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Roman recipes

Saint Joseph’s day cream puffs (Bignè di San Giuseppe)


1 glass of water
50 g butter
100 g flour
1 pinch of salt
2 beaten eggs
75 sugar
extra virgin olive oil
icing sugar

Warm up the butter, water and the pinch of salt. As soon as the water boils add the flour, all at once, and stir it in immediately; cook for another 5 minutes. Let the mixture cool down and then slowly add 2 beaten eggs and 75 g sugar. Warm up plenty of oil in another pan; before it becomes boiling hot, pour in the cream puff mixture in spoonfuls; do not fry too many at once as they grow. Place on a plate and cover with icing sugar; you can also fill them with cream with an icing syringe.