Try this I Sfinge di San Giuseppe recipe, or contribute your own.
- Carbohydrate 335.05843998594 g
- Cholesterol 4619.34499999456 mg
- Fat 237.45168999298 g
- Fiber 9.01400020137418 g
- Protein 203.386949998189 g
- Saturated Fat 116.904499995619 g
- Serving Size 1 1 Serving (2063g)
- Sodium 2644.8109999813 mg
- Sugar 326.044439784566 g
- Trans Fat 26.4219899993872 g
- Calories 4278 calories
Step-by-step
- Puff pastry shell: Combine flour, butter, water, salt, and sugar in a saucepan and bring to a boil.
- Cook and stir until the mass leaves the side of the pan.
- Add eggs one at a time, beating well after each addition.
- Add a little grated orange & lemon peel.
- Drop by tablespoon on a baking sheet; bake at 400 degrees F. for 10 minutes.
- Reduce heat to 350 degrees F. for another 25 minutes.
- Cream Filling: Stir until smooth: ricotta, chocolate, sugar, a little grated orange peel, and a generous dash of creme de cacao.
- Fill puffs when they have cooled.
- Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
Why does the choux pastry deflate as it cools, leaving a dense interior instead of a hollow cavity? Achieving the correct structure relies on gelatinizing the flour starch completely during the initial stovetop phase and incorporating eggs only when the mixture has cooled enough to prevent scrambling, yet remains warm enough to trap steam. Baking requires a high initial heat of 400 degrees Fahrenheit for 10 minutes to force rapid expansion, followed by a drop to 350 degrees Fahrenheit for 25 minutes to dry out the crumb.
Managing Filling Consistency and Substitutions
Ricotta drains differently depending on its moisture content. If the cheese is watery, the pastry shell will sog within hours of filling. Strain fresh ricotta through cheesecloth for at least two hours before mixing with sugar and chocolate. When swapping ingredients, substituting regular milk for cream de cacao alters the alcohol content and loosens the cream; adjust the sugar and chocolate solids proportionally to maintain thickness.
- Bake the piped mounds on parchment paper rather than greased pans to prevent excess bottom spreading.
- Cool baked shells on a wire rack to allow steam to escape completely from the base.
- Fill the pastries close to serving time to preserve the crisp exterior contrast against the rich dairy filling.
