a large star tip. For each pastry, pipe a 2-1/2 -inch spiral on the baking sheet. Bake for 25 to 30 minutes until golden brown. Remove and allow to cool before filling.









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