Bigne di San Giuseppe (St Joseph Cream Puffs) Posted on 30 Aug 21:40 , 0 comments
Bigne, cream puffs, are associated with the festival of St Joseph celebrated in Italy on March 19. It is their Father's Day. To be honest they were never served in our family's village but they are common in many parts of Italy. Our mums make bigne for special occasions and have become more frequent since the arrival of ready baked Pavone Profiterols.
So all you need is to make the cream and melt chocolate for the topping and you're done. The profiteroles come in 2 sizes small and giant.
Lemon Crema Pasticcera (lemon flavoured Italian cream)
Cut each profiterole in half and fill with this traditional crema . Then cover with chocolate
6 egg yolks
150 g of sugar
70 g plain flour
A splash of milk
3 cups of milk
Over a low flame mix eggs, sugar, flour and milk until it forms a paste. Then gradually add 3 cups of milk all the while stirring the mixture. Add chopped lemon rind and stir until mixture thickens. Remove from stove and allow to cool.
Chocolate Sauce Topping
75 g quality dark chocolate chopped roughly
1/2 cup cream
1/2 tbsp butter
In a small saucepan over low heat combine chocolate, cream and butter. Heat for 5 minutes, stirring continuously until chocolate is melted and sauce is combined. Remove from heat and set aside. Pour over profiteroles when cooled.