St. Joseph's Day Pastry
Directions
- For the pate choux dough, bring the water and butter to a boil.
Add the flour all at once and stir until the dough is free from the sides of the pan.
- Place the dough on a mixer and stir in eggs 1 or 2 at a time.
- Pipe the pate choux dough in a donut sized ring on baking paper with a French tip.
- Bake in a 400ºF oven until golden and firm.
- Remove and let cool to room temperature. Slice and fill with cannoli filling. Garnish with powdered sugar.
Ingredients
- 1/2 lb. Nature's Best Dairy® Butter
- Roma® Cannoli Filling, as needed
- 1/2 lb. Roma® Flour
- sugar, powdered, as needed
- 1/2 qt. water
- 1-1/4 lb. West Creek® Egg(s), Medium
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
