3. Fry the cream puffs:
Heat abundant oil to 170°C (340°F). Using a spoon or piping bag, form small balls and fry a few at a time until golden. Drain on paper towels. 🛢️✨
4. Make the pastry cream:
Heat the milk with the vanilla and lemon zest (if using). In a bowl, beat the yolks with the sugar and cornstarch. Slowly add the hot milk while stirring, then return everything to the heat and cook until thickened. Cover with plastic wrap directly on the surface and let cool. 🍮
5. Fill the cream puffs:
Use a piping bag to fill the cream puffs with the cooled pastry cream. Dust with powdered sugar and top each puff with a candied cherry if desired. ❄️🍒
💡 Tips:
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Oven-baked option: For a lighter version, bake the puffs at 200°C (390°F) for 25–30 minutes. 🔔
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Filling variations: Try with chantilly cream or sweetened ricotta for a delicious twist. 🍦
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Perfect dough consistency: The choux should be smooth but not runny — adjust the last egg addition as needed. 🥄
Traditional and irresistible, Bigné di San Giuseppe are a symbolic treat everyone will love — especially on Father’s Day! ❤️👨
