Tortelli di San Giuseppe (choux pastry) - The recipe

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Preparation:

• Combine the water, butter, sugar and salt and heat up to boiling point;
• Remove from the heat, add the flour and mix it in with a flat spatula;
• Place back on the heat and stir vigorously until the mixture has started to dry out and stops sticking to the sides of the pan;
• Remove from the heat again and leave to cool;
• Add the eggs one at a time while continuing to beat the mixture vigorously.

Cooking (option 1):

• Use a pastry bag to form the choux buns on an oven tray lined with greaseproof paper;
• Bake the choux buns in an oven preheated to 180 °C for approx. 20 minutes and then continue cooking for 10 minutes at 100 °C.

Cooking (option 2):

• Heat the oil in the fryer to 160–170 °C;
• Use two spoons to shape the mixture into individual buns;
• Fry the buns for a few minutes until they have turned golden brown.

Plating up:

• Pat the buns dry with kitchen towel and arrange them on a plate;
• Dust with icing sugar.

A typical traditional recipe from Ticino reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).

TYPICAL PRODUCTS

• Specialties