Custard Ingredients: 4 large egg yolks
1/2 cup sugar, 3 tablespoons flour, 1 teaspoon vanilla extract, 2 cups milk, 1/3 cup heavy cream
In a pot on low to medium heat add eggs, sugar, flour & vanilla extract. Whisk till combined and add milk & heavy cream. Keep whisking till dissolved. Bring down flame to low heat and keep whisking for about 10 minutes. Once custard has thickened and coats the back of a spoon, pour into a bowl and refrigerate for a few how’s to thicken.
Ricotta Cannoli Cream Ingredients:
1lb of strained ricotta, 3/4 cups powdered sugar, 1 tsp of vanilla extract & mini chocolate chips
In a bowl, add strained ricotta ( I used a cheese cloth for a few hours while refrigerated), powdered sugar & vanilla extract. Combine well and then stir in mini chocolate chips.
Le Choux Ingredients: ( makes about 30 )
2 cups of water, 2 sticks of unsalted butter, 1 tsp salt, 2 cups of all purpose flour & 8 eggs.
In a pot bring water, salt & butter to a boil. Then add in the flour and stir with a wooden spoon. Once it comes together, turn off heat and let it cool down. Start adding in 1 egg at a time and stir well before adding in the next egg. ( you can transfer dough and use an electric mixer for this part). Once all combined, transfer dough to a piping bag with a star tip and pipe circles on parchment paper. Cut them out. Drop them into hot canola oil a few at a time face down. Once dough puffs and the paper release, you can remove the paper with tongs. I’m once the puff up and are browned on both sides, set aside to drain.
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#custardcream