Saint John's cream puffs (Bignè di San Giuseppe)
ingredients (6 people)
eggs: 6
butter: 75 grams
sugar: 1 spoon
flour: 180 grams
lemon peels: 1
lard
olive oil
pastry cream
salt
sugar with a vanilla coating
preparing
Pour into the cooker two and a half deciliters of water, butter and a pinch of salt.
As soon as it starts boiling remove a cooker from the fire, mix it up with a wooden spoon and put it back on the fire, go on stirring it until the pasta can stuck from the sides of the cooker and from the spoon, remove the cooker from the fire and let it stay for some minutes, then add the eggs; when bubbles will appear add sugar and lemon peels.
Remove the dough from the cooker and let it stay on the damp cloth for half an hour.
Fry the pastry cut into big pieces in the form of nuts on the frying-pan filled by lard and oil halfly and mind that the pastry should not stick up. Just before they get brown remove the bigne from the fire and let them chill up.
Fill the cream into them and cover them with a coating of sugar.
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