ITALIAN ST JOSEPH'S DAY PASTRIES 

Italian pastrycooks created these treats to commemorate St Joseph's Day, March 16. He is the patron saint of home and family. The pastries traditionally are served plain but we have added to them a rich, liqueur-flavored chocolate sauce 

YOU WILL NEED : 

• 1 cup water 

• 75g ( 2 1/4 oz ) butter 

• 1 cup plain flour 

• pinch salt 

• 4 eggs 

• 1 teaspoon grated orange rind 

• 1 teaspoon grated lemon rind 

CUSTARD FILLING 

• ½ cup cornflour 

• ½ cup custard powder 

• 1/4 cup sugar 

• 2 cups milk 

• 1 teaspoon vanilla 

• 300ml carton cream 

• 1 egg yolk 

• 2 tablespoons Amaretto ( or other liqueur ) 

CHOCOLATE SAUCE 

• 125g ( 40z ) dark chocolate 

• 1 egg yolk 

• ½ cup orange juice 

• 1 teaspoon grated orange rind 

• 2 tablespoons Amaretto ( other liqueur ) 

• 1 teaspoon cornflour 

• 1 tablespoon water 

• ½ cup cream

ITALIAN ST JOSEPH'S DAY PASTRIES RECIPE:

Place water and butter in a pan over low heat until butter is melted. Bring to boil ( it is important the mixture boil ). Add sifted flour and salt, stir until mixture forms a ball and leaves side of pan. Remove from heat immediately, and let the mixture cool slightly.

Place the mixture into a small bowl of an electric mixer, turn it on to low speed, and add eggs one at a time, beating well after each addition. The mixture should be very thick, smooth, and glossy. You will have to stop the mixer and scrape the beaters occasionally.

Drop rounded tablespoonfuls of mixture onto greased oven trays, allowing room for spreading. Bake in a hot oven for 10 minutes. Reduce heat to moderate, and cook for 40 minutes or until golden brown puffs are firm to touch. When cooked, remove from oven, make a small slit in the side of each puff for steam to escape; return to oven a few minutes to dry out.

When puffs are cold, make a hole in the side of each with a small knife. Fit the piping bag with a plain piping tube, fill it with custard filling, and pipe filling into each puff as shown. Arrange puffs on the serving dish, and pour Chocolate Sauce over puffs. 

CUSTARD FILLING: place cornflour, custard powder, and sugar into pan, and stir until combined. Gradually add milk, and mix until smooth and free of lumps. Add vanilla and cream, and stir until combined. Stir over low heat until cus tard boils and thickens, simmer uncovered for 3 minutes, stirring constantly. Remove pan from heat, add beaten -

CHOCOLATE SAUCE place chopped chocolate, egg yolk, orange juice, and rind on top of the double saucepan. Stir over simmering water until the chocolate has melted and the mixture thickened slightly. Remove from heat, add liqueur; allow to cool. Mix cornflour to a smooth paste with water, add to the chocolate mixture, and stir until smooth. Stir over medium heat until sauce boils and thickens; add cream, and reheat without boiling.

Makes 12

Also Read: ITALIAN SICILIAN CHEESECAKE